Fats vs Oils- Definition, 14 Major Differences, Examples
Fats Definition Fat is a type of nutrient composed of the ester of fatty acids and their mixtures which occur in living beings and are taken up through different food … Read more
Biochemistry is the study of chemical substances and processes in plants, animals, and microbes, as well as the changes during development and life.
Fats Definition Fat is a type of nutrient composed of the ester of fatty acids and their mixtures which occur in living beings and are taken up through different food … Read more
Enzymes Definition Enzymes are biological molecules that act as biological catalysts and accelerate the rate of chemical reactions in living systems. Enzymes are proteins that act on molecules, known as … Read more
Glucose Definition Figure: Glucose Structure. Glucose is a simple form of sugar that is the primary source of energy in the living systems. Glucose is the most abundant monosaccharide on … Read more
Deoxyribose Sugar Definition Deoxyribose is a five-carbon monosaccharide which is the sugar that forms the phosphate backbone of DNA molecules. As the name suggests, deoxyribose is formed by the loss … Read more
Cofactors Definition A cofactor is the non-protein part of an enzyme that is essential for the enzyme’s activity as a catalyst. Cofactors, together with the apoenzyme (protein component), form the … Read more
Amylase Definition Amylase is an enzyme that catalyzes the hydrolysis of starch to form smaller sugar units by breaking down the glycosidic linkages between glucose units. Amylases are of two … Read more
Aldoses Definition An aldose is a monosaccharide consisting of a carbon backbone and a carbonyl group at carbon-1, resulting in an aldehyde group. The general formula of aldoses is the … Read more
Acidic Amino Acids Definition Acidic amino acids are those amino acids that have a carboxylic acid group on their side chains at neutral pH, resulting in acidic properties in the … Read more
Amylose Definition Amylose is a polysaccharide consisting of α-D-glucose units that are linked together by α(1→4) glycosidic bonds. An amylose is an essential form of resistant starch that is more … Read more