Pasta contains starch and thus contains more substrate and needs more enzyme to digest.
<h3>What is
starch ?</h3>
A polymeric carbohydrate called starch, also known as amylum, is made up of a lot of glucose units connected by glycosidic linkages. The majority of green plants synthesize this polysaccharide as a form of energy storage. It is the most prevalent type of carbohydrate consumed by people worldwide and is present in significant proportions in common foods like wheat, potatoes, maize (corn), rice, and cassava (manioc).
Pure starch is a powder that is white, odorless, tasteless, and insoluble in alcohol or cold water. It is made up of the branching amylopectin and the linear and helical amylose molecules. Starch typically comprises 20 to 25% amylose and 75 to 80% amylopectin by weight, depending on the plant. Animals store their energy in glycogen, which is a more intricately branched form of amylopectin.
To learn more about starch from the given link:
brainly.com/question/1237142
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In order to solve this problem we use these formula:
<span>p2 + 2pq + q2 = 1p + q = 1p = % dominant allele in the population
q = % recessive allele in the population
p2 = % homozygous dominant individuals
q2 = % homozygous recessive individuals
2pq = % heterozygous individualsFrom the given, we haveq2 = 21%Simply taking the square root,q = 4.58%</span>
