What does NOT describe a starch?
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- _________ is a monosaccharide. a. Glucose b. Sucrose c. Ribose d. Starch e. a and c f. a, b, and c_______ is (are) a good source of omega-3 fatty acids that can reduce the risk of heart disease. a. Oatmeal b. Legumes c. Fish d. Com syrupSalivary amylase catalyzes the hydrolysis ofa. starch to form glucoseb. starch to form maltosec. disaccharides to form monosaccharidesd. starch to form glucose and maltose
- This is the most abundant carbohydrate found in plants Select one: a. starch b. sucrose c. Rubisco d. cellulose e. glyceraldehyde-3-phosphateCarbohydrates are made of atoms of C,H,O Nickname is ______and they are all foods that are ______When betadine is dropped into a ripe banana, does this turn into orange/brown or blue-black? Does a ripe banana contain starch? Take not that unripe and ripe banana has different results.
- Which of the following is NOT an isoprene-derived lipid? Beta-carotene Beeswax Coenzyme Q CholesterolWhich of the following has a positive ΔS? select all that apply the dehydration of glucose monomers into starch the hydrolysis of fat into glycerol & fatty acids the hydrolysis of cellulose into glucose monomersWhat is the colour of food tha has starch only
- Marathon runners preparing for a race engage in “carb loading” to maximize their carbohydrate reserves. This involves eating large quantities of starchy foods. Why is starch preferable to candy or sugar-rich foods?Amylose is a linear polymer of glucose. It can be made of several thousands of glucose units. It is one of the two components of starch, the other being amylopectin. What is the molecular formula for the polysaccharide of glucose (C6 H12 O6 ) molecules bonded together by dehydration synthesis containing 40 sugar molecules? A water is removed 40 timesChoose any/all that apply to carbohydrates. Monosaccharides are oxidizing agents. Monosaccharides (in their acyclic forms) contain a carbonyl carbon that is part of either an aldehyde or ketone functional group. All glycosidic bonds are 1,4-linkages The enzyme amylase breaks down every type of glycosidic bond in order to prepare complex starches for digestion. None of these is correct.
