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• Polymers made of 100’s of monosaccharide units (MUs) • A condensation reaction occurs between each MU and are held together with glycosidic bonds • Molecules can be branched or unbranched • Are insoluble and not sweet to taste • Storage polysacs are folded to give compact molecules • Structural polysacs are coiled or straight chained Polysaccharides •Starch: •Glycogen: •Cellulose: plant storage animal storage structural support • Main carbohydrate food reserve in plants • A polymer made up of many a glucose molecules held together by GLYCOSIDIC BOND • Made of two compounds – amylose and amylopectin • Long chains of a glucose molecules linked by 1,4 glycosidic bonds • Chains are coiled to form a spiral held in place by hydrogen bonds • Long chains of a glucose molecules linked by 1,4 glycosidic bonds • Has some 1,6 glycosidic linkages giving it a branched structure What makes starch a good food store? • Compact – for storage • Insoluble - no affect on osmotic balance of cell • Readily converted into sugar – many side branches • similar to amylopectin, made up of chains of a glucose • But has many more 1,6 glycosidic side branches Function • Very compact storage molecule found in mammalian liver (and muscles) • Increased branching allows for quick hydrolysis to release glucose • Means very quick energy release • Made up of long, unbranched chains of b glucose • Individual chains are linked to each other by hydrogen bonds • Overall structure is of long, strong microfibrils • These form layers at different angles to each other, giving strength CELLULOSE H O b glucose HO H H H HO HO O OO OH H H HO b glucose O b glucose OH H O H O H OH OH H H OH H OH b glucose O OOH H HO H H HO H O H OH Function • Structural polysaccharide in plants • Cellulose cell walls provide strength to plant cells • H-bonds prevent water entering the molecule • Makes it resistant to hydrolysis from enzymes