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.
Answer:
C.
Explanation:
A reasonable deduction for Devon could be that while the authors refer to a "relationship," this terminology doesn’t automatically imply a causal link. In numerous scientific writings, the word "relationship" signifies the connections within a system, which may hold equal or even greater significance than the individual components. Conversely, in various other studies, this same wording might be utilized to indicate causation.
The benefit of reduced gametophytes in seed plants is that they obtain nutrients from the sporophytes. Gametophytes are tiny and can develop from spores that are kept within the parental sporophyte's sporangia. This setup shields the growing gametophyte from environmental stress, allowing it to absorb nutrients from the sporophyte.
