Biochemistry
Biochemistry
9th Edition
ISBN: 9781319114671
Author: Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher: W. H. Freeman
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* vbschools schoology.com
6 Schoology
Eayside Home Page 6 Schoology
Eayside Home Page ts Elemuta-Ele
Fertauass
HBY-BIO-U2-TEST BIOCHEMISTRY-SY 20-21
Salivary amylase is an enzyme in the human body that digests carbohydrates from food. When fod mixed with
saliva enters the stomach, the action of salivary amylase slows dramatically. Which causes salivary amylase
enzyme to stop digesting food?
O The pH of the stomach is lower than in the mouth
O The concentration of food decreases in the stormach
O The temperature of the food increases in the stomach
O The food is mixed more in the mouth than in the stomach
2 34 5 6 7
89 10 11
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Transcribed Image Text:* vbschools schoology.com 6 Schoology Eayside Home Page 6 Schoology Eayside Home Page ts Elemuta-Ele Fertauass HBY-BIO-U2-TEST BIOCHEMISTRY-SY 20-21 Salivary amylase is an enzyme in the human body that digests carbohydrates from food. When fod mixed with saliva enters the stomach, the action of salivary amylase slows dramatically. Which causes salivary amylase enzyme to stop digesting food? O The pH of the stomach is lower than in the mouth O The concentration of food decreases in the stormach O The temperature of the food increases in the stomach O The food is mixed more in the mouth than in the stomach 2 34 5 6 7 89 10 11
El - El-
HBY-BIO-U2-TEST BIOCHEMISTRY-SY 20-21
Which statement explains why starches and lipids are insoluble in water?
O S tarches are formed by dehydration and lipids by hydration
O Starches have amino functional groups and lipids have carboxyl groups
O Starches have a 2:1 ratio and lipids have a 4:1 ratio of hydrogen to oxygen
O Starches have long polymer molecules and lipids have nonpolar molecules
1
common-assessment-delivery/start/3154804351?action-Donresume&submissionid-199696783#
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Transcribed Image Text:El - El- HBY-BIO-U2-TEST BIOCHEMISTRY-SY 20-21 Which statement explains why starches and lipids are insoluble in water? O S tarches are formed by dehydration and lipids by hydration O Starches have amino functional groups and lipids have carboxyl groups O Starches have a 2:1 ratio and lipids have a 4:1 ratio of hydrogen to oxygen O Starches have long polymer molecules and lipids have nonpolar molecules 1 common-assessment-delivery/start/3154804351?action-Donresume&submissionid-199696783#
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