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

Due to the action of digestive enzymes, complex sugars are reduced to which of the following?

Monosaccharides

Nucleotides

Fatty acids

Polypeptides

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Verified step by step guidance

Understand the role of digestive enzymes: Digestive enzymes are specialized proteins that catalyze the breakdown of macromolecules into smaller, absorbable units. For carbohydrates, these enzymes target complex sugars (polysaccharides) and disassemble them into simpler forms.

Identify the macromolecule in question: Complex sugars, also known as polysaccharides, are carbohydrates composed of multiple monosaccharide units linked by glycosidic bonds.

Determine the action of carbohydrate-specific enzymes: Enzymes such as amylase and maltase break down polysaccharides into disaccharides and eventually into monosaccharides, which are the simplest form of carbohydrates and can be absorbed by the body.

Eliminate incorrect options: Nucleotides are the building blocks of nucleic acids, fatty acids are components of lipids, and polypeptides are chains of amino acids. None of these are related to the breakdown of complex sugars.

Conclude the correct answer: The breakdown of complex sugars by digestive enzymes results in monosaccharides, which are the simplest and absorbable form of carbohydrates.