Answer:
Glycogen. Cellulose. Amylose. Cellulose. Amylopetin and Glycogen. Amylopetin and Cellulose.
Explanation:
Glycogen is the form that glucose is stored in human body.
Cellulose is the structural part of plant cell walls and human cannot digest it.
Amylose is the polysaccharide linked mainly by the the bonds of 
1,4 glycosidic.
Cellulose is an unbranched polysaccharide linked mainly by the bonds of 
1,4 glycosidic.
Amylopetin and Glycogen are branched polysaccharides linked by the bonds of 1,4 glycosidic and 1,6 glycosidic.
Amylopetin and Cellulose are mainly stored in plants.
Vanillin is the common name for 4-hydroxy-3-methoxy-benzaldehyde.
See attached figure for the structure.
Vanillin have 3 functional groups:
1) aldehyde group: R-HC=O, in which the carbon is double bonded to oxygen
2) phenolic hydroxide group: R-OH, were the hydroxyl group is bounded to a carbon from the benzene ring
3) ether group: R-O-R, were hydrogen is bounded through sigma bonds to carbons
Now for the hybridization we have:
The carbon atoms involved in the benzene ring and the red carbon atom (from the aldehyde group) have a <u>sp²</u> hybridization because they are involved in double bonds.
The carbon atom from the methoxy group (R-O-CH₃) and the blue oxygen's have a <u>sp³</u> hybridization because they are involved only in single bonds.
True. Each contour line on a topographic map represent a certain elevation; the closer they are, the steeper the surface is. All points on a contour line are the same elevation.
Oxygen (6O2) and Glucose (C6H12O6)
<span>Reference: 6CO2 + 6H2O + light energy = C6H12O6 + 6O2.</span>
The rate of chemical reactions generally happen <em>faster</em> when the temperature is raised.
This happens because the reactant's molecules move faster when the temperature is raised. The molecules start to bounce around more, increasing the chance for the reaction to happen, or to increase the speed at which the reaction occurs. Hope this helped.
