Polymers are formed from monomers.
There are 20 different kinds of monomers, known as amino acids, that make up proteins. Each amino acid has a unique side chain that contributes to the specific properties and functions of the protein.
no there r 20 different kinds of amino acids which differ from each other in chemical formula. all 20 amino acids have same NH2,H and COOH group, attached with C but they have different side chains due to which they are different in molecular formula..... Dr danial quddus.
The sequence in which the 20 different amino acids are linked together determines the specific protein that is created. Your DNA provides the instructions for the order of amino acids in each protein, and specialized molecules called transfer RNA (tRNA) help match the correct amino acid to the corresponding DNA code. This process of transcription and translation ultimately results in the production of a wide variety of proteins with different structures and functions.
The two kinds of memory are short-term memory and long-term memory. Short-term memory has a limited capacity and stores information temporarily, usually for about 20-30 seconds, while long-term memory has a larger capacity and stores information for a longer period, potentially indefinitely, through rehearsal and encoding processes.
There are Two factor trees for 20
there are 20 different kinds of monomers in starch called amino acide.
20, but not positive.
There are 20 different kinds of monomers in proteins, called amino acids.
20
Polymers are formed from monomers.
A protein is made up of 20 different kinds of monomers called amino acids. These amino acids are arranged in specific sequences to form the unique structure and function of each protein.
causes & effect of earthquaks of 25 lines information
20*12
There are at least 20 different types of glaucoma. These can be divided into four main types
Mine makes about 20 different kinds
There are 20 different kinds of monomers, known as amino acids, that make up proteins. Each amino acid has a unique side chain that contributes to the specific properties and functions of the protein.