Amylose, a component of starch, is composed of glucose monomers linked predominantly by which type of glycosidic bond?
α-1,4-glycosidic bonds
β-1,4-glycosidic bonds
α-1,6-glycosidic bonds
β-1,6-glycosidic bonds
Related Questions
Which factor significantly contributes to the stability of the DNA double helix, in addition to hydrogen bonding between bases?
Repulsive forces between phosphate groups
Base stacking interactions
Free rotation around the phosphodiester bond
Electrostatic attraction between sugars
In nucleic acids, nucleotides are linked by:
Glycosidic linkages
Peptide bonds
Hydrogen bonds
Phosphodiester bonds
The phosphodiester bond linking nucleotides in DNA and RNA involves which carbons of the sugar moiety?
1' and 2'
2' and 3'
3' and 5'
4' and 5'
