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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.
they help starch storage
The enzymes in the saliva help break down the starch in the cracker.
The function of a starch molecule is energy storage.. Therefore, as form fits function, starch is a very long molecule with many..many...many bonds that store the energy.
Boiled amylase as you probably figure has been boiled and since all enzymes are protein, their molecular structure is affected by the heating process. In other words, the amylase has become denatured and will not break down the starch and thus, the starch will remain in its present form.
mixture......................
what is the chemical structure of corn gluyen and corn starch?
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.
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
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
Stomach
Starch
The hydroxyl group (-OH) is attached to carbon 1 below the pentose base.
Because the leaf structure do not have the ability to store the starch molecules
2 polysaccharides found in plants are starch and cellulose. :)
Cell Membrane
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!!