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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?
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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Koikkara
 one year ago
Best ResponseYou've already chosen the best response.2@toxicsugar22 I would say, The polysaccharide is one of the two components of starch, making up approximately 2030% 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
 one year ago
Best ResponseYou've already chosen the best response.0Hey 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
 one year ago
Best ResponseYou've already chosen the best response.0No idea.... but does it lie in biomolecules?

anonymous
 one year ago
Best ResponseYou've already chosen the best response.0i cant help.. But please don't give us your homework..

anonymous
 one year ago
Best ResponseYou've already chosen the best response.0man, sorry but i havent reached that level in school yet

anonymous
 one year ago
Best ResponseYou've already chosen the best response.0I would definitely listen to koi, that would be the best answer here.

anonymous
 one year ago
Best ResponseYou've already chosen the best response.0All we can do is help, we cant write the whole thing for you, sorry buddy.

mbma526
 one year ago
Best ResponseYou've already chosen the best response.0http://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
 one year ago
Best ResponseYou've already chosen the best response.0I'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
 one year ago
Best ResponseYou've already chosen the best response.3The 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
 one year ago
Best ResponseYou've already chosen the best response.3nope, 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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