Answer:
Asparagine
Explanation:
Glycans are structures made up of chains of simple sugar molecules joined together by chemical bonds. N-linked glycosylation, is the attachment of an oligosaccharide, sometimes referred to as glycan, to the amide nitrogen the amino acid asparagine (Asn) residue of a protein, in a process called N-glycosylation. This linkage is most of the time important for the structure and function of the the protein they are linked to.
Answer:
dew point
Explanation:
i looked it up but i could be wrong
I think it’s the first one
<span>The invention of the microscope led to the development of a much more detailed classification system. Prior to the microscope, we believed the only life was life that we could visually see with the naked eye. However, with the invention of the microscope we were able to see that more life is contained in a small droplet of water than there are people on earth. It was eye-opening!</span>
The digestion of protein begins at mouth and it continues at stomach and small intestine.
Hope it helps:)
