<span>Blanching works by denaturing the enzymes, rendering them inactive.
Enzymes are proteins produced by the cells to perform various biological functions. Their effectiveness is critically dependent upon their shape. They act as catalysis to speed up chemical reactions. When you heat a protein, you cause the hydrogen bonds created when the protein is folded to break, changing the shape of the protein. And since enzymes are proteins, their shape and therefore their effectiveness also changes. So by blanching, you destroy the effectiveness of the enzymes that would cause the food to deteriorate.</span>
Cervix is the correct awnser
The maximum total fat intake as percentage of
energy intake is 30. Dietary fat is the fats that a person consumed in
every meal. Dietary fats also helps us to be healthy as long as we eat this fats
in moderation.
Answer: This client is at risk for the FAT EMBOLISM SYNDROME.
Explanation: Some of the symptoms of fat embolism syndrome include, rapid breathing, shortness of breath, mental confusion. Fat embolism syndrome is a medical condition characterized by a disruption to blood supply caused by fat globules in a blood vessel. This syndrome is most commonly seen following orthopedic trauma.
