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Define Polysaccharides (DP: > 9) - carbohydrates?
Polysaccharides are high molecular weight polymers of monosaccharide units formed by glycosidic bonding. They may be long unbranched molecules or branched molecules. If the structure is composed of a single type of monosaccharide unit, it is referred to as a 'homopolysaccharide'. If two or more different types of monosaccharides make up its structure, it is called 'heteropolysaccharides.
A triglyceride TG, TAG, triacylglycerol or triacylglyceride is an ester derivative from glycerol and three fatty acids. There are various triglycerides: depending on the oil source
How old is the universe? From the analysis of data collected by the Hubble telescope the age of the universe is estimated to be about 12 billion years.
Explain the Process of Canning? The basic principles of canning have not changed dramatically since Nicholas Appert and Peter Durand developed the process. Heat sufficient to d
Q. What are diseases of the connective tissue? What are some of them? Diseases of the connective tissue are acquired or hereditary diseases numerous of autoimmune cause charact
The ability to sequence DNA has led to a revolution in molecular biology. a) Describe the principles of DNA sequencing. b) A single sequencing reaction yields at best 1500 ba
PERIOD S OF CULTURAL EVOUITION AND MODERN MAN - Paleolithic period: Stone age. Age of tools of stones and bones, cave paintings. Mesolithi c period: Age of domesticati
Processing Methods for Amelioration of Anti-Nutritional Meals from many oil seeds often contain undesirable toxic and allergenic compounds that can reduce their nutritive valu
Define the Factors Causing Underweight - Etiology? There are a number of factors causing underweight. These are: Poor selection of food Physical activity Mothe
Explain process of Selection of taxonomic characters Selection of taxonomic characters Eventually classification systems may be based almost entirely on direct study of th
To prevent and control Staphylococcal food poisoning: • Avoid contamination of foods • Kill organism by heating, refrigeration • Personnel hygiene • Adequate cookin
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