Oligosaccharides (Greek: oligo = few)
Oligosaccharides consist of a short chain of monosaccharide
units (2 to 10 units), joined together by a characteristic bond
called glycosidic bond which, on hydrolysis, gives two to
ten molecules of simple sugar (monosaccharide) units
Polysaccharides (Greek: Poly = many) or Glycans
Polysaccharides are polymers consisting of hundreds or
thousands of monosaccharide units. They are also called
glycans or complex carbohydrates. They may be either
linear, (e.g. cellulose) or branched, (e.g. glycogen) in
structure.
Monosaccharides (Greek: Mono = one)
Monosaccharides are also called simple sugars. The term
sugar is applied to carbohydrates that are soluble in
water and sweet to taste. They consist of a single
polyhydroxy aldehyde or ketone unit
Endoplasmic Reticulum (ER)
ï Endoplasmic reticulum is the interconnected network
of tubular and flat vesicular structures in the
cytoplasm (Figures 1.4A and B).
ï Endoplasmic reticulum forms the link between
nucleus and cell membrane by connecting the cell
membrane at one end and the outer membrane of
the nucleus at the other end (see Figure 1.1).
ï A large number of minute granular particles called
Carbohydrates are organic compounds comprising carbon, hydrogen, and oxygen. They serve as a primary energy source for the body. There are three main types:
Monosaccharides: Single sugar units (e.g., glucose, fructose).
Disaccharides: Two linked sugar units (e.g., sucrose, lactose).
Polysaccharides: Long chains of sugar units (e.g., starch, glycogen, cellulose).
Carbohydrate digestion begins in the mouth with salivary amylase breaking down starch into smaller sugars. In the small intestine, pancreatic enzymes further digest carbohydrates. Absorbed sugars enter the bloodstream, regulating blood glucose levels. Excess glucose is stored as glycogen in the liver and muscles. Dietary fiber, a non-digestible polysaccharide, promotes digestive health.Carbohydrates are organic compounds comprising carbon, hydrogen, and oxygen. They serve as a primary energy source for the body. There are three main types:
Monosaccharides: Single sugar units (e.g., glucose, fructose).
Disaccharides: Two linked sugar units (e.g., sucrose, lactose).
Polysaccharides: Long chains of sugar units (e.g., starch, glycogen, cellulose).
Carbohydrate digestion begins in the mouth with salivary amylase breaking down starch into smaller sugars. In the small intestine, pancreatic enzymes further digest carbohydrates. Absorbed sugars enter the bloodstream, regulating blood glucose levels. Excess glucose is stored as glycogen in the liver and muscles. Dietary fiber, a non-digestible polysaccharide, promotes digestive health.
Reaction Order and Rate Determining Step:
Rate-Determining Step: The slowest step in a reaction mechanism, determining the overall rate of the reaction.
Overall Reaction Order: The sum of the individual orders of reactants in the rate-determining step.
INTRODUCTION
‘Cell’ means a small room or chamber, cells are the
structural and functional units of all living organisms. The
major parts of a cell are the nucleus and the cytoplasm.
The electron microscope allowed classification of cells
into two major groups, prokaryotes and eukaryotes,
based on the presence and absence of the true nucleus.
Eukaryotes
ï Eukaryotes have nucleus which is covered by
nuclear membrane. (Greek: Eue = true, karyon =
nucleus). Animals, plants and fungi belong to the
eukaryotes.
ï Eukaryotic cells are much larger than prokaryotes.
