I'm pretty sure the answer is B have a nice day
I believe that your answer is A.) ATP
Answer:
White blood cells engulf and digest pathogens and any other unknown material in the blood and tissues. They engulf the pathogen into a vesicle called a phagosome. This fuses with a lysosome and the enzymes break down the pathogen.
Answer:
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Explanation:
Answer:
Protists are typically divided into three categories, including animal-like protists, plant-like protists, and fungus-like protists. Protists vary in how they move, which can range from cilia, flagella, and pseudopodia.