monosaccarides are the building blocks of which a lager charboydrate molecules are made. they are also used as engery source in plant and animals.
There is always a common factor. If there are no common prime factors, the GCF is 1.
It is possible that A has such properties.
That's the least common denominator or LCD.
it is not very common zirconium is found on excess gold so it is pretty common
Short answer: There are none. There is neither a greatest common factor nor common factors of a single number, such as 1734, because there cannot be any form of common factor without two or more numbers to compare. Common factors are factors that the numbers being compared have in common. The greatest common factor is the largest factor that all the numbers being compared have in common. Thus, since there are not two or more numbers to compare, there are neither common factors nor a greatest common factor.
The word "monosaccharide" should not be capitalized, as it is not a proper noun.
Yes
Glucose
A polysaccaride.
monosaccaride
no sucrose is a disaccarides made from glucose and fructose
6 ring structure, simple carbohydrate, contains an ether bond, can be used to make glycogen, maltose, etc... a monosaccaride.
Glucose a monosaccaride otherwise known as sugarused for energyGlycogen is secreted by the pancreas to stimulate an increase in blood sugar levelGlucagon, a hormone secreted by the pancreas, raises blood glucose levels
Monosacchorides are made of C,H,O. They does not contain N.
Deoxyribose is the monosaccaride that serves as the 'backbone' for the DNA structure.
Honey would qualify as a "Fat, Sweet, or Other" (in this case a sweet). Honey, like corn syrup, maple syrup, or plain ol' refined white sugar, is a simple carbohydrate or monosaccaride. It enters the blood stream just as quickly as its "brothers" do.
Disaccharides are identified by their chemical structure, which consists of two monosaccharide units linked together by a glycosidic bond. Examples of common disaccharides include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose). They can be detected using chemical tests or analytical techniques such as chromatography.