What is the name of the short chains of glucose units that result from starch breakdown?
Dextrins
Apples contain mainly glucose. They have a trace of starch when they are ripe. An unripe apple contains quite a lot of starch.
Amylase: Starch or amylose is a polysaccharide (carbohydrate) comprised of long chains of glucose molecules. The enzyme, amylase, hydrolyzes starch to dextrins (short chains of glucose molecules), maltose (disaccharide containing glucose) and glucose (sugar).
Starch is a polysaccharide composed of branching chains of glucose molecules. There is no receptor for starch. There are however, receptors for glucose called GLUT1, GLUT2 and GLUT3
amylase (starch) to maltose maltase maltose to glucose Hydrolysis (of) Glycosidic bonds
For animals, the three sources are breakdown of starch, glycogen, and synthesis from lipids. Plants make glucose from photosynthesis.
most probably glucose
Apples contain mainly glucose. They have a trace of starch when they are ripe. An unripe apple contains quite a lot of starch.
starch
Starch :)
Amylase: Starch or amylose is a polysaccharide (carbohydrate) comprised of long chains of glucose molecules. The enzyme, amylase, hydrolyzes starch to dextrins (short chains of glucose molecules), maltose (disaccharide containing glucose) and glucose (sugar).
Glucose is soluble in water and starch is insoluble in water. So for storage in a rather wet medium such as a plant cell, glucose is changed to insoluble starch. When the plant needs glucose for respiration or other processes it changes the starch back to soluble glucose for transportation in solution through the phloem system.
Starch molecules are like chains of sugar (glucose). They can be entirely straight (amylose) or branched (amylopectin).
Starch is a polysaccharide composed of branching chains of glucose molecules. There is no receptor for starch. There are however, receptors for glucose called GLUT1, GLUT2 and GLUT3
Glucose is stored as a type of starch in seeds. Some plants also store it in specialized organs inside of the plant.
amylase (starch) to maltose maltase maltose to glucose Hydrolysis (of) Glycosidic bonds
polysaccharides ie starch, celluscose and glycogen
For animals, the three sources are breakdown of starch, glycogen, and synthesis from lipids. Plants make glucose from photosynthesis.