Domanda del libro di testo
If you hold a salty cracker in your mouth long enough, it will begin to taste sweet. What is responsible for this change in taste?
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Ch. 5 - An Introduction to Carbohydrates
Freeman8th EditionBiological ScienceISBN: 9780138276263
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TOC.tableOfContents
- Ch. 1 - Biology: The Study of Life13
- Ch. 2 - Water and Carbon: The Chemical Basis of Life14
- Ch.3 - Protein Structure and Function10
- Ch.4 - Nucleic Acids and the RNA World10
- Ch. 5 - An Introduction to Carbohydrates10
- Ch. 6 - Lipids, Membranes, and the First Cells11
- Ch. 7 - Inside the Cell10
- Ch. 8 - Energy and Enzymes: An Introduction to Metabolism10
- Ch. 9 - Cellular Respiration and Fermentation11
- Ch. 10 - Photosynthesis12
- Ch. 11 - Cell-Cell Interactions12
- Ch. 12 - The Cell Cycle8
- Ch. 13 - Meiosis12
- Ch. 14 - Mendel and the Gene23
- Ch. 15 - DNA and the Gene: Synthesis and Repair15
- Ch. 16 - How Genes Work16
- Ch. 17 - Transcription, RNA Processing, and Translation16
- Ch. 18 - Control of Gene Expression in Bacteria16
- Ch. 19 - Control of Gene Expression in Eukaryotes12
- Ch. 20 - The Molecular Revolution: Biotechnology, Genomics, and New Frontiers15
- Ch. 21 - Genes, Development, and Evolution12
- Ch. 22 - Evolution by Natural Selection16
- Ch. 23 - Evolutionary Processes13
- Ch. 24 - Speciation15
- Ch. 25 - Phylogenies and the History of Life13
- Ch. 26 - Bacteria and Archaea15
- Ch. 27 - Diversification of Eukaryotes16
- Ch. 28 - Green Algae and Land Plants16
- Ch. 29 - Fungi18
- Ch. 30 - An Introduction to Animals9
- Ch. 31 - Protostome Animals15
- Ch. 32 - Deuterostome Animals17
- Ch. 33 - Viruses16
- Ch. 34 - Plant Form and Function16
- Ch. 35 - Water and Sugar Transport in Plants16
- Ch. 36 - Plant Nutrition13
- Ch. 37 - Plant Sensory Systems, Signals, and Responses16
- Ch. 38 - Flowering Plant Reproduction and Development16
- Ch. 39 - Animal Form and Function17
- Ch. 40 - Water and Electrolyte Balance in Animals16
- Ch. 41 - Animal Nutrition16
- Ch. 42 - Gas Exchange and Circulation16
- Ch. 43 - Animal Nervous Systems16
- Ch. 44 - Animal Sensory Systems16
- Ch. 45 - Animal Movement11
- Ch. 46 - Chemical Signals in Animals16
- Ch. 47 - Animal Reproduction and Development16
- Ch. 48 - The Immune System in Animals16
- Ch. 49 - An Introduction to Ecology15
- Ch. 50 - Behavioral Ecology16
- Ch. 51 - Population Ecology16
- Ch. 52 - Community Ecology20
- Ch. 53 - Ecosystems and Global Ecology17
- Ch. 54 - Biodiversity and Conservation Ecology18
Freeman8th EditionBiological ScienceISBN: 9780138276263Non è quello che usi tu?Cambia libro di testo
Capitolo 5, Problema 7
Contrast the structure of glycogen and chitin in terms of their monosaccharides, glycosidic linkages, and interactions between polysaccharide chains.
Guida verificata passo dopo passo1
Step 1: Identify the monosaccharides that make up each polysaccharide. Glycogen is a polysaccharide of glucose, a monosaccharide. Chitin, on the other hand, is a polysaccharide of N-acetylglucosamine, a derivative of glucose.
Step 2: Understand the glycosidic linkages in each polysaccharide. Glycogen has α-1,4-glycosidic linkages and α-1,6-glycosidic linkages at the branch points. Chitin has β-1,4-glycosidic linkages.
Step 3: Analyze the interactions between polysaccharide chains. In glycogen, the glucose units are oriented in a way that allows the molecule to be highly branched, which facilitates rapid glucose release. In chitin, the N-acetylglucosamine units form extended fibers that are cross-linked by hydrogen bonds, providing strength and rigidity.
Step 4: Summarize the differences. Glycogen, made of glucose, has α-1,4 and α-1,6 linkages and is highly branched, allowing for rapid glucose release. Chitin, made of N-acetylglucosamine, has β-1,4 linkages and forms extended fibers that are cross-linked by hydrogen bonds, providing strength and rigidity.
Step 5: Remember the biological roles of these polysaccharides. Glycogen serves as a form of energy storage in animals and fungi, while chitin is a structural component in the exoskeletons of arthropods and the cell walls of fungi.
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Monosaccharide Composition
Glycogen and chitin are both polysaccharides, but they differ in their monosaccharide units. Glycogen is primarily composed of glucose units, which are a type of hexose sugar. In contrast, chitin is made up of N-acetylglucosamine, a derivative of glucose that contains an acetamido group. This difference in monosaccharide composition significantly influences their structural properties and biological functions.
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Soil Composition
Glycosidic Linkages
The glycosidic linkages in glycogen and chitin also differ, affecting their structural characteristics. Glycogen features α(1→4) linkages between glucose units, with occasional α(1→6) branches, allowing for a highly branched structure that facilitates rapid energy release. Chitin, on the other hand, has β(1→4) linkages between N-acetylglucosamine units, resulting in a more linear and rigid structure, which contributes to its role in providing strength and protection in exoskeletons.
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03:08Formation & Breakdown of Polysaccharides
Polysaccharide Chain Interactions
The interactions between polysaccharide chains in glycogen and chitin are crucial for their respective functions. In glycogen, the branching structure allows for efficient storage and mobilization of glucose, as multiple enzymes can act simultaneously on different branches. Conversely, chitin's linear chains can form extensive hydrogen bonds and crystalline structures, providing mechanical strength and resistance to degradation, which is essential for its role in the structural integrity of organisms like insects and fungi.
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03:08Formation & Breakdown of Polysaccharides
Pratica correlata
Domanda del libro di testo
Galactosemia is a potentially fatal disease that occurs in humans who lack the enzyme that converts galactose to glucose. If you were a physician treating a person with this disease, which of the following would you have them exclude from their diet?
a. Maltose
b. Starch
c. Mannose
d. Lactose
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Domanda del libro di testo
What are the primary functions of carbohydrates in cells?
a. Cell identity, energy storage, raw material source for synthesis, and structure
b. Catalysis, energy storage, metabolism, and structure
c. Catalysis, digestion, energy storage, and information storage
d. Energy storage, information storage, polymerization, and raw material source for synthesis
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Domanda del libro di testo
Lysozyme, an enzyme found in human saliva, tears, and other secretions, catalyzes the hydrolysis of the β-1,4-glycosidic linkages in peptidoglycan. Predict the effect of this enzyme on bacteria and how it may be involved in human health.
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Domanda del libro di testo
Which of the differences listed here could be found among molecules of the same monosaccharide? Select True or False for each statement.
T/F There is a difference in the orientation of a hydroxyl group in the ring form.
T/F There is a difference in the number of carbons.
T/F There is a difference in the position of the carbonyl group in the linear form.
T/F There is a difference in the overall shape of the molecule—one is a ring and the other is linear.
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Domanda del libro di testo
Although cellulose and starch are identical in terms of stored chemical energy, our ability to harvest the energy from these two polysaccharides differs considerably. What is responsible for this difference?
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