What is similar about the primary structure of each protein? (The proteins are eggs, milk, and meat)

What is different about the secondary, tertiary, and quaternary structure of each protein?(The proteins are eggs, milk, and meat)

For the proteins you researched, how does the structure help the protein perform its function?(The proteins are eggs, milk, and meat)

Aspring with a mass of 2 kg has a damping constant 14 kg/s. a force of 3.6 n is required to keep the spring stretched 0.3 m beyond its natural length. the spring is stretched 0.6 m beyond its natural length and then released. find the position of the mass at any time t. (assume that movement to the right is the positive x-direction and the spring is attached to a wall at the left end.)

If a sphere and a cure have the same mass and are propelled up a ramp with the same force, which would travel father up the ramp? explain.

Abookcase has a mass of 38 kg and the coefficient of friction between it and the floor is 0.82 what is the maximum force of friction between the bookcase and the floor a 372n b 305n c 412n d 449n