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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.
Phylum Sarcomastigophora Locomotory organelles - flagella, pseudopodia or both types, usually with one type of nucleus; typically no spore formation, sexual reproduction thro
Define the Enzyme deficiency or defects? A food sensitivity or intolerance can occur when the body has difficulty in digesting a particular food and therefore reacts against it
Performance Evaluation Cake batter aeration can be affected by the plasticity, consistency, emulsification, bake stock formulation and other fats and oil properties. Creamin
Evolution can be explained as follows 1) The change in the life over time by adaptation, over-reproduction, variation and differential survival/reproduction, a procedure refer
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Explain the Digestion of carbohydrates? You are aware that 60-70% of energy is supplied by the dietary carbohydrates which are primarily present as polysaccharides (starch) fol
Oogenesis The process of formation of ova in the ovary is called as oogenesis. The germ cells are found in the form of germinal epthelium around the ovary.These cells are d
What are the parts of a surgical needle. How do you classify surgical needles The surgical needle is comprised of 3 parts: the needle point, the needle body, and the swaged (pr
Is heart patient can do exercise Advise the patient to consult the doctor before starting any exercise. Doctor will advise the patient to choose exercises as per his condition;
What is Fehling's test - Reduction Tests? This test is answered by all reducing sugars which possess a free aldehyde or ketone group. All monosaccharides possess a free aldehyd
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