Table of contents

1. A Review of General Chemistry5h 5m
2. Molecular Representations1h 14m
3. Acids and Bases2h 46m
4. Alkanes and Cycloalkanes4h 17m
5. Chirality3h 39m
6. Thermodynamics and Kinetics1h 22m
7. Substitution Reactions1h 48m
8. Elimination Reactions2h 30m
9. Alkenes and Alkynes2h 9m
10. Addition Reactions3h 19m
11. Radical Reactions1h 58m
12. Alcohols, Ethers, Epoxides and Thiols2h 42m
13. Alcohols and Carbonyl Compounds2h 17m
14. Synthetic Techniques1h 26m
15. Analytical Techniques:IR, NMR, Mass Spect7h 3m
16. Conjugated Systems6h 13m
17. Ultraviolet Spectroscopy51m
18. Aromaticity2h 34m
19. Reactions of Aromatics: EAS and Beyond5h 1m
20. Phenols55m
21. Aldehydes and Ketones: Nucleophilic Addition4h 56m
22. Carboxylic Acid Derivatives: NAS2h 51m
23. The Chemistry of Thioesters, Phophate Ester and Phosphate Anhydrides1h 10m
24. Enolate Chemistry: Reactions at the Alpha-Carbon1h 53m
25. Condensation Chemistry2h 9m
26. Amines1h 43m
27. Heterocycles2h 0m
28. Carbohydrates5h 53m
29. Amino Acids4h 20m
30. Peptides and Proteins2h 42m
31. Catalysis in Organic Reactions1h 30m
32. Lipids 2h 50m
33. The Organic Chemistry of Metabolic Pathways2h 52m
34. Nucleic Acids1h 32m
35. Transition Metals6h 14m
36. Synthetic Polymers1h 49m

28. Carbohydrates

Monosaccharides - Common Structures

Organic Chemistry

28. Carbohydrates

Monosaccharides - Common Structures

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Multiple Choice

Which of the following statements correctly describes the structural difference between glycogen and starch?

Glycogen is a linear polymer, while starch is highly branched.

Glycogen is found in plants, while starch is found in animals.

Glycogen is composed of glucose units, while starch is composed of fructose units.

Glycogen is highly branched, while starch consists of both linear and branched components.

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Verified step by step guidance

Understand the basic structure of glycogen and starch. Glycogen and starch are both polysaccharides composed of glucose units, but they differ in their branching patterns.

Glycogen is a highly branched polymer. It consists of glucose units linked primarily by α(1→4) glycosidic bonds, with branches formed by α(1→6) glycosidic bonds. This extensive branching allows for rapid release of glucose when needed.

Starch is composed of two types of molecules: amylose and amylopectin. Amylose is a linear polymer of glucose units linked by α(1→4) glycosidic bonds, while amylopectin is branched, similar to glycogen, but with less frequent branching.

Compare the branching patterns: Glycogen has more frequent branching than amylopectin, making it more compact and allowing for quicker mobilization of glucose. Starch, with its combination of amylose and amylopectin, has both linear and branched components.

Conclude that the correct statement is: Glycogen is highly branched, while starch consists of both linear (amylose) and branched (amylopectin) components.