In indian cuisine, sometimes a papaya is added to make meat cook faster. which of the following is a plausible explanation of why this method speeds the chemical changes that occur during cooking?

a: enzymes in the papaya absorb energy from the meat's molecules, thereby increasing the temperature of the meat and hastening the cooking process.

b: papaya contains the enzyme papain, which breaks down some of the meat's proteins, thereby hastening the cooking process.

c: papaya contains the enzyme papain, which strengthens the bonds among the meat's proteins, thereby hastening the cooking process.

What is the number of phosphates in an atp molecule

What is the process of pulling apart an n2 molecule nevermind i got it

Juan and carol were studying invertebrates in biology. they knew that segmented or earth worms preferred a dark, moist habitat. during this lab, they would be investigating the responses of organisms called planaria or dugesia tigrina. these were simple flatworms that still had a one-way digestive system and a very simple nervous system. juan and carol placed the planaria in a petri dish containing cool, distilled water that was partially covered with black paper. they shined a light on the dish. next, they removed the paper and placed a small amount of chicken liver at one end of the dish. they added a few large salt crystals to the water. finally, they added drops of hot water to the cool water in the petri dish. their results can be seen in the data table. according to their experiment, all but one conclusion is valid.