The enzyme at the binding site on myosin is called ATPase. The energy released during ATP hydrolysis changes the angle of the myosin head into a “cocked” position. The myosin head is then in a position for further movement, possessing potential energy, but ADP and Pi are still attached.
Its a solid because it would melt
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Its either dead material or organisms that eat producers
Cheese is composed of fats and proteins. On reaching the stomach gastric juice is produced, which contains pepsin that acts on proteins to form dipeptides. In the duodenum, enzymes trypsin and chymotrypsin released from the pancrease acts on dipeptides to produce peptides. Bile juice from the bile acts on fats to form small fats droplets a process called emulsification. In the small intestines enzyme peptidase acts on peptides to form amino acids, while enzyme lipase acts on fat droplets to produce fatty acids and glycerol. Amino acids, fatty acids and glycerol are then absorbed into the blood stream.
