In the context of protein digestion, protein breakdown into its amino acid constituents is completed by <u>proteases </u><u>produced in the small intestine</u>
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- Protein-degrading enzymes are referred to as proteases. These enzymes are produced by bacteria, fungus, plants, and mammals.
- Proteins in the body or on the skin are broken down by proteolytic enzymes.
- This may aid in digestion or the breakdown of proteins that contribute to inflammation and pain.
- The small intestine, pancreas, and stomach all manufacture protease.
- The stomach and small intestine are where the majority of chemical reactions take place.
- Pepsin is the primary digestive enzyme that targets proteins in the stomach.
- Proteases are released by the pancreas into the proximal small intestine, where they combine with proteins that have already been altered by gastric secretions and break them down into amino acids, which are then absorbed and utilized by the body as necessary.
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The right answer is A.
The methylation profile of DNA is not obtained when DNA sequencing is performed.
Methylation is a process that can occur in DNA especially at the cytosine level. And this has a very important role in gene expression as it is part of the epigenetic expression.
Gene methylation can induce or repress gene expression depending on the localization of methylated bases.
The horned marsupial frog, is a species of frog in the family Hemiphractidae. It is an arboreal species found in Colombia, Costa Rica, Ecuador and Panama.
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Fibre is a carbohydrate that the body can not digest or assimilate
There are two types of fibre: soluble fibre and insoluble fibre with complementary health benefits.
<span>Fibre that soluble can bind to bile and cholesterol and pull it out of circulation. this can help to decrease blood cholesterol.</span>
Answer:
B
Explanation:
Crossing over is the process involved during meiosis of two chromosomes sharing genetic information with each other from each parent. This happens so the two daughter cells or sister chromatids have a variety of genetic information and so they are not completely identical. This leads to genetic diversity or variation.
