Which of the following is not a monosaccharide?

Structurally, amylose could be described as…

What is the name of the lipoprotein that carries cholesterol from the liver to the cells of the body?

What is another name for table sugar?

The major storage form of fats in our body is…

Intestinal cells package triglycerides in the diet into a lipoprotein called…

Dietary fibers are primarily…

Corn oil is composed primarily of…

Fat stored in the body is used as a source of energy when not enough energy is available from food. This process involves…

  In the Figure above, the polymerization of fluorescently-labeled actin was monitored in the absence or presence of TARP, a bacterial virulence factor.  Increased polymerization produces increased fluorescence intensity.  (a) G actin is present at time 0, but the process of actin polymerization does not begin until something else (other than TARP) is added at ~ 500 seconds.  What is added at ~500 seconds to begin polymerization?  Why does this initiate polymerization?  (b)  What effect does TARP have on actin polymerization?  Explain your answer    (c)  For the actin alone control condition, briefly explain what is occurring for each of the three phases of polymerization.