Why does hematoxylin stain cartilage?

How is keratin folded starting from the primary structure?

what is a a lysate.?

Phycocyanin is blue-green. What color of light does it absorb?

63.  Which of the following statements is/are true about collagen?   a)  It gives epithelial layers tensile strength and allows them to stretch.   b)  It requires hydroxylation of particular amino acids post-translationally.   c)  It is present in different epithelial cell types in different forms, such that it serves as a usual marker for the origin of difference cancers.   d)  a and c   e)  a, b and c

I need a more specific and better explanation for this question. What are the greatest structural features that differentiate sphingolipids from phosphoglycerides?

Explain the structure and its components

etween th douh Nai use 2. (Meat) Fill in the blanks: a) What substance makes red meat red (or dark), that is missing in white meat? cos a sc lo b) How are collagen and gelatin related? c) Why is "chuck roast" (cut of beef from the cow's shoulder) cooked "low and slow"? d) What do we call changes that result in the browning of the surface of cooked meat (and other foods)? e) Which needs more oxygen to function, red meat or white meat? f) Why does cooking meat in any way, even un- der water, make it shrink and get dryer in tex- ture? (there are at least two good answers– ei- ther one will do) g) How should you cook a piece of lighter meat that has been less exercised, fast or slow?

What is the function of oligodendrocyte ?!

What is characteristically distinct about the amino acid composition of Collagen? Why is it so tightly packed?