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CaHeK987 [17]
3 years ago
15

Starch is a monosaccharide?

Biology
1 answer:
Eva8 [605]3 years ago
8 0
Is this a true or false statement if it is the answer is False
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genetic disorders can result when chromatids fail to separate properly during which phase is this problem most likely to occur
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Likely during anaphase. 
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Why is solving the pollution problem hard and expensive and difficult?
KiRa [710]

Answer:

Reduce the number of trips you take in your car. Reduce or eliminate fireplace and wood stove use. Avoid burning leaves, trash, and other materials. Avoid using gas-powered lawn and garden equipment.

3 0
3 years ago
The muscle that compresses the cheek against the teeth when we chew is the
exis [7]

Answer: buccinator

Explanation:

The buccinator is a muscle that looks quadrilateral in shape. It is present between the internal of mandible and maxilla. It basically forms the anterior portion of the cheek and also forms the part of the oral cavity. The buccinator muscles compresses the cheeks against the teeth. These muscles are used to perform the acts like blowing. The buccinator muscles are the assistant muscles which helps in the process of mastication or chewing and in case of neonates it is used to suckle.

6 0
3 years ago
Which term describes an area where sugars are used or stored?
Margarita [4]
<span>Sink 

A sink is an area where sugars are used or stored; typically, these are the roots and fruits of a plant.</span>
5 0
3 years ago
1. List and describe three factors that could possibly affect enzyme activity. 2. Why is it important that cells contain catalas
marta [7]

Answer:

1. Several factors affect the rate at which enzymatic reactions proceed - temperature, pH, enzyme concentration, substrate concentration, and the presence of any inhibitors or activators.

2. It is a very important enzyme in protecting the cell from oxidative damage by reactive oxygen species (ROS). It catalyzes the decomposition of hydrogen peroxide to water and oxygen.

3. Enzyme activity can be affected by a variety of factors, such as temperature, pH, and concentration. Enzymes work best within specific temperature and pH ranges, and sub-optimal conditions can cause an enzyme to lose its ability to bind to a substrate. ... Extreme pH values can cause enzymes to denature.

4. Enzymes are biocatalysts and because of their remarkable properties, they are extensively used in medical diagnosis. ... They provide insight into the disease process by diagnosis, prognosis and assessment of response therapy.

5. The small intestine is a major site for chemical digestion and absorption of key food components, such as amino acids, peptides, and glucose for energy. There are lots of enzymes released in the small intestine and from the nearby pancreas for digestion.

6. Purified human pancreatic alpha-amylase (alpha-1,4-glucan 4-glucano-hydrolase, EC 3.2. 1.1) was found to be stable over a wide range of pH values (5.0 to 10.5) with an optimal pH for the enzymatic activity of 7.0.

Explanation:

1. Factors Affecting Enzyme Activity

Knowledge of basic enzyme kinetic theory is important in enzyme analysis in order both to understand the basic enzymatic mechanism and to select a method for enzyme analysis. The conditions selected to measure the activity of an enzyme would not be the same as those selected to measure the concentration of its substrate. Several factors affect the rate at which enzymatic reactions proceed - temperature, pH, enzyme concentration, substrate concentration, and the presence of any inhibitors or activators.

2. Catalase is a common enzyme found in nearly all living organisms exposed to oxygen (such as bacteria, plants, and animals). It catalyzes the decomposition of hydrogen peroxide to water and oxygen. It is a very important enzyme in protecting the cell from oxidative damage by reactive oxygen species (ROS).

4. for clinical applications. Enzymes are the preferred markers in various disease states such as myocardial infarction, jaundice, pancreatitis, cancer, neurodegenerative disorders, etc. They provide insight into the disease process by diagnosis, prognosis and assessment of response therapy.

5. Amylase. Amylase is a digestive enzyme that acts on starch in food, breaking it down into smaller carbohydrate molecules. ... First, salivary glands in your mouth make salivary amylase, which begins the digestive process by breaking down starch when you chew your food, converting it into maltose, a smaller carbohydrate.

6. Purified human pancreatic alpha-amylase (alpha-1,4-glucan 4-glucano-hydrolase, EC 3.2. 1.1) was found to be stable over a wide range of pH values (5.0 to 10.5) with an optimal pH for the enzymatic activity of 7.0.

5 0
3 years ago
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