Cellulose is another long polymer of glucose. Plant cells make their cell walls out of cellulose. In fact, 100 billion tons of cellulose is made every year on earth. Cellulose is indigestible in most animals, including us. Ever eat a cardboard box? You get the picture. We simply lack cellulase, the enzyme that can break it down. Some bacteria, some single-celled protists, and fungi have the enzyme. Animals that feed on cellulose harbor these microbes that help them digest it. Even though, we cannot break down this molecule, we do need cellulose in our diet. We call it “fiber”. Cellulose stimulates the colon to produce regular bowel movements and helps make the stools large and soft. A diet rich in fiber can prevent a painful intestinal disorder called diverticulosis. Hard impacted stools can sometimes cause the walls of the colon to form blind outpockets called diverticula which can periodically inflame. So what makes cellulose different from starch? Isn’t it made of glucose? Well it is but the glucose monomers are organized in an interesting fashion. The orientation of the glucose molecules alternates. So if the first one is right side up, the next one is upside down and then the next is right side up and the next one is upside down. Apparently this is a tricky arrangement for an enzyme to break.
Answer small and large intestines
Answer:
The sample mean is obviously different from the population mean, but tests of significance must be done to determine if the difference is statistically significant. The difference could possibly be attributed to chance or to sampling error.
Explanation:
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Answer: D, all are processes that shape Earth's features. I don't know if this was a choice answer but, hope this helps. :)
Explanation:
<span>The Answer is "R" group.
Amino acids are organic compounds and have two carbon bonds. The three parts of an amino acid are the amino group, the carboxyl group, and the R group. In amino acids, alpha carbon is bonded to hydrogen atom and the other groups. That R group is different in amino acids and shows how the protein monomers are different from each other. </span>
