Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Lipids
Lipids are constituents of plants and tissues that are insoluble in water although soluble in organic solvents like ether, carbon tetrachloride, chloroform, or benzene. They added a large kind of elements of varying structures like oils and fats; steroids, phospholipids and so on. Lipids are commonly prepared of oxygen, hydrogen, and carbon. Some oxygen atoms in a lipid molecule is all time small than the number of carbon molecules. Sometimes small number of nitrogen, phosphorus and sulphur as well exist. They comprise a large portion of their structure such as a hydrocarbon. Lipids offer as energy save for make use in metabolism and as a main structural material in cell membranes for regulating the activities of cell and tissues.
Which of the following electron transition in a hydrogen atom will require the largest amount of: (1) From n-1 to n=2 (2) From n= 2 to n=3 (3) From n= ∞ to n=
Why the lest packing fraction havig higj of the binding energy
What isbrutherford contribution to thr eludication of atomic structurr
Given that dH for the reaction is -92.2 kJ mol-1, which is larger, the total bond dissociation energy of the reactants or the total bond dissociation energy of the products?
Why was covalent compounds are insoluble in water and ionic compounds soluble in water? Ans) When ionic bonds form, one atom becomes positively charged, while the other becomes ne
A number of ionic compounds e.g.Agcl , caF 2 BaSo 4 are insoluble in water. This is because: (1) Ionic compounds do not dissolve in water (2) Water has a high dielectri
what is wurtz reaction?
what are the applications of radioactivity in forensics, agriculture, medicine, engineering, and geology
how can i make best assignment on unit cell topic?
Q. Major functions of emulsifiers? The major functions of emulsifiers in food systems are as follows. The emulsifier: • modifies the intermolecular forces which stabilize
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd