Yes, knowing about the physical and chemical changes of food important for a molecular gastronomy chef.
Explanation:
Molecular gastronomy involves cooking recipes with the knowledge of the basic science behind food, the various chemical and physical changes that happens to the various ingredients due to the cooking process.
Gastronomic chefs apply various scientific principles while preparing, cooking, serving, and storing food to make it more tasty and present a great dining experiences.
Using technology and science to create foams of whipped cream, mousse; spherification of liquids like fruit juices; applying appropriate temperature control etc are utilized by these chefs. The various change of state of matter is applied to understand the physical and chemical changes of food by the molecular gastronomy chefs.
Answer:
energy is stored in the bond joining the phosphate groups
Answer: 1/5
Explanation: Please see the attachment!
The lysine amino acid will provide a positive charge to the active site. If this mutation changed all of the lysine amino acids to aspartic acid, it will produce an enzyme having a negative charge.
<h3>Mutations and amino acids</h3>
A mutation is any alteration in the nucleotide (DNA) sequence of the genome of an organism.
A mutation that alters the active site of an enzyme will invariably affect its catalytic activity.
A mutation that involves a change in lysine (positive) to aspartic acid (negative) will produce a protein having a net negative charge.
Learn more about mutations here:
brainly.com/question/17106056
