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.
Every cell is encased in a protective layer referred to as the cell membrane. In plants, an additional barrier known as the cell wall offers further protection. All organelles found within cells are enclosed structures.
Cell membranes consist of a phospholipid bilayer featuring both extrinsic and intrinsic proteins. Studies of the plasma membrane structure revealed that the protein patterns of MITOCHONDRIA and CHLOROPLAST are most akin to that of the cell membrane.
