Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

1. Introduction to Biochemistry

Carbohydrates

Biochemistry

1. Introduction to Biochemistry

Carbohydrates

Previous problemNext problem

Struggling with Biochemistry?

Join thousands of students who trust us to help them ace their exams!Watch the first video

Multiple Choice

Which of the following is a digestible, straight-chain type of starch composed of glucose units?

Amylose

Cellulose

Glycogen

Amylopectin

Previous problemNext problem

Verified step by step guidance

Understand the question: The problem is asking for a digestible, straight-chain type of starch composed of glucose units. This requires knowledge of carbohydrate structure and function.

Review the options: Amylose, Cellulose, Glycogen, and Amylopectin. Each of these is a polysaccharide composed of glucose units, but their structures and digestibility differ.

Analyze Amylose: Amylose is a straight-chain polysaccharide made of α-D-glucose units linked by α(1→4) glycosidic bonds. It is digestible by human enzymes such as amylase.

Compare with other options: Cellulose is composed of β-D-glucose units linked by β(1→4) glycosidic bonds, making it indigestible for humans. Glycogen and Amylopectin are branched polysaccharides, not straight-chain types.

Conclude: Based on the structural and digestibility characteristics, Amylose is the correct answer as it is a digestible, straight-chain type of starch composed of glucose units.