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 paradoxically both helps and hinders the longevity of proteins in the human body.
B．It can be counteracted in part by increased ingestion of glucose-free foods.
C．It is exacerbated by increased enzymatic glycosylation.
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 the process that discolors and toughens foods
A．It takes place more slowly than glyeosylation 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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