Swede98
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I would like to know the answers for these questions for my ridiculously hard extra credit.
I have researched these questions and found little information and I really don't know what else to do (I need these points bad)
Whats the difference between Glucose Fructose and Galactose and how does ribose and deoxyribose compare to them
What Makes Surose Lactose and Maltose Unique from each other ?
Why is cellulose used for structural strength and starch is not ?
Why are unsaturated fatty acids are mostly liquid at room temperature
What Nucleoties are unstable molecules which carry energy from place to place in the cell and how the unstable molecules work.
Thank you
I have researched these questions and found little information and I really don't know what else to do (I need these points bad)
Whats the difference between Glucose Fructose and Galactose and how does ribose and deoxyribose compare to them
What Makes Surose Lactose and Maltose Unique from each other ?
Why is cellulose used for structural strength and starch is not ?
Why are unsaturated fatty acids are mostly liquid at room temperature
What Nucleoties are unstable molecules which carry energy from place to place in the cell and how the unstable molecules work.
Thank you
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