Question

______________ chemically alter the make-up of nutrients, changing them into a form that can be readily used by cells.

Answer 1

Enzymes breaks down the food into digestibale forms. peptidases and proteases break down proteins, lipases break fats into glycerol and fatty acids, amylases break down carbohydrates into simpler utilizable sugars like glucose etc. Nucleases break down nucleic acids into nucleotides.

Answer 2

Enzymes chemically change the makeup of nutrient into the form that can be used by the cell.

Further Explanation:

The enzyme is the biological catalyst that participates in the chemical reaction occurring in the body of the organism. Most of them are made up of proteins.

The enzyme binds to the substrate or the reactant and then converting it into the product. They decreases the activation energy of the reaction. This allows the reactant to easily achieve the transition energy.

Enzyme acts by chemically altering the nutrient make up such that they get changed into the form which can readily be used by the cell.

Amino acids are the monomeric subunit of a polymer known as protein. These amino acids are linked to each other by the peptide linkage. The proteins are acted upon by the proteases which then converts them into the amino acids.

Carbohydrate is the biomolecule that provides energy to the body. The different types of carbohydrate are:

• Monosaccharide

• Disaccharide

• Polysaccharide

Nutrients are the molecules such as carbohydrate, protein and lipids that provide energy to the body.

Learn more:

• Learn more about carbohydrate brainly.com/question/6947177

• Learn more about cell brainly.com/question/1420458

• Learn more about blood brainly.com/question/1213217

Answer Details:

Grade: College Biology

Subject: Biology

Chapter:Biomolecule

Keywords:

Enzymes, nutrient, cell, organism, proteins, substrate, reactant, product, activation energy, transition energy, amino acids, monomer, polymer, peptide linkage, proteases, carbohydrate, monosaccharide, disaccharide, polysaccharide, lipids.