Biology is the study of living thing
Covalent bonds are the strongest chemical bonds. They are chemical bonds in which electrons are shared between atoms.
The overall three-dimensional structure of a polypeptide is called its tertiary structure. The tertiary structure is primarily due to interactions between the R groups of the amino acids that make up the protein.
It is a spreadable disease and highly contagious, and communicate very rapidly, so when it first appeared, it was a very difficult task to prevent ourselves from that Hazardous condition. The Scientific name of this bacteria is "MyoBacterium Tuberculae", As it is directly spreads through air means, air is the vector as there's not any insect or external agent for that Job. Could be life threating if proper treatment is unavailable for a Patient. It exerts dangerous symptoms like: "Chills, fatigue, fever, loss of appetite, malaise, night sweats, or sweating". It can be diagnosed through the process of "<span>The Mantoux </span>tuberculin skin test (TST) or the TB blood test" It is performed by injecting a small amount of fluid called tuberculin into the skin in the lower part of the arm. Doctors may prescribe certain Antibiotics to the patient if he's been diagnosed like Isoniazid, Rifampicin, Pyrazinamide, Ethambutol and <span>Streptomycin. By proper care, we can get our control over the disease.
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Answer:
Partial hydrogenation
Explanation:
Vegetable oils naturally contain cis fatty acids. These fatty acids have double bonds and the two H atoms are on the same side of bond, producing a kink in the structure.
Cis fatty acids are converted into trans fatty acids by the process of partial hydrogenation or vegetable shortening. Hydrogen is added to convert some of the double bonds into single bonds but all double bonds are not removed. However, the cis double bonds end up getting converted to trans double bonds. H atoms are now on the opposite sides of the double bond. This arrangement makes the kink disappear from the structure hence trans fat is structurally similar to saturated animal fat. It increases the longevity of fats and makes it solid at room temperature but also has many side effects like increasing bad LDL cholesterol in blood.
