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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Answer:
Due to no transfer of resistance allele.
Explanation:
The gene flow was not the cause of antibiotic resistance because the characteristics can't be transferred from one generation to the next generation. The organisms are evolved to become an antibiotic resistance due to their environmental conditions and this resistance quality is only present in the existing population and the alleles that are responsible for this resistance can't be transferred from the bacteria to the next generation so the experiment showed that gene flow was not the cause of antibiotic resistance
A is the correct answer :)))))
I think it’s m(C6H12O6) = 856 g
M(C6H12O6) = 12*6+1*12+16*6 = 180 g/mol
n(C6H12O6) = m/M = 856 g / 180 g/mol = 4.756 mol
n(CO2) = 6*4.756 = 28.536 mol
M(CO2) = 12+16*2 = 44 g/mol
m(CO2) = n*M = 28.536mol*44g/mol = 1255.584 g
