<u>Chemical bonds between glucose molecules in starch that are easily broken by human </u><u>digestive enzymes </u><u>are called</u><u> alpha bonds.</u>
How is starch broken down into glucose?
- When you consume starchy meals, an enzyme called amylase located in your saliva and small intestine breaks down the starches into sugars like glucose, maltotriose, and maltose.
- Other enzymes, such as maltase, lactase, sucrase, and isomaltase, further break down these compound sugars into simple sugars.
What is alpha and beta bond?
- The 1,4 alpha and 1,4 beta glycosidic linkages are the two different forms of glycosidic bonds.
- When the OH on the carbon-1 is below the glucose ring, 1,4 alpha glycosidic bonds are created, whereas when the OH is above the plane, 1,4 beta glycosidic bonds are created.
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Over a liter of water is reabsorbed by the colon
Answer Choices:
DNA provides the energy needed for an organism to grow and function
DNA is copied into mRNA, which controls cellular functions
DNA codes for proteins, which allow an organism to grow and function
DNA unzips and each strand codes for a different amino acid
Answer:
DNA codes for proteins, which allow an organism to grow and function
Explanation:
DNA provides the energy needed for an organism to grow and function - this is false. DNA does not provide energy. A molecule called ATP, mostly produced by cellular respiration, provides energy for the cells to grow and function.
DNA is copied into mRNA, which controls cellular functions - this is false. While it is true that DNA is copied into mRNA, mRNA does not directly control cellular functions. Instead, mRNA is translated into proteins.
DNA codes for proteins, which allow an organism to grow and function - <u>this is true, as indicated above, DNA is transcribed to mRNA which is translated into proteins. Proteins carry out essentially all the functions in the cell</u>
DNA unzips and each strand codes for a different amino acid - this is false, DNA is transcribed into mRNA. Each mRNA codon (three bases) codes for a different amino acid
