Concept explainers
(a)
Interpretation:
To state the polysaccharide that fits best in the given description.
Concept Introduction:
A polysaccharide refers to a polymer that is made up of many monosaccharide units that are joined together through special type of linkage known as glycosidic linkage. Four of the most important biologically important polysaccharides are amylopectin, amylose, cellulose and glycogen. These all are the
(b)
Interpretation:
To state the polysaccharide that fits best in the given description.
Concept Introduction:
A polysaccharide refers to a polymer that is made up of many monosaccharide units that are joined together through special type of linkage known as glycosidic linkage. Four of the most important biologically important polysaccharides are amylopectin, amylose, cellulose and glycogen. These all are the polymers made up of D- glucose units and they only differ in the amount of branching they exhibit and the type of glycosidic linkage which is present in their structures.
(c)
Interpretation:
To state the polysaccharide that fits best in the given description.
Concept Introduction:
A polysaccharide refers to a polymer that is made up of many monosaccharide units that are joined together through special type of linkage known as glycosidic linkage. Four of the most important biologically important polysaccharides are amylopectin, amylose, cellulose and glycogen. These all are the polymers made up of D- glucose units and they only differ in the amount of branching they exhibit and the type of glycosidic linkage which is present in their structures.
(d)
Interpretation:
To state the polysaccharide that fits best in the given description.
Concept Introduction:
A polysaccharide refers to a polymer that is made up of many monosaccharide units that are joined together through special type of linkage known as glycosidic linkage. Four of the most important biologically important polysaccharides are amylopectin, amylose, cellulose and glycogen. These all are the polymers made up of D- glucose units and they only differ in the amount of branching they exhibit and the type of glycosidic linkage which is present in their structures.
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