Explain answers. thanks. Consider the structure of TAMIS below and answer the questions that follow.H OHНОНOHH-0анН.НО-LINK AHОНC. Is TAMIS a non-reducing sugar?ННA. How many monosaccharide units are there?ОН ОTAMISIH.B. What is the specific glycosidic linkage labelled as LINK B?ОнонНHLINK BOHОНH

Chemically carbohydrates are polyhydroxy aldehydes or ketones. They have the general formula :…

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Biochemistry

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ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

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Chapter1: Biochemistry: An Evolving Science

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he activity. First, you need to prepare a small piece of potato (cut into a 2-inch long stick or wedge), two identical drinking glasses with equal amounts of tap water (enough to submerge the piece of potato) in them and a teaspoonful of table salt. Mark one glass as A, and the other one as B. Dissolve the salt in the water in glass A. Take note of the initial characteristics of the piece of potato, particularly its consistency (degree of firmness or hardness). Record this observation on the first column of table 22. Characteristics before Soaking Table 22: Observed Characteristics of the Piece of Potato Characteristics after Soaking in Salt Water Characteristics after Soaking in Plain Water saline solution (salt water) after an hour and take note of its consistency. Write your observati on the second column of table 22. Place the piece of potato in glass A and set it aside for 1 hour. Remove the potato from th nh General Biology 1 SUBJECT Wayne Ann M. Ladringan AUTHOR
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MORSE TYPE. The following questions are associated with given headings. There are three descriptions per heading. Assess and answer by choosing from the choices below. ROPERTIES OF FATTY ACIDS: I. Contains polar hydrocarbon and nonpolar carboxyl groups II. Carboxyl portion undergoes halogenation III. Forms ester bond on the hydrocarbon chain CHOICES: I onlyII onlyIII onlyI and IIII and IIII and IIII, II, IIINone of the above 2. PROPERTIES OF POLYUNSATURATED FATS: I. Forms single bonds and double bonds with hydrogen II. Undergo hydrogenation on bonds saturated with hydrogen III. Hardens when saturated with hydrogen, CHOICES: I onlyII onlyIII onlyI and IIII and IIII and IIII, II, IIINone of the above 3. OXIDATION: I. Saturated fats are more susceptible II. Degree of oxidation can be measured by acid value determination III. Can be avoided by adding a natural anti-oxidant, BHA CHOICES: I onlyII onlyIII onlyI and IIII and IIII and IIII, II, IIINone of the above 4. TRIGLYCERIDE:…
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A. How many monosaccharide units are there? B. What is the specific glycosidic linkage labelled as LINK B? C. Is TAMIS a non-reducing sugar?