Answer:
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Explanation:
Answer:
Mitochondria -(hydraulic dams)
Ribosomes- (small shop)
Nucleus -(town hall)
Edoplanic Reticulum- (rail road)
Golgi Apparatus- (post office)
Protein- (clean air and water)
Cell Membrane- (widget)
Lysosomes-(fence)
Nucleolus-(scrap yard)
Explanation:
Newton’s first law had to do with inertia, which is a property that explains that something in motion will continue in motion unless stopped by a force of some sort.
“An object at rest stays at rest and an object in motion stays in motion with the same speed and in the same direction unless acted upon by an unbalanced force.”
Answer:
Yes, you are correct! C,D and E are correct
