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PHOSPHORUS
It is present in vegetables, grains (oat metal, wheat meal), milk, eggs, cheese, meat, fish, etc.
It helps in -
(a) Like calcium it is a constituent of bones.
(b) Component of phospholipids, phosphoprotein and nucleotides.
(c) Energy rich phosphate bonds are required in energy transfer through the formation and hydrolysis of ATP.
(d) Most carbohydrates become active only in their phosphorylated state.
(e) Phosphate is a constituent of co-enzymes NAD, NADP, FMN & FAD.
(f) Phosphates function as pH buffers.
Monosaccharides are frequently known as single or simple sugars and are the easiest of all carbohydrates. That is the building blocks of all higher carbohydrates. The Monosacchari
General characteristics of phylum
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explain the modes of nurition in animals
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