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
In proteins, amino acids are linked together by:
Glycosidic linkages
Peptide bonds
Hydrogen bonds
Ester linkages
Which bond is responsible for the primary structure of a protein?
Hydrogen bond
Disulfide bond
Peptide bond
Ionic bond
Which of the following is NOT a characteristic of the peptide bond linking amino acids in proteins?
Partial double bond character
Planar structure
Free rotation around the C-N bond
Trans configuration
Which type of bond links monomers to form a protein?
Glycosidic bond
Peptide bond
Phosphodiester bond
Hydrogen bond
The hydrolysis of which bond would yield a mixture of amino acids?
Glycosidic bond
Ester bond
Peptide bond
Hydrogen bond
