Discussion of all aspects of biological molecules, biochemical processes and laboratory procedures in the field.
2 posts • Page 1 of 1
I've looked through both my book and the internet and have come across two possible answers as to how many different kinds of monomers are in starch. The answers I have come across are 5 and 1. The problem with 5 is that people often include disaccharides as part of the answer. Being made up of two monosaccharides the answer did not make much sense to me. Which one is more scientifically correct? 1 or 5?
Who is online
Users browsing this forum: No registered users and 4 guests