Answer: Enzymes reduce the activation energy associated with food molecules
Explanation:
Chemical entities such as yams, potatoes, eggs, etc., consist of elements linked together by chemical bonds like hydrogen bonds and covalent bonds.
To facilitate digestion, these bonds must be disrupted in order to convert carbohydrates into glucose and proteins into amino acids.
Therefore, when enzymes are introduced, they lower the bond strengths or activation energies by positioning them appropriately in their active sites, designed to cleave specific bonds.
As a result, digestive processes become faster in the presence of enzymes compared to without them.
Not sure, maybe just look it up online, that should be effective.
I believe this is <span>Commensalism since the bird gains a benefit while the cow is neither helped nor harmed.</span><span />
I think the right choice is c since he realizes that certain characteristics were not being inherited.
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The digestive activity is regulated by mechanical and chemical receptors found in the walls of the tract organs.
