No, an enzyme is a protein in the DNA
Organic molecules are enzymes which can be classified as proteins.
starch can be broken down into simple sugars by the enzyme amylase
Carbohydrase enzymes are produced in the salivary glands and in the pancreas. These enzymes help break down carbohydrates into simpler sugars for absorption in the small intestine.
Various enzymes are required to process different types of sugars in the body. For example, amylase breaks down starch into simple sugars, while sucrase, lactase, and maltase are needed to break down sucrose, lactose, and maltose, respectively. Insulin is also essential for the absorption and metabolism of glucose.
Yeast does not produce sucrase, lactase, or amylase because it primarily ferments sugars rather than breaking them down into simpler forms. These enzymes are typically found in organisms that need to hydrolyze complex carbohydrates into simple sugars for metabolism. Yeast can utilize simple sugars like glucose directly for fermentation, making the production of these enzymes unnecessary. Additionally, yeast's evolutionary adaptations favor fermentation processes, which do not require these specific enzymes.
NO
No, most enzymes are proteins, some of which are "decorated" with sugars. A few enzymes are composed of RNA.
No, most enzymes are proteins, some of which are "decorated" with sugars. A few enzymes are composed of RNA.
Sugars are examples of carbohydrates
Sugars are examples of carbohydrates
Sugars are examples of carbohydrates
No, they are simple sugars, like glucose.
Organic molecules are enzymes which can be classified as proteins.
starch can be broken down into simple sugars by the enzyme amylase
The enzyme amylase breaks the complex sugars into simple sugars. The enzyme pepsin in the stomach breake the peptide bond to get peptides. The enzymes trypsin and chymotrypsin from pancreas break the peptides to amino acids, in the small intestine.
No, protein is broken down into amino acids. Simple sugars are only formed when carbohydrates are digested.
Enzymes in saliva break starches into simpler sugars, not the other way around.