why does the blood sugar concentration of a person whose diet is relatively low in carbohydrated remain stable.
this isn't an answer!
The question is not clear; the concentration of salt in water can be very variable.
The concentration of reactants and products remain constant.
That depends on what you mean by "take"- enough to vomit and pass out, or enough to remain relatively sober and coherent.
Because the concentration is directly proportional to the rate of reaction (the rate will increase but k will remain the same), with an increase in concentration the activation energy will stay because the activation energy does not account for the concentration.
Blood sugar stability has to do with what types of carbohydrates that someone eats. There's a tool called the glycemic index that rates carbohydrates on how they change blood sugar levels. Some carbohydrates are low on the glycemic index, meaning that they don't spike blood sugar, and they help blood sugar stay consistent for a long period of time (several hours). However, some types of carbohydrates will spike blood sugar and cause the body to need to release insulin to regulate the blood sugar. So a person on a low carb diet can remain stable if they are eating carbs from the low end of the glycemic index.
Stable
The concentration of all chemicals involved in a chemical reaction remain unchanged.
Mollusks, sponges, and coral are among the "animals" that remain relatively stationary.
The cell will expand until the ionic concentration is the same inside as out (or the membrane fails and the cell "explodes").
A person can remain alive for 8 weeks after the person begins fasting.
Equillibrium in a reaction has occured when the concentration of compounds remain unchanged.
Under normal use, the exterior of this microwave should remain relatively cool.