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Q: How does the structure of starch help it do its job?
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What is the structure of the starch indicator?

mixture......................


What is chemical structure of corn gluten meal?

what is the chemical structure of corn gluyen and corn starch?


What are three important polysaccharides?

Polysaccharides are long chains of monosaccharides linked by glycosidic bonds. Three important polysaccharides, starch, glycogen, and cellulose, are composed ofglucose. Starch and glycogen serve as short-term energy stores in plants and animals, respectively. They range in structure from linear to highly branched.


What parts of the structure of the small intestine specially shaped to help its intestine do its job?

Your liver And pancreas are shaped to help it do its job If you are in fifth grade and your doing this you should have just gotten it out of your science textbook (: happy to help


What parts of the structure of the small intestine are specially shaped to help the intestine do it job?

Your liver And pancreas are shaped to help it do its job If you are in fifth grade and your doing this you should have just gotten it out of your science textbook (: happy to help


What structure is the location of where starch digestion first takes place?

Stomach


What is the part of flour that absorbs liquid and helps provide structure?

Starch


How is the structure of glycogen similar to the structure of starch?

The hydroxyl group (-OH) is attached to carbon 1 below the pentose base.


Why is the structure unable to perform the function of the tuber cell efficiently?

Because the leaf structure do not have the ability to store the starch molecules


What are two polysaccharides in the structure of a plant cell?

2 polysaccharides found in plants are starch and cellulose. :)


Which structure in the cell will produce ATP from starch building blocks?

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Why does iodine change its colour?

This phenomena depends upon the what is tested. iodine test usually gives a positive result of blue color for starch. The blue color is caused by the trapping of the iodine inside the structure of the starch (note that starch is a polyssacharide that has a helical structure). It is only with starch that this happens cause starch has the only one with a helical structure. Now your question is why is it that the color disappears when heated, right? This is because the heat causes an unwinding of the helical structure of starch releasing the trapped iodine making the solution colorless. However, if cooled, with no heat present, the starch structure becomes helical once more trapping the iodine returning the blue colored solution. this is just what i learned from my Biochemistry class, hope it helps!!