Why do we prefer to buy products in solid form rather than in a liquid? (i.e., butter or margarine)
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- Cholesterol is clearly a biochemical. That is, cholesterol has a biological source. Is cholesterol also an organic chemical? Group of answer choices yes noHello sir, please, I want a simple talk about this subject, I understand it means abbreviation. Polymeric Biomaterial ОВЈЕСТ: Definition, classifications and application of polymeric biomaterials. IntroductionThe presence of cis double bonds in fatty acids limits tight packaging and the number of _____ interactions.
- You may want to have your macromolecules/biomolecules packet to help with this question. The image above illustrates the action of the enzyme found in Beano. This enzyme is known as alpha-galactosidase. As hopefully you recall the alpha refers to the first part of a large molecule. The large molecule on the left would be an example of a _____ , since it contains many glycosidic bonds between three monomers that contain hydroxyls, aldehydes, and ketones. As it says in the enzyme name as well it produces the monomer pictured all the way to the right which is known as ______ (Hint: notice how the hydroxyl is located on the 3rd and 4th carbons). Alpha-galactosidase, from the reaction pictured above causes a _______ type of reaction which creates smaller molecules. The other product of the reaction, besides the monomer all the way to the right, is the dimer or a _______which is composed of a monomer of the aldose ________ and the ketose _______. LIST OF ANSWERS :ribose polypeptide…What physical method is most frequently use to determine three dimensional structures of protein? Fluorescence spectroscopy Electron microscopy X ray crystallography Nuclear magnetic resonance spectroscopy Mass spectrometryThese multiple-choice questions are all related to the Basic Biological Principles (DNA) | Introduction to Biomolecules. Choose the best answer on the given choices.
- I have an exam in biological chemistery this month, so I try to be prepared. This is an exam question from last year, that I'm trying to figure out how to calculate WITHOUT using computer (its not allowed during exam). I will appreciate details when explaining this exercise, so I can understand it. Thank youThe process of creating a polysaccharide can be referred to as: Question 18 options: polymerization polysaccharation glucosification macrolinkidationHeteropolysaccharide structures are defined by: Question 23 options: Two or more different monosaccharides in the same polymer Being exclusively branched Always being bonded to a protein All of the above