Biology Forum › Molecular Biology › Meat tenderizers and man of war toxins
Meat tenderizers are used as home remedies for treating portuguese man of war stings. In this case, what class of organic compounds do you suppose the toxins released by the man of war belongs?
I know that meats are tenderized by papain, a protease that breaks down the protein in meat to make it tender and easy to digest
then you have your answer…
So the toxins are made out of protein?
Can you think of another reason?
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