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?
High degree of branching similar to glycogen.
Presence of Ξ²(1β4) glycosidic linkages exclusively.
The presence of sulfated galactose residues and the formation of double helices.
Its ability to form highly crystalline structures similar to cellulose.
Related Questions
The two functional groups characteristic of sugars are
Carbonyl and hydroxyl
Hydroxyl and methyl
Carbonyl and phosphate
Carbonyl and methyl
Animal starch is
amylum
amylose
glycogen
inulin
Carbohydrates, the most abundant biomolecules earth, are produced by
All bacteria, fungi and algae
Fungi, algae and green plant cells
Some bacteria, algae and green plant cells
Viruses, fungi and bacteria
The storage form of glucose in plants is:
Glycogen
Cellulose
Chitin
Starch
Which of the following is NOT a polysaccharide?
Cellulose
Starch
Glycogen
Fructose
Which of the following is NOT a characteristic of cellulose?
Composed of glucose monomers
Provides energy for humans
Forms a structural component of plant cell walls
Contains beta-1,4 glycosidic linkages
The monomer unit of starch is:
Fructose
Galactose
Sucrose
Glucose
A phosphodiester bond is formed between which two groups in a nucleotide?
3' carbon of one sugar and 5' carbon of another sugar
Two nitrogenous bases
A sugar and a nitrogenous base
Two phosphate groups
Which polysaccharide provides structural support to plant cell walls?
Starch
Glycogen
Inulin
Cellulose
Answer briefly
I. Hydrolysis of glycogen to glucose is termed as?
II. Name the enzyme which takes part in the hydrolysis of glycogen
III. Amylum is an another name of
IV. Name the polysaccharide formed as the end product of the photosynthesis
Correct option with all the answers is
I-Glycogenolysis, II-Amylases, III-Starch, IV-Starch
I-Starch, II-Amylases, III-Glycogenolysis, IV-Starch
I-Starch, II-Glycogenolysis, III-Starch, IV-Amylases
I-Amylases, II-Glycogenolysis, III-Starch, IV-Starch
