What macromolecules are in corn?

what macromolecules are in bread?

The common food starch amylose is found in potatoes, corn and cereal grain. It has low water solubility and takes longer to digest. Amylopectin is a branched polysaccharide and makes up about 80% of the starch found in potatoes, corn and cereal grain. It is water soluble and easy to digest.

Bread, cereal, potatoes, fruits, vegetables, and pasta = are made mostly of carbohydrates (sugars and starches).

the reason the two sea urchins don't compete with each other for food, resources, etc. is because the urchins have adapted to the environment but they have also adapted to each other. this is most likely because the genes of the sea urchins.

just go with your heart buddy