The chief difference between starch and glycogen is that glycogen consists of long glucose polymer chains with a significant number of branch points, usually at every 8 to 12 glucose residue, while starch consists of both amylose and amypectin, typically with fewer branch points. Starch molecules are also considerably larger than glycogen and may even be visible by microscope.
Glycogen is produced by animals and starch by plants; both store energy and feature a spiraling structure. In addition to having generally fewer branch points, the number of branch points in a starch molecule can vary wildly. A single plant typically produces some starch molecules with branch points and some that will contain none at all.Learn More
Beans contain both starch and protein, making them a part of each group. When eating one serving of beans, it counts as both one serving of starch and one serving of protein. Starchy vegetables like beans are a benefit in any diet because they are low in fat and filling.Full Answer >
According to About.com, at standard pressure, hydrogen has a boiling point of minus 252.762 degrees Celsius, so converting it from a gas to liquid requires compressing and cooling it. Hydrogen is normally an odorless, colorless gas. It is so light in weight, it is able to diffuse from Earth's atmosphere.Full Answer >
A few good ways to memorize an amino acid list are using mnemonic techniques, list linking techniques or enhancing memory using Transcranial Direct Current Stimulation. Trying several methods and choosing the method that works best is one of the fastest ways to memorize lists. To use tDCS, it is required to purchase a tDCS device that may cost up to $1,000.Full Answer >
The purpose of paper chromatography is to separate a mixture into its various components. Using a sample that is a mixture of several highly colored components, such as ink or leaf pigments, allows the scientist to see the components as they separate. With samples that do not display colors, other means of detection are necessary.Full Answer >