Question

1- although cellulose, starch, and glycogen are all polymers of glucose, paper is made from cellulose, but not of starch or glycogen why?

2- olive oil is fluid at room temp, whereas shortening is a solid. Based on these characteristics, what can you infer about chemical differences between the lipids in two substances.

3- describe the condensation reaction including details of the linkage that enables construction of long chain polymers

4- place the kinds of information on evolutionary relatedness that DNA sequence provide in the context of other sources of information on evolutionary processes.

Answer 1

1) The cellulose is the polymer of beta glucose joined by glycosidic bonds and forms cellulose long fibres that is good for paper. Glycogen and starch are the polymer of alpha glucose that do not form worthy fibrous molecules when boned together.

2) Olive Oil is an unsaturated fat, thus liquid at room temperature. By hydrogenation reactions, an unsaturated fat converted into a saturated fat. while saturated fat is solid at RT.

3) A condensation reaction leads to the covalent bonds formation between monomers. In condensation reactions water molecule and energy is removed to produce the various kinds of polymers. Common condensation polymers areproteins, polyamides and polyacetals. Functional group present in monomers that involved in condensation polymerization. Amide and ester linkages is formed by the functional groups.
Amide linkage is formed between carboxylic acid and an amine, a water molecule is removed, and an amide molecule is formed, hence called amide linkage. Easter linkage is formed between carboxylic acid and an alcohol at the loss of water molecule.