The answer is b I think that is the answer
Explanation:
The vitamin C loss in Irish and sweet potatoes could be due to the effect of heating as well as leaching into the boiling water.
Answer: The answer is B: The enzyme's active site binds to and stabilizes the transition state, which decreases the activation energy of the reaction.
Explanation: An enzyme is a biological molecule which speeds up the rate of chemical reactions in the body (reactions within cells). They are proteins.
The transition state is the transition from substrate to product. The molecule is no longer a substrate but also not yet a product.
The enzyme is able to speed up the reaction by stabilizing the transition state. The transition state's energy is also the activation energy in terms of reaction. The activation energy is the minimum energy that is required to break some bonds of the reactants in order to turn them to products.
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Decomposers also break down the bodies of dead organisms resulting in nitrogen being returned to the soil as ammonia. In some conditions denitrifying bacteria in the soil break down nitrates and return nitrogen to the air.
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