Which of the following is the simplest amino acid?
- Glycine
- Alanine
- Tyrosine
- Asparagine
The Correct Option is A
Solution and Explanation
Top Questions on Polysaccharides
- Aldose: What type of monosaccharides are fructose, glucose, and xylose? To which family do they belong based on their functional groups?
- MHT CET - 2024
- Biology
- Polysaccharides
- Pectin is
- AP PGECET - 2024
- Food Technology
- Polysaccharides
- Which is not a polysaccharide? Choose the correct answer from the options given below:
- CUET (UG) - 2023
- Agriculture
- Polysaccharides
- The type of Polysaccharide present in a cotton fibre
- KCET - 2022
- Biology
- Polysaccharides
- The glycosidic linkages in cellulose and amylose are ........., respectively.
- IIT JAM BT - 2019
- Biology
- Polysaccharides
Questions Asked in WBJEE exam
What are the charges stored in the \( 1\,\mu\text{F} \) and \( 2\,\mu\text{F} \) capacitors in the circuit once current becomes steady?
- WBJEE - 2026
- Capacitors and Capacitance
Which one among the following compounds will most readily be dehydrated under acidic condition?
- WBJEE - 2026
- Organic Reactions
Manufacturers supply a zener diode with zener voltage \( V_z=5.6\,\text{V} \) and maximum power dissipation \( P_{\max}=\frac14\,\text{W} \). This zener diode is used in the circuit shown. Calculate the minimum value of the resistance \( R_s \) so that the zener diode will not burn when the input voltage is \( V_{in}=10\,\text{V} \).
- WBJEE - 2026
- Zener Diodes
Two charges \( +q \) and \( -q \) are placed at points \( A \) and \( B \) respectively which are at a distance \( 2L \) apart. \( C \) is the midpoint of \( AB \). The work done in moving a charge \( +Q \) along the semicircle CSD (\( W_1 \)) and along the line CBD (\( W_2 \)) are
- WBJEE - 2026
- electrostatic potential and capacitance
A piece of granite floats at the interface of mercury and water. If the densities of granite, water and mercury are \( \rho, \rho_1, \rho_2 \) respectively, the ratio of volume of granite in water to that in mercury is
- WBJEE - 2026
- Buoyancy and Floatation
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