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 polysaccharides is more concentrated in starch?

Cellulose

Glycogen

Amylopectin

Amylose

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Verified step by step guidance

Understand the structure and function of starch: Starch is a storage polysaccharide found in plants, composed of two main components—amylose and amylopectin. Amylose is a linear polymer of glucose, while amylopectin is a branched polymer of glucose.

Compare amylose and amylopectin: Amylose has a linear structure, which makes it less soluble and less accessible for enzymatic breakdown. Amylopectin, on the other hand, has a highly branched structure, making it more soluble and easier to break down.

Analyze the concentration of amylopectin in starch: Starch typically contains a higher proportion of amylopectin compared to amylose. This is because the branched structure of amylopectin allows for more efficient energy storage and retrieval in plants.

Eliminate other polysaccharides: Cellulose is a structural polysaccharide found in plant cell walls and is not a component of starch. Glycogen is a storage polysaccharide found in animals, not plants, and is also not part of starch.

Conclude that amylopectin is the correct answer: Based on the structural and functional properties of starch, amylopectin is more concentrated in starch compared to amylose, cellulose, or glycogen.