If you're converting from active dry to instant, you'll want to use about 75-80% of the yeast called for in the recipe. But I don't often bother, myself. The bread rises a bit faster than the recipe calls for, sometimes, but not much.
in digestion (biology): Digestion. The chemical reactions involved in digestion can be clarified by an account of the digestion of maltose sugar. Maltose is, technically, a double sugar, since it is composed of two molecules of the simple sugar glucose bonded together. The digestive enzyme maltase catalyzes a reaction in which a molecule of water is inserted at the point at which the two glucose units are linked, thereby...
Sugars usually end in -ose (lactose, sucrose, fructose). So sucrase is an enzyme which acts on sucrose. In this case, the action is to break it down. Lactase is an enzyme which acts on lactose - in this case, the action is to break lactose down. One metabolic enzyme is pyruvate dehydrogenase. This is an enzyme which acts on pyruvate, and the action is to remove a hydrogen molecule. Just an example of an action that is not food breakdown.