Answer:
The increment of temperatures favors the oxidation of fatty acids promoting the saturation of them.
Explanation:
When the fatty acids are in an environment of high temperatures they start oxidizing so unsaturations start to spontaneously happen. This process happens in cell membranes as well as in the foods. Saturated fatty acids are more prejudicial to health than unsaturated ones.
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Answer:
Trypsin cuts at lysine and arginine amino acid residues at the carboxyl end. Chymotrypsin cuts at tryosine , phenylalanine, and tryptophan amino acid residues at the carboxyl end.
Explanation:
Trypsin and chymotrypsin are known as proteolytic enzymes which are actively involved in the digestive system. They are both secreted by the pancreas and are majorly involved in the breakdown of protein in the small intestine.
Trypsin cuts at lysine and arginine amino acid residues at the carboxyl end. Chymotrypsin cuts at tryosine , phenylalanine, and tryptophan amino acid residues at the carboxyl end.
