Want this question answered?
Yes! Only 1->4 Glycosidic bonds in Amylose!
true
The kinds of bonds that join molecules with other molecules are called intermolecular bonds. These can be covalent bonds or ionic bonds. These bonds can usually be broken by an increase in thermal energy (temperature), and form when there is a lack of thermal energy.
Hydrolysis breaks the bonds between molecules.
because the bonds between the molecules are broken
The primary bond that is broken when water is boiled is hydrogen bonds. There are other weaker intermolecular forces at work as well, but these are much weaker and not as significant. Once the hydrogen bonds are broken, the water molecules are not held as tightly together and can escape the liquid as gas.
It is the conversion of glycogen from a non-reducing sugar to a reducing sugar by splitting all of its glycosidic bonds to produces numerous glucose molecules
At least some, sometimes all, of the bonds in the reactant molecules are broken.
When we heat a solid, the energy is transferred to the molecules, and to the bonds between the molecules. Eventually, the bonds become broken and the molecules become free to move about. Just as in a liquid.
No. Only the weaker physical bonds that hold covalent molecules in a liquid state are broken by boiling or other vaporization.
the bonds between the water molecules are broken
molecules of ATP.