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Card 16

Front

Why is a 1,4-glycosidic bond called this?

Back

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Card 17

Front

Why do the long chains of amylose coil into a spring, and what does this make it?

Back

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Card 18

Front

What happens to iodine during a starch test when it comes in contact with amylose?

Back

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Card 19

Front

What is an important feature of amylose and similar large molecules?

Back

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Card 20

Front

What does starch consist of?

Back

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Card 21

Front

Where and what is starch stored in?

Back

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Card 22

Front

What contain a lot of starch grains?

Back

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Card 23

Front

What can starch be broken down into, and what can they do?

Back

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Card 24

Front

What is glycogen sometimes referred to, and why?

Back

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Card 25

Front

In what ways is glycogen identical to starch? (2)

Back

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