14. The monosaccharide units are linked by 1→ 4 glycosidic linkage in (A) Maltese (B) Sucrose (C) Cellulose (0) Cellobiose
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![14. The monosaccharide units are linked by 1→4 glycosidic linkage in
[A] Maltose (B) Sucrose
(C) Cellulose (1) Cellobiose](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F4d7cefb7-633a-4d22-9fe6-3d86d861fe2a%2F1e4e58f8-fdc9-46a1-961d-9da49c8bf49d%2Fmg3ms1f_processed.jpeg&w=3840&q=75)
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- 1. what is the reason why lactose is considered to have the least sweet taste from all other kinds of carbohydrates? 2. Why monosaccharides have the sweetest taste from all carbohydrates ? 3. Why polysaccharides have the least sweet from all other carbohydrates?1. What feature of the structure of verbascose makes it indigestible?3. Why humans do not have the capacity to digest cellobiose or cellulose? 4. What is the difference between a carbohydrate and sugar?
- 1. What is the distinguishing structural feature of O-glycans? 2. What other prominent class of glycoproteins besides mucins is known for the presence of O-linked glycans?1 Describe the difference between amylose and amylopectin. 2 what is the monosaccharide that results from the complete hydrolysis of amylose? 3 What is the chemical difference between cellulose and starch ( amylose and amylopectin).1. How are glycosidic linkages formed? 2. Differentiate the glycosidic linkages below: a. between glucose and fructose in sucrose b. Glucose units in amylose, amylopectin, glycogen, starch c. Between starch and cellulose
- 1. Discuss how two polysaccharides, starch and cellulose, each having the same subunit (glucose), have completely different properties. Why can we digest starch but notcellulose? 2.- Describe how weak bonds can hold large macromolecules together.1. What is the reason why sucrose is a non reducing sugar? 2. In glycosidic linkage formation between monosaccharide units, discuss how products were formed.1. Identify the different classes of carbohydrate polysaccharides and explain where each of them is involved.
- 1.One of the main sources of sphingosine in the body is in the cell membrane. What complication could arise from the biological synthesis of ceramide?1. Explain why sucrose is non reducing sugar?8. When digesting a complex carbohydrate, water is added and, a simple sugar is obtained through which process? * A. Condensation B. Dehydration C. Hydrolysis D. Esterification
