No, you need protease to break down meat.
No, amylase breaks down starch. It can't break down protein.
Yes, amylase is a protein and enzyme.
Typically, they contain an enzyme (a biological catalyst) that speeds up the break-down (into smaller molecules) of the long tough protein fibers of meat.
Bacteria begin to break it down almost instantly.
Carnivores use digestive enzymes to break down meat into amino acids that they can use.
When the soap is added, the enzymes in the detergent will break down the lipids in the cell membrane like soap would do to a greasy pan. Also, in the meat tenderizer portion of the lab, the enzymes in the tenderizer will break down the proteins.
The toxins would be proteins because meat tenderizers break down proteins
Braising would be better since the longer lower heat will help break down the connective tissue.
the acidity in the tomato will help to break down any connective tissue in the meat thus acting as a tenderizer
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Marinades usually contain some kind of acid, whether it be vinegar or citrus juice, which penetrate the meat with the help of the salt that is found in the marinade. The acid then begins to break down the connective tissue in the meat as it metabolizes the proteins.
Typically, they contain an enzyme (a biological catalyst) that speeds up the break-down (into smaller molecules) of the long tough protein fibers of meat.
The enzymes required to break down fat and lipids (fats) in our diet are found in the stomach/intestines. It would not be efficient to absorb the nutrients from our food that far away from the stomach/intestines.
The acid in wine breaks down the proteins in meat, tenderizing it.
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enzymes break down food
ARE U THICKLobster MEAT ain't Tissue itswell....MEAT!
Bacteria begin to break it down almost instantly.
The meat is frozen so quickly that it doesn't have a chance to start to break down.