Match List - I with List - II:
List - I:
(A) Amylase
(B) Cellulose
(C) Glycogen
(D) Amylopectin
List - II:
(I) β-C1-C4 plant
(II) α-C1-C4 animal
(III) α-C1-C4 α-C1-C6 plant
(IV) α-C1-C4 plant
Let \( ABC \) be a triangle. Consider four points \( p_1, p_2, p_3, p_4 \) on the side \( AB \), five points \( p_5, p_6, p_7, p_8, p_9 \) on the side \( BC \), and four points \( p_{10}, p_{11}, p_{12}, p_{13} \) on the side \( AC \). None of these points is a vertex of the triangle \( ABC \). Then the total number of pentagons that can be formed by taking all the vertices from the points \( p_1, p_2, \ldots, p_{13} \) is ___________.
Consider the following two reactions A and B: 
The numerical value of [molar mass of $x$ + molar mass of $y$] is ___.
Consider an A.P. $a_1,a_2,\ldots,a_n$; $a_1>0$. If $a_2-a_1=-\dfrac{3}{4}$, $a_n=\dfrac{1}{4}a_1$, and \[ \sum_{i=1}^{n} a_i=\frac{525}{2}, \] then $\sum_{i=1}^{17} a_i$ is equal to
Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates are one of three main nutrients found in foods and drinks.
Your body breaks down carbohydrates into glucose. Glucose, or blood sugar, is the main source of energy for your body's cells, tissues, and organs. Glucose can be used immediately or stored in the liver and muscles for later use.
Carbohydrates are divided into two categories: simple and complex, based on their chemical structure and degree of polymerization.
One or two sugar molecules make up simple carbohydrates. Simple carbohydrates cause blood sugar levels to rise because molecules are easily digested and converted. Milk products, alcohol, vegetables, processed sugars, candies, and other foods contain a lot of them. These carbohydrates are referred to as "empty calories" because they lack fibre, vitamins, and minerals.
Starchy foods contain two or more sugar molecules and are thus referred to as complex carbohydrates. In comparison to simple carbohydrates, molecules in complex carbohydrates are digested and converted slowly. They are found in large quantities in potatoes, corn, cereals, lentils, peanuts, beans, whole-grain bread, peas, etc.