polysaccharides

Question 1

polysaccharide

Answer 1

formed when more than 2 monosaccharides are joined together by condensation

Question 2

starch

Answer 2

made up of amylose and amylopectin

Question 3

amylose

Answer 3

1,4 glycosidic bond (linear)

Question 4

amylopectin

Answer 4

1,6 glycosidic bond (branched)

Question 5

amylose properties

Answer 5

coiling makes it compact

Question 6

amylopectin properties

Answer 6

• branches increase surface area for enzymes to hydrolyse glycosidic bonds allowing glucose to be released quickly
• insoluble in water so doesn’t affect osmosis

Question 7

properties of starch

Answer 7

• coiled so makes molecule compact;
• insoluble so it doesn’t affect water potential
• able to be hydrolysed to release glucose for respiration