The breakdown of polysaccharides is what?
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Polysaccharides are relatively complex carbohydrates.\nThey are polymers (Polymer is a generic term used to describe a very long molecule consisting of structural units and repeating units connected by covalent chemical bonds) made up of many monosaccharides joined together by glycosidic linkages. They are therefore very large, often branched, molecules. They tend to be amorphous, insoluble in water, and have no sweet taste.\nCarbohydrates are chemical compounds that contain oxygen, hydrogen, and carbon atoms. They consist of monosaccharide sugars of varying chain lengths and that have the general chemical formula Cn(H2O)n or are derivatives of such.
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Salt occurs as (Na+Cl-) \nThe water molecules come between the atoms of salt , and thus breaks the ionic bonding b/w Na+ and Cl-.Na+ is attracted to the lone pair of oxygen atom of the water molecule and Cl-to the H atom of water molecule , thus hydrolysis and solvation of salt occurs, which makes the salt to dissolve fast whereas in sugars, the molecules are quite big and moreover sugar has a planar geometry , and contains bonds like -C-H, -C-OH-, -C-O-C-, these breaking of these bonds require more energy and moreover -C- is non-polar, thus increasing the no. of C atoms will make a compound to dissolve less in water. Sugar has 6 Carbon atoms.\nThus to dissolve sugar , we need stirring.
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Carbohydrates: include sugars and their polymers. They include monosaccharides disaccharides, and polysaccharides. The monosaccharide is a monomer, the disaccharide is a polymer,and the polysaccharides are macromolecules.\n \nMonosaccharides: The basic formula (CH2O)\nExamples: triose sugars, 3 carbons, glyceraldehyde and dihydroxyacetone; pentose sugars. 5 carbons. ribose, deoxyribose, and ribulose; hexose sugars, 6 carbons, glucose, galactose, and fructose.\n     \n\n \n \nDisaccharides: These are double sugars with the formula C12H22O11. Notice that one molecule of water is missing from the formula. The covalent bond holding the two monomers together is called a 1-4 or 1-2 glycoside linkage. Examples: sucrose = glucose + fructose. maltose = glucose + glucose, and lactose = glucose + galactose.\n \n     \n\n \nPolysaccharides: The basic formula is ( C6H10O5)n . These are macromolecules capable of acting as structural or storage molecules.\n \nStorage Polysaccharides: Starch is a plant storage polysaccharide that is composed entirely of glucose joined by @1-4 glycoside linkages. amylose is the simplest form of starch. amylopectin is more complex and is branched. Glycogen is an animal starch stored in the liver and muscles of vertebrates. It is more highly branched than amylopectin.\n \nStructural Polysaccharides: Cellulose and chitin are examples of structural polysaccharides.\nCellulose is the most abundant organic compound on earth. It is made of glucose, like starch, but they differ in the type of 1-4 linkage. Instead of an @ linkage as in starch cellulose contains a B 1-4 linkage.\nThis causes the polysaccharide to take on a step arrangement and not a linear one like in starch.\nEnzymes find it difficult to brake the B 1-4 linkage.
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Sugars are chains of carbon with -OH (alcohol) groups hanging off each carbon.  When two sugars join, the -OH groups of two sugars merge.  One sugar loses the -H off the -OH, and the other loses the -OH, which joins the -H (or an equivalent H) to become HOH, aka water.  The sugars as then joined by carbons being linked to the same O, also called an ether bond.
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A monosacharide is one that has not condensed with other sugars to make a disaccharide or a polysaccharide.  If you polymerize glucose, you get glycogen, which is created by the condensation of many glucose molecules together.  Starch and fiber etc. are polymers (polysaccharides, meaning "many sugars") containing many linked subunits, and the subunits are each called monosaccharides (literally, "one sugar").
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The condensation of two sugar molecules is when these two molecules become covalently bound, through the loss of water. It may help to think of this reaction as the opposite of hydrolizing, or breaking apart two covalently bound sugar molecules. \n\nCheck out this website for more information on condensation reactions. \nhttp://en.wikipedia.org/wiki/Condensation_reaction
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The ability to breakdown cellulose is not possessed by mammals. Typically, this ability is possessed only by certain bacteria (which have specific enzymes) like Cellulomonas etc, and which are often the flora on the gut walls of ruminants like cows and sheep, or by fungi, which in nature are responsible for cycling of nutrients. The enzymes utilized to cleave the glycosidic linkage in cellulose are glycoside hydrolases including endo-acting cellulases and exo-acting glucosidases. Such enzymes are usually secreted as part of multienzyme complexes that may include dockerins and cellulose binding modules.
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lol no, research it yourself\n\nhttp://www.google.com/search?hs=qgl&hl=en&lr=&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&q=polysaccharide+structure&btnG=Search\nhttp://www.google.com/search?btnI=I%27m+Feeling+Lucky&q=wiki+polysaccharide
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Glycogenesis is the condensation of glucose molecules into glycogen\n\nGlycogenolysis is the process of hydrolysing stored glycogen back into glucose
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Glucose is a simple sugar: a monosaccharide. Cellulose however is a poly saccharide: a chain of many monomers. We do not posess the enzymes required to break down those chains into monomers, thus we cannot digest it. We can break down other carbohydrates into smaller digestible fragments, but not cellulose.
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I can not find any sources on the composition, but regarding your second question:\nA complex sugar is a polysaccharide (that is 100% right).  It is definitely not a mono or disaccharide.
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False.\n\nStarch is a polysaccharide (chain of many glucose molecules).  But it does serve as energy storage for plants.\n\nAnd gibbie99 is wrong.  Animals, including humans, can digest starch just fine.  Potatoes, cereal, pasta all contain starch and we get energy from them (hence can break it down).  Cellulose is the polysaccharide that some animals can not break down.  We do not have enzymes to properly break down the way the glucose molecules are connected.
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Disaccharides can be hydrolzed into important monosaccharides (such as glucose, galactoce, etc)\nGlucose is very important as a energy source, and building blocks for polysaccharides, such as glycogen (energy storage),cellulose, etc
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The human digestion system disrupts the cell walls and membranes of the leafy vegetables allowing the nutrients to be released and later absorbed.\n\nPart of this process is physical (chewing) and part is chemical (both enzymes and hydrochloric acid in the mouth and stomach).\n\nThe cellulose in the cell walls passes through the system undigested as fiber or "roughage."  This is true for other plant materials like corn hulls, not just green leafy vegetables.
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acidity, radiation, heat, etc. destroy the protein component of enzyme, it's denaturation.
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Glycolysis is not an oxygen consuming process. During Glycolysis, two molecules of a polysacharide split ('lysis') up to a monosaccharide. The is an OH-H bond, therefore, when the molecules split up, a molecule of Water is required.\n\nTherefore, it is a hydrolysis reaction.
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Plants store glucose as the polysaccharide starch. Starch can be separated into two fractions--amylose and amylopectin. Natural starches are mixtures of amylose (10-20%) and amylopectin (80-90%).\n\nAmylose in starch is responsible for the formation of a deep blue color in the presence of iodine. The iodine molecule slips inside of the amylose coil.\n\nIodine is not very soluble in water, therefore the iodine reagent is made by dissolving iodine in water in the presence of potassium iodide. This makes a linear triiodide ion complex with is soluble. The triiodide ion ion slips into the coil of the starch causing an intense blue-black color.