Polysaccharides | Fundamentals of Biology
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The characteristics of living things The characteristics of living things continued All living things are made of cells Introduction Instruments used to view organisms Hooke's microscope Parts of a light microscope Magnification introduction How to calculate magnification Field of view Magnifying your field of view Calculating the diameter of the field of view Determining the size of a magnified object How large are cells? A typical animal cell The nucleus Cell membrane Cytoplasm Mitochondria Structure and function of animal cells Summary - animal cells A typical plant cell is different to an animal cell Cell wall Chloroplasts in the cytoplasm Cytoplasmic streaming Vacuoles Summary - plant cells Staining cells Sectioning Unicellular organisms Cilia and flagella Unicellular organisms have to eat too The importance of surface area and volume The surface area to volume ratio Multicellular organisms Viruses Summary - cell basics 1 Summary - cell basics 2 Growth Movement Reacting to the environment Respiring Reproduction Reproduction in bacteria Sexual reproduction Excretion Nutrition Do viruses live? How organisms are classified Dichotomous keys Alternative presentation of dichotomous keys Choosing characteristics for dichotomous keys The species concept Donkeys and horses - are they different species? Common names Carl Linnaeus invents binomial names Binomial names Hierarchy of classification Remembering the hierarchy Introduction to the five kingdoms Characteristics of kingdom prokaryotae Characteristics of kingdom Protista Characteristics of kingdom Fungi Kingdom Plantae Characteristics of kingdom Plantae Kingdom Animalia Characteristics of kingdom Animalia Characteristics of the five kingdoms A dichotomous key for the kingdoms Summary - classification Food and water Types of nutrients Water Carbohydrates Mono, di and polysaccharides Monosaccharides Disaccharides Polysaccharides Dietary fibre Lipids Energy, insulation and lipids Structure of lipids Proteins Structure of proteins Vitamins and minerals The role of vitamins Minerals The role of minerals Food for thought Digestion Mechanical digestion Chemical digestion The digestive system Mechanical digestion in the mouth Teeth - incisors and canines Teeth - molars and premolars Saliva Pharynx and oesophagus Chemical digestion in the stomach Mechanical digestion in the stomach Absorption of nutrients from the stomach The small intestine Villi and microvilli in the small intestine The regulatory role of the liver Absorption from the small intestine Absorption from the large intestine Digestive thoughts Activity 1, definitions Activity 2, looking at cells Activity 3, animal cells Activity 4, plant cells Activity 5, cells Activity 6, the characteristics of living things Activity 7, classification Activity 8, food Activity 9, the digestive system GlossaryModules
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XSIQ * * Biology - Polysaccharides Polysaccharides Polysaccharides consist of many monosaccharides joined together. Starch, cellulose and glycogen; the polysaccharides, [1] are ALL made up of glucose molecules but the glucose molecules are joined together in different ways. Many plants use STARCH as their storage carbohydrate. Most of the carbohydrate in foods such as pasta and bread is starch. Animals use GLYCOGEN as a storage carbohydrate. Glycogen is often called animal starch. CELLULOSE is a structural component of plant cell walls. Despite cellulose being made up of glucose, humans cannot obtain any nutritional benefit from it, as they are unable to break it down. Cellulose is frequently called DIETARY FIBRE or roughage. Links: ------ [1] http://alison.com/#View Comments and Reviews >>