Pasta contains starch and thus contains more substrate and needs more enzyme to digest.
<h3>What is
starch ?</h3>
A polymeric carbohydrate called starch, also known as amylum, is made up of a lot of glucose units connected by glycosidic linkages. The majority of green plants synthesize this polysaccharide as a form of energy storage. It is the most prevalent type of carbohydrate consumed by people worldwide and is present in significant proportions in common foods like wheat, potatoes, maize (corn), rice, and cassava (manioc).
Pure starch is a powder that is white, odorless, tasteless, and insoluble in alcohol or cold water. It is made up of the branching amylopectin and the linear and helical amylose molecules. Starch typically comprises 20 to 25% amylose and 75 to 80% amylopectin by weight, depending on the plant. Animals store their energy in glycogen, which is a more intricately branched form of amylopectin.
To learn more about starch from the given link:
brainly.com/question/1237142
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<u>Answer:</u>
The process of "Osmosis" is modeled in the plant cell diagrams seen here.
<u>Explanation:</u>
Osmosis is the natural gross migration of solvent particles into a zone of higher solute concentration via a selectively permeable membrane, in the path that seeks to balance the amounts of solvents on both the ends. Osmosis as biological membranes are semipermeable, is a critical mechanism in biological systems.
Such membranes are usually impenetrable to massive and polar molecules like polysaccharides, ions and proteins while being porous to hydrophobic or non-polar molecules like lipids and to small molecules as carbon dioxide, oxygen, nitric oxides and nitrogen.
The answer to this question is A. A simple Google search will help you find the answer. But, straightforward. That's what he stated in the document he made as the third law. So, that's the answer. Period.
The nutrients are grams gram gram
