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Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
This Presentation is made for S.Y.Bsc. Students. This presentation includes the structure of nucliec acids DNA, RNA and biological significance of nucliec acids.
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
This Presentation is made for S.Y.Bsc. Students. This presentation includes the structure of nucliec acids DNA, RNA and biological significance of nucliec acids.
This is the fourth session of the food science basics course developed by foodcrumbles.com. This session covers the fundamental basics of food physics. Looking into the importance of temperature, different phases and introducing the concept of water activity.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
This is the fifth session of the food science basics course developed by foodcrumbles.com. This session covers the fundamentals basics of microbiology, with a focus on microbiology in food. Both the concept of pathogens as well as useful micro organisms will be introduced.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
This is the first session of the food science basics course developed by foodcrumbles.com. A brief introduction of the course and food science in general is given. In next sessions the different disciplines of food chemistry, food physics and food microbiology will be discussed.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
balanced diet preventions and treatments. malnutrion and associatedd conditions. importaance of maintainind ideal ffood habits etc. discussed under gwhere
Grade 9 Biology: Building Blocks of Life. A introduction to the major macromolecules of the cell. Students are taught polymers, monomers, and the elements typically found in each. Students should be able to identify the basic chemical structure of proteins, lipids, carbohydrate, and nucleic acids and know their basic functions within the cell.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
3. What molecules keep us alive, and
how do they do so?
• All living organisms require several
compounds to continue to live.
• We call these compounds biomolecules. All of
these biomolecules are organic, which means
that they contain carbon.
– Carbon has four valence electrons, which means
this element forms strong covalent bonds with
many other elements.
4. Biomolecules
• Also, our biomolecules
are formed by joining
many small units together
to form a long chain.
• This process is called
synthesis. Often, a water
molecule is removed in
the process.
– When this happens, we call
it dehydration synthesis.
5. Biomolecules
• All of our biomolecules are classified into four
groups:
– Carbohydrates
– Lipids
– Proteins
– Nucleic Acids
• Each of these classes have different structures
and functions.
7. Carbohydrates
• Carbohydrates are
made up of carbon,
hydrogen and oxygen.
• The ratio of these
elements is roughly
1carbon: 2 hydrogen :1
oxygen.
• On the basis of
hydrolysis
• Monomer:
Monosaccharide
• Dimer: Disaccharide
• Polymer:
Polysaccharide
8. Monosaccharides - simple sugars with multiple OH
groups. Based on number of carbons (3, 4, 5, 6), a
monosaccharide is a triose, tetrose, pentose or
hexose.
Oligosaccharides – 2 to 10 monosaccharides
covalently linked.
Polysaccharides - polymers consisting of chains of
monosaccharide or disaccharide units.
I
(CH2O)n or H - C - OH
I
Carbohydrates (glycans) have the following
basic composition:
9.
10. They are the simplest carbohydrates
that cannot be broken into smaller
units on hydrolysis.
• Aldoses (e.g.,
glucose) have an
aldehyde group at
one end
• Ketoses (e.g.,
fructose) have a
keto group, usually
at C2.
C
C OHH
C HHO
C OHH
C OHH
CH2OH
D-glucose
OH
C HHO
C OHH
C OHH
CH2OH
CH2OH
C O
D-fructose
Monosaccharides:
11. cabohydrates
Oligosaccharides
• The carbohydrates which
can give two to ten
monosaccharides on
hydrolysis.so they can be
disaccharides like
sucrose,maltose,lactose etc
polysaccharides
• The carbohydrates which
can yeild more than ten
monosaccharide units on
hydrolysis.eg : starch
cellulose,glycogen etc
16. Protein
• Proteins serve many
vital functions in our
body:
– Structural support
– Speeding up chemical
reactions
– Transport of molecules
– …and many more!
18. Protein
• All proteins contain
carbon, hydrogen,
oxygen and nitrogen.
• In addition, sulfur may
be present as well.
