<span>Blanching works by denaturing the enzymes, rendering them inactive.
Enzymes are proteins produced by the cells to perform various biological functions. Their effectiveness is critically dependent upon their shape. They act as catalysis to speed up chemical reactions. When you heat a protein, you cause the hydrogen bonds created when the protein is folded to break, changing the shape of the protein. And since enzymes are proteins, their shape and therefore their effectiveness also changes. So by blanching, you destroy the effectiveness of the enzymes that would cause the food to deteriorate.</span>
1) body composition, (2) flexibility, (3) muscular strength, (4) muscular endurance, and (5) cardiorespiratory endurance.
I believe the answer is <u>DIGESTION</u> , I think this because when your food is going through the process of digestion, there is physical and chemical breakdowns of your food, and the nutrients that comes from the food you ate.
Mouth: physical digestion
Stomach: chemical digestion
Small Intestines: helps break down the food more after it absorbs the nutrients from the food into the blood stream
Large Intestines: absorbs the remaining water from the food into the bloodstream/body
Hope this helped :)
