Lipids are broken down by the enzyme Lipase.
Lipase breaks down lipids (fats) LIPASES
glucase
Enzymes are used to break down foods. Some enzymes are: Amylase for carbohydrates. Protease for proteins. Lipase for fats.
Lipases are the enzymes that cleave fats. Fats are known scientifically as lipids, so the enzyme responsible for its break-down is called lipase.
pancrelipase is the enzyme that breaks down protein and fat
Lipase breaks down lipids (fats) LIPASES
glucase
it has the digestive enzymes which break down the macromolecules
Lipase catalyzes the break down of lipids.
Enzymes are used to break down foods. Some enzymes are: Amylase for carbohydrates. Protease for proteins. Lipase for fats.
Enzymes are a type of proteins themselves but what enzymes do is they break down large macromolecules into smaller molecules that can be reassembled to synthesize materials. So enzymes can break things down and build them up, proteins included.
carbohydrase lipase and protease amylase
Bacon's main nutrients are fat and protein, and the enzymes to break down fat are lipase.
Lipases are the enzymes that cleave fats. Fats are known scientifically as lipids, so the enzyme responsible for its break-down is called lipase.
Lipase breaks down dietary fats.
Protease and Lipase are both enzymes that are secreted during digestion. Protease enzymes break down proteins into amino acids, which can then be used by the body for growth and repair. Lipase enzymes break down lipids (fats and oils) into glycerol and fatty acid chains; which form cell membranes and can be respired to release a lot of energy (double the amount per mole of carbohydrate.
pancrelipase is the enzyme that breaks down protein and fat