What are the large molecules that enzymes break food into?nucleotidesmacromoleculesmonomer

To answer the question about the large molecules that enzymes break food into, we need to look at the types of macromolecules involved in digestion.

Enzymes are biological catalysts that facilitate biochemical reactions, including the breakdown of food. The large molecules in food are primarily macromolecules, which include:

1. Carbohydrates: These are long chains of sugar molecules. Enzymes like amylase break down starch into simpler sugars like glucose.

2. Proteins: These are made up of long chains of amino acids. Proteins are broken down by enzymes such as pepsin into shorter peptides and then into individual amino acids.

3. Lipids: These include fats and oils, which are broken down by lipases into fatty acids and glycerol.

In summary, the correct answer to the question is macromolecules. Enzymes break down various types of macromolecules found in food into smaller components such as monosaccharides, amino acids, and fatty acids. Monomers are indeed the smallest units but refer to the individual building blocks rather than the large molecules being broken down.