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Ch. 5 - An Introduction to Carbohydrates

Chapter 5, Problem 7

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

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Hello everyone. And in today's video we have the following problem. So how to starch and hiding differ from each other. And keep in mind that these are both types of carbohydrates. So in order to solve this problem, we really need to understand the properties of each compound in order to be able to compare them. But just for the sake of this video, let me remind you of what these important properties that we need to know are beginning by Starch. Starch is a policy. Sacha right meaning that it's made up of many monomer molecules in this case these monomers are often glucose hiding is a polymer and it is made up of these monomer molecules called n a settled glucosamine. So answer choice. A as we see here is a correct statement because this is a way in which they are different. Then moving on we have the storage contains alpha one for like acidic bonds while chitin contains beta one for like acidic bond or linkages. And as we see here in our table this is a correct answer choice as well. So we're not going to cancel it out instead of instead we're going to be moving on to answer choice. C titan is a structural policy cried while storage is a storage policy. Right, well now let's compare the last section of our table storage is present in plants And it is a branched policy. Right. Mean that these glucose molecules are spread out in such a way that allows us the containment of many many many glucose glucose molecules because of these storage is used for storage of these glucose molecules for energy implants. So this part is actually a correct statement. Now let's look at the hiding part guiding is present in fungi and many other organisms in fonda. It is present in their cell wall and in other organisms it is present in their exoskeleton because of this. Since it's present in the cell wall and in the exoskeleton of organisms. Kindling is very good at providing structural support that is its main function. And so this part of the answer choices actually correct as well. So the answer choice, correct. So we cannot cancel it out. And this leaves us with all of our answer choice being correct and the final answer will be the all of these. So that is going to be the final answer to our question. And I really hope this video helped.
Related Practice
Textbook Question

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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Textbook Question

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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Textbook Question

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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Textbook Question

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.

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Textbook Question

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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Textbook Question

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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