Glycosidic Bond

Match the column {:(underset(("Carbohydrate"))"Column I",underset(("Properties"))"Column II"),((A)." Starch",(P)." Mutarotation"),((B)." Sucrose",(Q)." Non reducing sugar"),((C)." Lactose",(R)." "beta-"glycosidic bond"),((D)." Maltose",(S)." "alpha-"glycosidic bond"),(,(T)." Reducing sugar"),(,(U)." Hemiacetal"):}

Starch and glycogen differ from each other in (a) Type of glycosidic bonding in straight chains (b) Type of monomer unit (C) Type of branching and glycosidic bonding at branches (d) Occurrence of coiling in the straight chain and resultant property of interaction with iodine and the components (e) Types of cells in which they are present as stored food

Choose the correct set of bond formation where elimination of water is involved (a)Ester bond (b)Peptide bond (c)Glycosidic linkage

Glycosidic linkage is :

Glycosidic linkage is present in

Glycosidic linkage is present in

Glycosidic linkage in maltose/amylose is