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

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Multiple Choice

Which of the following molecules is hydrolyzed (digested) by the enzyme amylase?

Starch

Cellulose

Sucrose

Lactose

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Verified step by step guidance

Understand the role of amylase: Amylase is an enzyme that catalyzes the hydrolysis of polysaccharides, specifically breaking down starch into smaller sugar molecules like maltose and glucose.

Analyze the options: Starch, cellulose, sucrose, and lactose are provided as potential substrates. Determine which of these molecules is a polysaccharide that amylase can act upon.

Recall the structure of starch: Starch is a polysaccharide composed of glucose units linked by α-1,4-glycosidic bonds, making it a suitable substrate for amylase.

Compare cellulose to starch: Cellulose is also a polysaccharide, but its glucose units are linked by β-1,4-glycosidic bonds, which amylase cannot hydrolyze due to its specificity for α-glycosidic bonds.

Evaluate sucrose and lactose: Both sucrose and lactose are disaccharides, not polysaccharides, and are hydrolyzed by specific enzymes (sucrase for sucrose and lactase for lactose), not amylase.