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Question
Which one of the following is generally applicable to polysaccharides?
Options
Crystalline, insoluble, tasteless
Amorphous, soluble, sweet
Crystalline soluble sweet
Amorphous, insoluble, tasteless
MCQ
Fill in the Blanks
Solution
Amorphous, insoluble, tasteless
Explanation:
Mono and disaccharides are crystalline, sweet, and soluble in water. But polysaccharides like starch, glycogen, cellulose are not sweet they are amorphous and insoluble in water.
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Biomolecules in the Cell - Carbohydrates
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