Question

Festion 20. 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?​

Answer 1

Answer:

yes shape of proteins are also important during hydrolysis of fats proteins and carbohydrates

Explanation:

because proteins in more specific way enzymes have active sites for catalysts in case during hydrolysis process some catalysts are used then , to make process faster by enzymes catalysts are required Soo selective shape of enzymes are important during their actions