inhibitors
Preservatives slow down spoilage of food. Preservatives can prevent or slow microbial growth, prevent or slow the action of degrading enzymes, and slow down other negative reactions in food.
are enzymes carbohydrates
The type of chemicals that speed up the action of an enzyme are called activators. Inhibitors, meanwhile, slow down the action of enzymes.
No, they speed them up by lowering the activation energy of reactions. The body has other ways to slow reactions. Concentration of enzymes, inhibition of enzymes, sometimes by negative feed back mechanisms.
no it dont enzymes breaks down the large molecules into small molecules
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Low temperatures reduce the action of ripening enzymes. When tomatoes are stored in a refrigerator the colder temperature causes ripening enzymes to slow down, which slows the ripening process.
Some proteins act as enzymes, yes. Enzymes are just proteins that catalyze (speed up/slow down) reactions.
they speed up slow reaction
In basketball, a slow break style requires a thoughtful action
Without enzymes,the chemical reactions in your body would occur too slow to support life processes.
yes, it does. if there is more substrate present, the net reaction will go to the right. but if more prdouct accumulates, the reaction will slow down and eventually begin to move to the left