Answer:
While monosaccharides such as glucose provide short-term energy, polysaccharides provide longer storage of energy. Cells use monosaccharides quickly. The molecules can bond to cell membrane lipids and aid in signaling.
Explanation:
<h2>Nutrient density</h2>
Explanation:
- Nutrition is molecules in food that all living beings need to cause vitality, to develop, create, and recreate. Supplements are processed and afterward separated into fundamental parts to be utilized by the creature. There are two fundamental kinds of supplements, macronutrients, and micronutrients. The three fundamental classes of macronutrients incorporate sugar, protein, and fat. The two kinds of micronutrients are nutrients and minerals, and these are additional particles that cells need to make vitality.
- "Nutrient density" signifies the amount you get of a certain something, given the nearness of something different. On account of nutrient density, the "things" you get, the supplements, are dissected in relationship to the amount they "cost" you, regarding calories. Essentially expressed, nutrient density implies what number of supplements you get from nourishment, given the quantity of calories it contains. nutrient density is a simple method to associate supplements with calories. No nourishments are more supplement thick than entire, naturally developed food sources.
PRODUCES OXYGEN ⇒ CARBON REACTIONS
PRODUCES GLUCOSE ⇒ CARBON REACTIONS
USES ATP ⇒
PRODUCES NADPH ⇒ LIGHT REACTIONS
OCCURS IN CHLOROPLASTS ⇒ CARBON REACTIONS
PRODUCES ATP ⇒ LIGHT REACTIONS
USES WATER ⇒ CARBON REACTIONS
USES NADPH ⇒
REQUIRES VISIBLE LIGHT ⇒ LIGHT REACTIONS
Maltose is produced instantly when amylase reacts with starch.
Starch is a polysaccharide molecule made of glucose units. The chemical formula of the starch is written as (C₆H₁₀O₅)ₙ. The starch consists of amylose and amylopectin. The glucose units in this starch are linked with the help of two kinds of bonds α 1,4 glycosidic linkages and α 1,6 glycosidic linkages.
This starch molecule is first hydrolyzed into shorter polysaccharides, dextrins, and maltose with a help of an enzyme called amylase. The maltose can be further hydrolyzed into glucose units with the help of the maltase enzyme.
Therefore, the blank can be filled with maltose.
To know more about amylase:
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