Q: What is the repeating unit of starch?

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It is 3.833... (repeating) to 1.

Hertz is the unit of frequency and meter the unit of length. Frequency is the number of occurrences of a repeating event per unit time. Length is a measurement of distance or dimension.

Frequency f is a measure of the number of occurrences of a repeating event per unit time. It is also referred to as temporal frequency. The period is the duration of one cycle in a repeating event, so the period is the reciprocal of the frequency. The period is usually denoted as T, and is the reciprocal of the frequency f: T = 1/ f The SI unit for period is the second (s).

repeating

No, 33 is an integer. 0.3333 repeating is a repeating decimal.

Related questions

Glucose.

The repeating unit of cellulose and starch is glucose. in cellulose, each glucose unit that is successive is rotated 180 degrees around the axis of the polymer backbone chain.

YES. All polymers are made of repeating units called monomers. In this case the repeating unit is a sugar (glucose) forming the polysaccharide such as starch.

Starch is made of repeating monomer units of glucose. These glucose monomers are linked together through glycosidic bonds to form the complex carbohydrate structure of starch.

The repeating group of atoms in a crystal is called a unit cell. This unit cell is the smallest repeating structure that can be used to build up the entire crystal lattice.

Starch consist of the elements Carbon, Hydrogen and Oxygen.

The subunit of starch is simple carbohydrate

The unit cell

The basic unit of starch is a glucose molecule, which is linked together in long chains to form complex carbohydrates. Multiple glucose molecules combine to form amylose and amylopectin, the two main components of starch.

Starch is a polymer of Glucose.

Sucrose is a disaccharide made of glucose and fructose. Starch is a polysaccharide that is simply a chain of glucose.

The monomer unit of polysaccharides like starch and cellulose is glucose. Glucose molecules are linked together through glycosidic bonds to form these polysaccharides.