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Starch
It is a plant polysaccharide synthesized by the plant by photosynthesis and stored mainly in grains, legumes, roots and tubers. Its molecular formula is (C6H1OO5)n. Starch consists of two forms, amylose and amylopectin. Normally, 65-85% of the starch is amylopectin and only 15-35% is amylose. Amylose has a straight chain structure formed by 250-300 glucose residues linked together by (1,4) glycosidic linkage
Food Sources of Proteins Food protein sources can be divided into 3 major categories: a. Protein of Animal Origin b. Protein of Plant Origin c. Single cell protein
What direct or indirect effect is acid rain thought to have on mama''s and forest and buildings
VENOU S SYSTEM It is collecting system formed by the uniting branches as smaller and then larger veins and venacava leading to the heart. Blood from anterior part of the
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