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
Which of the following best describes the function of the third paragraph of the passage
A．It presents a specific example of the process discussed in the first two paragraphs.
B．It explains a problem that the researchers mentioned in the second paragraph has yet to solve.
C．It evaluates the research discoveries described in the previous paragraph.
D．It begins a detailed description of the process introduced in the previous two paragraphs.
单项选择题
According to the passage, which of the following statements is true of the process that discolors and toughens foods
A．It takes place more slowly than glycosylation in the human body.
B．It requires a higher ratio of glucose to protein than glycosylation requires in the human body.
C．It does not require the aid of enzymes to attach glucose to protein.
D．It proceeds more quickly when the food proteins have a molecular structure similar to that of crystallin proteins.
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