Are glycogen, starch, cellulose all multimers of glucose?

Glycogen, starch, and cellulose are all multimers of glucose.

Glycogen, also known as glycogen, is a branched-chain polysaccharide synthesized from a condensation of many amounts of glucose. It is the storage form of sugar in animals, and most of the ingested sugars are converted into triglycerides and stored in adipose tissue, and only a small part is stored in the form of glycogen. It is known as "animal starch".

It is easily degraded into glucose, which provides energy for various physiological activities. The significance of this is that when the body needs glucose, it can be quickly and passively used for urgent needs.

Starch is a polymer of glucose, the general formula is [(C6H10O5)N], the hydrolysis to the disaccharide stage is maltose, the chemical formula is (C12H22O11), and the complete hydrolysis gives glucose, the chemical formula is (C6H12O6). There are two types of starches: amylose and amylopectin. Amylose contains hundreds of glucose units, and amylopectin contains thousands of glucose units.

Among the natural starches, the amylose accounts for about 22 26, it is soluble, and the rest is amylopectin. When tested with an iodine solution, the amylose solution appears blue, while amylopectin turns reddish-brown when it comes into contact with iodine.

Cellulose is a macromolecular polysaccharide composed of glucose. Insoluble in water and general organic solvents. It is the main component of the plant cell wall.

Cellulose is the most abundant natural organic matter in the world, accounting for more than 50% of the carbon content of the plant kingdom. Cotton has a cellulose content of nearly 100%, which is the purest cellulose in nature**. In general wood, cellulose accounts for 40 50%, as well as 10 30% hemicellulose and 20 30% lignin.

In addition, hemp, wheat straw, straw, bagasse, etc., are rich in cellulose**. Cellulose is an important raw material for papermaking. In addition, cellulose-based products are also widely used in plastics, explosives, electrical engineering and scientific research equipment.

Dietary fibre (i.e. dietary fibre) also plays an important role in human health.

Yes, they are both polysaccharides formed by glucose condensation.

Yes, glycogen is a polysaccharide in animals, while starch and cellulose are both polysaccharides in plants.

Yes, these 3 polysaccharides are completely hydrolyzed, and only 1 product is glucose.

Not all monomers of polysaccharides areGlucose。Because the connection between the monomers is not the same. Therefore, it is not a substance composed of polysaccharides, although most of the monomers of polysaccharides are glucose, but there are other types.

For example, fructose or xylose are all types of polysaccharides.

Polysaccharide compounds are widely found in animal cell membranes and cell walls of plants and microorganisms, and are polymers connected by aldehyde and ketone groups through glycidic bonds, and are also one of the four basic substances that constitute life.

Polysaccharide knowledge points

Polysaccharides are macromolecular compounds formed by the polymerization of 10 monosaccharide molecules. Its characteristics are very different from those of monosaccharides, disaccharides and oligosaccharides. Polysaccharides are generally not soluble in water, have no sweetness, cannot form crystals, and have no reducibility.

Among them, the most representative ones are starch and glycogen.

and dietary fiber, etc. In general, polysaccharides can be divided into starch and non-starch polysaccharides.

Kind. Closed Zheng. In addition, carbohydrates.

There are also two types of sugar alcohols and oligosaccharides. Among them, sugar alcohols are derivatives of monosaccharides, such as sorbitol.

Mannitol, xylitol.

maltitol, etc. It is usually used more in the field of clinical medicine; Oligosaccharides (oligosaccharides) are sugars that are made up of 3 and < 10 sugar units. Among them, fructooligosaccharides are considered to be a water-soluble dietary fiber; Soybean oligosaccharides can partially replace sucrose.

As a base material in the preparation and processing of functional drinks and foodstuffs. Ruler pose.

The above content refers to Encyclopedia-Polysaccharides.

Because glucose, which makes up starch, glycogen and cellulose, is different in quantity and in the way in which it is connected (structurally).

There are 5 hydroxyl groups in glucose, one hydroxyl group and aldehydes form hemiacetal, which produces a new hydroxyl group, or 5, and two of these 5 hydroxyl groups form a glycosidic bond, so only 3 remain. Starch and cellulose are the same, but one forms a -glycosidic bond and the other forms a -glycosidic bond.

