Answer:
There are no options to this question, however, it can be answered. The answers to the blank spaces are:
1. Fatty Acids
2. A decrease in the rate of lipid breakdown
Explanation:
Lipids are large biomolecules that are formed from monomeric units called FATTY ACIDS. Digestive enzymes such as lipase as described in this question breaks down lipids into its monomer called FATTY ACIDS.
However, enzymes are proteinous molecules, meaning they are subject to denaturation when exposed to adverse conditions such as heat. According to this question, the scientist heats the enzymes and finds that it can't bind onto the lipids anymore because it has been DENATURED. This situation will result in the DECREASE IN THE RATE OF LIPID BREAKDOWN because the enzyme in charge is no longer functional.
Its:
1. Evaporation
2. Transpiration
Answer:
Carbohydrates are found in a wide array of both healthy and unhealthy food,bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a mixture of forms. The usal common and abundant forms are sugars, fibers, including starches.
Explanation:
The system that is responsible for breaking down food and releasing essential nutrients and other substances that the body needs and requires is the digestive system.
Answer:
When water is boiled water molecules changed into vapors when these vapors condensed water changed into liquid.
So it is reversible reaction.
Explanation:
Water molecules are connected through the hydrogen bonding. When water is boiled the kinetic energy of water molecules increased and point is reached when kinetic energy is so high and water molecules overcome the external pressure and escape from the surface. Thus water molecules convert into vapors.
In case of cooling process extra energy is released. Vapors becomes cooled and kinetic energy decreased vapors are changed into liquid state.
When water is boiled water molecules changed into vapors when these vapors condensed water changed into liquid.
So it is reversible reaction.
