Answer:
The process of cellular respiration, which converts simple sugars such as glucose into CO2 and water, is an example of <u>a catabolic pathway.</u>
Explanation:
Catabolic pathways break down molecules and produce energy.
Answer:
i) Glucose
ii) β(1-4) glycosidic bonds.
iii) Oxygen
Explanation:
Cellulose is an important structural carbohydrate found in plants. It forms a major component of the plant cell wall.
Cellulose is a polysaccharide formed by monomers of glucose. These glucose monomers are joined together by covalent bonds called β(1-4) glycosidic bonds, which means that the 1st carbon of one glucose is bound to the 4th carbon of the next glucose. To make this arrangement, every other glucose molecule in cellulose is inverted, which you can see in the diagram.
Glucose monomers contain carbon, hydrogen, and oxygen only. If you look at the pattern of the molecule (remembering every second glucose is inverted), you can see that Z must be O.
The functional group denoted by Z is oxygen. The OH groups on the glucose from one cellulose chain form hydrogen bonds with oxygen atoms on the same or on another chain, holding the chains firmly together and forming very strong molecules - giving cellulose its strength.
Answer:
The weight of each filled balloon
Explanation:
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Answer:
The glycemic index allows you to compare the ability of foods to increase blood sugar (glucose) levels. In general, simple carbohydrates have a medium to high glycemic index. In the case of complex carbohydrates, this varies.
Explanation:
The Glycemic Index (GI) is a measure that provides information on how quickly blood sugar levels rise after eating a certain food. Low glycemic index foods are those that have a low content of sugars or simple carbohydrates and that help regulate blood glucose levels, the consumption of foods with a low glycemic index has been proposed as a prevention and / or management factor of obesity, cardiovascular diseases, type 2 diabetes mellitus and some types of cancer. Complex carbohydrates are made up of larger, more complex molecules and are found primarily in the form of starch and fiber. Foods high in fat or fiber are digested more slowly, so they also cause a slower rise in blood sugar. A food with a high GI raises blood sugar faster than foods with a medium or low GI. The GI is higher when foods do not contain fiber and they are easily digested, since they reach the bloodstream quickly, it is also higher if there is sugar or if cooking destroys part of the fiber and favors the digestion of food.
