Match the following structural composition with the corresponding polysaccharide Linear homoglycan of glucose connected by a1-4 linkages a, agarose v Branched glycan formed by alternating units of D-galactose and L-galactose b. amylose v Linear sulfated chains of alternating B-D-galactopyranose and 3,6-anhydro- a-galactopyranosyl units c. amylopectin Poly-B-Dmannopyranosyluronic acid and/or Poly-a-L-gulopyranosyluronic acid d. Alginate Repeating Poly-D-galacturonic acid residues e. agaropectin | deacetylated straight-chain amino-polysaccharide polymer linked in a B(1-4) type of linkage f. Pectin g. carrageenan h. chitosan

Biochemistry
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ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
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Chapter1: Biochemistry: An Evolving Science
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Question 18
Match the following structural composition with the corresponding polysaccharide
Linear homoglycan of glucose connected by a1-4 linkages
a. agarose
v Branched glycan formed by alternating units of D-galactose and L-galactose
b. amylose
v Linear sulfated chains of alternating B-D-galactopyranose and 3,6-anhydro- a-galactopyranosyl units
c. amylopectin
v Poly-B-Dmannopyranosyluronic acid and/or Poly-a-L-gulopyranosyluronic acid
d. Alginate
v Repeating Poly-D-galacturonic acid residues
e. agaropectin
deacetylated straight-chain amino-polysaccharide polymer linked in a B(1-4) type of linkage
f. Pectin
g. carrageenan
h. chitosan
Transcribed Image Text:Question 18 Match the following structural composition with the corresponding polysaccharide Linear homoglycan of glucose connected by a1-4 linkages a. agarose v Branched glycan formed by alternating units of D-galactose and L-galactose b. amylose v Linear sulfated chains of alternating B-D-galactopyranose and 3,6-anhydro- a-galactopyranosyl units c. amylopectin v Poly-B-Dmannopyranosyluronic acid and/or Poly-a-L-gulopyranosyluronic acid d. Alginate v Repeating Poly-D-galacturonic acid residues e. agaropectin deacetylated straight-chain amino-polysaccharide polymer linked in a B(1-4) type of linkage f. Pectin g. carrageenan h. chitosan
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