Table of contents

1. Introduction to Biology2h 42m
2. Chemistry3h 40m
3. Water1h 26m
4. Biomolecules2h 23m
5. Cell Components2h 26m
6. The Membrane2h 31m
7. Energy and Metabolism2h 0m
8. Respiration2h 40m
9. Photosynthesis2h 49m
10. Cell Signaling59m
11. Cell Division2h 47m
12. Meiosis2h 0m
13. Mendelian Genetics4h 44m
14. DNA Synthesis2h 27m
15. Gene Expression3h 20m
16. Regulation of Expression3h 31m
17. Viruses37m
- Viruses
  37m
18. Biotechnology2h 58m
19. Genomics17m
- Genomes
  17m
20. Development1h 5m
21. Evolution3h 1m
22. Evolution of Populations3h 52m
23. Speciation1h 37m
24. History of Life on Earth2h 6m
25. Phylogeny2h 31m
26. Prokaryotes4h 59m
27. Protists1h 12m
28. Plants1h 22m
29. Fungi36m
- Fungi
  19m
- Fungi Reproduction
  17m
30. Overview of Animals34m
- Overview of Animals
  34m
31. Invertebrates1h 2m
32. Vertebrates50m
33. Plant Anatomy1h 3m
34. Vascular Plant Transport1h 2m
- Water Potential
  1h 2m
35. Soil37m
- Soil and Nutrients
  20m
- Nitrogen Fixation
  16m
36. Plant Reproduction47m
- Flowers
  33m
- Seeds
  14m
37. Plant Sensation and Response1h 9m
38. Animal Form and Function1h 19m
39. Digestive System1h 10m
- Digestion
  1h 3m
- Blood Sugar Homeostasis
  7m
40. Circulatory System1h 57m
41. Immune System1h 12m
42. Osmoregulation and Excretion50m
- Osmoregulation and Excretion
  50m
43. Endocrine System1h 4m
- Endocrine System
  1h 4m
44. Animal Reproduction1h 2m
- Animal Reproduction
  1h 2m
45. Nervous System1h 55m
- Neurons and Action Potentials
  1h 8m
- Central and Peripheral Nervous System
  46m
46. Sensory Systems46m
- Sensory System
  46m
47. Muscle Systems23m
- Musculoskeletal System
  23m
48. Ecology3h 11m
49. Animal Behavior28m
- Animal Behavior
  28m
50. Population Ecology3h 41m
51. Community Ecology2h 46m
52. Ecosystems2h 36m
53. Conservation Biology24m
- Conservation Biology
  24m

4. Biomolecules

Carbohydrates

General Biology

4. Biomolecules

Carbohydrates

Previous problemNext problem

2:47 minutes

Problem 2`

Textbook Question

The enzyme amylase can break glycosidic linkages between glucose monomers only if the monomers are in the α form. Which of the following could amylase break down?
a. glycogen, starch, and amylopectin
b. glycogen and cellulose
c. cellulose and chitin
d. starch, chitin, and cellulose

Verified step by step guidance

Understand the structure of glucose monomers: Glucose can exist in two forms, α (alpha) and β (beta). The α form has the hydroxyl group on the first carbon below the plane of the ring, while the β form has it above.

Identify the types of glycosidic linkages: Glycosidic linkages can be α or β, depending on the orientation of the glucose monomers. Amylase specifically breaks α-glycosidic linkages.

Examine the composition of each polysaccharide: Glycogen, starch, and amylopectin are composed of glucose monomers linked by α-glycosidic bonds, whereas cellulose and chitin are composed of β-glycosidic bonds.

Determine which polysaccharides amylase can break down: Since amylase can only break α-glycosidic linkages, it can break down glycogen, starch, and amylopectin.

Conclude which option is correct: Based on the ability of amylase to break α-glycosidic linkages, the correct answer is option a: glycogen, starch, and amylopectin.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Glycosidic Linkages

Glycosidic linkages are covalent bonds that connect carbohydrate (sugar) molecules to one another. These linkages can vary in structure, such as α (alpha) or β (beta) forms, which affect the properties and digestibility of the polysaccharides. Enzymes like amylase are specific to the type of glycosidic linkage they can cleave, with amylase specifically targeting α linkages.

Alpha and Beta Glucose

Glucose can exist in two different structural forms: alpha (α) and beta (β). The difference lies in the orientation of the hydroxyl group on the first carbon atom. In α-glucose, the hydroxyl group is below the plane of the ring, while in β-glucose, it is above. This distinction is crucial because it determines the type of glycosidic bonds formed and the enzyme specificity for breaking these bonds.

Polysaccharides: Glycogen, Starch, Cellulose, and Chitin

Polysaccharides are long chains of monosaccharides linked by glycosidic bonds. Glycogen and starch are composed of α-glucose units, making them substrates for amylase. In contrast, cellulose and chitin consist of β-glucose units, which amylase cannot break down. Understanding the composition of these polysaccharides is essential to determine which can be digested by specific enzymes.