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toxicsugar22

  • one year ago

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?

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  1. Koikkara
    • one year ago
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    @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

  2. Rushwr
    • one year ago
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    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

  3. arindameducationusc
    • one year ago
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    No idea.... but does it lie in biomolecules?

  4. anonymous
    • one year ago
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    i cant help.. But please don't give us your homework..

  5. shaniehh
    • one year ago
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    sorry idk

  6. anonymous
    • one year ago
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    man, sorry but i havent reached that level in school yet

  7. anonymous
    • one year ago
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    I would definitely listen to koi, that would be the best answer here.

  8. anonymous
    • one year ago
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    All we can do is help, we cant write the whole thing for you, sorry buddy.

  9. mbma526
    • one year ago
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    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

  10. anonymous
    • one year ago
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    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.

  11. aaronq
    • one year ago
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    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|

  12. aaronq
    • one year ago
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    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|

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