Answer:
Option-C
Explanation:
The sugar alcohols are the carbohydrates which are neither considered sugars nor alcohols but they partially resemble the structure of both of these sugars and alcohol.
The sugar alcohols are naturally present in the vegetables and fruits but they are also artificially synthesised like xylitol, lactitol, mannitol and others.
They are considered the alternative from of sugar but they provide less energy as compared to carbohydrates like they provide about 0-3 kcal per gram whereas sugar provides 4 kcal per gram.
This difference is due to the reason that they are not completely absorbed by the human body and also they are incompletely metabolized therefore provide less energy.
Thus, Option-C is the correct answer.
The animals that live in the Alpine biome have to have special adaptations to survive in it as this is a biome with very harsh conditions for big portion of the year. The temperatures are very low, the winds are strong, winter lasts for half a year or more, and there's lot of snow. All this has made the animals to develop certain traits to help them survive. Some of those adaptations are:
- thicker and longer fur for better isolation form the outside conditions
- wider paws with denser and tougher skin, helping them to move easier in the snow and avoid frostbite
- larger lungs and nostrils for easier breathing in the high altitudes
- stockier bodies so that heat can be preserved easier
- the ears and tails are small and rounded in order to avoid frost bite
- big portion of them are able to hibernate for several months
I still wish I could help but I'm in 6th grade
The appropriate answer is D. storing sugar and providing structure. Polysaccharides are complex carbohydrates. Starch, glycogen and cellulose are polysaccharides in which the constituent molecules are made of several thousand glucose units linked in long chains. Glycogen is vital to nutrition because it is how the body stores excess glucose in muscles and in the liver.
The molecular structure of glycogen is similar to starch except that the polysaccharide chains are longer and more branched than in glycogen.