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Polysaccharides are vast chains of sugar units joined together. The chains should be branched or linear depending on the polysaccharide. In animals, excess glucose is stored as a vast branched polysaccharide called as glycogen, while in most plants the storage form of glucose is the polysaccharide called as starch. The Bacteria and yeasts store glucose as still another part of polysaccharide called as dextran. In every case these are nutritional reserves; when requires, they are broken down and the monosaccharide products are metabolized to yield energy. In compare, cellulose is a structural polysaccharide used to build plant cell walls.
Definition,functions and features of a mammalian lungs
Healthy Person X is walking on level ground. Which of the following is true for the knee extensor muscle of X's right leg during the step cycle? A. The right knee extensor mus
Define Nutritional Status of the Elderly? Nutritional risk factor is defined as "characteristic or occurrence that increases the likelihood that an individual has or will have
Amphibians - Regeneration in Vertebrates Newts and salamander show remarkable regenerative ability in larval as well as adult stages. In larval stages except for limbs and tai
Light Requirement - Seed Dormancy The light requirement for germination of many seeds is presumably a mechanism that prevents the germination of small seeds buried deep underg
Imiquimod (Aldara) This immunomodulator is FDA-approved for topical treatment of external and perianal genital warts, which are caused by papillomavirus. Gradual clearance of w
Digestion of Proteins The proteolytic enzymes secreted by gastric juice, pancreatic juice and intestinal juice cause the hydrolysis of proteins in the gastrointestinal tra
explain cell cycle
How are bacteria classified according to the production of organic material for the energetic metabolism? Most bacteria are heterotroph, they do not produce their own food. The
Define Reduction of blood lipids? This effect have been especially observed with saponins. Diets containing saponin-rich foods (300-500 mg saponins/day) e.g. soya, alfalfa, chi
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