• Monomer: Amino acid
• Polymer: Protein or
polypeptide
– A peptide is a chain of
amino acids, so a
polypeptide is several
chains put together.
19. Amino acids
• amino group, carboxyl group, hydrogen and a
variable side group (residue) each joined to a
central carbon atom
H2N-C-COOH
R
H
20. Protein
• Amino acids are bound
together through
dehydration synthesis.
– The C-group of one
amino acid binds to the
N-group of another.
– We call these bonds
peptide bonds.
21. Protein
• Proteins have four phases of production:
– Primary: Amino acids are bound together.
– Secondary: Individual amino acids are bent and
molded as needed.
– Tertiary: The entire chain of amino acids is bent
and molded as needed, forming a sub-unit.
– Quaternary: Multiple completed sub-units are
fitted together to make a complete protein.
22. Types of protein
• On the basis of molecular structure
• Fibrous proteins
• Involved in structure: tendons ligaments blood
clots
(e.g. collagen and spiders silk)
• Contractile proteins in movement: muscle,
microtubules
(cytoskelton, mitotic spindle, cilia, flagella).
• Globular proteins
• most proteins which move around
(e.g. albumen, casein in milk)
• Proteins with binding sites:
enzymes, hemoglobin, immunoglobulins,
membrane receptor sites.
25. Two types of nucleic acid are found
• Deoxyribonucleic acid (DNA)
• Ribonucleic acid (RNA)
26. The distribution of nucleic acids in the
eukaryotic cell
• DNA is found in the nucleus
with small amounts in mitochondria and
chloroplasts
• RNA is found throughout the cell
27. DNA as genetic material: The
circumstantial evidence
1. Present in all cells and virtually restricted to the
nucleus
2. The amount of DNA in somatic cells (body cells) of
any given species is constant (like the number of
chromosomes)
3. The DNA content of gametes (sex cells) is half that of
somatic cells.
In cases of polyploidy (multiple sets of
chromosomes) the DNA content increases by a
proportional factor
4. The mutagenic effect of UV light peaks at 253.7nm.
The peak for the absorption of UV light by DNA
28. NUCLEIC ACID STRUCTURE
• Nucleic acids are polynucleotides
• Their building blocks are nucleotides
32. THE SUGAR-PHOSPHATE
BACKBONE
• The nucleotides are all
orientated in the same
direction
• The phosphate group joins the
3rd Carbon of one sugar to the
5th Carbon of the next in line.
P
P
P
P
P
P
33. ADDING IN THE BASES
• The bases are attached to the
1st Carbon
• Their order is important
It determines the genetic
information of the molecule
P
P
P
P
P
P
G
C
C
A
T
T
34. DNA IS MADE OF TWO
STRANDS OF
POLYNUCLEOTIDE
P
P
P
P
P
P
C
G
G
T
A
A
P
P
P
P
P
P
G
C
C
A
T
T
Hydrogen bonds
35. DNA IS MADE OF TWO STRANDS OF
POLYNUCLEOTIDE
• The sister strands of the DNA molecule run in opposite
directions (antiparallel)
• They are joined by the bases
• Each base is paired with a specific partner:
A is always paired with T
G is always paired with C
Purine with Pyrimidine
• Thus the sister strands are complementary but not
identical
• The bases are joined by hydrogen bonds, individually
weak but collectively strong.
49. TRIGLYCERIDES
• Triglycerides – Fats & Oils
1. Predominate form of fat in foods
and major storage form of fat in
the body
2. Structure – composed of 3 fatty
acids + glycerol
50. PHOSPHOLIPIDS
• Phospholipids – similar to
triglycerides in structure except
only 2 fatty acids + choline
Phospholipids in foods: Lecithin,
egg yolks, soybeans, wheat
germ, peanuts
54. STEROLS
Important part of:
1. Sex hormones – testosterone
2. Vitamin D
3. Bile (aids fat digestion)
4. Adrenal hormones - cortisol
5. Cholesterol – in foods and
made by the liver; dietary
sources include egg yolks,
liver, meats, dairy products