Which of the following statement(s) is false, regarding Carbohydrates?
I. A polysaccharide is a branched or unbranched polymer of monosaccharides.
II. Many polysaccharides are sweet and are micromolecules .
III. Polysaccharides are insoluble in water and significant in storage and structural purposes.
IV. Polysaccharides are formed by glycosidic linkages of the monosaccharide units.
Which of the following statement(s) is false, regarding Carbohydrates?
I. A polysaccharide is a branched or unbranched polymer of monosaccharides.
II. Many polysaccharides are sweet and are micromolecules .
III. Polysaccharides are insoluble in water and significant in storage and structural purposes.
IV. Polysaccharides are formed by glycosidic linkages of the monosaccharide units.
The correct option is B II only
Regarding the context, statement II is incorrect because all the polysaccharides are tasteless as they are complex in form and structurally stable.
They certainly break down in the mouth due to enzymes such as amylase in the saliva. However, the extent of breakdown is minimal, below the threshold of detection by human taste buds. Therefore not enough monosaccharides are formed to be detected. Also, most polysaccharides are macromolecules.
All the other statements are correct, as polysaccharides are formed by glycosidic linkages of monosaccharide units to form a long unbranched or branched chains. They are insoluble in water and are important for storage as glycogen or starch and for structural purposes as chitin or cellulose etc.
II only
Regarding the context, statement II is incorrect because all the polysaccharides are tasteless as they are complex in form and structurally stable.
They certainly break down in the mouth due to enzymes such as amylase in the saliva. However, the extent of breakdown is minimal, below the threshold of detection by human taste buds. Therefore not enough monosaccharides are formed to be detected. Also, most polysaccharides are macromolecules.
All the other statements are correct, as polysaccharides are formed by glycosidic linkages of monosaccharide units to form a long unbranched or branched chains. They are insoluble in water and are important for storage as glycogen or starch and for structural purposes as chitin or cellulose etc.
