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!
Polysaccharide - polymer composed of monosaccharide monomers
Starch - Energy storage in plants à straight (amylose) and branched (amylopectin) chains of α-glucose Glycogen - Energy storage in animals à highly branched chains of α-glucose Cellulose - Structural component in plants à straight/connected chains of β-glucose à bonds alternate in direction Chitan - structural component in fungi and crustaceans à chains of nitrogen containing β-glucose
Alpha glucose bonds
Beta glucose bonds
Protein denaturizing can be source by temperature variation, pH change, and changes in the concentration of surrounding solutes and by other processes. Most proteins are denatured
What is the difference between monosaccharides and disaccharides? What are some examples of disaccharides and of monosaccharides that form them? Monosaccharides are simple mole
What are some human diseases caused by bacteria and what are their respective modes of transmission? The major human bacterial infections transmitted by respiratory secretions
Define Advantage & disadvantage of using fungi as source of protein? Advantages 1. Easy to harvest from culture medium. 2. Texture of the fungi improves the functional
Osmoregulation in Terrestrial Environment Earlier you have learnt about osmoregulation in aquatic environment. In this section, we shall study how the terrestrial animals cop
what is a proliferation
What are the benefits of plant-incorporated protectants? Plant-incorporated protectants can be a promising pest management alternative where traditional pesticides may not be a
Lakes - Lentic Ecosystems Most lakes occur in regions which have recently been subjected to geological changes; say within the past 20,000 years. However, a few lakes, such a
Explain Deteriorative changes in fats and oils The food products undergo changes in flavour due to the chemical changes occurring in fats and oils present in them. The causativ
what is phylum protozoa ?
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