The answer is A.the site on an enzyme where the substrate binds
The tertiary structure of a protein refers to the overall three-dimensional arrangement of its polypeptide chain in space. It is generally stabilized by outside polar hydrophilic hydrogen and ionic bond interactions, and internal hydrophobic interactions between nonpolar amino acid side chains
Answer:
do you have the rest of the answers? i really need them.
Explanation:
The major differences are that fats are solid at room temperature while oils are liquid, and that oils are usually of plant origin while fats are of animal origin.
Secretion helps in moistening the food, making it easier to swallow and preventing oral infections.
