Some chefs sometimes wrap meat in papaya leaves and the meat is marinated for five hours before it is cooked. What is the purpose of wrapping with papaya leaves? (in biology terms)

See the explanation below.

Explanation:

Marinades serve two different functions: as a tenderizer and flavor enhancer.

Depending on the cut and type of meat, it may need a little assistance to bring it to a palatable range of tenderness. Certain plant and fungi enzymes and acids can break down muscle and connective proteins in meats.

As far back as pre-Columbian Mexico, cooks found that wrapping meats in papaya leaves before cooking made for more tender results. The active enzyme in the papaya leaves is papain, now refined from papayas and commercially available. The connective tissue that comes in direct contact with the protein-digesting enzymes gets broken down. These tenderizing enzymes also reduce the capability of the meat to hold its juices, resulting in greater fluid loss and thus drier meat.

answer:

the water molecules are transferred from the roots to the stem or top parts of the tall tree because of important properties of water which are adhesion, cohesion and capillary action. cohesion is the property of water molecules keeps water molecules in a combined state by sharing of bonds between them at the atomic level. adhesion allows the interaction of water molecules with other substances or substrate. adhesion will cause the attachment of water molecules to the wall of the vessel (xylem) of the plant. capillary action occurs when the adhesive force to the vessel wall is stronger than the cohesive force between water molecules. capillary action mimics the transfer of water from a tube or pipe. in this way water utilizes its property to transfer water from down to top level of the plant.