To explain the difference in structures of cellulose and starch and their different digestibility. Concept Introduction: Starch and cellulose are the made of the number of glucose units joined to each other in a series. Starch consists of two polymers such as amylose and amylopectin. Amylose is polymer made of linear chain glucose while amylopectin is polymer made of branched chain polymers. Cellulose consists of monomer beta D- glucose cross linked to each other while starch can be straight or branched.

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Answer 1

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Definition Definition Monomer units that are not only combined in the linear chain but are also attached through branches of different lengths along the main chain. Branched-chain polymers have a lower density, lower melting point, and lower tensile strength compared to linear chain polymers because branched-chain does not pack well. Examples of branched-chain polymers are amylopectin and glycogen.

Chapter 21, Problem 103AP

Interpretation Introduction

Interpretation:

To explain the difference in structures of cellulose and starch and their different digestibility.

Concept Introduction:

Starch and cellulose are the made of the number of glucose units joined to each other in a series. Starch consists of two polymers such as amylose and amylopectin.

Amylose is polymer made of linear chain glucose while amylopectin is polymer made of branched chain polymers.

Cellulose consists of monomer beta D- glucose cross linked to each other while starch can be straight or branched.

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Answer 2

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Definition Definition Monomer units that are not only combined in the linear chain but are also attached through branches of different lengths along the main chain. Branched-chain polymers have a lower density, lower melting point, and lower tensile strength compared to linear chain polymers because branched-chain does not pack well. Examples of branched-chain polymers are amylopectin and glycogen.

Chapter 21, Problem 103AP

Interpretation Introduction

Interpretation:

To explain the difference in structures of cellulose and starch and their different digestibility.

Concept Introduction:

Starch and cellulose are the made of the number of glucose units joined to each other in a series. Starch consists of two polymers such as amylose and amylopectin.

Amylose is polymer made of linear chain glucose while amylopectin is polymer made of branched chain polymers.

Cellulose consists of monomer beta D- glucose cross linked to each other while starch can be straight or branched.

Expert Solution & Answer

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Check out a sample textbook solution

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Answer 3

Question

Definition Definition Monomer units that are not only combined in the linear chain but are also attached through branches of different lengths along the main chain. Branched-chain polymers have a lower density, lower melting point, and lower tensile strength compared to linear chain polymers because branched-chain does not pack well. Examples of branched-chain polymers are amylopectin and glycogen.

Chapter 21, Problem 103AP

Interpretation Introduction

Interpretation:

To explain the difference in structures of cellulose and starch and their different digestibility.

Concept Introduction:

Starch and cellulose are the made of the number of glucose units joined to each other in a series. Starch consists of two polymers such as amylose and amylopectin.

Amylose is polymer made of linear chain glucose while amylopectin is polymer made of branched chain polymers.

Cellulose consists of monomer beta D- glucose cross linked to each other while starch can be straight or branched.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 4

Question

Definition Definition Monomer units that are not only combined in the linear chain but are also attached through branches of different lengths along the main chain. Branched-chain polymers have a lower density, lower melting point, and lower tensile strength compared to linear chain polymers because branched-chain does not pack well. Examples of branched-chain polymers are amylopectin and glycogen.

Chapter 21, Problem 103AP

Interpretation Introduction