What happens to molecules of vegetable when cooked?
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When heat is added to a substance, the molecules and atoms vibrate faster. As atoms vibrate faster, the space between atoms increases. ... When heat leaves all substances, the molecules vibrate slower. The atoms can get closer which results in the matter contracting.
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The first thing that happens when food gets heated is that proteins unravel and lose their tertiary structure. This is the structure that gives proteins their function, either as enzymes or as mechanical structures inside the cell. They lose their shape, but they still keep their protein sequence. This allows your digestive enzymes to work on them easier because instead of being large globular structures, they unravel and have more area and dangling ends for enzymes to attack.
The enzymes in the food are of very little use in your digestive system, and your body will simply break them into component amino acids, and reconstruct the enzymes you need from them.
The enzymes in the food are of very little use in your digestive system, and your body will simply break them into component amino acids, and reconstruct the enzymes you need from them.
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