Question:
The food is stored in plants in the form of
The food is stored in plants in the form of
Updated On: Jul 28, 2022
- starch
- inulin
- lactose
- maltose
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The Correct Option is A
Solution and Explanation
Starch is a polymer of glucose units linked together in $\alpha$ - $1$, $4$-glycosidic linkage. Starch is formed from glucose produced during photosynthesis by green plants and stores energy. It serves as food reserve in plants. Starch can be hydrolysed to lower polysaccharides and finally splits into maltose and glucose.
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Concepts Used:
Polysaccharides
Polysaccharides are the most abundant hydrocarbons that exist in our food. They are long chains of hydrocarbons inclusive of smaller units called monosaccharides or monomers, related to each other through glycosidic linkages. Cellulose, starch, chitin, and glycogen are the most common polysaccharides found in food.
Characteristics of Polysaccharides:
- Desiccation does not cause Polysaccharides to structure crystals.
- They do not have a candied flavor.
- Water cannot infiltrate the molecules due to the numerous hydrogen bonds, making them hydrophobic.
- They are osmotically inactive and close-packed inside the cells. Many are water-insoluble.
- They are collections of hydrogen, carbon, and oxygen. 2:1 is the ratio of hydrogen to oxygen.
- They are carbohydrates with a molecular weight comparatively more excessive than other compounds. It is also possible to extract a white powder out of it.
Types of Polysaccharides:
- Homopolysaccharides
- Heteropolysaccharides