Ajira

Aarish

Asked: February 18, 2021In: Class 11 Biology

Describe the important properties of enzymes.

NCERT Solutions for Class 11 Biology Chapter 9 Biomolecules Important Board Questions Biomolecules NCERT Books for Session 2022-2023 CBSE Board and UP Board Question : 15

Aarish

Asked: February 18, 2021In: Class 11 Biology

Find out how much cellulose is made by all the plants in the biosphere and compare it with how much of paper is manufactured by man and hence what is the consumption of plant material by man annually. What a loss of vegetation!

NCERT Solutions for Class 11 Biology Chapter 9 Biomolecules Important Board Questions Biomolecules NCERT Books for Session 2022-2023 CBSE Board and UP Board Question : 14

Aarish

Asked: February 18, 2021In: Class 11 Biology

What are gums made of? Is Fevicol different?

NCERT Solutions for Class 11 Biology Chapter 9 Biomolecules Important Board Questions Biomolecules NCERT Books for Session 2022-2023 CBSE Board and UP Board Question : 12

Aarish

Asked: February 18, 2021In: Class 11 Biology

Attempt titrating an amino acid against a weak base and discover the number of dissociating (ionizable) functional groups in the amino acid.

NCERT Solutions for Class 11 Biology Chapter 9 Biomolecules Important Board Questions Biomolecules NCERT Books for Session 2022-2023 CBSE Board and UP Board Question : 10

Aarish

Asked: February 18, 2021In: Class 11 Biology

Can you describe what happens when milk is converted into curd or yoghurt from your understanding of proteins?

NCERT Solutions for Class 11 Biology Chapter 9 Biomolecules Important Board Questions Biomolecules NCERT Books for Session 2022-2023 CBSE Board and UP Board Question : 8

Ajira

Describe the important properties of enzymes.

Find out how much cellulose is made by all the plants in the biosphere and compare it with how much of paper is manufactured by man and hence what is the consumption of plant material by man annually. What a loss of vegetation!

What are gums made of? Is Fevicol different?

Attempt titrating an amino acid against a weak base and discover the number of dissociating (ionizable) functional groups in the amino acid.

Can you describe what happens when milk is converted into curd or yoghurt from your understanding of proteins?

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