A curry dish may be spiced with leaves from the curry tree, but many curries do not have this ingredient. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.urry (/ËkÊri/ , plural curries) is a dish originating in the cuisine of the Indian Subcontinent and Southeast Asia. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies.
The quantities of enzymes produced vary depending on the bacterial species and the culture conditions (e.g., nutrients, temperature, and pH) and growth rate. Hydrolytic enzymes such as. proteases, amylases, and cellulases, etc. are produced in the range of milligrams per liter to grams per liter. 10.o enzymes break down any molecule or just specific ones and how specific do they get: (Above). The specificity of an enzyme for it's substrate is generally a function of the enzyme's active site or binding site. The structure of the protein determines the range of substrates or keys that can fit into the lock.
Types of Enzymes -. What is an Enzyme? The types of enzymes that are produced by the body are metabolic and digestive enzymes. Uses of enzymes vary depending on the enzyme structure but one thing is for sure is that the benefits of digestive enzymes and metabolic enzymes outweigh the cost.