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In glycoproteins, two main parts of oligosaccharide linkages exist:
a) An O-linked oligosaccharides attached to the protein by O-glycosidic bonds, to the OH groups of serine or threonine side-chains.
b) An N-linked oligosaccharides attached to the protein by N-glycosidic bonds to the NH2 collections of asparagine side-chains.
Imporatnce of food preservation These include: increased shelf-life decreased hazards from microbial pathogen decreased spoilage (microbial, enzymatic) in
How does the contraceptive diaphragm work? What are the limitations of this contraceptive method? The contraceptive diaphragm is an artifact made of latex or plastic that when
Determine the term - essential element It becomes difficult to meet all the conditions so as to establish essentiality. This is particularly so for the elements that are requir
Laws Governing Ocular Movements Hering's Law of Equal Innervation states that equal and simultaneous innervation flows from the brain to yoke muscles in all binocular movement
SOIL TEXTURE AND STRUCTURE We have seen that soils are predominantly composed of particles of various sizes derived from the disintegration or decomposition of parent rock materi
What is the karyotype found in Down syndrome? Down syndrome is an aneuploidy, i.e., a numeric changing of chromosomes within the cells compared to the normal number of chromoso
The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food. The
excretory organ of agama lizard
Define Pasteurization and Sterilization - thermal processing? Pasteurization: Pasteurization is a mild heat treatment to kill part of the microorganisms present in food
Cat scratch disease It is caused by Bortenella henselae, a gram-negative, non-motile bacterium. The organism is found in all parts of the world. The cat is an important reserv
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