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STARCH Polymer of glucose molecules Energy store in plants Insoluble Can be seen as grains in the chloroplasts with light microscope Does not interfere with metabolic reactions or affect water potential Mixture of amylose and amylopectin Amylose is a straight chain of glucose molecules. In fact the chain is floppy, and it tends to coil up into a helix. Amylopectin is a chain with about 4% branches. This gives it a more open molecular structure than amylose. Because it has more ends, it can be broken more quickly than amylose by amylase enzymes. Both amylose and amylopectin are broken down by the enzyme amylase into maltose, though at different rates. GLYCOGEN Polymer of glucose molecules Energy store in animals Insoluble Can be seen as grains in the liver cells with electron microscope Does not interfere with metabolic reactions or affect water potential Because it is so highly branched, it can be mobilised (broken down to glucose for energy) very quickly. Glycogen is similar in structure to amylopectin. It is a glucose chain with 9% branches. CELLULOSE Long chains of glucose molecules Structural material of cell walls – strength protects and supports plant cells Long, straight cellulose molecules group together to form microfibrils links are stronger than links. Cannot be digested by amylase – instead digested by cellulase, an enzyme only found in bacteria. O O O O O O HO O O OH O hydrogen bond O O O O HO O O OH O O O O HO O O O O O O O O OH