A reducing sugar is any sugar that either has an aldehyde group or is
capable of forming one in a reaction thru isomerism. The first example
that should come to mind is glucose, which can form a <span>β(1→4)</span>
linkage. Sucrose, on the otherhand, is a non-reducing sugar. And is
bascially the opposite of a reducing sugar. It doesn't form or have
aldehydes in a basic environmet.Hope this helps!!
I think this should be the enzyme inhibitors. These are molecules that binds to an enzyme and as a result reducing enzyme activity. Enzyme inhibitors may be either competitive or non-competitive depending on their mechanism of action. Enzyme inhibitors prevent the formation of an enzyme-substrate complex and hence prevent the formation of a product. The inhibition may be either reversible or irreversible depending on the specific effect of the inhibitor being used
Haikyuu is thehonest so D I guess
<span>C. a severe degrading of watersheds which leads to increased soil erosion and a decrease in the
quality of drinking water</span>
The answer is Glycogenolysis
When we are hungry or skipped a meal our glucagon, <span>an hormones</span> that regulates blood-sugar levels, is released to avoid glucose levels in the blood to decrease to a risky value.
Glucagon makes the liver, but also the muscle, to breakdown accumulated glucose called glycogen into glucose to increase blood-sugar levels. This process is called Glycogenolysis and can also be stimulated by an increase in epinephrine during fight-or-flight responses.