ï Unlike prokaryotes, eukaryotes have a variety of
other membrane-bound organelles (subcellular
elements) in their cytoplasm, including:
Chemical kinetics is the branch of chemistry that studies the rates of chemical reactions, the factors that influence these rates, and the mechanisms by which reactions occur. It provides insights into how reactants transform into products over time. Understanding chemical kinetics is crucial for optimizing reaction conditions, designing efficient industrial processes, and gaining insights into the underlying molecular mechanisms. Here are key concepts in chemical kinetics:
Enzymes are biological molecules that act as catalysts, facilitating and accelerating chemical reactions within living organisms. They play a crucial role in various physiological processes, contributing to the maintenance and regulation of cellular functions. Here are key features and functions of enzymes:
Polysaccharides (Greek: Poly = many) or Glycans
Polysaccharides are polymers consisting of hundreds or
thousands of monosaccharide units. They are also called
glycans or complex carbohydrates. They may be either
linear, (e.g. cellulose) or branched, (e.g. glycogen) in
structure.
Monosaccharides (Greek: Mono = one)
Monosaccharides are also called simple sugars. The term
sugar is applied to carbohydrates that are soluble in
water and sweet to taste. They consist of a single
polyhydroxy aldehyde or ketone unit
Endoplasmic Reticulum (ER)
ï Endoplasmic reticulum is the interconnected network
of tubular and flat vesicular structures in the
cytoplasm (Figures 1.4A and B).
ï Endoplasmic reticulum forms the link between
nucleus and cell membrane by connecting the cell
membrane at one end and the outer membrane of
the nucleus at the other end (see Figure 1.1).
ï A large number of minute granular particles called
Carbohydrates are organic compounds comprising carbon, hydrogen, and oxygen. They serve as a primary energy source for the body. There are three main types:
Monosaccharides: Single sugar units (e.g., glucose, fructose).
Disaccharides: Two linked sugar units (e.g., sucrose, lactose).
Polysaccharides: Long chains of sugar units (e.g., starch, glycogen, cellulose).
Carbohydrate digestion begins in the mouth with salivary amylase breaking down starch into smaller sugars. In the small intestine, pancreatic enzymes further digest carbohydrates. Absorbed sugars enter the bloodstream, regulating blood glucose levels. Excess glucose is stored as glycogen in the liver and muscles. Dietary fiber, a non-digestible polysaccharide, promotes digestive health.Carbohydrates are organic compounds comprising carbon, hydrogen, and oxygen. They serve as a primary energy source for the body. There are three main types:
Monosaccharides: Single sugar units (e.g., glucose, fructose).
Disaccharides: Two linked sugar units (e.g., sucrose, lactose).
Polysaccharides: Long chains of sugar units (e.g., starch, glycogen, cellulose).
Carbohydrate digestion begins in the mouth with salivary amylase breaking down starch into smaller sugars. In the small intestine, pancreatic enzymes further digest carbohydrates. Absorbed sugars enter the bloodstream, regulating blood glucose levels. Excess glucose is stored as glycogen in the liver and muscles. Dietary fiber, a non-digestible polysaccharide, promotes digestive health.
Reaction Order and Rate Determining Step:
Rate-Determining Step: The slowest step in a reaction mechanism, determining the overall rate of the reaction.
Overall Reaction Order: The sum of the individual orders of reactants in the rate-determining step.
INTRODUCTION
‘Cell’ means a small room or chamber, cells are the
structural and functional units of all living organisms. The
major parts of a cell are the nucleus and the cytoplasm.
The electron microscope allowed classification of cells
into two major groups, prokaryotes and eukaryotes,
based on the presence and absence of the true nucleus.
Eukaryotes
ï Eukaryotes have nucleus which is covered by
nuclear membrane. (Greek: Eue = true, karyon =
nucleus). Animals, plants and fungi belong to the
eukaryotes.
ï Eukaryotic cells are much larger than prokaryotes.
