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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
The Term "Green House" effect was first introduced by j. Fourier in 1827. The green house effects are the rise in temperature of earth because certain gases in the atmosphere (CO2,
What is agamospermy? How is agamospermy dissimilar from parthenogenesis and parthenocarpy? i. How can haploid plants be increased in the laboratory? ii. Name the plant f
Define two ways in which genetic recombination occurs during meiosis. Genetic recombination happens during crossing- over and independent assortment.
How can the blood coagulation (clotting) process be described? Blood clotting encompasses a sequence of chemical reactions whose respective products are enzymes that catalyze t
State the Layers of retina The retina is coil~posed of ten layers: a) Pigmented epithelium (outermost layer), b) Neusoepithelium, rods and cones (photoreceptors), c) Exte
Explain about the Magnesium - macro minerals? Magnesium (Mg) ranks fourth in overall abundance in body among the cations. It is also the least abundant among macro minerals, th
Events after Sperm and Egg Fusion The entry of the sperm into the egg activates the egg. The activation of egg results in two types of responses. (1) The early responses a
Q. Etiological factor of peptic ulcer? Peptic ulcer results when the neural and hormonal abnormality disrupts the factors that normally maintain mucosal integrity and permit pr
Explain venous pulsation? Venous Pulsation: Normally the jugular venous pulsation faithfully reflects the pressure changes in right atrium. It is described as a, x, c, x, v, y,
Fresh Water Water, a universal solvent, invariably contains many soluble salts. In fresh water the total salt content remains under 15 percent. Different types of soluble salts
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