The most well known polysaccharides are cellulose, chitin, glycogen and starch. However, there are many other forms of polysaccharides that occur in nature and have their own unique functions. They vary in the types and bonding of the monosaccharides that make them up.
Polysaccarides and Monosaccarides
Starch, glycogen and cellulose are three important polysaccarides.
Carbohydrates are a class of nutrients. All nutrients have monomers which are the organic building blocks of polymers. Under carbohydrates, there are the polymers, polysaccarides, and the monomers, monosaccharides. Monosaccharides are linked together through condensation (dehydration) reactions to form chains of disaccharides and polysaccarides.
It depends whom you ask! Polysaccharides are sugars (bad!) but dietary fibre (good!) is mainly comprised of polysaccharides like cellulose.
Major benefits and two major risks of scientific technological advancements
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my two major sttrengths are in organisations and prioritisation.
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The two major classes are homogeneous and heterogeneous mixtures.
Two major groups are Catholics and Orthodox.