Why is that plant starch is easier to isolate than glycogen

Hydrogenation of unsaturated vegetable oils raises the melting point. True or False?

Looking at the molecular formula for sucrose. Why does this carbohydrate not follow the 1:2:1 carbon to hydrogen to oxygen ratio of monosaccharide? What other carbohydrates would not follow this ratio?

Name this structure found in carbohydrates. OR R-C-R |

The structure of the fatty acid, palmitoleic acid, is shown below. How would you classify this fatty acid? a. polyunsaturated b. waxy c. monounsaturated d. saturated

Please help answer the question on natural polymers   polysaccharides  1) what is the predominant functions group in polysaccharides  2) what types of covalent linkage connects the monomers 3) compare and contrast the structure and function of startch and glycogen   proteins 1) sketch the two amino acids. Contrast the polarity of the side chains   Dna 1) what are the predominant groups in dna 2) the covalent linkage between nucleotides is called a phosphodiester bond. Sketch the linkage

What is the difference between starch and cellulose? O The functional groups on the monomers O The carbon numbers on the monomers that link together O The isomer of the monomers that link together O The order in which the monomers link together

Take a look at this molecule, and then answer the questions in the table below it.

Where do the atoms come from to make carbohydrates, lipids (fats), and proteins?

Describe the cyclization reaction for pyranoses & furanoses: why it occurs, how it creates two anomers, and equilibration between anomers