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:4,500
Explanation:6mm times 750 equals 4,500
Liquids can evaporate at room temperature<span> and at an average air pressure. Evaporation happens when atoms or molecules release from the liquid and </span>turn into<span> a vapor. </span>
