Answer: Enzymes lower the activation energy found in food molecules
Explanation:
Food substances like yam, potatoes, egg etc are all made of chemical elements bounded to one another by chemical bonds such as hydrogen bonds, covalent bonds etc
During digestion, these bonds must be broken for carbohydrates to yield glucose, protein to yield amino acids.
Hence, added enzymes lowers the strength of this bonds i.e activation energy, by placing them into their active sites, which is equipped to cleave specific bonds
Thus, digestive reactions are quicker in the presence of enzymes than otherwise.
In this
case, when Alicia is being tickled by her older sister, the divisions of
the nervous system which are responsible for receiving the signals from her
sister’s fingers are called somatosensory cortex and anterior
cingulated cortex nervous system.
When you are touched lightly, the effect of having that ticklish
sensation is caused by the analysis of two regions of the brain. For example,
when our brain analyses the pressure of the touch, this is the work of
the somatosensory cortex. On the other hand, as
soon as something touches your skin, the signal sent from the skin's sensory
receptors also passes through the anterior cingulated cortex.<span>This is
where the pleasant feelings are governed. </span>
The substance that yields a Cation plus the Hydroxyl ion in water is a Base.
A Cation is a positively charged ion. A Hydroxyl ion is an ion with a negative charge and is made up on one oxygen atom and one hydrogen atom. Bases are substances that promote chemical reactions. Dissociation is a process in which ionic compounds split into smaller particles.
<span>In this case, the base acts by dissociation to yield a Cation plus a Hydroxyl ion in water. </span>
Hi!!! I think the answer is B! Have a great rest of the day!!!
