Which enzyme is used to break down bacteria, yeast, and other microorganisms?

Biology

1 answer:

svet-max [94.6K]3 years ago

5 0

Answer:

The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.

Explanation:

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Hydrogen ions are important in the light-dependent reactions of photosynthesis because they produce a

Mnenie [13.5K]

Answer:

a. the production of ATP

Explanation:

Photosynthesis is type of biosynthesis that produces glucose from the reactants sunlight, carbon dioxide and water. It happens in two phases of the chloroplast, the light-dependent and light-independent reactions. In a light reaction that stimulates photosystems, pigments such as chlorophyll absorb light energy at specific wavelengths. Here,

Light energy stimulates photosystem complexes formed from chlorophyll. Photosystem II then absorbs and transfers light to a reaction core.
Water undergoes hydrolysis or splitting to yield an electron, a proton (H+) and oxygen.
energy is passed along the electron transport chain, where it forms builds up H+ and an electrochemical gradient in the thylakoid space
These protons pass through the ATPase enzyme embedded within the membrane, into the stroma, generating ATP from ADP.
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