Polysaccharides, such as starch, cellulose, and glycogen, yield numerous monosaccharide units upon hydrolysis. They are non-sweet in taste and often referred to as non-sugars, playing essential roles in structural and storage functions.
What characterizes polysaccharides, and can you name some examples of these non-sweet carbohydrates?
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Polysaccharides are large, complex carbohydrates composed of multiple monosaccharide units linked by glycosidic bonds. They serve various structural and storage functions in living organisms. Unlike monosaccharides and disaccharides, polysaccharides are not sweet-tasting. Examples include:
1. Starch: A plant storage polysaccharide made of glucose units.
2. Glycogen: The animal equivalent of starch, stored in the liver and muscles.
3. Cellulose: A structural polysaccharide in plant cell walls, providing rigidity.
4. Chitin: Found in the exoskeleton of arthropods and insects, providing support.
These non-sweet polysaccharides fulfill essential roles in energy storage, structural support, and biological processes.