Answer:
An enzyme is a protein that speeds up chemical reactions in the body. Digestive enzymes speed up chemical reactions that break down large food molecules into small molecules.Digestive enzymes are released, or secreted, by the organs of the digestive system. These enzymes include proteases that digest proteins, and nucleases that digest nucleic acids.Amylase, produced in the mouth. It helps break down large starch molecules into smaller sugar molecules.
Pepsin, produced in the stomach. Pepsin helps break down proteins into amino acids.
Trypsin, produced in the pancreas. Trypsin also breaks down proteins.
Pancreatic lipase, produced in the pancreas. It is used to break apart fats.
Deoxyribonuclease and ribonuclease, produced in the pancreas. They are enzymes that break bonds in nucleic acids like DNA and RNA.
For safety it is important to consider the danger of aggressive animals like bears or wolves when planning an outdoor activity because an attack could be very fatal.
Answer:
2 hours
Explanation:
There is a 2 Hour Rule: toss any perishable food (the kind that can spoil or become contaminated by bacteria if left unrefrigerated) that has been left out at room temperature for more than two hours. When the environmental temperature is above 90° F (32° C), throw out the food after one hour.
Answer:
The answer is b) Breaks in the mucosa and presence of corrosive secretions
Explanation:
The peptic ulcer disease is likely caused by the weakening of the mucosa coating by H. Pylori bacteria (or other types of drugs), and the passage of corrosive secretions (such as acid and pepsin) to the lining that is beneath the mucosa coating.
How does the appendicular skeleton differ from the axial skeleton?The axial skeleton includes just the skull, the sternum, the ribcage, and the vertebraic column, while the appendicular skeleton includes everything else. The axial skeleton are the bones that lie around the longitudinal axis of the human body (from top to tail). This includes the skull, ribs, sternum, and vertebral column.