ï Unlike prokaryotes, eukaryotes have a variety of
other membrane-bound organelles (subcellular
elements) in their cytoplasm, including:
Chemical kinetics is the branch of chemistry that studies the rates of chemical reactions, the factors that influence these rates, and the mechanisms by which reactions occur. It provides insights into how reactants transform into products over time. Understanding chemical kinetics is crucial for optimizing reaction conditions, designing efficient industrial processes, and gaining insights into the underlying molecular mechanisms. Here are key concepts in chemical kinetics:
Enzymes are biological molecules that act as catalysts, facilitating and accelerating chemical reactions within living organisms. They play a crucial role in various physiological processes, contributing to the maintenance and regulation of cellular functions. Here are key features and functions of enzymes:
Classification of Lipids
There are many different methods of classifying lipids.
The most commonly used classification of lipids is
modified from Bloor as follows:
1. Simple lipids
2. Complex or compound lipids
3. Derived lipids.
lassification Based on Chemical Nature
of the Amino Acid in Solution
According to this type of classification, amino acids are
classified as follows:
i. Neutral amino acids
ii. Acidic amino acids
iii. Basic amino acids.
Simple Lipids
These are esters of fatty acids with various alcohols.
Depending on the type of alcohols, these are sub-
classified as:
1. Neutral fats or triacylglycerol or triglycerides
2. Waxes.
ow on damp nuts. Nut meats are frequently contaminated with molds especially the storage molds Penicillium, Aspergillus, and Fusarium. The mold composition changes from "field fungi" to "storage fungi" from harvest through processing to storage. Aflatoxin is a concern because of mold growth and mycot
ction that occurs in the body.
Proteins are linear chains of amino acids that are linked
together by covalent, peptide bonds. Each protein has
specific and unique sequence of amino acids that defines
both its three-dimensional structure and its biologic
function.
[2:40 pm, 31/12/2023] Aarav (@): Neutral amino acids
The amino acids which are neutral in solution and are
monoamino-monocarboxylic acids (i.e. having one
amino group and one carboxylic group), e.g.
[2:40 pm, 31/12/2023] Aarav (@): Acidic amino acid
These are acidic in solution and are monoamino dicarboxylic
acids, e.g.
ï Aspartic acid
Waxes
True waxes
These are esters of fatty acids with higher molecular
weight monohydric long chain alcohols. These com-
pounds have no importance as far as human metabolism
is concerned. For example,
ï Lanolin (from lamb’s wool)
ï Bees-wax
ï Spermacetic oil (from whales).
Complex or Compound Lipids
These are esters of fatty acids, with alcohol containing
additional (prosthetic) groups. These are subclassified
according to the type of prosthetic group present in the
lipid as follows:
1. Phospholipids
2. Glycolipids
3. Lipoproteins.
GENERAL NATURE OF AMINO ACIDS
ï There are approximately 300 amino acids present in
various animal, plant and microbial systems, but only
20 amino acids are involved in the formation of proteins.
ï All the 20 amino acids found in proteins (Table 4.1)
have a carboxyl group (-COOH) and an amino acid
group (-NH2) bound to the same carbon atom called
the α-carbon
Neutral fats or triacylglycerol or triglycerides
These are esters of fatty acids with alcohol glycerol, e.g.
tripalmitin. Because they are uncharged, they are termed
as neutral fat. The fat we eat are mostly triglycerides. A
fat in liquid state is called an oil, e.g. vegetable oils like
groundnut oil, mustard oil, corn oil, etc.
Derived Lipids
Derived lipids include the products obtained after the
hydrolysis of simple and compound lipids which
possess the characteristics of lipids, e.g.
ï Fatty acids
ï Steroids
ï Cholesterol
ï Lipid soluble vitamins and hormones
ï Ketone bodies.
INTRODUCTION
Proteins are the most abundant macromolecules in
living cells. The term ‘protein’ was first used by
Berzelius in 1838 and was derived from the Greek word
“protos” which means primary or holding first place.
As the name indicates, protein is the most important of
cell constituents. They are responsible for almost every
function that occurs in the body.
Amino acids differ from each other in their side
chains or R-groups, attached to the α-carbon.
ï The 20 amino acids of proteins are often referred to
as the standard or primary or normal amino acid
Classification of Lipids
There are many different methods of classifying lipids.
