toxicsugar22
  • toxicsugar22
I need four paragraphs on this topic Glycogen and starch are polysaccharides that can be highly branched, If these polysaccharides are hydrolyzed by intestinal enzymes that work on the tips of these branches, how would the degree or extent of branching of the polysaccharide affect the rate at which you can digest it, mobilizing the sugars within?
Biology
  • Stacey Warren - Expert brainly.com
Hey! We 've verified this expert answer for you, click below to unlock the details :)
SOLVED
At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi, id est laborum et dolorum fuga. Et harum quidem rerum facilis est et expedita distinctio. Nam libero tempore, cum soluta nobis est eligendi optio cumque nihil impedit quo minus id quod maxime placeat facere possimus, omnis voluptas assumenda est, omnis dolor repellendus. Itaque earum rerum hic tenetur a sapiente delectus, ut aut reiciendis voluptatibus maiores alias consequatur aut perferendis doloribus asperiores repellat.
jamiebookeater
  • jamiebookeater
I got my questions answered at brainly.com in under 10 minutes. Go to brainly.com now for free help!
Koikkara
  • Koikkara
@toxicsugar22 I would say, The polysaccharide is one of the two components of starch, making up approximately 20-30% of the structure. The other component is amylopectin, which makes up 70–80% of the tightly packed structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch, which has been found to be an effective prebiotic \(Ref:\) https://en.wikipedia.org/wiki/Dietary_fiber http://www.fao.org/docrep/w8079e/w8079e07.htm
Rushwr
  • Rushwr
Hey I'm not sooo sure about this cuz I haven't learned these parts at school yet ! ^-^ Sorry but just read this site !http://www.fao.org/docrep/w8079e/w8079e07.htm
arindameducationusc
  • arindameducationusc
No idea.... but does it lie in biomolecules?

Looking for something else?

Not the answer you are looking for? Search for more explanations.

More answers

anonymous
  • anonymous
i cant help.. But please don't give us your homework..
shaniehh
  • shaniehh
sorry idk
anonymous
  • anonymous
man, sorry but i havent reached that level in school yet
anonymous
  • anonymous
I would definitely listen to koi, that would be the best answer here.
anonymous
  • anonymous
All we can do is help, we cant write the whole thing for you, sorry buddy.
mbma526
  • mbma526
http://www.academia.edu/1114817/Biomolecules_Introduction_Structure_and_Functions_-_Carbohydrates I have not learned this yet i'm sorry but you can look at this sight and should be able to help you. It is the whole this that you are looking for
anonymous
  • anonymous
I'm sorry, but I cant even write two paragraphs, that would be cheating. In Open Study we don't help cheat. We help the user find the answer on their own. We are willing to help, but not one of us is willing to write this for you. The teacher assigned this for your class, not our class.
aaronq
  • aaronq
The question asks "How does the extent of branching of a polysaccharide affect the rate at which enzymes can cleave at it"? Suppose these are two polysaccharides. Pretend they both have the same amount of units (monosaccharides), and that enzymes can only cleave from the end (i.e. terminal) which one will be digested (broken up into individual units) first? |dw:1440708952566:dw|
aaronq
  • aaronq
nope, the one on the right will be digested first. Look at this drawing, the circles symbolize enzymes. There are 3 times as many enzymes on the right polysaccharide than on the left. Hence the amount of branching allows for more rapid digestion |dw:1440712369098:dw|

Looking for something else?

Not the answer you are looking for? Search for more explanations.