A solution of starch at room temperature does not readily decompose to form a solution of simple sugars because:

Q: The most fundamental (i.e. basic unit) of polysaccharides is (are):   Select one: a.…

A: Monosaccharides

Q: Hydrolysis of a polysaccharide is accompanied by order. AG and negative increased zero unpredicted…

A: This is because the hydrolysis of polysaccharides, like the breakdown of starch or cellulose into…

Q: Hexoses are six-carbon sugars; examples include glucose, fructose, and galactose.

A: BASIC INFORMATION  BIOMOLECULES  These are the molecules that are made up of the biological elements…

Q: Cellulose and Starch are both polysaccharides that use glucose to build polymers. What is it exactly…

A: Glucose is the major example of carbohydrate monosaccharide that is a single sugar unit. Glucose is…

Q: d differences in the structure and function of cellulose and starch. briefly compare and contrast…

A: Carbohydrate provides energy to our body. These are the sugar molecules and one of the important…

Q: Cysteine is the amino acid that participates in disulfide bonds in proteins. True or false?

A: The statement is true. Cysteine is an amino acid that is involved in formation of disulfide bonds…

Q: Why is it impossible for humans to digest food thatcontains cellulose?

A: Cellulose can be defined as the molecule which consist of hundreds  and  thousands  elements known…

Q: Starch contains a higher percentage of which two polysaccharides?

A: Starch is the most important carbohydrate and it contributes to about 50% of the total carbohydrates…

Q: When natural monounsaturated fats generally undergo the chemical process of partial hydrogenation,…

A: Fatty acids with a single double bond present in them are called monounsaturated fatty acids. Fatty…

Q: Sucrose is a disaccharide composed of rich of the following monosaccharides? Group of answer…

A: Carbohydrates are classified as monosaccharides, oligosaccharides, and polysaccharides based on the…

Q: The chemical reaction where an aldehyde or ketone reacts with an alcohol in the presence of an…

A: Functional groups are the chemical entities which provide specific characteristic for reactions to…

Q: The two principal polysaccharides of starch are ______ and ______.

A: The most common type of carbohydrate found in food is polysaccharides. They perform two primary…

Q: The saponifiable /nonsaponifiable classification system for lipid is based on

A: Lipids are the organic compounds, which are fatty acids or the derivatives of fatty acids. Lipids…

Q: Which of the following lipids would have the highest melting point temperature? 16:0 16:3 18:0 18:1…

A:

Q: "All the glycoproteins and glycolipids in intracellular membranes have oligosaccharide chains facing…

A: Oligosaccharide addition during glycosylation could change a protein's antigenic and functional…

Q: The following are essential amino acids, except; Isoleucine Tryptophan…

A: Proteins are made up of amino acids and each amino acid has different functional group (R- group).…

Q: which of the following is hydrophilic? cholesterol triglyceride starch

A: Starch

Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.