Amylases' main function is to hydrolyze the glycosidic bonds in starch molecules.
<h3>Which molecule is hydrolyzed and digested by amylase?</h3>
Amylase is an enzyme that separates glucose molecules from starch. Both plants and animals use amylase when digesting starch. amylase, any limb of a class of enzymes that imbues the hydrolysis (splitting of a compound by the inclusion of a water molecule) of starch ...
Amylase is any member of a class of enzymes that activate the hydrolysis (splitting of a compound by the limb of a water molecule) of starch into smaller carbohydrate fragments such as maltose (a molecule composed of two glucose molecules).
So we can conclude that Amylases are usually referred to as a class of enzymes that catalyzes the hydrolysis of starch into glucose and maltose.
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In the formation of LTP, the entry of Ca2+ ions into the neuron activates protein kinases, which are the enzymes that contribute to the increased AMPA conductance of the postsynaptic cell.
<h3>What is LTP?</h3>
- LTP or Long-Term Potentiation is a biological process due to which synaptic connections formed between different neurons grow stronger due to frequent activation.
- It can be defined as a way by which the responses of brain change along with the experience thus dealing with learning and memory in the hippocampus.
- It is caused by combining activity of presynaptic and postsynaptic neurons.
- During synapses, Ca2+ is release as a neurotransmitter from the presynaptic neuron. This Ca+ enters the postsynaptic neuron and activates protein kinases.
- The protein kinases increase the activity of AMPA receptors which plays an important role in neurotransmission through glutamate.
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Animals have four basic types of tissue: nervous, epithelial, muscle, and connective.
Answer:
Vitamins A and D are added to margarine during production so it will have a similar vitamin level to butter. Nutrients may also be added to foods to fortify or enrich them even if the vitamins and minerals added are not normally contained in that food.Margarine makes an important nutritional contribution to the diet by being a source of one or more essential fat-soluble vitamins such as vitamins A and/or D and by being low in saturated fat.