Glucose is broken down relatively fast in the body to provide a quick source of energy. Once it enters the bloodstream, insulin helps facilitate the uptake of glucose by cells for energy production or storage.
Factors that could slow down the reaction rate of maltose being broken down into glucose molecules by maltase include low enzyme concentration, low temperature, and a pH that is not optimal for the enzyme's activity.
Yeast will produce the most CO2 in the presence of glucose because it can readily and efficiently ferment glucose to produce CO2 and ethanol. Glucose is a simple sugar that can be easily broken down by the yeast for energy through fermentation. Sucrose and starch need to be broken down into glucose before yeast can ferment them, which can slow down the production of CO2.
It depends a little on yeast type, but they are both about the same. In the presence of one or the other, fermentation will take about the same time. In the presence of both, the glucose will be fermented first. Fructose and glucose are consumed by different metabolic pathways. When glucose is present the other pathways are suppressed.
Like all enzymes, amylase is a catalyst, so it only speeds up reactions which would happen anyway. However, without the enzyme many reactions would be extremely slow. So starch could break down into glucose in the absence of amylase (provided water was present), but only very slowly.
No, the size of the beaker does not determine how fast or slow water cools down. The rate at which water cools down is primarily influenced by the temperature difference between the water and its surroundings, the material of the beaker, and any insulation present around the beaker.
Factors that could slow down the reaction rate of maltose being broken down into glucose molecules by maltase include low enzyme concentration, low temperature, and a pH that is not optimal for the enzyme's activity.
Yeast will produce the most CO2 in the presence of glucose because it can readily and efficiently ferment glucose to produce CO2 and ethanol. Glucose is a simple sugar that can be easily broken down by the yeast for energy through fermentation. Sucrose and starch need to be broken down into glucose before yeast can ferment them, which can slow down the production of CO2.
you can not slow down growth. Growth goes at its own pace either fast or between fast and slow.
Fast when young but with age they do slow down.
I think you mean slow down and speed up. slow down =slow, speed up=fast
it does that its not broken trust me.
It depends a little on yeast type, but they are both about the same. In the presence of one or the other, fermentation will take about the same time. In the presence of both, the glucose will be fermented first. Fructose and glucose are consumed by different metabolic pathways. When glucose is present the other pathways are suppressed.
Why would you want to slow down your Computer? Its only fast for a short time, make the most of it. The only reason you'd need to slow down a computer would be due to bad programming. In which case, sort out the program. If the movement of your cursor / mouse is too fast, you can slow that down. Check in Control Panel.
Because its broken get another one
Cavities grow when you don't brush. To slow it down, you have to brush twice a night.
steep canyons can form when down cutting is slow or fast
Because of your internet. If your internet is slow your downloading is also slow. Your internet must be fast.