单项选择题

According to the passage, which of the following is characteristic of enzymatic glycosylation of proteins

A．AGE's are formed after a period of months or years.
B．Proteins affected by the process are made unstable.
C．Glucose attachment impairs and stiffens tissues.
D．Glucose is attached to proteins for specific purposes.

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单项选择题

With which of the following statements concerning the stiffening of aging tissues would the author most likely agree

A．It is caused to a large degree by an increased rate of cell multiplication.
B．It paradoxically both helps and hinders the longevity of proteins in the human body.
C．It can be counteracted in part by increased ingestion of glucose-free foods.
D．It probably involves the nonenzymatic glycosylation of proteins.

单项选择题

According to the passage, which of the following statements is true of Amadori products in proteins

A．They are created through enzymatic glycosylation.
B．They are composed entirely of glucose molecules.
C．They are derived from Schiff bases.
D．They are derived from AGE's.