cellulose
glycogen
If by 2 polysaccharides you mean any two, then some of the common examples would be cellulose, peptidoglycan, starch (amylose and amylopectin), hemicellulose, chitin, glycogen ........... the list is almost endless.
When Iodine is added to amylose, the helical shape of the unbranched polysaccharide traps Iodine molecules, producing a deep blue-black complex. Amylopectin, cellulose, and Glycogen react with iodine to give red to brown colors. Glycogen produces a reddish-purple color.
The Substrate for amylase are starch (amylose and Amylopectin), glycogen, and various Oligosaccharides and the subunit is maltose.
I believe its glycogen found in liver and muscles which is made of glucose to give us energy
Starch is found potatoes, not Glycogen. Glycogen is the plant equivalent of animal glycogen. A potato has starch but no glycogen; muscle cells have glycogen but no starch. The starch we eat is broken into glucose in the stomach/small intest and then reassembled in the muscle cells as glycogen.
Muscles contain the most glycogen..........
Glycogen and Glucose.
Glycogen is what animals use for short term energy production. So if you are looking at finding food with glycogen either to eat or stay away from it would be protein since this is where animals store their glycogen. When you eat glycogen it must be broken down into glucose and reconstructed in the body and stored as glycogen again.
Junctions between saccharide molecules are called glycoside bonds. This not only includes mono saccharides to form disaccharides but also many to form polysaccharides like amylopectin and amylose found in the starch of plants and glycogen in animals.
They're called polysaccharides and they exhibit a great diversity of form and composition. Examples include amylopectin and amylose found as starch in plants and glycogen found in animals all used for secondary energy storage. Together with cellulose, which is also a polysaccharide, these are the most common polysaccharides but there are many others.