The answer is: A. True
Complex sugars or polysaccharides are composed of basic units called monosaccharides that are linked via glycosidic bonds. Glycosidic bond is formed through condensation reactions (water is released) that occur between a hydroxyl (OH) oxygen atom on one sugar and the α-anomeric form of C-1 on the other. There are are two types of glycosidic bonds:
- 1,4 alpha ( the OH is below the glucose ring)
- 1,4 beta glycosidic bonds (the OH is above the glucose ring)
Amylase is an enzyme that breaks down starch into smaller glucose molecules, it act on α-1,4-glycosidic bonds and it works in mouth where the digestion begins (salivary amylase) . Maltase breaks down maltose into glucose; sucrase, breaks down sucrose into glucose and fructose; and lactase, which breaks down lactose into glucose and galactose work in small intestine and also act on α-1,4-glycosidic bonds.
Answer:
Mass/mass percent concentration means the mass of the solute/mass of the solution times 100. You know both the mass of the solute (0.870 g protein) and the mass of the solution (10.279 g solution). So divide and multiply your result by 100. (0.870 / 10.279 * 100)
Explanation:
Just ask a question you have a problem understanding lol
the moon phase is a Waxing Gibbous
Answer:
study the material at home at a pace that suits your learning needs.
regroup in the classroom for discussions and hands-on workshops. Teachers mentors students.
further your knowledge back at home with all the insights from their class/group discussions.
