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What are Tannins?
Long known for their inhibitory effects on iron absorption, recent research indicates that tannins do have beneficial effects. Tannins are compounds of high molecular weight. In fact, the astringent taste that you find in some foods is due to the reaction of tannins with mouth proteins. Figure highlights some of their characteristic features.
Figure: Characteristics of different forms of tannins
How do the rough endoplasmic reticulum and the Golgi apparatus act in the production and releasing of proteins? The rough endoplasmic reticulum has in its outer membrane many r
Darwin put fort the notion of the survival of the fittest. How do we define 'fittest'? The answer usually given is those who survive. So you can readily see that this is a circular
Alkaline Phosphatases use water as a second substrate. Why do we still treat their kinetics as if they were for a single-substrate reaction?
What is the purpose of DNA? Actually, DNA makes you who you are. It has all your heredity info, like your hair color, your personality, etc. No two person's DNA is the similar,
What are the types of good in the demand curve? Some types of good are as follows: • Normal good: When incomes of consumers/households increase the quantity demanded wo
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Fatty acid breakdown brings about the oxidation of long-chain fatty acids. The fatty acids are first transformed to their acyl CoA (coenzyme A) derivatives and then degraded by the
Bac t e r i a l diseases C o lisepticemia Colisepticemia, also known as colibacillosis caused by Escherichia coli, is the commonest disease condition in ill-mana
main branches of biology
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