Polysaccharides - Starch, Amylose, Amylopectin, Glycogen, & Cellulose - Carbohydrates
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YouTubeThe Organic Chemistry Tutor
Polysaccharides - Starch, Amylose, Amylopectin, Glycogen, & Cellulose - Carbohydrates
This Biology video tutorial provides an intro into Polysaccharides such as Starch, Amylose, Amylopectin, Glycogen, and Cellulose. It discusses the type of glycosidic bonds formed in these polymers and their orientation such as the alpha and beta forms. Final Exam and Test Prep Videos: https://bit.ly/41WNmI9 Video Lessons by Chapter: https://www ...
305.5K viewsOct 17, 2019
Polysaccharides in Food
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Ludvik's Chemistry Classroom- Carbohydrates -(part 2) Polysaccharides
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Detailed Explanation on Instagram: "If you leave Chick-fil-A sweet tea out for too long, it can actually turn thick and jelly-like. That happens because the tea is loaded with sugar, and when it sits at room temperature, naturally occurring bacteria and yeast can start fermenting it. Over time, this process creates polysaccharides that change the texture, giving it a slimy or gel-like consistency. It is harmless science at work, but definitely not something you want to drink. A reminder that eve
0:15
Detailed Explanation on Instagram: "If you leave Chick-fil-A sweet tea out for too long, it can actually turn thick and jelly-like. That happens because the tea is loaded with sugar, and when it sits at room temperature, naturally occurring bacteria and yeast can start fermenting it. Over time, this process creates polysaccharides that change the texture, giving it a slimy or gel-like consistency. It is harmless science at work, but definitely not something you want to drink. A reminder that eve
Instagramdetailedexplanation
4.7M views3 weeks ago
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