The digestion of food involves the body’s use of enzymes to assist in breaking down organic compounds. The following chart illustrates the amount of time necessary for protein digestion in varying conditions. Digestion Rates or Protein Reaction Seconds Protein only 60 Protein + Acid 30 Protein + Acid + Enzyme 10 This chart provides evidence that enzymes (1 point) Responses maintain a specific pH maintain a specific pH speed up chemical reactions speed up chemical reactions dissolve in water dissolve in water slow down chemical reactions slow down chemical reactions Skip to navigation
The digestion of food involves the body’s use of enzymes to assist in breaking down organic compounds. The following chart illustrates the amount of time necessary for protein digestion in varying conditions. Digestion Rates or Protein Reaction Seconds Protein only 60 Protein + Acid 30 Protein + Acid + Enzyme 10 This chart provides evidence that enzymes (1 point) Responses maintain a specific pH maintain a specific pH speed up chemical reactions speed up chemical reactions dissolve in water dissolve in water slow down chemical reactions slow down chemical reactions Skip to navigation
speed up chemical reactions
In 1931, a chemist named Arthur Fox was pouring some powdered PTC (phenylthiocarbamide) into a bottle when some of the powder accidentally blew into the air. A colleague standing nearby complained that the dust tasted bitter. Fox tasted nothing at all. Curious how they could be tasting the chemical differently, they tasted it again. The results were the same. Fox had his friends and family try the chemical then describe how it tasted. Some people tasted nothing. Some found it intensely bitter, and still others thought it tasted only slightly bitter (from The University of Utah Genetic Science Learning Center, 2013). It is estimated that 70% of the population can taste PTC and 30% cannot. We also know that the ability to taste PTC is passed from parent to child. Which of the following molecules is responsible for the fact that parents who can taste PTC will most often have children who can taste PTC? (1 point)
The molecule responsible for the ability to taste PTC is a specific taste receptor gene.
In 1931, a chemist named Arthur Fox was pouring some powdered PTC (phenylthiocarbamide) into a bottle when some of the powder accidentally blew into the air. A colleague standing nearby complained that the dust tasted bitter. Fox tasted nothing at all. Curious how they could be tasting the chemical differently, they tasted it again. The results were the same. Fox had his friends and family try the chemical then describe how it tasted. Some people tasted nothing. Some found it intensely bitter, and still others thought it tasted only slightly bitter (from The University of Utah Genetic Science Learning Center, 2013). It is estimated that 70% of the population can taste PTC and 30% cannot. We also know that the ability to taste PTC is passed from parent to child. Which of the following molecules is responsible for the fact that parents who can taste PTC will most often have children who can taste PTC? (1 point) Responses Lipids Lipids Proteins Proteins Nucleic Acids Nucleic Acids Carbohydrates
The molecule responsible for the ability to taste PTC is most likely a protein.
Which of the following is a function of lipids in a cell?(1 point) Responses synthesizing proteins synthesizing proteins forming the structure of the cell membrane forming the structure of the cell membrane transporting carbohydrates within the cell transporting carbohydrates within the cell producing enzymes.
Forming the structure of the cell membrane.
Enzymes are a type of which of the following macromolecules?(1 point) Responses protein protein carbohydrate carbohydrate organic acid organic acid lipid
