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!
Monosaccharide Sugar - carbohydrate consisting of a single sugar unit
o Glucose aldose o Fructose ketose
o 5-carbon sugars have 4 alcohols and one aldehyde/ketone group pentose o 6-carbon sugars have 6 functional groups hexose o 3-carbon sugars have 3 functional groups triose
o the C=O group reacts with the -OH group to form an O link o 6 carbon chains... Aldose form 6 member ring Ketose form 5 member ring o Pentose sugars form 5 member rings
o Chain structure C3 has the OH on the other side o Alpha α-glucose C1 has the H above the plane of the ring and the OH below the plane Starch and glycogen o Beta β-Glucose C1 has the H below the plane of the ring and the OH above the plane Cellulose and chitan
o Mannose has the orientation on C2 switched
o Galactose has the orientation on C4 switched
what is obelia write its external feature and mainly economic important
Define Tests of Cardiovascular Endurance? Cardiovascular endurance or aerobic fitness is the ability to exercise continuously for extended periods without tiring. It can be me
A fifth member of the monoamine transmitter group is histamine. That release histamine as their neurotransmitter is located in the hypothalamus and project to cerebral cortex, lim
PHYSIOLOG Y OF DIGESTION Food - omnivorous. Digestion - Intercellular. (i) Mechanical - by chewing, deglutinationm, churnning, peristalais. Under control of medulla oblonge
Transmissible gastroenteritis of swine The disease, first reported from the USA in 1964, is caused by antigenic group 1 mamalian coronavirus, a member of genus Coronavirus of
Comparison with Amphibian Gastrulation On comparison of chick gastrulation along with amphibian gastrulation you will find many similarities along with significant difference
Define Plan showing various steps of non-enzymatic browning? The plan showing the various steps of non-enzymatic browning is presented in figure Figure:
Vegetative Development - Growth It is quantitative and irreversible change. It reflects an increase in size and volume of an organism. For example, the change in the size of a
how does these phylem parasites????
The major component of food is protein. The proteins ingested as part of our diet are not the same proteins required by the body, nor can large molecules be absorbed from the gut.
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