11w
11(w)
11×w
that a few different ways
The answers are as follows:
1. <span>An inhibitor has a structure that is so similar to the substrate that it can bond to the enzyme just like the substrate: t</span>his is called competitive inhibitor. A competitive inhibitor will compete with the substrate for the active site of the enzyme and bind to the active site, thus incapacitating the substrate from binding to the active site.
2. An inhibitor binds to a site on the enzyme that is not the active site: this is called non competitive inhibitors. Non competitive inhibitors bind to other site in the enzyme which is not the active site of the enzyme. The binding of the inhibitor changes the conformation of the enzyme as well as the active site, thus making it impossible for the substrate to bind to the enzyme effectively.
3. <span>usually, a(n) inhibitor forms a covalent bond with an amino acid side group within the active site, which prevents the substrate from entering the active site or prevents catalytic activity: this is called irreversible or permanent inhibition. Permanent inhibitors form covalent bonds with the enzyme and prevent substrate from binding to the enzyme.
4. T</span><span>he competitive inhibitor competes with the substrate for the ACTIVE SITE on the enzyme: The active site of an enzyme is the place where the substrate normally bind in order to activate a enzyme. Competitive inhibitors are those inhibitors that compete with the substrate for the active site of the enzyme and prevent the substrate from binding there.
5. W</span><span>hen the noncompetitive inhibitor is bonded to the enzyme, the shape of the ENZYME is distorted. The non competitive inhibitors are those inhibitors that bind to other places in the enzyme instead of the active site. The binding of the non competitive inhibitor usually distort the shape and the conformation of the enzyme thus preventing the substrate from binding to it effectively.
6. E</span><span>nzyme inhibitors disrupt normal interactions between an enzyme and its SUBSTRATE. The principal function of enzyme inhibitor is to prevent the substrate from binding to the appropriate enzyme. This is usually done in the human system in order to regulate the activities of enzymes.</span>
Earths outter layer is like the glass on a lightbulb because it keeps the inside of the lightbulb straight, and also protects you from getting electrocuted (sry if this is wrong, i tried my best to try to help) :))
The given question is incomplete, the complete question is:
One of Loraine's friends, Marie, started purchasing raw, unpasteurized milk for her children. Marie insists that pasteurization reduces the nutritional quality of milk and raw milk contains phytochemicals that are destroyed during pasteurization. What should Loraine tell her friend about pasteurization?
A: The pasteurization process heats foods to kill pathogenic microorganisms and reduce the total number of bacteria.
B: The pasteurization process denatures protein and kills harmful prions.
C: The pasteurization process evenly distributes fat particles throughout the milk so the cream doesn't rise to the top of the milk.
D: The pasteurization process releases bound calcium and increases absorbable dietary calcium in cow's milk.
Answer:
The correct answer is option A, that is, by the process of pasteurization food is heated in order to eliminate the pathogenic microbes, which eventually diminishes the bacterial number.
Explanation:
The process by which some of the components of food like dairy products and juice are heated slightly so that the harmful bacteria and pathogens get eliminated from the food is known as pasteurization. It is important to kill such bacteria and pathogens as it may cause certain diseases after consumption.
Pasteurization is the process of treating non-packaged and packaged foods with a mild heat, which is generally less than 100 degree C. The process helps in extending the shelf-life of the food product by eliminating the harmful bacteria and pathogens from it.
