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Q: What are disaccharides?
Although theoretically disaccharides could be made up of two trioses, tetroses, pentoses but all naturally occurring disaccharides contain hexose molecules - either aldohexoses or ketohexoses. Because of their OH groups, the rings of monosaccharides can be joined together to form disaccharides. The reaction is a dehydration reaction between molecules forming a glycosidic bond.
Q. Show characteristics of food products? These sensory characteristics of food products. Food quality, as such, can be divided into three main categories i.e. i. Appeara
TRISACCHARIDES The oligosaccharides are made of three monosaccharide residues. A common trisaccharides is Raffinose which is formed by condensation of galactose-glucose-fr
Define Reagents Required and Methodology for Mucic Acid Test? - Sugar solution - Conc. Nitric acid Methodology Take about 50 mg of sugar in a test tube. Add 1 ml
What are some examples of organs and tissues where mitosis is more frequent, less frequent or practically absent? Generally in vertebrates mitosis is more frequent in a tissue
Q. How does synaptic transmission between neurons take place? The propagation of the action potential along the axon reaches the region immediately anterior to the presynaptic
Long-Day Plants (LDP) - Plant Responses to Light-Dark Cycles The definition of this is exactly opposite to short-day plant. That is those plants which flower when given more t
Why Water and Electrolytes are important for exercise? Water and electrolytes are important for exercise performance as they maintain blood volume and osmolality, thermoregulat
Q How do cells get energy for their functioning? Cells get energy for their metabolic reactions from the breaking of organic molecules with high energetic content. This energy
What is HMP pathway? Give any two points of its significance The HMP is an alternate oxidative pathway for the metabolism of glucose. The significance of the pathway is that
What is the fuction of Starch Starch is the main thickener in gravies, sauces and puddings. Starch absorbs water, and becomes a gel when cooked. As the starch swells up with w
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