Podcast
Questions and Answers
What is the percentage of amylose in a starch granule?
What is the percentage of amylose in a starch granule?
- 80-85%
- 90-95%
- 5-10%
- 15-20% (correct)
What type of bonds link glucose units together in amylose?
What type of bonds link glucose units together in amylose?
- β 1-4 glycosidic bonds
- α 1-4 glycosidic bonds (correct)
- α 1-6 glycosidic bonds
- β 1-6 glycosidic bonds
What is the structure of amylose?
What is the structure of amylose?
- Rings
- Branched chains
- Non-branching helical structure (correct)
- Linear structure
What is the percentage of amylopectin in a starch granule?
What is the percentage of amylopectin in a starch granule?
What is the structure of amylopectin?
What is the structure of amylopectin?
What is the inner layer of a starch granule called?
What is the inner layer of a starch granule called?
What is the outer layer of a starch granule called?
What is the outer layer of a starch granule called?
What is another name for starch?
What is another name for starch?
What is the structural formula of sucrose?
What is the structural formula of sucrose?
What is a characteristic of sucrose?
What is a characteristic of sucrose?
What is the classification of glycogen?
What is the classification of glycogen?
What is the source of sucrose?
What is the source of sucrose?
What is the characteristic of hyaluronic acid?
What is the characteristic of hyaluronic acid?
What is the type of polysaccharide that yields different sugar units on hydrolysis?
What is the type of polysaccharide that yields different sugar units on hydrolysis?
What is the function of cellulose?
What is the function of cellulose?
What is the type of polysaccharide that yields the same type of monosaccharide units on hydrolysis?
What is the type of polysaccharide that yields the same type of monosaccharide units on hydrolysis?
What is the type of bond that links glucose units in starch?
What is the type of bond that links glucose units in starch?
What is the storage form of carbohydrates in humans and animals?
What is the storage form of carbohydrates in humans and animals?
What is the type of bond that links glucose units in cellulose?
What is the type of bond that links glucose units in cellulose?
What is the reaction that breaks down starch into smaller molecules?
What is the reaction that breaks down starch into smaller molecules?
What is the characteristic of glycogen that distinguishes it from starch?
What is the characteristic of glycogen that distinguishes it from starch?
What is the color produced when iodine reacts with starch?
What is the color produced when iodine reacts with starch?
What is the characteristic of cellulose that distinguishes it from starch?
What is the characteristic of cellulose that distinguishes it from starch?
What is the color produced when iodine reacts with glycogen?
What is the color produced when iodine reacts with glycogen?
How many glucose units are linked together in each chain of amylopectin?
How many glucose units are linked together in each chain of amylopectin?
What type of glycosidic bonds are found at the branching point in amylopectin?
What type of glycosidic bonds are found at the branching point in amylopectin?
What is the significance of amylopectin in the human body?
What is the significance of amylopectin in the human body?
What is the general structure of amylopectin?
What is the general structure of amylopectin?
What is the role of α 1-4 glycosidic bonds in amylopectin?
What is the role of α 1-4 glycosidic bonds in amylopectin?
What is the function of the branching points in amylopectin?
What is the function of the branching points in amylopectin?
What is the relationship between the glucose units in amylopectin?
What is the relationship between the glucose units in amylopectin?
What is the characteristic of the glycosidic bonds in amylopectin?
What is the characteristic of the glycosidic bonds in amylopectin?
What is the main component of the framework of plants?
What is the main component of the framework of plants?
What is the reason cellulose is not digested by many mammals, including humans?
What is the reason cellulose is not digested by many mammals, including humans?
What is the effect of cellulose on stool?
What is the effect of cellulose on stool?
What is the result of cellulose on intestinal movement?
What is the result of cellulose on intestinal movement?
What is the effect of cellulose on constipation?
What is the effect of cellulose on constipation?
What is the property of cellulose in relation to iodine?
What is the property of cellulose in relation to iodine?
What is the solubility of cellulose in water?
What is the solubility of cellulose in water?
What is the type of bond that strengthens the chains of cellulose?
What is the type of bond that strengthens the chains of cellulose?
Study Notes
Sucrose
- Structure: α-D-Glucose (α-1 → 2) β-D-Fructose
- Source: Cane and beet sugar
- Properties:
- Not a reducing sugar
- Cannot exist in α and β forms
- Does not show mutarotation
- Cannot form osazone crystals
Polysaccharides
- Definition: Carbohydrates formed of more than 10 sugar units
- Classification:
- Homopolysaccharides: contain repeated same sugar units (e.g. glycogen)
- Heteropolysaccharides: contain repeated different sugar units (e.g. hyaluronic acid)
Homopolysaccharides
- Examples:
- Starch
- Glycogen
- Cellulose
- Inulin
- Chitin
Starch
- Structure:
- Inner layer (amylose): non-branching helical structure of glucose units linked by α 1-4 glycosidic bonds
- Outer layer (amylopectin): branched chains of glucose units linked by α 1-4 and α 1-6 glycosidic bonds
- Source: Most important food source of carbohydrates (found in cereals, potatoes, legumes, and other vegetables)
- Properties:
- Gives blue color with iodine
- Amylopectin gives red color with iodine
- Partial hydrolysis by amylase gives various forms of dextrins
Glycogen
- Structure: Highly branched chain of homopolysaccharides
- Source: Storage form of carbohydrates in humans and animals (synthesized and stored in liver, muscles, and tissues)
- Properties:
- Gives red color with iodine
Cellulose
- Structure: Long, straight non-branching chain of glucose units (β-D-glucopyranose) linked by β 1-4 glucosidic bonds
- Source: Chief constituent of the framework of plants, leaves, vegetables, fruits, wood, cotton, etc.
- Properties:
- Does not give color with iodine
- Insoluble in water
- Cannot be digested by many mammals, including humans, due to absence of hydrolase enzymes that can attack β-linkage
- Importance in diet: increases bulk of stool, stimulates intestinal movement, and prevents constipation
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Description
This quiz covers the structure and formation of starch, including the inner and outer layers, amylose, and glucose units linked by glycosidic bonds.