During the enzymatic breakdown of starch, disaccharides are initially formed. Can someone tell me which breakdown products are formed during amylose and amylopectin and compare them? I don't really understand the difference…
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Loading...Hello! I have a black puffer jacket for winter, and it's now starting to have reddish-brown discolorations in some spots. I'm pretty sure it's been bleached by sunlight. This brownish discoloration is really bothering me. If the jacket had simply faded to a lighter gray, I wouldn't mind it at all, but this brownish undertone…
Washing powder stays in the compartment, but detergent doesn't? Is that normal? Some of it also somehow leaked out of the compartment. I may have put in a bit too much, but I hope that's okay (+ a tablespoon of baking soda because I wanted to wash without fabric softener; my water is hard).
[A mixture of] 2% (w/v) [of the pomace] , 7% glycerol (w/w [of the pomace]) dissolved in 1% (w/v) of citric acid solution.* My solution is: Mix 2 g of pomace and 1 g of citric acid with 0.14 g of glycerol in 100 ml of water. This is a recipe for a substance, but…
In the development of the periodic table, which is still valid today?
I found this image online. I actually thought the double hydrogen bonds between two molecules were a special feature of carboxylic acids, since we haven't discussed them in connection with alcohols. Am I mixing something up here, or is the image wrong?
α-amylase cleaves only inner glycosidic 1-4 bonds. Maltose, maltotriosis and oligosaccharides, which are shown in 1.6, are mainly produced. Since amylospectine has a much higher proportion of 1,6-glycosidic bonds, the proportion of oligosaccharides in the cleavage products will be higher than in the case of the barely branched amylose.
There are different amylases, which Specificity of action distinguish and supply different cleavage products.