Pasta contains starch and thus contains more substrate and needs more enzyme to digest.
<h3>What is
starch ?</h3>
A polymeric carbohydrate called starch, also known as amylum, is made up of a lot of glucose units connected by glycosidic linkages. The majority of green plants synthesize this polysaccharide as a form of energy storage. It is the most prevalent type of carbohydrate consumed by people worldwide and is present in significant proportions in common foods like wheat, potatoes, maize (corn), rice, and cassava (manioc).
Pure starch is a powder that is white, odorless, tasteless, and insoluble in alcohol or cold water. It is made up of the branching amylopectin and the linear and helical amylose molecules. Starch typically comprises 20 to 25% amylose and 75 to 80% amylopectin by weight, depending on the plant. Animals store their energy in glycogen, which is a more intricately branched form of amylopectin.
To learn more about starch from the given link:
brainly.com/question/1237142
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Photosynthesis is a series of chemical reactions that take place in the chloroplasts, which are specialized structures found in plant cells. Through this series of reactions, carbon dioxide and water are converted to glucose and oxygen.
hope this helps
Nephrons
Nephrons are the basic structural
and functional units of the kidneys. Each
of the kidneys contains over a million nephrons. Nephrons function by filtering
blood and then removing needed substances from the filtrate before eliminating
the remaining fluid that contains water, metabolic waste, and toxins.as urine. This process occurs through three stages which
are ultrafiltration, selective reabsorption and osmoregulation.
Answer:
Emulsifier
Explanation:
Emulsifier are the chemical additives which are required to breaking up fats or lipids globules into much smaller emulsion droplets.
An emulsifier consist of one oil-friendly and one water-friendly end. When an emulsifier added with fat or lipid, the emulsifier face towards the oil/water or air/water interface reduces the surface tension to make emulsion more stable.
Emulsification of fat makes the food easy to absorbed by small intestine.
Hence, the correct answer is "Emulsifier ".
