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THERE ARE TWO POSSIBLE REASON 1)Animal require a high amount of energy so in glycogen there are many terminal ends ,due to high branching ,so in a given time more number of glucose can be detached and consequently used for energy while in plant high amount of energy at a given instant is not required so no or less branching is there in starch 2)in animal less space is presnt so glycogen is highly branched to occupy less space while in plants there is no limitation of space so starch is less branched
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What are the differences between the amylose and amylopectin structures in terms of their molecular composition and branching patterns?
Amylose and amylopectin are both polysaccharides found in starch. Amylose is a linear molecule made up of glucose units linked together in a straight chain, while amylopectin is a branched molecule with glucose units linked in a branched structure. Amylose has -1,4 glycosidic bonds, while amylopectin has both -1,4 and -1,6 glycosidic bonds, which create branching points in the molecule. This difference in branching patterns affects the overall structure and properties of these two starch components.
What is the molecular structure of 3,4-dimethylhexane and how does it contribute to its chemical properties?
The molecular structure of 3,4-dimethylhexane consists of a chain of six carbon atoms with two methyl groups attached at the 3rd and 4th positions. This structure results in a branched molecule with a more compact shape compared to straight-chain hexane. The branching reduces intermolecular forces, leading to lower boiling points and higher volatility. Additionally, the branching increases the molecule's resistance to oxidation and combustion, making it more stable and less reactive compared to straight-chain alkanes.
Increase branching of a hydrcarbon has what effect on its octane rating?
Increasing branching in a hydrocarbon generally increases its octane rating. This is because branching reduces the likelihood of pre-ignition or knocking in the engine, which is a common issue with straight-chain hydrocarbons. Branching increases the efficiency of combustion, leading to a higher octane rating.
Explain why soluble starch does not conduct electricity?
Starch is an chain of sugar molecules, and the chain separates to its individual sugars when dissolved. Because sugars are made of C, H, and O, there are no metals and no ionic bonds in the molecule, so it does not conduct electricity when dissolved in water.
What term best describes the size of a starch?
The size of a starch molecule can be described as macroscopic, as it is made up of several hundreds to thousands of glucose units bonded together in a linear or branched chain.
What are the differences between the amylose and amylopectin structures in terms of their molecular composition and branching patterns?
Amylose and amylopectin are both polysaccharides found in starch. Amylose is a linear molecule made up of glucose units linked together in a straight chain, while amylopectin is a branched molecule with glucose units linked in a branched structure. Amylose has -1,4 glycosidic bonds, while amylopectin has both -1,4 and -1,6 glycosidic bonds, which create branching points in the molecule. This difference in branching patterns affects the overall structure and properties of these two starch components.
Where does the branching occur in starch?
Branching of starch occurs at the alpha-1,6 glycosidic linkages, where a glucose unit branches off from the main chain. This branching structure contributes to the compact and helical organization of starch molecules, which affects their digestibility and functionality.
A starch molecule is like a?
A starch molecule is like a chain made up of repeating units of glucose molecules linked together. This chain structure allows starch to be a source of energy when it is broken down in the body through digestion.
The molecule consisting of a straight chain of glucose molecules is?
The molecule consisting of a straight chain of glucose molecules is called amylose. Amylose is a type of starch that forms a linear chain by bonding glucose molecules through alpha-1,4-glycosidic linkages.
Why does viscosity go on increasing with increasing chain length of straight-chain alkanes but for isomeric alkanes viscosity increase with branching?
Viscosity increases with increasing chain length of straight-chain alkanes while that for isomeric alkanes increase with branching because of the difference in the number of rings contained within their hydrocarbons.
How many glucose monomers are there in a single starch molecule?
A single starch molecule contents few thousands glucose monomers in single molecule.
What is the molecular structure of 3,4-dimethylhexane and how does it contribute to its chemical properties?
The molecular structure of 3,4-dimethylhexane consists of a chain of six carbon atoms with two methyl groups attached at the 3rd and 4th positions. This structure results in a branched molecule with a more compact shape compared to straight-chain hexane. The branching reduces intermolecular forces, leading to lower boiling points and higher volatility. Additionally, the branching increases the molecule's resistance to oxidation and combustion, making it more stable and less reactive compared to straight-chain alkanes.
Does a molecule of starch have more stored energy than a glucose molecule and why?
yes - starch is a larger molecule (with more bonds holding atoms together, so it has more energy) because it is a polymer of glucose. Glucose is one ring of carbons and starch is a chain of these.
What is the function of amylopectin?
Amylopectin is a branched-chain polymer of glucose that serves as a major component of starch. It functions as an energy storage molecule in plants, providing a readily available source of glucose that can be broken down during times of need. Amylopectin's branching structure allows for quick digestion and release of energy.
What is the simplest form of starch?
The two components of starch are amylose and amylopectin. Amylose is a straight chain molecule made of glucose molecules joined by alpha 1-4 links. Amylopectin is a branched molecule made of glucose joined by alpha 1-4 links, with branches joined by alpha 1-6 links.
How does boiling and melting points vary as branching in a hydrocarbon chain increase?
As branching increases, the size of the molecule is more (when compared to its unbranched isomer). Hence there are more number of molecules per unit area / volume. Hence the melting point increases, as branching increases.
Is it true that cellulose is composed of beta glucose molecules and starch is composed of a chain of alpha glucose molecule?
True.
