BIO204 MCQS

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BIO204 MCQS

BIO204 MCQS

 

See also:

CS201 FINAL TERM SOLVED PAPERS BY WAQAR SIDHU.  ENG101 FINAL TERM SOLVED MCQS. CS403 CURRENT FINAL TERM PAPERS. CS101 FINAL TERM SOLVED PAPERS BY MOAAZ MEGA FILE. CS201 FINAL TERM SOLVED PAPERS BY MOAAZ MEGA FILE. CS205 FINAL TERM PAST PAPERS. CS204 FINAL TERM PAST PAPERS. CS301 FINAL TERM SOLVED PAPERS BY MOAAZ. CS304 FINAL TERM SOLVED PAPERS BY MOAAZ. CS311 FINAL TERM SOLVED PAPERS BY MOAAZ. CS401 FINAL TERM SOLVED PAPERS BY MOAAZ

Water binds, does not fill when that water is taken out
Starch forms hydrogen bonds between the polysaccharide chains, which are then bonded together. This is the reason.

The bread should be hard and soft. adding water and gentle
The heat separates the chains and the bread becomes soft.
The polysaccharide glycogen stores glucose in the nerves and muscles of animals. Starch and glycogen act as energy storage compounds for plants and animals, respectively.

The polysaccharides are immediately hydrolyzed into glucose monomers, which can further decompose them and liberate.

 

 

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