there aren't many enzymes in food, mainly in fruits, the enzymes in friuts are very similar to ptylin found in the mouth that help break down sugar, they do not need to be ingested before they activate, a proof of this is the apple test, buy an apple, take a bite and leave it without covering it for a few minutes, you'll notice that the bitten part starts turning yellowish brown because the enzymes in the apple are already breaking it down.
In summary, they do not need to be ingested before activation, and the major characteristic of an enzyme is that they do not change after they react with (breakdown) food, so they are in the same form before and after they finish breaking down the food.
Hello There!
Flowering plants reproduce through the process called pollination. There are many different types of pollination
Answer:
The correct option is C. It changes the three-dimensional structure of the active site so that ALAD is no longer compatible with its substrate.
Explanation:
Co-factors are molecules that are required by an enzyme to perform its function of catalysis. If a wrong co-factor binds to the enzyme then it will change the three-dimensional structure of the enzyme and the substrate will no longer fit into the enzyme. Hence, Option C is the best choice that explains the inhibition of ALAD.
Other options are false because :
Option A: The wrong co factor will not affect the substrate nor will it make it compatible for ALAD's active site.
Option B: The wrong factor doesn't change the amino acid sequence of the protein or enzyme, rather it changes the three dimensional structure of the enzyme.
Option D : The wrong co factor won't allow the reaction to proceed at a faster rate, rather it will inhibit the reaction.
Answer:
A limiting factor is anything that constrains a population's size and slows or stops it from growing. Some examples of limiting factors are biotic, like food, mates, and competition with other organisms for resources.
