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Biomolecules
How are glucose molecules joined together to make starch, glycogen and cellulose?
(i) Starch: Starch is a polymer of α-glucose and consists of two components, namely, amylose and amylopectin. Amylose is a linear polymer of α-D-glucose. It contains about 200 glucose units which are linked to one another through α-linkage involving C1 of one glucose unit with C4 of the other. Amylopectin, on the other hand, is a highly branched polymer.
(ii) Glycogen: It is a polymer of about thousand glucose units arranged in the form of highly branched chain.
(iii) Cellulose: Cellulose is a linear polymer of β-D-glycose in which C1 of one glucose unit is connected to C4 of the other as shown below
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What are the expected products of hydrolysed of lactose?
How do you explain the absence of aldehyde group in the penta acetate of D-glucose?
The melting points and solubility of water of amino acids are generally higher than that of the corresponding halo acids. Explain.
Where does the water present in the egg go after the boiling the egg?
What products would be formed when a nucleotide from DNA containing thymine is hydrolysed?
When RNA is hydrolysed, there is no relationship among the quantities of different bases obtained. What does this fact suggest about the structure of RNA?
Give one example each of (i) Reducing sugar and (ii) Non-reducing sugar.
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