Answer:
DBCA
Explanation:
Here is the normal order of events:
Order 1.
d. Activation of adenylyl cyclase
Order 2
b. Binding of cAMP to PKA
Order 3
c. Dissociation of PKA into catalytic and regulatory subunits
Order 4
a. binding of CREB to PKA ... 4
The answer is is going to be c
The answer to this question would be hydrolysis
There is amylase enzyme inside saliva that will break down starch into maltose sugar. Maltose is the sugar that <span>causing </span>the sweet sensation in the tongue. Since it will take for the reaction to happen, the sweet taste only appears after a few moments after you chewing the bread.
The reaction that was catalyzed by amylase is hydrolysis.
Vegetable oil. Oil isn’t soluble in water, if layered properly it will float on top of the water in a beaker as you so mentioned. This is due to surface tension and density and a slew of other things I’m not intelligent enough to describe.