Enzymes are specialized proteins that speed up chemical reactions, biological catalyst.
Answer:
1) Through the intersection with physical chemistry, microbiology, pharmacokinetics and other disciplines, the relationship between food grade liposomes and other components, liposome structure and functional characteristics is established, which brings new opportunities for the development of more and newer food delivery systems.
2) To study the structural integrity and release kinetics of food grade liposomes in gastrointestinal tract digestion of different populations, overcome the technical bottleneck of liposomes, and provide technical guidance for targeted release and controlled release of liposomes.
Explanation:
https://www.creative-biostructure.com/liposomes-in-food-industry-486.htm
Answer:
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Explanation:
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That's what is called competitive enzymatic regulation. If there are more of that substance than the enzyme substrate, then most of the enzyme, if not all depending on the substance's concentration, will be inhibited on its action. If there are more substrate then the competitive substance, the expected reaction for that enzyme will happen at an expected rate. If the ratio substrate:substance is 1:1 then the reaction enzyme-substrate is very slowed down.
