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What sort of science is Victor learning from Agrippa?
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LINDA-ALLEN | CERTIFIED EDUCATOR
Cornelius Agrippa (1486-1535) was a German mystic who practiced a "science" that combined alchemy, magic, mysticism, and astrology. Two of his books are Three Books of Occult Philosophy and On Calling Spirits. Through the writing of Agrippa, Frankenstein becomes very interested in alchemy, which is a pseudoscience whose main object is to find a way of turning base metals into gold. You could say that Frankenstein adapted the thinking of the alchemists and instead of transforming other metals into gold attempted to transform a corpse into a living being.
An interesting story about Agrippa concerns sightings of him after his death:
There were rumors that Agrippa had summoned demons on his death bed, and that a black dog roamed the countryside as his familiar. The black dog appears in tales as Faustus, Mephistopheles, and even as a grim in the Harry Potter series.
well both are considered macromolecules. proteins are like big lego construction. each single piece gets pieced together to make a larger thing. each single piece is a monomer, and the larger construction is the polymer. the monomers are called amino acids and they get pieced together to form the polymer which is called a protein. the linkage that they use is an amide bond, and in biology it is usually called a peptide bond. carbohydrates can be singular monomers or polymer units. they are made of completely different compounds usually aldehydes or ketones. and they link together through different chemical linkages (acetal or ketal linkages for polymers, hemiacetal or hemiketal linkages for monomers). both can be large, 3D strucutres proteins are only functional as a large, 3D structure, while carbohydrates can be singular. (you might wanna word it differently for safety reason)
Answer:
Explanation:
an example is the ability to endure the sugar, lactose, in milk. In many places of the world, people can't drink milk in light of the fact that their body turns off the intestinal creation of lactase, a chemical that processes the sugar in the milk.
