Sequential cleavage from the non-reducing terminals of glucose molecules is required for both glycogen degradation and polysaccharides hydrolysis.
Why non-reducing end is selected for digestion?
A polysaccharide's non-reducing end is the one where an anomeric carbon participates in the glycosidic connection. The elimination of carbohydrate remnants one at a time out from the non-reducing terminal occurs during glycogenolysis and polysaccharides hydrolysis.
- For example, several enzymes are involved in glycogenolysis in the liver and muscle.
- An example of such an enzyme is glycogen phosphorylase, which catalyzes the successive dissociation of the alpha 1->4 glycosidic bond that connects two glucose molecules at a non-reducing terminal of glycogen. The last glucose residue is eliminated as alpha-D-glucose 1-phosphate.
That is why non-reducing end of glucose is chosen for digestion or breakdown of the carbohydrate polymer.
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Answer:
Angle of isolation.
Explanation:
If the Earth was flat all the rays would strike it at 90 degrees.
Answer:
Explanation:
So if there are lumen, there are class B skin. Therefore, with our connecting brain, we can infer that it's obvious what projection it makes. One like the monster effect, to us it is disturbed.
To summarize, they are packed tightly, within class B (known as dead-zone skin). In that, we have our shoebox. That shoebox tissue is known as shatire tissue.
The chemical processes being done in the body is known as Metabolism. Metabolic processes are constantly taking place in the body.Metabolism is the sum of all of the chemical reactions that are involved in catabolism and anabolism.
The reactions governing the breakdown of food to obtain energy are called catabolic reactions.
<span>Fats, oils and cholesterol are all types of lipids.Lipids are biomolecules that consist in long chains of carbons and hydrogen, insolubles in water (becauise they are not polar). Many lipids have in common the functional group corboxilic, COOH. Cholesterol, fats and oils all have carboxlic group. </span>
