Carbohydrates are optically active polyhydroxy aldehydes or ketones or molecules that provide such units on hydrolysis. They are broadly classified into three groups: monosaccharides, oligosaccharides and polysaccharides. Monosaccharide units are held together by glycosidic linkages to form disaccharides or polysaccharides. Starch and cellulose are polysaccharides. Starch is a polymer of $\alpha$-glucose and consists of two components: Amylose and Amylopectin. Amylose is water soluble, having 15--20% of starch, whereas Amylopectin is insoluble in water, having 80--85% starch. Chemically, amylose is a long unbranched chain of $\alpha$-glucose units held together by C$_1$--C$_4$ glycosidic linkage. Amylopectin is a branched chain of $\alpha$-glucose units held together by C$_1$--C$_4$ and C$_1$--C$_6$ glycosidic linkages.
Write two differences between Amylose and Amylopectin.