Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN: 9780134580999
Author: Elaine N. Marieb, Katja N. Hoehn
Publisher: PEARSON
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Transcribed Image Text:1) What did the amylase convert the starch to?
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Enzymes are proteins that have the ability to speed up a reaction by acting upon molecules called substrates and converting them into products by providing an alternate pathway to the reaction.
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- Could you explain step by step each answer and how to get there?arrow_forwardClassify each monosaccharide by using the type of carbonyl group and the number of carbons in the chain. Select the single best answer for each part. Part 1 of 3 Classify ribulose. H H CH₂OH C=0 E -OH OH CH2OH ketotetrose aldohexose Oketohexose O aldopentose ketopentose aldotetrose Part 2 of 3 Classify erythrose. H H OH H -OH CH₂OH aldopentose Oketopentose ketohexose aldotetrose aldohexose O ketotetrose Part 3 of 3 Classify xylulose. CH2OH | =0 HO H H -OH снон O aldopentose aldotetrose ketopentose ketotetrose O aldohexose Oketohexosearrow_forwardB1+4) F1 O (a1→4) O (1-4) O (a1-a4) O (a1-34) D Question 27 Which monosaccharide is NOT a hexose? O mannose O ribose O galactose Ofructose O glucosearrow_forward
- Consider the disaccharide trehalulose. CH₂OH H Н Он H он Н он H CH2 HO Н Н носн,он Он Н Part: 0/3 Part 1 of 3 Highlight the glycosidic linkage in the structure of trehalulose. Снон Н H он Н он Н Он Н CH2 но Н H HỌ/CH,OH Он H ✓arrow_forwardWhich bond in maltose will be hydrolysed by starch? OH DE HO" B '"OH ОН HO Select one: O B O D O Aarrow_forwardWhich are the reducing ends in this molecule of amylopectin (a type of starch)? (Select all that apply!) a) 1 b) 2 c) 3 d) 4 e) 5arrow_forward
- Which of the following statements is correct regarding the structures below? CHO CHO CHO -Н НО H НО н- ОН -Н - ОН CH2OH CAB All are structures of D-sugars. All are structures of ketohexoses. Only CAR is a monosaccharide. O Only CAP is a L-sugar. -ОН -ОН H-OH H-OH H- ОН CH₂OH CAR но-н H-OH н НО т н-он CH₂OH CAP CH₂OH Fo НО-Н H НО-Н H он CH₂OH CATarrow_forwardWhy do some starch products set as they cool?arrow_forward
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