The study of how food interacts with genes is known as Nutritional Genomics, that encompasses nutrigenomics, which explores the effects of nutrients in the genome, proteome and metabolome, as well as nutrigenetics, whose main goal is to elucidate the effect of genetic variations on the interaction between diet and disease.
Answer:
Beryllium family
English Transcript:
Beryllium is the lightest member of the alkaline earth metals family. These metals make up Group 2 (IIA) of the periodic table. They include beryllium, magnesium, calcium, strontium, barium, and radium. Elements in the same column of the periodic table have similar chemical properties.
Spanish (Español) Transcripción:
El berilio es el miembro más ligero de la familia de los metales alcalinotérreos. Estos metales forman el Grupo 2 (IIA) de la tabla periódica. Incluyen berilio, magnesio, calcio, estroncio, bario y radio. Los elementos de la misma columna de la tabla periódica tienen propiedades químicas similares.
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<span>Embalming is the art and science of preserving human remains by treating them to forestall decomposition. The intention is to keep them suitable for public display at a funeral, for religious reasons. It helps preserve the body for many years
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The correct answer is:
polysaccharide protein
Enzymes are proteins that speeds up the rate of chemical reaction in a living organism . An enzyme acts as catalyst for specific chemical reaction, converting a specific sets of reactants called substrates into specific products with out enzymes life would not be exist
Explanation:
Enzymes are identified to catalyze more than 5,000 biochemical reaction types. Most enzymes are proteins, although a few are catalytic RNA molecules. Enzymes' specificity appears in their unusual three-dimensional structures. Like all enzymes, enzymes improve the reaction rate by decreasing its activation potential.
During bread making, metabolism of simple sugars by yeast produces carbon dioxide which makes the bread rise.
The essential ingredients of bread dough are flour, water and yeast. As soon as these ingredients are stirred together, enzymes in the yeast and the flour cause large starch molecules to break down into simple sugars.
The yeast metabolizes these simple sugars and exudes a liquid that releases carbon dioxide and ethyl alcohol into existing air bubbles in the dough. If the dough has a strong and elastic gluten network, the carbon dioxide is held within the bubble and begins to inflate it, just like someone blowing up bubble gum.
As more and more tiny air cells fill with carbon dioxide, the dough rises, and so we see bread rising.