The most commonly used classification of lipids is
modified from Bloor as follows:
1. Simple lipids
2. Complex or compound lipids
3. Derived lipids.
lassification Based on Chemical Nature
of the Amino Acid in Solution
According to this type of classification, amino acids are
classified as follows:
i. Neutral amino acids
ii. Acidic amino acids
iii. Basic amino acids.
Simple Lipids
These are esters of fatty acids with various alcohols.
Depending on the type of alcohols, these are sub-
classified as:
1. Neutral fats or triacylglycerol or triglycerides
2. Waxes.
ow on damp nuts. Nut meats are frequently contaminated with molds especially the storage molds Penicillium, Aspergillus, and Fusarium. The mold composition changes from "field fungi" to "storage fungi" from harvest through processing to storage. Aflatoxin is a concern because of mold growth and mycot
ction that occurs in the body.
Proteins are linear chains of amino acids that are linked
together by covalent, peptide bonds. Each protein has
specific and unique sequence of amino acids that defines
both its three-dimensional structure and its biologic
function.
[2:40 pm, 31/12/2023] Aarav (@): Neutral amino acids
The amino acids which are neutral in solution and are
monoamino-monocarboxylic acids (i.e. having one
amino group and one carboxylic group), e.g.
[2:40 pm, 31/12/2023] Aarav (@): Acidic amino acid
These are acidic in solution and are monoamino dicarboxylic
acids, e.g.
ï Aspartic acid
Waxes
True waxes
These are esters of fatty acids with higher molecular
weight monohydric long chain alcohols. These com-
pounds have no importance as far as human metabolism
is concerned. For example,
ï Lanolin (from lamb’s wool)
ï Bees-wax
ï Spermacetic oil (from whales).
Complex or Compound Lipids
These are esters of fatty acids, with alcohol containing
additional (prosthetic) groups. These are subclassified
according to the type of prosthetic group present in the
lipid as follows:
1. Phospholipids
2. Glycolipids
3. Lipoproteins.
GENERAL NATURE OF AMINO ACIDS
ï There are approximately 300 amino acids present in
various animal, plant and microbial systems, but only
20 amino acids are involved in the formation of proteins.
ï All the 20 amino acids found in proteins (Table 4.1)
have a carboxyl group (-COOH) and an amino acid
group (-NH2) bound to the same carbon atom called
the α-carbon
Neutral fats or triacylglycerol or triglycerides
These are esters of fatty acids with alcohol glycerol, e.g.
tripalmitin. Because they are uncharged, they are termed
as neutral fat. The fat we eat are mostly triglycerides. A
fat in liquid state is called an oil, e.g. vegetable oils like
groundnut oil, mustard oil, corn oil, etc.
Derived Lipids
Derived lipids include the products obtained after the
hydrolysis of simple and compound lipids which
possess the characteristics of lipids, e.g.
ï Fatty acids
ï Steroids
ï Cholesterol
ï Lipid soluble vitamins and hormones
ï Ketone bodies.
INTRODUCTION
Proteins are the most abundant macromolecules in
living cells. The term ‘protein’ was first used by
Berzelius in 1838 and was derived from the Greek word
“protos” which means primary or holding first place.
As the name indicates, protein is the most important of
cell constituents. They are responsible for almost every
function that occurs in the body.
Amino acids differ from each other in their side
chains or R-groups, attached to the α-carbon.
ï The 20 amino acids of proteins are often referred to
as the standard or primary or normal amino acid
Similar to ttttttttttteeeeeeeeeeeeecccccccccccccccccchhhhhhhhhhhhhhhhnnnnnnnnnnnnnnnnoooooooooooooooooolllllllllllllggggggggggggyyyyyyyyyyyyy.pptx (20)
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
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
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
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.
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.
