1.

    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.

    Why doesn't cellulose react with iodine to produce a blue color?

    A

    It lacks the helical structure necessary for iodine complexation.

    B

    It contains fructose units instead of glucose.

    C

    It is a branched polymer and cannot interact with iodine.

    D

    It is insoluble in water, preventing the reaction with iodine.

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    9.

    Iodine forms a blue color complex with starch but not with cellulose. This difference is primarily due to:

    A

    The presence of branching in cellulose.

    B

    The higher molecular weight of cellulose.

    C

    Difference in glycosidic linkages and resulting structural conformations.

    D

    The different monomer composition of cellulose and starch.

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