Given what we know, we can confirm that both gamma rays and x-rays can be used to slow the decay process in foods.
<h3>What are gamma rays and x-rays?</h3>
- Both of these are forms of ionizing radiation.
- Applying these to food is known as food irradiation.
- What this accomplishes, is that the food that is irradiated will have its chemical bonds altered, slowing the decay process.
Therefore, since both gamma rays and x-rays offer ionizing radiation to the food, which affects the chemical bonds and allows the food to have a longer shelf life, we can confirm that they can be used to slow the decay process in foods.
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Answer:
Distilled water is hypotonic with respect to the blood plasma of our body.
Explanation:
If distilled water is used in place of saline and injected intravenously then red blood cells of that patient"s body will start to swell as the osmotic pressure of the blood is very much greater than that of distilled water.
That"s why, to maintain homeostasis 0.9% NaCl is used as saline solution because RBC is isotonic with 0.9% NaCl solution.
Answer:blue revolution means the remarkable growth in intensive aquaculture package programme to increase the production if fish and marine products
Explanation:
Providing food security
Providing nutrition
Providing employment
A major foreign exchange earner
Answer;
-Mitochondrion
Explanation;
-A light microscope is an instrument that uses visible light and magnifying lenses to examine small objects not visible to the naked eye, or in finer detail than the naked eye allows.
-Cell organelles that can be seen under light microscope includes; cell membrane, nucleus, nuclear membrane, cytoplasm, vacuoles, cell wall, chloroplasts.
-Mitochondria is an organelle found in the cytoplasm composed of many layers of membrane. site of respiration + production of energy. This is the smallest organelle that can be seen under research grade light microscope.
Substances that plug up an enzyme active site and prevent the reaction from occurring are enzyme inhibitor
Enzyme inhibitors are molecules that temporarily or permanently interact with enzymes in some way, reducing the rate of an enzyme-catalyzed reaction or preventing enzymes from functioning normally. Competitive, noncompetitive, and uncompetitive inhibitors are the three main categories of inhibitors.
Enzyme inhibitors are substances that alter the enzyme's catalytic capabilities. As a result, they reduce the enzyme's ability to catalyze reactions or, in extreme cases, completely stop them. These enzyme inhibitors function by obstructing or changing the active site.
It is possible to define enzyme inhibitors as substances that attach to enzymes and reduce their activity. They attach to the enzymes' active sites and reduce the enzymes' compatibility with substrates, which prevents the formation of enzyme-substrate complexes.
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