Domanda del libro di testo
Describe the similarities and differences in the following:
a. amylose and cellulose
598
views
Ch.13 Carbohydrates
Timberlake14th EditionChemistry: An Introduction to General, Organic, and Biological ChemistryISBN: 9781292472249
Non è quello che usi tu?Cambia libro di testoScegli un libro di testo diverso
TOC.tableOfContents
- Ch.1 Chemistry in Our Lives19
- Ch.2 Chemistry and Measurements80
- Ch.3 Matter and Energy53
- Ch.4 Atoms and Elements58
- Ch.5 Nuclear Chemistry42
- Ch.6 Ionic and Molecular Compounds57
- Ch.7 Chemical Quantities and Reactions38
- Ch.8 Gases30
- Ch.9 Solutions50
- Ch.10 Acids and Bases and Equilibrium64
- Ch.11 Introduction to Organic Chemistry: Hydrocarbons77
- Ch.12 Alcohols, Thiols, Ethers, Aldehydes, and Ketones82
- Ch.13 Carbohydrates54
- Ch.14 Carboxylic Acids, Esters, Amines, and Amides91
- Ch.15 Lipids61
- Ch.16 Amino Acids, Proteins, and Enzymes84
- Ch.17 Nucleic Acids and Protein Synthesis86
- Ch.18 Metabolic Pathways and ATP Production73
Timberlake14th EditionChemistry: An Introduction to General, Organic, and Biological ChemistryISBN: 9781292472249Non è quello che usi tu?Cambia libro di testo
Capitolo 13, Problema 47a
Describe the similarities and differences in the following:
a. amylose and amylopectin
Guida verificata passo dopo passo1
Amylose and amylopectin are both polysaccharides composed of glucose monomers, making them similar in their basic building blocks and their role as energy storage molecules in plants.
Amylose is a linear polymer of glucose units connected by α(1→4) glycosidic bonds, meaning the glucose molecules are linked in a straight chain.
Amylopectin, on the other hand, is a branched polymer. It contains α(1→4) glycosidic bonds in the linear sections and α(1→6) glycosidic bonds at the branch points, which occur approximately every 24–30 glucose units.
Amylose tends to form a helical structure due to its linear nature, while amylopectin's branching prevents it from forming such a structure, making it more compact and soluble in water.
Both amylose and amylopectin are components of starch, but their proportions vary depending on the source. For example, in most plants, amylopectin is the predominant component, making up about 70–80% of starch, while amylose constitutes the remaining 20–30%.
Risposta video verificata per un problema simile:
Questa soluzione video è stata consigliata dai nostri tutor come utile per risolvere questo problema.
Durata del video:
1mConcetti chiave
Ecco i concetti essenziali che devi comprendere per rispondere correttamente alla domanda.
Amylose
Amylose is a linear polysaccharide made up of glucose units connected by α(1→4) glycosidic bonds. It typically forms a helical structure and is less soluble in water compared to amylopectin. Amylose constitutes about 20-30% of starch and is primarily responsible for the gel-like properties of starch when cooked.
Video consigliato:
Percorso guidato
0:50
Intro To Carbohydrate Metabolism Example 1
Amylopectin
Amylopectin is a branched polysaccharide, also composed of glucose units, but with both α(1→4) and α(1→6) glycosidic bonds. This branching occurs approximately every 24 to 30 glucose units, resulting in a more complex structure that is more soluble in water and contributes to the thickening properties of starch. Amylopectin makes up about 70-80% of starch.
Video consigliato:
Percorso guidato
1:24Polysaccharides Example 1
Starch Structure and Function
Starch is a carbohydrate storage molecule in plants, composed of amylose and amylopectin. The ratio of these two components affects the physical properties of starch, such as its solubility, digestibility, and ability to form gels. Understanding the structural differences between amylose and amylopectin is crucial for applications in food science, nutrition, and industrial processes.
Video consigliato:
Percorso guidato
02:16Logarithmic Functions
Pratica correlata
Domanda del libro di testo
Give the name of one or more polysaccharides that matches each of the following descriptions:
a. not digestible by humans
534
views
Domanda del libro di testo
Identify the disaccharide that fits each of the following descriptions:
a. ordinary table sugar
910
views
Domanda del libro di testo
Indicate whether each disaccharide in Problem 13.41 is a reducing sugar or not.
a.
b.
1292
views
Domanda del libro di testo
For each of the following, give the monosaccharide units produced by hydrolysis, the type of glycosidic bond, and the name of the disaccharide, including α or β:
a.
1006
views
Domanda del libro di testo
Give the name of one or more polysaccharides that matches each of the following descriptions:
c. contains only α(1→4)-glycosidic bonds
636
views