This is why the internet will change the world: by giving us access to people who know how to explain things. This is better than 90% of professors "teaching" with their half ass powerpoint and tired, worn out, boring explanations. Well done.
Professor, you explained the starch in depth and made me learn a complete story of carbohydrate and of course the starch. I personally feel this type of video will change the future of learning and research at large. A lot of appreciation to you and the funding agency. Really speaking, you made us a scholar. I even not got this complete idea throughout my study of food sciences. I hope you would be my teacher at the beginning of my career in food sciences. Thanks for the clear and concise discussion.
سلام در واقع نکته ای به ذهن من رسید که لازم دانستم آنرا به شما بگویم . هیچ وقت نمیتوان از چیزی کامل مطمئن بود و یک انسان هرگز به یک ایده کامل نخواهد رسید .
Cheers Armando blessings to you. You helped me understand what I've been frying my brain over the last 2 weeks. Many may know , very few can simply explain to masses
Your way of explaining complex things is so interesting that all education materials on youtube or the internet in general should be followed. Expect more of these from you, if possible. Thanks.
How come the crystalline regions of starch granules are made so by amylopectin and not amylose? A crystalline structure entails tightly packed and regularly arranged molecules, a structure much more achievable by linear -though helical- amylose molecules than by sporadically branched amylopectin molecules. Please explain.
Here to learn more for vegan propaganda fuel!!! This is awesome, mix this with the channels nutritionfacts.org, "crash course" and "academy of ideas" and you have EVERYTHING!
🧠 TEST YOUR KNOWLEDGE FROM THIS LECTURE! ✅
youmakr.ai/test-playground/questionnaire/673d496c859b9c170836f0a7
This is why the internet will change the world: by giving us access to people who know how to explain things. This is better than 90% of professors "teaching" with their half ass powerpoint and tired, worn out, boring explanations. Well done.
Ig u were right
Thank you. Having photographic memory, this is one of the best way to learn for me!!!!
it isnt a thing lol 😂
You're an artist and a genius!!! May God continue to gift you, you use your talent so beautifully
Professor, you explained the starch in depth and made me learn a complete story of carbohydrate and of course the starch. I personally feel this type of video will change the future of learning and research at large. A lot of appreciation to you and the funding agency. Really speaking, you made us a scholar. I even not got this complete idea throughout my study of food sciences. I hope you would be my teacher at the beginning of my career in food sciences.
Thanks for the clear and concise discussion.
سلام در واقع نکته ای به ذهن من رسید که لازم دانستم آنرا به شما بگویم . هیچ وقت نمیتوان از چیزی کامل مطمئن بود و یک انسان هرگز به یک ایده کامل نخواهد رسید .
Superb presentation!!
Brilliant content!!
I wish all my food science lectures were taught the way you deliver..
Cheers Armando blessings to you. You helped me understand what I've been frying my brain over the last 2 weeks. Many may know , very few can simply explain to masses
Acquired issue, after this video
Your way of explaining complex things is so interesting that all education materials on youtube or the internet in general should be followed. Expect more of these from you, if possible. Thanks.
Love your videos! They are very helpful. Thank you!
I figure out actually the drawing and writing have 4-5time speed than the original, really appreciate the great effort.
Best tutor till date....🔥🔥 Thanks sir!
Amazing explanation! Thanks a lot
great video, very detailed and informative. still able to use it in 2021 :) cheers mate
Thank you so much for the video! Much love and peace!
Very fantastic drawing!!
brilliant demonstration
Very well done.
you are so talented in teaching and drawing
Hope you have a podcast
Thank you so muchhh. My teacher told us to see this video for more comprehension and it’s true!!
Thank you so much!!
10 out of 10. Keep up the good work
Can you please consider making some videos on Dental? Your videos are the best!
Thanku so much for sharing such a nice and knowledge video
Your way of explanation is really amazing and uh make it easy to understand.
Can you please make a video about splanchnic circulation? It would be really helpful.
u wrote exactly what I was about to, thank u and the video maker.
Very good to know, Thank you
you are great, thank you.
more informative and easily understandable
interesting video. Thanks Armando!
jabardast hai Jonny bhaiya
thank you
great video, simple for us understand about something involute
excellent and perfect
Wow! Your student are very luck.....you are wonderful
Such an enjoyable video!
You are simply amazing. :)
Him: thank you for watching
Dumass me : no thank YOU for explaining what I couldn’t every understand from my doctor
the drawings are awesome
People with Diabete doctor should give a diet and make it understand about Starch.
Thank you...great video
perfect explanation!
So Nice, so Smooth!
Great video!
Thanks
another amazing video-superb!!!!!!!
do u have a video on malabsorption, constipation and diarrhoea???
This guy knows alot about starch; wonder how he got this way?
a w e s o m e explanation. love you guys.
Have a nice day everyone ~~~~~~~
Pro explaining and drawing
Thanks I wished I could draw like this on my blackboard, but will try to copy these for the overhead projector if I may. Alan from Berlin
this is gold!!! thanks
very excellent...thanks a lot...
Omgosh you are amazing!!!
سلام پروفسور امید وارم بتوانم منابع اطلاعاتی شما در این ویدئو را بدانم با تشکر.
u deserv it...appreciated vdeo n info present.thanks
Can I get ur drawing note. So nice
You can take a screenshot of the drawing note if you want
Very helpful ...
amazing explanation! +1
How come the crystalline regions of starch granules are made so by amylopectin and not amylose? A crystalline structure entails tightly packed and regularly arranged molecules, a structure much more achievable by linear -though helical- amylose molecules than by sporadically branched amylopectin molecules. Please explain.
Amyloplasts is a type of leucoplast
if it made of glucose, why is starches chemical formula (C 6H 10 O 5)n ? even though glucose chemical formula is C6 H2 O6
hello....i just watched your video...do u know where protein and fat is stored in the body and plants
i think it is in smooth and rough ER. smooth - lipids and rough - protein..
perfect
Wow!
T. Kuykendall same like u
SOLSACAT IS STARCH CATIONIC
Nice, very helpful to my study. But the way you write "ed" looks like 60 to me, it's make me confused at first
you might be able to melt it in a vacuum then its tough and flexable!!!
cool
Armando you sell only the draws? because is too much for me $20 for month :( . i like very much your videos, a fan from Brazil.
You can take a screenshot of the draw if you want.. No need to buy them.
More like Borophyl!!
Here to learn more for vegan propaganda fuel!!! This is awesome, mix this with the channels nutritionfacts.org, "crash course" and "academy of ideas" and you have EVERYTHING!
1:20
Loveeeely
👍👌👏👏👏😃
Pagla dog
thank you