The difference is 1) sugars dissolve in water lipids don't. 2) sugars are made-up of subunits that form large polymers and lipids are not and don't form polymers. 3)Lipids store more energy than sugars hoped i helped
Answer:
When you put food in your mouth, your teeth break the food into smaller pieces, and the salivary glands under your tongue and on the sides and roof of your mouth release saliva. This saliva mixes with your food to make it easier to swallow.
Explanation:
then the moth would not have any spots
The Cross-Linkage Theory or also referred to as the glycosylation theory of aging was discovered or proposed by Johan Bjorksten in the 1940s. According to this theory, the aggregation of cross-linked proteins can damage cells and tissues this slowing down the bodily processes that eventually results to aging. In recent studies, cross-linking is associated with age-related changes in the studied proteins. Furthermore, this theory stresses out that the binding of glucose to proteins can cause various problems. Once the said binding occurs, the protein becomes impaired which leads to its performance inefficiency. Living a longer life would also mean increasing the possibility of oxygen-glucose meeting and protein. Some of the known cross-linking disorders include senile cataract and the appearance of tough, leathery, yellow skin.
Answer:
Explanation:
Your heart is racing because you're breathing hard and trying to catch your breath which makes your lungs expand and contract quickly. By sweating your body is trying to reach homeostasis by cooling you off. Just a simple explanation.
