26.1. Carbohydrates http://www.ck12.org
FIGURE 26.5
Amylose and amylopectin are the two
most common components of naturally
occurring starch. Both consist of many
glucose monomers connected into a poly-
mer. Plants store their energy in the form
of starch.FIGURE 26.6
Glycogen is a branched polymer of glu-
cose and stores energy in animals.and, as a result, cellulose is indigestible except by a few microorganisms, some of which live in the digestive tracts
of cattle and termites. Illustrated below (Figure26.7) is a triple strand of cellulose. There is no branching, and the
fibers adopt a very stiff rod-like structure with numerous hydrogen bonds between the fibers, adding to its strength.
Cellulose is the main component of paper, cardboard, and textiles made from cotton, linen, and other plant fibers.
FIGURE 26.7
Cellulose is composed of very long
strands of glucose monomers that are hy-
drogen bonded to one another. Cellulose
is largely indigestible and comprises the
cell walls of plants.Lesson Summary
- Carbohydrates are used to store energy in plants and animals, and they are a major component of many foods.
- Simple sugars or monosaccharides are organic molecules containing multiple hydroxyl groups and either an
aldehyde or a ketone. Glucose and fructose are two important simple sugars.