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    4.

    Amylopectin, a component of starch, is characterized by:

    A

    Linear chains of β-D-glucose

    B

    Branched chains of α-D-glucose

    C

    Linear chains of fructose

    D

    Branched chains of N-acetylglucosamine

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    7.

    Agar, a polysaccharide extracted from certain red algae, is widely used as a solidifying agent in microbiological media. Which of the following structural features contributes most to agar's gelling properties?

    A

    High degree of branching similar to glycogen.

    B

    Presence of β(1→4) glycosidic linkages exclusively.

    C

    The presence of sulfated galactose residues and the formation of double helices.

    D

    Its ability to form highly crystalline structures similar to cellulose.

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