Answer:
Because stains are made of different types of molecules, a range of enzymes are needed to break them down. Proteases break down proteins, so are good for blood, egg, gravy, and other protein stains. Amylases break down starches, and lipases break down fats and grease. Washing powders usually only contain one type of enzyme, though some have two or all three.
Explanation:
Answer:
<u>1. type IV hypersensitivity: delayed-type hypersensitivity. </u>
<u>2. type I hypersensitivity: IgE </u>
<u>3. type II hypersensitivity: IgG </u>
<u>4. type III hypersensitivity: immune complexes </u>
Explanation:
Type IV hypersensitivity is cell mediated hypersensitivity rather than antibodies as in all other types of hypersensitivities. It is also known as delayed type hypersensitivity because it usually respond in 2-3 days via T-Lymphocytes rather than antibodies like IgE or IgG. So we can say that in option 5 is mismatched as it relates type IV to IgG antibodies.
The part of her brain that is responsible is the right
