<span>They are the sites of reactions that convert solar energy into chemical energy.
</span><span>They have membranous sacs called thylakoids that are surrounded by a fluid called stroma.
</span>
<span>They contain the green pigment chlorophyll.</span>
Pectin is the cementing compound between the cell walls of the fruit.
<h3>What is Pectin?</h3>
- Jellies, jams, and other preserves require pectin, a natural and widely available component. Jellies and jams won't gel if pectin isn't used.
- Pectin, a heteropolysaccharide starch, is a naturally occurring substance that gives the cell walls of fruits and vegetable structure.
- It gives jams and jellies their semisolid structure when they cool when coupled with acid, sugar, and other ingredients.
- The rinds, seeds, and membranes of citrus fruits, as well as some fruits like apples and quince, are naturally particularly rich in pectin.
- Citrus rinds are typically used to make commercial pectin. It can be pricey and is offered for sale as a dry powder and a liquid.
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Answer:
Its 26 I'd assume sorry if I'm wrong it was kind of hard to read the question.
Answer:
Option B
Explanation:
Polysaccharides play the role of storing sugar and providing structures in living organisms.
Polysaccharides are carbohydrates that give 10 to thousands of monosaccharide units on hydrolysis.
For Example, Starch and Cellulose