monosacchrides
The Broken Down Comforter Collection was created in 1999.
Lipids are broken down by lipase from the pancreas, located above the Intestines and below the stomach.
Gilly, by Matthew P. Great song.
Yes because he was playing skateboard with his friend. Then he fall down and his leg is broken then he would go to the HOSPITAL and its EMERGENCY but it's not anymore that happened awhile back
Rotting wood (logs), fecal matter, dead plants, dead animals, etc.
Disaccharides are broken down by hydrolysis, which is the addition of water molecule, to turn into two monosaccharides
sugar is formed by disaccharides and broken down by water or 20 hydrogen
Carbohydrates are generally broken down into glucose which your cells use as fuel. They can also be broken down into fructose and galactose.
Hydrolysis
Hydrolysis involes splitting a molecule into smaller fragments with the addition of water. During the process, -H and -OH are added to these smaller fragments. The disaccharides (i.e. two sugars) are split into two monosaccharides (i.e. single sugars). The polysaccharides (i.e. multiple sugars) are spilt into disaccharides. This process of hydrolysis depends on enzyme control in organisms.
A carbohydrase is an enzyme that breaks down carbohydrates in the small intestine. The carbohydrases break down carbohydrates into simple sugars.
amylase
The enzymes lactase, maltase, and isomaltase (or sucrase) are needed to break down the disaccharides.
Disaccharides provide a way of storing energy for future use. Apart from being broken down to release the stored energy, they are also used to form more complex forms of starch.
The decomposition of any nutrient is called hydrolysis, in which a molecule of water is broken and "caps" the ends of the two monomers. The opposite of hydrolysis is called a condensation (or dehydration) reaction.
I think it would be polysaccharides like starch, and disaccharides like surcose(broken down into a glucose molecule and a frutcose molecule.
Two organic compounds that act as enzymes are maltase and amylase. Amylase is involved in the breakdown of starch into disaccharides and trisaccharides, which are then broken down into glucose by other enzymes. Maltase is involved in the breakdown of the disaccharide maltose, a disaccharide formed when starch is broken down.