A polymer composed of beta-glucose monomers is cellulose.
Examples of a carbohydrate polymer are polysacharides(starch), monosarchrides(glucose), and disacharides(corn syrup)
A polymer is a large molecule (macromolecule) composed of repeating structural units. These subunits are typically connected by covalent chemical bonds. Although the term polymer is sometimes taken to refer to plastics, it actually encompasses a large class of natural and synthetic materials with a wide variety of properties.
Chitin does not contain polymers, but is, rather, a polymer itself. Chitin is a polysaccharide. So, it is a polymer of saccharide subunits. In this case, chitin has many N-acetyl-D-glucosamine subunits.
DNA is the only polymer in that list. The other 3 options are all individual subunits that could be made into a polymer. Amino acids are the monomers (individual subunits) that up DNA and RNA
amount of hydrogen bonding between different subunitsnumber of subunits in the polymer chainits greater tensile strengththe synthetic composure
A polymer composed of beta-glucose monomers is cellulose.
Everett is the DON!
The answer would be polymers (poly meaning many).
Phenolic polymer = made of phenylpropanoid subunits (called monolignols) which are derived from phenylalanine
carbohydrate
Examples of a carbohydrate polymer are polysacharides(starch), monosarchrides(glucose), and disacharides(corn syrup)
A polymer is a large molecule (macromolecule) composed of repeating structural units. These subunits are typically connected by covalent chemical bonds. Although the term polymer is sometimes taken to refer to plastics, it actually encompasses a large class of natural and synthetic materials with a wide variety of properties.
no
polysaccharide
polysaccharide
Chitin does not contain polymers, but is, rather, a polymer itself. Chitin is a polysaccharide. So, it is a polymer of saccharide subunits. In this case, chitin has many N-acetyl-D-glucosamine subunits.
A lipid is both a polymer and monomer. Polymer: Triglyceride Monomers: glycerol and fatty acids