MATCHING TYPE a. Peroxidase b. Thrombin c. Amylase d. Diastase e. Amylopsin f. Invertase or Sucrase g. Zymase h. Emulsin 11. Bring about the oxidation reactions that cause the discoloration of bruised fruit. 12. Converts the fibrinogen of the circulating blood into the insoluble fibrin of the blood clot. 13. Found in the salivary glands. Also known as salivary diastase or ptyalin. 14. A yellowish white, amorphous powder obtained from an infusion of malt. 15.Found in the digestive tract of animals. Sometimes called “animal diastase”. 16.Aids in the hydrolysis of sucrose into glucose and fructose. 17. Fermenting enzyme causing the conversion of monosaccharides (glucose, fructose) into alcohol and CO. Note: No need to explain. Just direct answer.
MATCHING TYPE a. Peroxidase b. Thrombin c. Amylase d. Diastase e. Amylopsin f. Invertase or Sucrase g. Zymase h. Emulsin 11. Bring about the oxidation reactions that cause the discoloration of bruised fruit. 12. Converts the fibrinogen of the circulating blood into the insoluble fibrin of the blood clot. 13. Found in the salivary glands. Also known as salivary diastase or ptyalin. 14. A yellowish white, amorphous powder obtained from an infusion of malt. 15.Found in the digestive tract of animals. Sometimes called “animal diastase”. 16.Aids in the hydrolysis of sucrose into glucose and fructose. 17. Fermenting enzyme causing the conversion of monosaccharides (glucose, fructose) into alcohol and CO. Note: No need to explain. Just direct answer.
Chapter33: Circulation
Section: Chapter Questions
Problem 3CT: Chronic alcoholism harms the liver. Alcoholics often have a lower-than-normal level of albumin, and...
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MATCHING TYPE
a. Peroxidase
b. Thrombin
c. Amylase
d. Diastase
e. Amylopsin
f. Invertase or Sucrase
g. Zymase
h. Emulsin
11. Bring about the oxidation reactions that cause the discoloration of bruised fruit.
12. Converts the fibrinogen of the circulating blood into the insoluble fibrin of the blood clot.
13. Found in the salivary glands. Also known as salivary diastase or ptyalin.
14. A yellowish white, amorphous powder obtained from an infusion of malt.
15.Found in the digestive tract of animals. Sometimes called “animal diastase”.
16.Aids in the hydrolysis of sucrose into glucose and fructose.
17. Fermenting enzyme causing the conversion of monosaccharides (glucose, fructose) into alcohol and CO.
Note: No need to explain. Just direct answer.
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