No. The basic unit of starch and cellulose is glucose.

But it is not to say that the basic unit of all polysaccharides is glucose.

For example, inulin is a kind of fructosaccharide, which is found in the roots of Asteraceae plants.

Agar is a polygalactose, which is a polysaccharide found in some seaweeds.

Wait a minute. Added:

Definition of cellulose:

Dextran is formed by the linkage of glucose molecules by -1,4-glycosidic bonds. It usually contains thousands of glucose units.

This ......I don't think the composition of matter can say why.

That's what the book says.

The cellulose monomer is glucose (C6H12O6), the molecular formula of cellulose (C6H10O5)N, a macromolecular polysaccharide composed of D-glucose with -1,4 glycosidic bonds, with a molecular weight of 50,000 2,500,000, equivalent to 300 15,000 glucose groups in a trap.

It is wrong to think that starch can be regarded as a polymer of bovine sugar, but it is wrong not to think of it as a polymer of maltose.

Relationship of starch with glucose and maltose:

Starch is a polysaccharide, maltose is a disaccharide, and glucose is a monosaccharide. Starch is completely hydrolyzed into glucose, and maltose is an intermediate product. The only way to digest starch is that after the starch enters the human body, a part of the starch collects saliva and the catalytic action of amylase, and the hydrolysis reaction occurs to generate maltose;

The remaining starch is hydrolyzed by amylase secreted by the pancreas in the small intestine to form maltose. Under the catalysis of maltase in intestinal fluid, maltose is hydrolyzed into glucose that can be absorbed by the human body for nutrients for human tissues.

Extension of the basic definition of starch:

Starch is a high-molecular carbohydrate, which is a polysaccharide formed by the polymerization of glucose molecules. Its basic unit is -d-glucopyranos, and there are two types of starches: amylose and amylopectin. The former is a spiral structure without branches; The latter consists of 24 30 grape sugar residues connected by -1,4-glycosidic bonds end-to-end, and -1,6-glycosidic bonds at the branched chains.

Starch is a high-molecular carbohydrate and is a polysaccharide made up of a single type of sugar unit. The basic unit of starch is -D-glucopyranoscopy, and the covalent polymer formed by the dehydration of glucose molecules and linked together by glycosidic bonds is the starch molecule.

It is wrong to think that starch can be regarded as a polymer of glucose, but it is wrong not to think of it as a polymer of maltose.

Relationship of starch with glucose and maltose:

1. Starch is first decomposed into maltose by salivary amylase in the human body, and then maltae cryptobud is decomposed into glucose.

2. Glucose undergoes glycolysis process to produce pyruvate, pyruvate; Or the starch is broken down directly into glucose-1-p, a glycolytic intermediate product (this part does not have time to mix well with saliva).

3. Then produce pyruvate. Pyruvate in turn binds to enzymes to form acetyl-CoA. Then enter the citric acid cycle. Mr. into citric acid.

4. For every glucose consumed in the citric acid cycle, 6 NADH and 2 FADH2 (electron carriers) are generated. These electrons within the membrane structure of the chondrial membrane then generate a large amount of ATP, energy, through ATPASE.

Starch characteristics:

1. Starch has the characteristic of turning blue when exposed to iodine, which is determined by the structural characteristics of starch itself. Starch is a white, amorphous powder consisting of 10% 30% amylose and 70% 90% amylopectin.

2. Amylose, which is dissolved in water, is coiled into a spiral shape with the help of hydrogen bonds within the molecule. If iodine is added, the iodine molecules in the iodine solution are embedded in the voids of the helical structure and are linked to amylose with van der Waals forces to form a complex.

3. The envy color mechanism of starch and iodine is that amylose is blue when exposed to iodine, amylopectin is purple-red when exposed to iodine, and dextrin is blue-violet, purple, orange and other colors when exposed to iodine.

4. The sensitivity of these chromogenic reactions is very high, which can be used as a quantitative and qualitative method to identify starch, and it can also be used to analyze the iodine content of the brother.