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
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.
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.
In basketball, a slow break style requires a thoughtful action
Some proteins act as enzymes, yes. Enzymes are just proteins that catalyze (speed up/slow down) reactions.
they speed up slow reaction
Post catalytic oxygen sensor slow
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
Actually, enzymes are typically used to catalyse a biological reaction, leading to a faster reaction rate, not slower.
something moves in a slow amount of movement or a small amount of substance that moves slow
possibly a clogged catalytic converter