Answer:
Voltaire was a French Enlightenment writer, historian, and philosopher, who attacked the Catholic Church and advocated freedom of religion, freedom of expression, and separation of church and state.
Animals store most of their excess energy reserves as fat within the body. Whenever carbohydrates are not available, this stored fat provides the required energy. Fat is a very important part of the diet as it helps to maintain the body temperature. Fats also help to absorb certain vitamins like A, D, E and K.These vitamins are highly essential for our body and is present in our daily diet that we eat. These vitamins are also called fat soluble vitamins. It should also be kept in mind that there are good fats as well as bad fats. The increase in the amount of bad fats can be fatal and can be a reason for heart attack.
If your sleeping child eyes is moving back and forth while his eyelids are closed it is likely that he is sleep
Deoxyribonucleoside Triphosphate, which is the more specific form of Deoxyribonucletides.
When DNA is synthesised by DNA polymerase by complimentary base pairing, 2 phosphate groups from Deoxyribonucleoside Triphosphate breaks away, releasing energy from the binding of the Deoxyribonucleotide to the adjacent Deoxyribonucleotide molecule via phosphodiester bond. These molecules will be called Deoxyribonucleoside Monophosphates.
Thus, the general name of the building block of DNA is Deoxyribonucleotide, and the more specific names depend on at which stage of DNA replication you are referring to.
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Pasta contains starch and thus contains more substrate and needs more enzyme to digest.
<h3>What is
starch ?</h3>
A polymeric carbohydrate called starch, also known as amylum, is made up of a lot of glucose units connected by glycosidic linkages. The majority of green plants synthesize this polysaccharide as a form of energy storage. It is the most prevalent type of carbohydrate consumed by people worldwide and is present in significant proportions in common foods like wheat, potatoes, maize (corn), rice, and cassava (manioc).
Pure starch is a powder that is white, odorless, tasteless, and insoluble in alcohol or cold water. It is made up of the branching amylopectin and the linear and helical amylose molecules. Starch typically comprises 20 to 25% amylose and 75 to 80% amylopectin by weight, depending on the plant. Animals store their energy in glycogen, which is a more intricately branched form of amylopectin.
To learn more about starch from the given link:
brainly.com/question/1237142
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