Some hard questions

  1. 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
     
    Last edited: Jan 12, 2006
  2. jcsd
Know someone interested in this topic? Share a link to this question via email, Google+, Twitter, or Facebook

Have something to add?