<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>
Cooking with fresh food, cooking with clean materials, working in a clean workspace, cooking food all the way through, washing your hands before and after cooking, wearing cooking appropriate clothes, and making sure to clean the cooking space afterward.
Answer:
I think the answer is D :)
Explanation:
I'd say keeping the T cell count high because these are the cells that fight viral infections (HIV is one of them).
Answer:
Hope it helped,
Happy homework/ study/ exam!
