SOLN 1
Glycogen : made up of glucose molecule joined together by α(1→4) glycosidic bonds. In case where branching occurs linkage is α(1→6) glycosidic bonds
Amylose : Amylose is composed of α-D-glucose, which bonded to each other by α(1→4) glycosidic bonds.
Amylopectin : Structure is given as
Cellulose : it is composed of glucose unit joined together by β(1→4) unit
Chitin : structure is given below
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1. Diagram a representative structure of each of the following: a. Glycogen b. Amylose c. Amylopectin...
1. Diagram a representative structure of each of the following: a. Glycogen b. Amylose c. Amylopectin d. Cellulose e. Chitin 2. Using the diagrams above and your text, describe the chemical and physical similarities and differences among these molecules.
Diagram a representative structure of each of the following: Glycogen b. Amylose Amylopectin Cellulose e. Chitin
List the monosaccharides in each of the following carbohydrates: 10 amylose 11. amylopectin 112. cellulose 13. glycogen
2. Referring to the structure at the right, answer/do the following: CH2OH a. Label each ring as locked (L) or unlocked. (U) OH O b. Circle the glycoside linkage. OH C. What type of glycoside linkage (e.g., a-1,2) is it? CH2OH HO OH HO 2MCL d. Explain the significance to humans of the type of glycoside linkage in this disaccharide.Why does it matter to some humans who consume sobi-C this sugar? Hbonvib no tiowall OH OH What is the name...
b) Give the uses of the each of the polysaccharides below: [4 marks] i. Amylose ii. Cellulose iii. Glycogen iv. Peptidoglycan c) In a lab experiment, Ngosa and Melinda synthesized an artificial polysaccharide containing four glucose units, one galactose unit and one fructose unit. Upon acid hydrolysis of the polysaccharide with three water molecules, they obtained two disaccharides and two monosaccharide units. If the monosaccharide units obtained were a glucose unit and galactose unit, what were the two other molecules...
o d formed on hyaluru fo b. Is to c h aggr past c. Describe the glycosidi tinkage between the two mono- saccharide units. Llly? 17.53 M ener. Polysaccharides (Section 17.8) 17.53 Match the following structural characteristics to the poly- saccharides amylose, amylopectin, glycogen, and cellulose (a characteristic may fit more than one): a. Contains both a( 1 4) and a( 1 6) glycosidic linkages b. Is composed of glucose monosaccharide units c. Contains acetal linkages between monosaccharide units d....
30. Which of the choices below is the enantiomer of D-glucose? сно сно нон HO-EH сно на-он D-glucose Іно-Ен н -он но-Ен EH,OH сно но н-он но -н нон Сн,он но-Ен на-он но -н но-Ен н -он нон CHO но -н н-он но-Ен нон снен CHOH Сн,он 3. Which of the following structures is an a-anomer? Сн,он —о, он o ноноон нонс осн он — о оно сн, он он онон он он он он тон КСн,он y CH, OH...
2)Which of the A)peptidoglycan B)cellulose C)glycogen D)chitin 3 Which of the following is true of fluorescence microscopy? A) Fluorescence microscopy is best at viewing rounded, thicker specimens B) Fluorescent light is emitted throughout the specimen due to fluorescent dyes conjugated to antibodies. C) Fluorescence microscopy is used to view dead specimens only. D) Fluorescence microscopy presents images in three dimensions. E) Fluorescence microscopy is able to overcome problems encountered with using confocal scanning microscopy. 4)While synthesizing a new green pigment,...
1. (1 pt) Starch, glycogen, and cellulose are all types of: a. Cholesterol b. Carbohydrates c. Lipids d. Nucleic Acids e. Protein 2. (1 pt) What are some differences between animal and vegetable fat? 3. (1 pt) What is an essential amino acid? What types of foods contain it? 4. (2 pt) Pick two organelles from the list below and describe their functions. Golgi Nucleus Rough Endoplasmic Reticulum Lysosome Mitochondria Smooth Endoplasmic Reticulum 5. (1 pt) What is the function...
Part 2) Matching (2 pts each) Match the compound at left with its chemical structure at right. 17. maltose a) 18. triacylglycerol CH OH b) 19. sucrose 20. cellulose c) 21. amylose 22. glucose d) 23. alanine e) M CH OH H NH2 0 g) 0 H3C--(CH2)n-c-o-CH2