BIOLOGY STARCH, SUCROSe!!!!!!!!!!!!!!!!!!...
Ok i really need help here. What is the molecular structure of Starch and what is the function of starch. And what is the function of SUcrose in the human body and what is the structure of sucrose. Plz also list websites that will help with biology topics. THX
Answer:
Try Wikipedia, I go here for alot of references.
For info about sucrose, visit http://en.wikipedia.org/wiki/sucrose... and it will show you the molecular structure.
Starch: for info, see http://en.wikipedia.org/wiki/starch...
and for molecular structure http://www.cheng.cam.ac.uk/research/grou...
hope this helps!
Starch, a polymer of glucose, is an alpha-glucan, predominantly containing alpha-1,4-glucosidic linkages with a relatively small amount of alpha-1,6-glucosidic linkages forming branch points. It can either be straight chained (amylose) or branched (amylopectin) comprising of many glucose molecules linked together (see link #4 below for details on molecular structure...).
Starch functions as the main storage or reserve form of carbohydrate.Starches are involved in important roles in foods, either naturally occurring in an ingredient or added to achieve a desired functional characteristic. Often the desired functional characteristic (thickening; gelling; adhesive; binding; improving acid, heat, and shear stability) cannot be achieved by using a native starch. Starches may be altered physically, chemically, or enzymatically to produce modified starches with improved functional properties.
The paper, textile, adhesive, chemical, pharmaceutical, and polymer industries use starch and starch derivatives. Organic acids and organic solvents for use as chemical intermediates, enzymes, hormones, antibiotics, and vaccines are industrially produced from starch.
Sucrose is a crystalline disaccharide of fructose and glucose, C12H22O11, found in many plants but extracted as ordinary sugar mainly from sugar cane and sugar beets, widely used as a sweetener or preservative and in the manufacture of plastics and soaps.Sucrose is an easily assimilated macronutrient that provides a quick source of energy to the body.increasing blood glucose levels when broken down upon ingestion.
cannot help you with the structure its kind of complicated see links below
starch is used to store energy in plants eg potato, wheat, corn.
as is sucrose sugar beet and sugar cane
you should really research this yourself
Starch is simply a glucose polymer. Sucrose contains one unit of glucose and one unit of fructose. Wikipedia will give you plenty of references.
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Answer:
Try Wikipedia, I go here for alot of references.
For info about sucrose, visit http://en.wikipedia.org/wiki/sucrose... and it will show you the molecular structure.
Starch: for info, see http://en.wikipedia.org/wiki/starch...
and for molecular structure http://www.cheng.cam.ac.uk/research/grou...
hope this helps!
Starch, a polymer of glucose, is an alpha-glucan, predominantly containing alpha-1,4-glucosidic linkages with a relatively small amount of alpha-1,6-glucosidic linkages forming branch points. It can either be straight chained (amylose) or branched (amylopectin) comprising of many glucose molecules linked together (see link #4 below for details on molecular structure...).
Starch functions as the main storage or reserve form of carbohydrate.Starches are involved in important roles in foods, either naturally occurring in an ingredient or added to achieve a desired functional characteristic. Often the desired functional characteristic (thickening; gelling; adhesive; binding; improving acid, heat, and shear stability) cannot be achieved by using a native starch. Starches may be altered physically, chemically, or enzymatically to produce modified starches with improved functional properties.
The paper, textile, adhesive, chemical, pharmaceutical, and polymer industries use starch and starch derivatives. Organic acids and organic solvents for use as chemical intermediates, enzymes, hormones, antibiotics, and vaccines are industrially produced from starch.
Sucrose is a crystalline disaccharide of fructose and glucose, C12H22O11, found in many plants but extracted as ordinary sugar mainly from sugar cane and sugar beets, widely used as a sweetener or preservative and in the manufacture of plastics and soaps.Sucrose is an easily assimilated macronutrient that provides a quick source of energy to the body.increasing blood glucose levels when broken down upon ingestion.
cannot help you with the structure its kind of complicated see links below
starch is used to store energy in plants eg potato, wheat, corn.
as is sucrose sugar beet and sugar cane
you should really research this yourself
Starch is simply a glucose polymer. Sucrose contains one unit of glucose and one unit of fructose. Wikipedia will give you plenty of references.
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