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http:// www.imdb.com/name/nm0000102 http ://www.comicbookmovie.com/images/users/uploads/8558/BACON-513TWGQJZAL._SL500_AA280_. jpg. http ://www.eatnlisten.com/wp-content/uploads/2010/12/Six-Degrees-of-Kevin-Bacon-to-Torani-Syrup1-1024x731.jpg. 6 degrees to AP BIO.
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http://www.imdb.com/name/nm0000102http://www.comicbookmovie.com/images/users/uploads/8558/BACON-513TWGQJZAL._SL500_AA280_.jpghttp://www.imdb.com/name/nm0000102http://www.comicbookmovie.com/images/users/uploads/8558/BACON-513TWGQJZAL._SL500_AA280_.jpg
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6 degrees to AP BIO CASPARIAN STRIP ? → ? → ? → ? → ? → CHITIN CHITINStructural polysaccharide made with amino sugars found in fungi cell walls and the exoskeletons of arthropods CASPARIAN STRIPSuberized layer of cells found in plants that forces water into the xylem http://www.bio.miami.edu/dana/pix/casparian.jpg http://www.ceoe.udel.edu/horseshoecrab/research/images/Chitin_molecule2_flat.jpg
6 degrees to AP BIO CASPARIAN STRIP ? → ? → ? → ? → ? → CHITIN → → → PROTEINS are one of thethe 4 majorMACRO-MOLECULES CASPARIAN STRIPSuberized layer of cells found in plants that forces WATER into the xylem HYDROGENBONDSalso hold2° & 3°structuresin PROTEINStogether WATER Moleculesare held together by HYDROGENBONDS → CHITINStructuralpolysaccharide made with amino sugars found in fungi cell walls and the exoskeletons of arthropods MACRO-MOLECULESlike polysaccharides are made of smaller subunits likeGLUCOSE → → Β-GLUCOSE with animo groups attached are the subunits used to make CHITIN http://www.bio.miami.edu/dana/pix/casparian.jpg http://www.ceoe.udel.edu/horseshoecrab/research/images/Chitin_molecule2_flat.jpg http://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/3D_model_hydrogen_bonds_in_water.svg/250px-3D_model_hydrogen_bonds_in_water.svg.png http://proteins-structure.com/wp-content/uploads/2011/10/protein-secondary-structure-5.jpg http://cheng.matse.illinois.edu/publication-pdf/2011-Hua%20Lu%20Macromolecule%20Cover%20art.jpg http://img.tfd.com/mgh/ceb/thumb/Structural-formula-for-x3b1-D-glucose.jpg http://www.biology-books.com/Standard/ch2/3a.jpg