Lipids are not polymers because they contain one molecule and are not macromolecules.
Answer:
Experimental Procedure:
Mix 10 drops of tincture of iodine with 30 drops of water to make an iodine solution. Put a cracker on a plate, and test it for starch using a drop of the iodine solution. Chew a second cracker for 60 seconds until it is completely mixed with saliva.
Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
Hope this answer helps you..
Answer:
A group of bacteria that accumulate in layers and secrete an protective extracellular material.
Explanation:
The biofilm is a natural way how the bacteria get together to survive in an ecosystem or in another living thing. They build little by little this kind of building with different layers of bacteria that secrets a polymer, this protection polymer could be useful to protect the colony or to be attach to another cell or to a tissue. In medicine and in veterinarian studies is interesting because can be useful to create a film to protect some injuries.
