there aren't many enzymes in food, mainly in fruits, the enzymes in friuts are very similar to ptylin found in the mouth that help break down sugar, they do not need to be ingested before they activate, a proof of this is the apple test, buy an apple, take a bite and leave it without covering it for a few minutes, you'll notice that the bitten part starts turning yellowish brown because the enzymes in the apple are already breaking it down.
In summary, they do not need to be ingested before activation, and the major characteristic of an enzyme is that they do not change after they react with (breakdown) food, so they are in the same form before and after they finish breaking down the food.
A B/c inside the cell is most similar to the digestive system
Answer:
See below for answer
Explanation:
<u>A. 200 mOsM NaCl</u>
This solution is hypotonic to the red blood cell (RBC) with penetrating solute. The RBCs will swell up and burst because the water will move into the cells.
<u>B. 400 mOsM urea</u>
This solution is hypertonic to the RBCs with non-penetrating solutes. Water will leave the cells via osmosis and the cells will shrink and appear shriveled.
<u>C. 100 mOsM urea plus 200 mOsM NaCl</u>
This time both penetrating and non-penetrating solute is present. The solution is isotonic to the RBCs and although there will be movement of water between the cells and the solution, there will be no overall change in the concentration of water for each and no change in appearance of the cells.
<u>D. 300 mOsM urea</u>
The RBCs will not lyse nor shrivel as again the solution is isotonic to the RBCs.
In cellular respiration is the process of extracting energy in the form of ATP from the glucose in the food you eat. In stage one glucose is broken down in the cytoplasm of the cell in a process call glycolysis. In stage two the pyruvate molecules are transported into the mitochondria
