Question:
1: what does the F in the general formula of glucose (CH20)n F stand for?
2:Why is it a 1-4c glycosidic linkage in amylopectin and amylose?
why cant it be 1-5? 1-3??
3: why do Polysaccharides lose their sweet taste?
THANK YOU SO MUCH lol for whoever who has the answers!
We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.