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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.
LAMELLA R MODELS According to James Danielly & Hugh Davson (1935) cell membrane consists of 4 layers P-L-L-P. Molecules of phospholipid has amphipathic nature, i.e. it
Evolution: This deals with the origin of newer types of organism from the previous ones by modification involving genetic changes and adaptations. Evolution also called as biologic
Nutritional effects Of Hemicelluloses Hemicelluloses are classified under the category of soluble dietary fibers. Hemicellulose is an indigestible complex carbohydrate that ab
What is a pH meter? A pH meter is a device used for measuring. pH of any unknown solution. It is composed of: a) A reference electrode b) Glass electrode whose potential
Q. What are the major theoretical models that try to explain the formation of the enzyme-substrate complex? There are two major models that explain the formation of the enzyme-
Visceral larva migrans Visceral larva migrans, also known as larval granulomatosis, is a clinical syndrome produced by the extra-intestinal migration of larval nematodes and i
what is the first to develop in excretory system?
GER M LAYER THEORY - Proposed by Pander, studied chick embryo development. Coined the term ectoderm, mesoderm & endoderm.
Involution - Internalization of Mesoderm As by now mentioned, in the frog Xenopus (and probably in other amphibian species as well) the cells of presumptive mesoderm are in t
Briefly describe about Caramelization? Caramelization results from the action of heat on sugars at about 175º C. At high temperatures, sugars dehydrate, break down and polymeri
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