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.
The right answer is chromosome > DNA > gene.
Living cell element, of characteristic shape and in constant number, located in the nucleus of the cell.
DNA, which is our chromosome, carries the genes
. The DNA molecule, also known as deoxyribonucleic acid, is found in all our cells.
The gene is a piece of this DNA that corresponds to a particular genetic information that codes for a single protein. So it's a very small portion of chromosome.
the part of a green plant shows the greatest increase in chloroplasts b y the end of spring is A. Leaf
I’m not very sure but I think it’s an atom of gold or if it isn’t, it could be heat from the sun
Bryophytes are known as non-vascular plants - what makes them non-vascular is the a<span>bsence of xylem and phloem.</span>
