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Disaccharides can be understood as follows 1.Sugars made up of the two monosaccharides held together by the covalent bond; like sucrose and lactose. 2. Type of sugar (saccharide) composed of the two sugar molecules bonded together with the ester (covalent) bond for instancemaltose, sucrose, and lactose.
Glycogen synthase exists in two forms: the phosphorylated form designated as 'D' form is the inactive one and the dephoshorylated form designated as 'I' form is the activ
Another possible way to classify organisms would be to separate them into unicellular and multicellular organisms. Explain why this is not a useful classification system. Other
Define Field Test used to Assess Aerobic Capacity? A field test that has been used extensively in nutrition studies to assess aerobic capacity measures Heart Rate responses to
What is monera? One of the 5 main kingdoms contains bacteria and blue/green algae. Does NOT have a cell membrane, or in other words, is made of prokaryotic cells. Actually,
Pyruvate carboxylation Pyruvate carboxylation : In this reaction, pyruvate, CO, and ATP are converted to oxaloacetate, ADP and Pi catalysed by the enzymepyruvate carboxylase
Chopping/grinding These are the processes by which the particle size of cereals, oil cakes and roughages including green fodders and crop residues is reduced employing various
What is Subphylum Crustacea and Subphylum Uniramia? The Arthropoda are usually grouped into four subgroupings called subphyla (singular-subphylum). One of these four subphyla -
Explain Pro-Oxidants Transition metals, particularly those possessing two or more valency states and a suitable oxidation - reduction potential between them (e.g., cobalt, cop
How Vitamin K used to Prevents bone loss? Vitamin K is known to inhibit bone loss through inhibiting effect on osteoclast formation. Thus, adequate levels of vitamin K must be
TRISACCHARIDES The oligosaccharides are made of three monosaccharide residues. A common trisaccharides is Raffinose which is formed by condensation of galactose-glucose-fr
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