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.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2. Biology
1.Biology is the scientific study of living organisms and their
interactions with each other and their environments. It is a diverse
and dynamic field that encompasses a wide range of topics, from the
molecular and cellular levels to ecosystems and the biosphere. Here
are some key aspects of biology:
Levels of Organization:
1. Molecular Biology: Examines the structure and function of biological
molecules, such as DNA, RNA, proteins, and lipids.
2. Cell Biology: Focuses on the structure and function of cells, the basic units
of life.
3. Organismal Biology: Investigates the structure, function, and behavior of
entire organisms.
Genetics and Heredity:
4. Genetics: Studies the principles of inheritance and variation in living
organisms.
5. Genomics: Involves the study of entire genomes, including the identification
and mapping of genes.
3. Introduction
Science is a systematic enterprise that builds and organizes
knowledge in the form of testable explanations and predictions
about the universe. It is a disciplined and methodical approach to
understanding the natural world and the underlying principles that
govern its behavior. The primary goal of science is to uncover the
patterns and regularities in nature through observation,
experimentation, and logical reasoning.
4. Key features of science include:
1.Empirical Evidence: Scientific knowledge is based on
empirical evidence obtained through observation and
experimentation. This evidence is gathered using the five
senses or through the use of instruments that extend human
perception.
2.Systematic Observation: Scientists carefully observe and
gather data in a systematic manner. This involves developing
hypotheses, conducting experiments, and analyzing results to
draw meaningful conclusions.
5. • Testability: Scientific hypotheses and theories must be testable
and falsifiable. This means that there must be a way to
experimentally verify or refute a hypothesis based on
observable evidence.
Predictive Power: Successful scientific theories not only
explain past observations but also have the ability to make
accurate predictions about future events or phenomena.
6. Reproducibility: Scientific findings should be reproducible,
meaning that other researchers should be able to conduct similar
experiments and obtain similar results. This helps validate the
reliability of scientific claims.
Universal Principles: Scientific principles and laws are often
universal, applying consistently across different contexts and
environments. This contributes to the development of a unified
understanding of the natural world.
7. Branches of science
• Physical Sciences:
• Physics: The study of matter, energy, and the fundamental
forces that govern the universe.
• Chemistry: The study of the composition, properties, and
behavior of matter, as well as the changes it undergoes during
chemical reactions.
• Astronomy: The study of celestial objects, including stars,
planets, galaxies, and the universe as a whole.
8. • Life Sciences (Biology):
• Biology: The study of living organisms, their structure, function,
growth, evolution, and distribution.
• Botany: Focuses on the study of plants, including their
structure, growth, reproduction, and classification.
• Zoology: Concentrates on the study of animals, including their
behavior, physiology, classification, and evolution.
9. • Earth Sciences:
• Geology: The study of the Earth's structure, composition, and
processes, including the study of rocks, minerals, and the
forces that shape the Earth's surface.
• Meteorology: Investigates the Earth's atmosphere, weather
patterns, and climate.
• Oceanography: Examines the physical and biological aspects
of the oceans, including their currents, ecosystems, and
geology.
10. 1.Environmental Sciences:
1.Environmental Science: Focuses on the study of the environment,
including the impact of human activities on ecosystems, conservation,
and sustainable practices.
2.Social Sciences:
1.Psychology: The study of the human mind and behavior.
2.Sociology: Examines human society, social relationships, and
institutions.
3.Anthropology: Studies human cultures, societies, and their
development.
