What are three ways monosaccharides differ from one another?

What type of bond is formed between two sugars in a disaccharide? a. glycosidic linkage b. phosphodiester bond c. peptide bond d. hydrogen bond

What holds cellulose molecules together in bundles large enough to form fibers? a. the cell wall b. peptide bonds c. hydrogen bonds d. hydrophobic interactions

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

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.

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?

Contrast the structure of glycogen and chitin in terms of their monosaccharides, glycosidic linkages, and interactions between polysaccharide chains.

Lysozyme, an enzyme found in human saliva, tears, and other secretions, catalyzes the hydrolysis of the ββ-1,4-glycosidic linkages in peptidoglycan. Predict the effect of this enzyme on bacteria and how it may be involved in human health.

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

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?