Explore what proteins are, their structure, and their functions.

Viewers watch an introduction to monosaccharides, disaccharides, and polysaccharides. The processes for dehydration synthesis and hydrolysis.

Learners read about various cuts of beef and the methods of preparing them: roasting, baking, broiling, pan broiling, braising, stewing, and marinating. In a drag-and-drop exercise, students match the cut of beef to the appropriate cooking method.

In this learning activity you'll assemble the components of a prokaryotic cell and match the names and functions with each structure.

In this animated object, learners examine the properties of the peptide bond and how the bond relates to the structure of hair.

Students read how to determine and calculate the saturated unit weight for a given sample of soil or aggregate, based on the weight-volume relationship. Practice problems complete the activity.

Students read how to determine and calculate the saturated density for a given sample of soil or aggregate, based on the mass-volume relationship. Practice problems complete the activity.

In this animated object, learners examine neutral fats, phospholipids, and cholesterol. The molecular formula and general function for each are shown.

In this animated object, learners read an introduction to protein structure and function.

Caracteristicas de los lipidos

Review the medication, nursing implications, and client outcomes of gastrointestinal management.

Match the label term with it's description.

Biology