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Explain about the Glycoproteins?
Most of the naturally occurring conjugated proteins are glycoproteins. Sugar molecules are covalently bound to them, especially those secreted from the cell. They range in size from a molecular weight of 15,000 to more than one million. The carbohydrate component varies from 1 to 85%. Glycoproteins with more than 80% of their molecules as carbohydrates are called 'proteoglycans.'
If jean-Baptiste de Lamarck was correct, than a. Natural selection would lead to the spread of favourable traits within a population b. Finches that stretched their beaks to access
general cherecter and anatomical stucture
Define Food Effects in the Survival & Growth of Microorganism? Nature of the food also affects the microbial survival and growth. Each food has its own characteristics which de
Explain Food Applications of xanthan Xanthan gum is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations, endowing it w
In general compare and contrast the three functional classifications of joints according to movement.
Phases of Menstrual Cycle - Reproduction Four phases of the menstrual cycle are usually distinguished: the menstrual, proliferative (follicular), ovulatory and progestational
Explain the Bioelectrical impedance Analysis (BIA)? The difficulty of measuring total body water (TBW) by Isotope Dilution Method led to the search of Bioelectrical Impedance A
WHAT IS NUCLEAR DIAMORPHISM?
STRUCTUR E OF PROTEINS Proteins which are mixed polymers of amino acids can have up to four structural levels - Primary, Secondary, Tertiary, Quaternary 1 . PRIMA
Explain the Food Applications of Gum Arabic A major use for gum Arabic is in the confectionery industry where it has two important functions; to retard or to prevent crysta
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