Vanilla, saffron, patchouli. For centuries, spices and flavorings like these have come from exotic plants growing in remote places like the jungles of Mexico or the terraced hillsides of Madagascar. Some were highly prized along ancient trading routes like the Silk Road.
Now a powerful form of genetic engineering could revolutionize the production of some of the most sought-after flavors and fragrances. Rather than being extracted from plants, they are being made by genetically modified yeast or other micro-organisms cultured in huge industrial vats.
Starch is a high molecular weight substance; therefore, it is insoluble to our cells. It needs to be broken down to simple sugars like glucose in order for it to be dissolved/absorbed in our blood. This is because simple sugars has smaller molecular weights and are more soluble.
Different organisms have different number of chromosomes
The answer is false
Animals store carbohydrate's as glycogen is store in the muscle or liver. not in food. however, not a source of dietary carbohydrates.
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