11. Physics
• Physics is the branch of science that studies the fundamental
principles governing the behavior of matter and energy in the
universe. It seeks to understand the nature of the physical
world, from the smallest particles at the quantum level to the
vast expanses of the cosmos. Here are some key aspects of
physics:
12. Chemistry
• Chemistry is the branch of science that explores the properties,
composition, structure, reactions, and changes of matter. It is
often referred to as the "central science" because it connects
and overlaps with other scientific disciplines, such as physics,
biology, and environmental science. Here are key aspects of
chemistry:
13. Biochemistry
• Biochemistry is the branch of science that combines principles
of biology and chemistry to study the chemical processes and
substances that occur within living organisms. It focuses on the
molecular mechanisms that underlie various biological functions
and processes. Biochemistry seeks to understand the structure,
function, and interactions of biomolecules, as well as the
metabolic pathways and signaling networks that regulate
cellular activities. Here are key aspects of biochemistry:
14. Enzymes
• Enzymes are biological molecules that act as catalysts,
facilitating and accelerating chemical reactions within living
organisms. They play a crucial role in various physiological
processes, contributing to the maintenance and regulation of
cellular functions. Here are key features and functions of
enzymes:
15. Chemical kinetics
• Chemical kinetics is the branch of chemistry that studies the
rates of chemical reactions, the factors that influence these
rates, and the mechanisms by which reactions occur. It provides
insights into how reactants transform into products over time.
Understanding chemical kinetics is crucial for optimizing
reaction conditions, designing efficient industrial processes, and
gaining insights into the underlying molecular mechanisms.
Here are key concepts in chemical kinetics:
16. • Reaction Order and Rate Determining Step:
• Rate-Determining Step: The slowest step in a reaction
mechanism, determining the overall rate of the reaction.
• Overall Reaction Order: The sum of the individual orders of
reactants in the rate-determining step.
17. • Carbohydrates are organic compounds comprising carbon, hydrogen,
and oxygen. They serve as a primary energy source for the body.
There are three main types:Monosaccharides: Single sugar units (e.g.,
glucose, fructose).Disaccharides: Two linked sugar units (e.g., sucrose,
lactose).Polysaccharides: Long chains of sugar units (e.g., starch,
glycogen, cellulose).Carbohydrate digestion begins in the mouth with
salivary amylase breaking down starch into smaller sugars. In the
small intestine, pancreatic enzymes further digest carbohydrates.
Absorbed sugars enter the bloodstream, regulating blood glucose
levels. Excess glucose is stored as glycogen in the liver and muscles.
Dietary fiber, a non-digestible polysaccharide, promotes digestive
health.
18. • INTRODUCTION
• ‘Cell’ means a small room or chamber, cells are the
• structural and functional units of all living organisms. The
• major parts of a cell are the nucleus and the cytoplasm.
• The electron microscope allowed classification of cells
• into two major groups, prokaryotes and eukaryotes,
• based on the presence and absence of the true nucleus.
• Eukaryotes
• ï Eukaryotes have nucleus which is covered by
• nuclear membrane. (Greek: Eue = true, karyon =
• nucleus). Animals, plants and fungi belong to the
• eukaryotes.
• ï Eukaryotic cells are much larger than prokaryotes.
• ï Unlike prokaryotes, eukaryotes have a variety of
• other membrane-bound organelles (subcellular
• elements) in their cytoplasm, including:
19. • Endoplasmic Reticulum (ER)
• ï Endoplasmic reticulum is the interconnected network
• of tubular and flat vesicular structures in the
• cytoplasm (Figures 1.4A and B).
• ï Endoplasmic reticulum forms the link between
• nucleus and cell membrane by connecting the cell
• membrane at one end and the outer membrane of
• the nucleus at the other end (see Figure 1.1).
• ï A large number of minute granular particles called
20. • Monosaccharides (Greek: Mono = one)
• Monosaccharides are also called simple sugars. The term
• sugar is applied to carbohydrates that are soluble in
• water and sweet to taste. They consist of a single
• polyhydroxy aldehyde or ketone unit
21. • Oligosaccharides (Greek: oligo = few)
• Oligosaccharides consist of a short chain of monosaccharide
• units (2 to 10 units), joined together by a characteristic bond
• called glycosidic bond which, on hydrolysis, gives two to
• ten molecules of simple sugar (monosaccharide) units