During an experiment, you get the same results for two food samples. What are some tests/observations to differentiate the food samples?

You are studying a protein that you call protein x. there is an aspartic acid at a key position in protein x which is important in the folding and stabilization of that protein. if this aspartic acid is changed to a different amino acid, which type of amino acid substitutions is most likely to allow the protein to fold normally?

Ihave made a synthetic cell by placing a solution that is 10% sodium chloride inside a semipermeable membrane through which water can pass but not sodium chloride. if i place this cell into a solution that is 20% sodium chloride what will happen to the size of the cell? will it increase, decrease, or stay the same in size?

Locards exchange principle implies all of the following except