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which monomer makes up a polysaccharide?
1.glycogen
2. starch
3. triglyceride
4. glucose

2006-09-15 13:41:34 · 7 answers · asked by Banana Peels... 2 in Science & Mathematics Chemistry

7 answers

polysaccharides are made of chains of simple sugars

glucose is the choice

other choices would be dextrose (same as glucose), fructose, lactose and others

to simple sugars are a disaccharide ex sucrose

2006-09-15 14:34:17 · answer #1 · answered by onemadscientist 2 · 0 0

Polysaccharides (sometimes called glycans) are relatively complex carbohydrates.

They are polymers made up of many monosaccharides joined together by glycosidic linkages. They are therefore very large, often branched, molecules. They tend to be amorphous, insoluble in water, and have no sweet taste.

When all the constituent monosaccharides are of the same type they are termed homopolysaccharides; when more than one type of monosaccharide is present they are termed heteropolysaccharides.

Examples include storage polysaccharides such as starch and glycogen and structural polysaccharides such as cellulose and chitin.

Polysaccharides have a general formula of Cn(H2O)n-1 where n is usually a large number between 200 and 2500.

2006-09-15 23:05:31 · answer #2 · answered by azy t 2 · 0 0

Polysaccharides are made up of monosaccharides. Of the things you listed, only glucose is a monosaccharide. Some polysaccharides are made of other monosacchrides. A polysaccharide found in pine straw contains on xylose.

2006-09-15 21:01:47 · answer #3 · answered by Richard 7 · 0 0

that would be 4. glucose, glucose is the only monomer in the choices that can build polysaccharides.

2006-09-15 20:58:20 · answer #4 · answered by Natasha B 4 · 0 0

Glycogen and starch are polysaccharides. If several glucose molecules are bonded together many many times, then you would have a polysaccharide.

2006-09-15 20:45:29 · answer #5 · answered by aaron_189 2 · 0 0

Polysaccharides (sometimes called glycans) are relatively complex carbohydrates.

They are polymers made up of many monosaccharides joined together by glycosidic linkages. They are therefore very large, often branched, molecules. They tend to be amorphous, insoluble in water, and have no sweet taste.

2006-09-15 20:43:20 · answer #6 · answered by DanE 7 · 0 0

startch

2006-09-15 20:48:25 · answer #7 · answered by Harezichi 2 · 0 0

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