Scribd Logo
Upload

Welcome to Scribd!

  • 24 views

    Biology Notes

    Uploaded by

    khayra umairah
    Polysaccharides are complex carbohydrates formed from many monosaccharides joined together. They are insoluble in water, not sweet tasting, and do not form crystals or contribute to osmotic pressure in cells. Examples of polysaccharides include starch, cellulose, and glycogen. Starch is composed of amylose and amylopectin and is stored in plants. Glycogen is highly branched and stored in animals. Cellulose is made of linear glucose chains.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Biology Notes

    Uploaded by

    khayra umairah
    24 views8 pages
    Polysaccharides are complex carbohydrates formed from many monosaccharides joined together. They are insoluble in water, not sweet tasting, and do not form crystals or contribute to osmotic pressure in cells. Examples of polysaccharides include starch, cellulose, and glycogen. Starch is composed of amylose and amylopectin and is stored in plants. Glycogen is highly branched and stored in animals. Cellulose is made of linear glucose chains.

    Original Description:

    for personal use, feel free to use it if you want

    Original Title

    biology notes

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Polysaccharides are complex carbohydrates formed from many monosaccharides joined together. They are insoluble in water, not sweet tasting, and do not form crystals or contribute to osmotic pressure in cells. Examples of polysaccharides include starch, cellulose, and glycogen. Starch is composed of amylose and amylopectin and is stored in plants. Glycogen is highly branched and stored in animals. Cellulose is made of linear glucose chains.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    24 views8 pages

    Biology Notes

    Uploaded by

    khayra umairah
    Polysaccharides are complex carbohydrates formed from many monosaccharides joined together. They are insoluble in water, not sweet tasting, and do not form crystals or contribute to osmotic pressure in cells. Examples of polysaccharides include starch, cellulose, and glycogen. Starch is composed of amylose and amylopectin and is stored in plants. Glycogen is highly branched and stored in animals. Cellulose is made of linear glucose chains.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 8

    CHAPTER 4:

    Chemical Composition in a
    Cell
    Polysaccharides
    Polysaccharides are complex carbohydrates formed when many monosaccharides are
    joined together via condensation process. They have the following chemical properties:

    • Insoluble in water because of their large molecular sizes


    • Not sweet in taste
    • Do not form crystals
    • Not osmotically active in cells
    The examples of polysaccharides are starch, cellulose and glycogen. They can be hydrolyzed
    under acidic conditions, high temperature and enzymatic actions

    01 02

    03 04
    01 &
    02 Starch is made up of amylose and amylopectin.
    Plants store carbohydrates in the form of starch
    03 Glycogen is a multibranched polysaccharide.
    Glycogen is more highly branched compared to amylopectin.
    Animals store carbohydrates in the form of glycogen.
    04
    Cellulose is made up of linear chains of glucose units.
    Formative Practice 4.2

    1. Name the elements in carbohydrates


    carbon (C), hydrogen (H), oxygen (O)

    2. List the main types of carbohydrates


    Monosaccharides (simple sugars), disaccharides,

    polysaccharides (complex sugars)


    Formative Practice 4.2
    3. Give examples of reducing sugars and non-reducing sugars
    Reducing sugars Non-reducing sugars

    Lactose in milk Sucrose in sugar cane

    4. Explain why sucrose is a non-reducing sugar


    Sucrose is a non-reducing sugar because it does not reduce copper

    (II) sulphate solution. If sucrose is hydrolysed (disintegrated) into

    units of monosaccharides (glucose and fructose) earlier, the

    Benedict’s test will show a positive result

    You might also like