Whaat is a polysaccharide?


A polysaccharide is a long-chain carbohydrate made up of hundreds or even thousands of linked simple sugars (monosaccharides) joined by glycosidic bonds. Polysaccharides are natural polymers that act as energy-rich food stores in plants (as starch) and animals (as glycogen). They also have a structural role in the plant cell wall (as cellulose or pectin) and the tough outer skeleton of insects and similar creatures (as chitin).
Q&A Related to "Whaat is a polysaccharide?"
polymers consisting of chains of monosaccharide or disaccharides units. Groups of sugar molecules linked together make larger molecules as well as long chain polymers. These are called
Polysaccharide:1:any of a class of carbohydrates whose molecules contain chains of
Polysaccharides are a form of carbohydrates. This is a complex form. Monosaccharides join together and create the polysaccharides. Glycosidic bonds are the binding force between the
Polysaccharide is any one of a class of carbohydrates whose molecules contain linked monosaccharide units & includes starch, inulin, and cellulose.
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Ask.com Answer for: what is a polysaccharides
[pol-ee-sak-uh-rahyd, -rid]
a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule, the units being attached to each other in the manner of acetals, and therefore capable of hydrolysis by acids or enzymes to monosaccharides.
Source: Dictionary.com
Polysaccharides are defined as polymeric carbohydrate structures, formed of repeating units joined together by glycoside bonds.
The term 'polysaccharide' is used to refer to carbohydrates or starch that contain chains of monosaccharide molecules bonded together. Cellulose, dextrin, gycogen and starch are all examples of polysaccharides. They are bonded by glycosidic bonds.
The term Polysaccharide refers to any of a class of carbohydrates formed by repeating units linked together by glycosidic bonds or a complex carbohydrate composed of a chain of monosaccharides joined together by glocosidic bonds. They are characterised by the following chemical properties: they are not sweet in taste; they are insoluble in water; they do not form crystals when desiccated; they are compact and not osmotically active inside the cells and they can be extracted to form white powder.
Polysaccharides refer to long chains of bonded sugar molecules. They are formed by joining of many monosaccharide molecules. Examples of these kinds of carbohydrates are cellulose and starch.
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