Answer:
ithink it's steak
Explanation:
... because steak can be Lipid composition in meat and meat products. Meat lipids are mainly composed of triglycerides (correspond to about 95% of meat lipids) and phospholipids, which contain saturated fatty acids, monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs)...
and lipid is present in meat and in meat product.....
Answer:
To match the features and characteristics.
Explanation:
We can classify these Fungi on the basis of their features and characteristics that resembles to the different divisions of fungi. Fungi are classified in four divisions i.e. the Chytridiomycota (chytrids), Zygomycota (bread molds), Ascomycota (yeasts and sac fungi), and the Basidiomycota (club fungi). There are specific characteristics of every division of fungi so we have to match the physical features of unknown fungi with these divisions and classify them.
Protein
Proteins are the most versatile
macromolecules in living systems and they play important roles in essentially
all biological processes. Protein makes up the capsid of a virus. The infective
extracellular form of a virus known as a virion contains at
least one unique protein synthesized by specific genes in the nucleic acid of
that virus. In almost all viruses, at least one of these proteins forms a shell
(called a capsid) around the nucleic acid. Certain viruses also have other
proteins internal to the capsid. Some of these proteins act as enzymes during
the synthesis of viral nucleic acids.
A molted external skeleton.
