Design an experiment (conceptually) that would test the hypothesis that branching density correlates with the rate of enzymatic glucose release, indicating which polysaccharides you would compare and what measurement you'd record.

• A. Compare whole foods containing those polysaccharides without purifying them, then infer branching density from digestion speed in vivo without controlling for enzyme concentration or matrix effects; this uncontrolled approach will reliably prove the molecular hypothesis.
• B. Compare cellulose, chitin, and pectin by feeding them to volunteers and asking which tastes sweetest; sweets correlate directly with branching so taste tests will quantify enzymatic release rates accurately.
• C. Mix amylose with fructose and measure CO2 production in sealed containers; CO2 evolution will directly indicate branching density and enzymatic accessibility independent of enzyme presence.
• D. Compare pure amylose (mostly linear), amylopectin (moderately branched), and glycogen (highly branched); incubate each with the same concentration of relevant amylase under identical conditions and measure the rate of glucose appearance in solution over time using enzymatic glucose assays—faster rates with greater branching would support the hypothesis.

Answer: (D)