Which form of starch has a "straight" structure, that is, no branching of glucose units?
a. amylopectin
b. amylose
c. dextrin
d. maltodextrin?

What is the difference between how ionic and covalent bonds form

Asolution of an enzyme and a substrate was placed in a water bath and the temperature of the reaction was raised gradually. the graph shown was plotted at the end of the experiment. what can be concluded from the graph? a) temperature has no effect on the activity of the enzyme. b) the effect of temperature on the enzyme is unpredictable. c) the enzyme shows increased activity up to a certain temperature. d) the activity of the enzyme is inversely proportional to the temperature.

Is there any species that went extinct in recent years due to natural causes (not caused by human interaction). if so, what caused it?