Proteins generally have definite shapes and sizes at particular conditions of pH and temperature. Enzymes are also proteins. What do you think is the role their shape plays during hydrolysis of fats, proteins and carbohydrates?

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Solution

Actually the shape of proteins is formed by long chains of amino acid. so shape does not ave any role in process the amino acid has.

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Protein has definite shape in certain pH and temperature. what is the role of it during hydrolysis of fat protein and carbohydrates?

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Assertion (A): RQ value of fats and proteins is less than one

Reason (R): Fats and proteins consume more oxygen than carbohydrates do, during their oxidation

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