0
Want this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
How much starch is in eggs?
eggs do not contain starch, they have carbs, like fat in a way, so there is no starch in a egg
What is amyloplasts function?
Retaining amylum amylum: starch def. of starch: 1. a white, tasteless, solid carbohydrate, (C6H1 0O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods. 2. a commercial preparation of this substance used to stiffen textile fabrics in laundering. 3. starches, foods rich in natural starch. 4. stiffness or formality, as of manner: He is so full of starch he can't relax. 5. Informal. vigor; energy; stamina; boldness. -verb (used with object) 6. to stiffen or treat with starch. 7. to make stiff or rigidly formal (sometimes fol. by up).
Why is the number Ten so important?
10 is so important because we use a base-10 counting system.
Why map scale is so important in mathematical terms?
why is a scale important
Why is counseling important and what is done in that area?
Because it is so important and is good for the area
Is a starch molecule a straight chain or is it branching?
THERE ARE TWO POSSIBLE REASON 1)Animal require a high amount of energy so in glycogen there are many terminal ends ,due to high branching ,so in a given time more number of glucose can be detached and consequently used for energy while in plant high amount of energy at a given instant is not required so no or less branching is there in starch 2)in animal less space is presnt so glycogen is highly branched to occupy less space while in plants there is no limitation of space so starch is less branched
What starts the breakdown of starch?
Saliva is the first thing that breaks down the starch. In fact, the most important part of starch digestion occurs in the mouth, so chew your complex carbohydrates (starch), very well!
Why is the structure of a phospholipid so important to the cell?
They are selectively permeable, provides structure to cells.
What does amylopectins do to starch?
Starch is a mixture of two types of polymers (or macromolecules) namely: Amylose and Amylopectin. Both polymers have a fairly large distribution of sizes, but are still made of glucose units. The main distinguishing factor between amylose and amylopectin is the amount of branching. Amylopectin is more branched than amylose (long chain polymer). So amylopectin is actually refering to starch molecules which are branched.
How are starch and glycogen similar and how do they differ?
Startch have two types of polymer chain,one is amylose and another is amylopectin.Amylose is simple straight chain of glucose(1--->4 linkage),while amylopectin have branching.At branching point,there is 1--->6 linage and 1--->4 linkage in every subchain. So,in startch 1-6 linkage comes after 20 to 25 gucose monomer,while in gycogen this linkage comes very frequently.....
Is Starch a amino acid?
Glycerol is not a building block of starch. It is a sugar alcohol that is the backbone of many lipids and helps in fat metabolism.
Explain why organizational structure is so important in strategy implementation?
hnghhgh
Why is gravity so important to your body structure?
So our body posture can look like cheese
How much starch is in eggs?
eggs do not contain starch, they have carbs, like fat in a way, so there is no starch in a egg
How does the structure of starch make it suitable for its function?
its made up of many small sub units of alpha glucose so it can break down to provide energy/ glucose to be respired
Why it is important to use the same amount of saliva and starch solution in experiments?
So results are valid all controlled factors must be the same.
Why do you need freshly prepared starch solution for iodometric titration?
because,starch undergoes a photochemical reaction. So, with the passage of time it can under go to the photochemical reaction and starch wouldnot be starch but it might have changed in anyother product. so...we should use freshly prepared starch.
