When you eat, the enzymes in your mouth, called Amylase (1), immediately begin to attach themselves to the sugar that is in your food called Amylose. Amylose is a substrate (2) that the enzyme Amylase bonds to creating a lock and key model (3). The enzyme helps the amylose by lowering the activation energy needed to break it down and by making the breakdown of the sugar occur faster. This reaction yields (4) fructose and galactose as monosaccharides (5).

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Explanation:

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The water would move out of the cell and the cell would decrease in size.

Explanation:

This question is depicting OSMOSIS, which is the movement of water from a region of high concentration (low solute concentration) to a region of low concentration (high solute concentration) across a semi-permeable membrane. This movement is caused when a concentration gradient forms between the two sides of the membrane.

In this case, an animal cell contains an internal salt concentration of 10% while the salt solution has a concentration of 30%. This means that the animal cell is hypotonic (contains high water concentration) to the salt solution, hence, water would move out of the cell and the cell would decrease in size