The boiled kernels remain sweet
instead of starchy because the applied heat greatly stops the enzymatic action
of the corn kernels. The heat tends to stop the conversion of sugar to starch
because when kernels are starchy than sugar, it will spoil easily. High sugar
content preserves the corn kernels.
Answer:
Enzymes work best within specific temperature and pH ranges, and sub-optimal conditions can cause an enzyme to lose its ability to bind to a substrate. Temperature: Raising temperature generally speeds up a reaction, and lowering temperature slows down a reaction.
Explanation:
13 is bass but I’m not sure what 14 is
Answer:
In a habitat there are red bugs and green bugs. The birds prefer the taste of the red bugs, so soon there are many green bugs and few red bugs. The green bugs reproduce and make more green bugs and eventually there are no more red bugs.
All viruses rely on themselves
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