amino acid
Amygdalin is a monomer found in almonds but not in RNA. Amygdalin is a cyanogenic glycoside that gives almonds their distinct taste but is not a component of RNA, which is made up of nucleotides (adenine, guanine, cytosine, and uracil).
Amygdalin is the monomer found in almonds, but not in RNA. Amygdalin is a cyanogenic glycoside responsible for the distinctive taste and potential health benefits of almonds. RNA, on the other hand, is composed of nucleotide monomers such as adenine, guanine, cytosine, and uracil.
An RNA monomer is a nucleotide.
monomer
Polymer: DNA, Monomer: nucleotides Polymer: Proteins, Monomer: amino acids Polymer: Polysaccharides, Monomer: monosaccharides
Amygdalin is a monomer found in almonds but not in RNA. Amygdalin is a cyanogenic glycoside that gives almonds their distinct taste but is not a component of RNA, which is made up of nucleotides (adenine, guanine, cytosine, and uracil).
Amygdalin is the monomer found in almonds, but not in RNA. Amygdalin is a cyanogenic glycoside responsible for the distinctive taste and potential health benefits of almonds. RNA, on the other hand, is composed of nucleotide monomers such as adenine, guanine, cytosine, and uracil.
An RNA monomer is a nucleotide.
Cyanide is the poison found in green almonds, though the almonds sold in shops is unlikely to be poisonous unless eaten in a massive quantity at one sitting.
Almonds
Almonds get their distinctive scent from a compound called benzaldehyde, which is found in the oil of the almond kernel.
fatty acids
Almonds typically contain a very small amount of cyanide, which is considered safe for consumption. The cyanide content in almonds is not at levels that pose a health risk to humans.
monomer
That is the correct spelling of "benzaldehyde" (aromatic compound found in almonds).
A polymer. Polymers are formed from the repetition of monomer units through chemical bonding to create long chains or networks.
Teflon is polytetrafluoroethylene, so the monomer is tetrafluoroethylene.