How much energy is produced if a person eats 50 g of digestible carbohydrate (not fiber) in a day? In this case, what percent of a 2200 Calorie diet would be digestible carbohydrate? Recall that carbohydrates provide four Calories of energy per gram consumed.

Give the name of one or more polysaccharides that matches each of the following descriptions:

(d) produces maltose during digestion

The shell of a shrimp is composed of chitin. If you eat a boiled shrimp without removing the shell, will your body break the shell down into its component sugars? Explain. (Hint: Compare chitin’s structure to that of amylose and cellulose.)

Glycogen and amylopectin are both branched polymers of glucose. Read the descriptions of each in Section 6.6. Which molecule has a more compact structure? Explain.

Which of the components in starch is more likely to be broken down more quickly in plants, amylose or amylopectin? Why?

Which plant-based polysaccharide possesses only a-1,4 glycosidic linkages?

Hydrolysis of both glycosidic bonds in the following trisaccharide A, B, C yields three monosaccharides. 

c. Draw the Fischer projections for the three monosaccharides.

Are one or more of the disaccharides maltose, lactose, cellobiose, and sucrose part of the trisaccharide in Problem 20.23? If so, identify which disaccharide and its location. (Hint: Look for an α-1,4 link, β-1,4 link, or 1,2 link, and then determine if the correct monosaccharides are present.)

Amylose (a form of starch) and cellulose are both polymers of glucose. What is the main structural difference between them? What roles do these two polymers have in nature?