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Describe through the use of specific examples, the effect of how one structural difference or variation in a carbohydrate and a lipid affects a change in their functions.

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  1. 1. Starch is a plant storage polysaccharide that is composed entirely of glucose joined by @1-4 glycoside linkages. Glycogen is an animal starch stored in the liver and muscles of vertebrates.  Cellulose and chitin are examples of structural polysaccharides.

    Cellulose is the most abundant organic compound on earth. It is made of glucose, like starch, but they differ in the type of 1-4 linkage. Instead of an @ linkage as in starch cellulose contains a B 1-4 linkage.

    This causes the polysaccharide to take on a step arrangement and not a linear one like in starch.

    Enzymes find it difficult to brake the B 1-4 linkage.

    2. The saturated fatty acids do not contain any double bonds between the carbons, while the unsaturated fatty acids contain one or more double bonds between the carbons. These double bonds cut down on the number of hydrogen atoms that can be attached to the carbon in the molecule. This causes the molecule to bend or kink at each of the double bond sites.  Saturated  fatty acids are solid at room temperature while the unsaturated are liquid.

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