and so of meats, although its concentration at
the time of slaughter will affect the ultimate
pH of the meat, and thereby its texture (p.
142).
A sugar, glucose, and a polysaccharide,
starch, which is a chain of glucose molecules.
Plants produce two broadly different forms of
starch: simple long chains called amylose,
and highly branched chains called
amylopectin.
Cellulose Cellulose is, like amylose, a linear
plant polysaccharide made up solely of
glucose sugars. Yet thanks to a minor
difference in the way the sugars are linked to
each other, the two compounds have very
different properties: cooking dissolves starch