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 structural feature distinguishes cellulose from glycogen and starch?

Cellulose is highly branched, whereas glycogen and starch are unbranched.

Cellulose is soluble in water, while glycogen and starch are insoluble.

Cellulose is composed of fructose units, while glycogen and starch are composed of glucose units.

Cellulose contains β(1→4) glycosidic bonds, while glycogen and starch contain α(1→4) glycosidic bonds.

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Verified step by step guidance

Step 1: Begin by understanding the structural differences between cellulose, glycogen, and starch. These are all polysaccharides, but their structural features and glycosidic linkages differ significantly.

Step 2: Recall that cellulose is composed of glucose units linked by β(1→4) glycosidic bonds. This β configuration results in a linear, rigid structure that forms strong hydrogen bonds between chains, making cellulose suitable for structural purposes in plants.

Step 3: Contrast this with glycogen and starch, which are composed of glucose units linked by α(1→4) glycosidic bonds. The α configuration allows these polysaccharides to adopt a helical structure, making them more compact and suitable for energy storage.

Step 4: Note that glycogen is highly branched due to additional α(1→6) glycosidic bonds, while starch exists in two forms: amylose (unbranched) and amylopectin (branched). These branching patterns further distinguish glycogen and starch from cellulose.

Step 5: Conclude that the key structural feature distinguishing cellulose from glycogen and starch is the type of glycosidic bond: β(1→4) in cellulose versus α(1→4) in glycogen and starch. This difference in glycosidic bond configuration leads to their distinct physical properties and biological roles.