1 Describe the difference between amylose and amylopectin. 2 what is the monosaccharide that results from the complete hydrolysis of amylose? 3 What is the chemical difference between cellulose and starch ( amylose and amylopectin).
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1 Describe the difference between amylose and amylopectin.
2 what is the monosaccharide that results from the complete hydrolysis of amylose?
3 What is the chemical difference between cellulose and starch ( amylose and amylopectin).
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- On a Friday night in October in a dimly lit family room, Kate, home for a fall break from college, has just finished watching a movie with her sister, Lisa, to celebrate National Popcorn Popping Month. Lisa loves spending time with her sister. However, Kate is lying on the couch catching up on the sleep she had missed during the past week because of the never-ending exams and term papers. Lisa: Hey, Kate, wake up. The movie's over! Kate: Oh, I must have dozed off. How was the movie? Lisa: It was great. Too bad you missed it. Kate: Glad to hear you liked it. Let's clean up this place... there is leftover popcorn. Do you want to finish it? Lisa: The good ones are all gone, and the rest of them haven't popped. Kate: Oh, I didn't see those 'old maids'... I wonder why they didn't pop. Lisa: It may be that they weren't heated enough, but I did follow the instructions, and it worked perfectly before! Kate (now fully awake): The amount of heat is only a part of the explanation. The real drive…Differentiate the glycosidic linkages 1. Between glucose and fructose in sucrose 2. Glucose units in amylose, amylopectin, glycogen, and starch. 3. Between starch and cellulose2b. Identify the subunits (monomers) that make up cellulose. * O Monosaccharides O Glycerol and Fatty Acid chain Amino Acids Nucleotides
- 1. What is the physiological significance of branching in polysaccharides? 2. Discuss briefly the cause of lactose intolerance. 3. Why humans do not have the capacity to digest cellobiose or cellulose? 4. What is the difference between a carbohydrate and sugar?1. Draw the structure of triglyceride containing the fatty acids palmitic, oleic, and linoleic. How many Hydrogen atoms are needed in the its catalytic hydrogenation? 2. Draw the structure of Phosphatidylserine that contains oleic and arachidonic acid. What role does it play in the cell?7. If a macromolecule such as maltose is separated into glucose and glucose monomers, molecule(s) must be added back to the molecules. This process is called 8. Name four food examples high in the following (not discussed in the lab): (4) monosaccharide, (4) disaccharide, (4) polysaccharide, (4) fat, and (4) protein. Protein Mono- Di- Poly- Lipid (fat)
- What is a phospholipid? What is its structure? Where do you find phospholipids in the body? 13. Discuss the basic components and purpose of enzymes. What factors affect enzyme activity? List an enzyme specifically studied during the course. What does is do?1. In what form is glucose stored in human? 2. How many carbons make up the ring structure of the carbohydrates monomer? 3. What molecule is given off when two monosaccharides (monomeric units) covalently bind to form a dissaccharide? 4. "You have to spend money to make one" Compare this famous phrase to carbohydrates metabolism.27. Which of the following statements correctly describes the structure of a triacylglycerol? Group of answer choices a lipid that makes up much of the plasma membrane a protein with tertiary structure a molecule formed from three alcohols by dehydration reactions a lipid made with three fatty acids and glycerol
- 1. What is the chemical formula for palmitic acid and oleic acid? Which one is a saturated fat and which one is an unsaturated fat? How do you know? 2. What functional groups are involved in dehydration synthesis reactions to form a triglyceride? What is the waste product? 3. Compare the overall acidity of the molecules before and after the formation of a triglyceride. Proteins 1. What gives each amino R group its key characteristics to make it polar, non-polar, or ionic? 2. What functional groups are involved in dehydration synthesis? 3. How might the solubility of peptides be influenced by the size of the peptides? How might the R group of the amino acid influence it? 4. Would you consider the formation of a peptide bond to be an example of a neutralization reaction? Explain your reasoning.B1+4) F1 O (a1→4) O (1-4) O (a1-a4) O (a1-34) D Question 27 Which monosaccharide is NOT a hexose? O mannose O ribose O galactose Ofructose O glucose11.3. When two carbohydrates bond, they do so through a reaction called (2 words) This produces a molecule called a A molecule comprising numerous carbohydrates is called a 11.4. Look at figure 3.6 again. Identify at least three qualities which all carbohydrate molecules share. 11.5. Based on your observations, would you predict carbohydrates are hydrophilic or hydrophobic? Your liver stores glucose in 11.6. Plants store glucose in a long-chained molecule called a similar, long-chained molecule, but the molecule has many branches to it. What's this molecule called?