Their role is as a scavenger.
Decreasing the number of double bonds, the resultant effect may be the SOLIDIFYING OF THE OIL AT ROOM TEMPERATURE.
The answer is: A. True
Complex sugars or polysaccharides are composed of basic units called monosaccharides that are linked via glycosidic bonds. Glycosidic bond is formed through condensation reactions (water is released) that occur between a hydroxyl (OH) oxygen atom on one sugar and the α-anomeric form of C-1 on the other. There are are two types of glycosidic bonds:
- 1,4 alpha ( the OH is below the glucose ring)
- 1,4 beta glycosidic bonds (the OH is above the glucose ring)
Amylase is an enzyme that breaks down starch into smaller glucose molecules, it act on α-1,4-glycosidic bonds and it works in mouth where the digestion begins (salivary amylase) . Maltase breaks down maltose into glucose; sucrase, breaks down sucrose into glucose and fructose; and lactase, which breaks down lactose into glucose and galactose work in small intestine and also act on α-1,4-glycosidic bonds.
<h3><u>Answer;</u></h3>
All four organisms have exactly the same components in their DNA, but it varies in number and sequence
<h3><u>Explanation;</u></h3>
- <em><u>DNA, known as deoxyribonucleic acid is a type of nucleic acid which is important to all living organisms as it helps store genetic information.</u></em>
- <em><u>All living organisms store their genetic information using DNA molecules or RNA molecules. Most organisms contains DNA that have similar components, however their DNA will differ in number and also the sequences. </u></em>
- <em><u>The similarity between the molecules of DNA indicates a common ancestry among organisms. </u></em>
Explains the heart and breathing rate