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Starches and Glycogen in Biology

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Questions and Answers

What is the primary function of starch in plants?

To convert glucose into glycogen
To store energy for the plant (correct)
To break down glucose molecules
To provide energy for the plant through photosynthesis

What is the chemical formula of the starch molecule?

(C6 H12 O6)
(C12 H22 O11)
(C6 H10O5) (correct)
(C3 H8 O3)

What is the difference between amylose and amylopectin, the two polymers that make up starch?

Amylose is linear, while amylopectin is branched (correct)
Amylose is made up of glucose units, while amylopectin is made up of fructose units
Amylose is branched, while amylopectin is linear
Amylose is a storage form of energy, while amylopectin is a structural component

How does the human body utilize the starch obtained from plant sources?

The body breaks down the starch molecules into glucose, which is the body's primary fuel source (C) Signup and view all the answers

What is the role of the enzyme amylase in the digestion of starch?

Amylase breaks down the 1,4 glycosidic bonds in amylose and amylopectin, converting starch to glucose (A) Signup and view all the answers

What is the primary source of starch in the human diet?

Plant sources, such as grains, vegetables, and tubers (B) Signup and view all the answers

What is the main difference between amylose and amylopectin in terms of structure?

Amylose has a linear structure, while amylopectin is branched. (D) Signup and view all the answers

Why does amylopectin have more accessible ends compared to amylose?

Due to the presence of occasional 1,6 glycosidic bonds. (C) Signup and view all the answers

What distinguishes waxy starches from regular starches?

Waxy starches contain 100% amylopectin. (A) Signup and view all the answers

How does the size of starch granules affect their thickening ability?

Larger granules can swell more and therefore thicken more effectively. (A) Signup and view all the answers

What factor influences the gelatinization temperature range for starches?

The percentage of amylopectin and amylose in the starch composition. (C) Signup and view all the answers

How does stirring affect the gelatinization process of starch?

Agitation during stirring can cause premature rupture of starch granules. (B) Signup and view all the answers