100 Examples of sentences containing the common noun "polysaccharide"

Definition

A polysaccharide is a type of carbohydrate that consists of long chains of monosaccharide units linked together by glycosidic bonds. They are typically characterized by their polymeric structure and can be either linear or branched. Common examples include starch, glycogen, and cellulose. Polysaccharides serve various functions, including energy storage and providing structural support in plants and animals.

Synonyms

• Complex carbohydrate
• Glycan
• Polyglycan

Antonyms

• Monosaccharide
• Disaccharide

Examples

1. Polysaccharide is crucial for energy storage in plants.
2. The cell wall of plants contains a polysaccharide called cellulose.
3. Glycogen, a polysaccharide, serves as an energy reserve in animals.
4. Some polysaccharides play a role in cell recognition processes.
5. In the lab, scientists analyze polysaccharide structures to understand their functions.
6. The digestive system breaks down polysaccharides into simpler sugars.
7. Certain polysaccharides are used as thickening agents in food production.
8. Chitin, a polysaccharide found in the exoskeletons of insects, provides structural support.
9. Many dietary fibers are polysaccharides that help promote digestive health.
10. Researchers study the properties of polysaccharides for various applications in biotechnology.
11. The formation of polysaccharides involves enzymatic reactions.
12. Starch is a common polysaccharide composed of glucose units.
13. A polysaccharide can be linear or branched in its molecular structure.
14. Some polysaccharides function as energy storage molecules.
15. The role of polysaccharides involves both energy supply and structural integrity.
16. Polysaccharides can be classified based on their solubility in water.
17. The chemical composition of a polysaccharide affects its properties and uses.
18. Polysaccharides are essential in the food industry for their thickening properties.
19. Many fruits and vegetables contain various types of polysaccharides.
20. The body stores excess glucose in the form of polysaccharides like glycogen.
21. Certain bacteria produce polysaccharides that can be beneficial for human health.
22. The viscosity of a solution depends on the concentration of polysaccharides.
23. Polysaccharides are important in the formation of biofilms.
24. Some polysaccharides can be used as emulsifiers in food processing.
25. The extraction of polysaccharides from plants requires specific methods.
26. Polysaccharides can exhibit varying degrees of solubility.
27. The study of polysaccharides involves multiple scientific disciplines.
28. Polysaccharides are often found in the human diet as fibers.
29. The health benefits of certain polysaccharides are well-documented.
30. Polysaccharides can influence the texture of food products.
31. The degradation of polysaccharides is essential in nutrient cycling.
32. Polysaccharides are vital for maintaining cell structure.
33. The presence of polysaccharides can affect the flavor profile of foods.
34. Some polysaccharides are used in pharmaceuticals for their therapeutic properties.
35. The classification of polysaccharides is based on their monomeric units.
36. Polysaccharides can be synthesized artificially for various applications.
37. The interaction of polysaccharides with proteins is a key area of research.
38. The nutritional value of polysaccharides can vary widely.
39. Polysaccharides are often used in creating biodegradable plastics.
40. The fermentation of polysaccharides is utilized in producing alcohol.
41. Some polysaccharides are resistant to digestion, promoting gut health.
42. The molecular weight of a polysaccharide can influence its functionality.
43. Polysaccharides have different roles in animal and plant biology.
44. The study of polysaccharides involves understanding their biosynthesis.
45. Polysaccharides can be extracted from various natural sources.
46. The structure of polysaccharides determines their biological activity.
47. Some polysaccharides are known for their antioxidant properties.
48. The breakdown of polysaccharides is a key step in metabolic processes.
49. Polysaccharides are used in cosmetics for their moisturizing properties.
50. The diversity of polysaccharides is immense in nature.
51. Polysaccharides can be modified to enhance their properties.
52. The analysis of polysaccharides requires specialized techniques.
53. Polysaccharides serve as energy sources for many organisms.
54. The role of polysaccharides is crucial in cell signaling pathways.
55. Polysaccharides can be produced by fermentation processes.
56. The viscosity of polysaccharides is important in food formulation.
57. Polysaccharides are prevalent in many traditional diets.
58. The extraction of polysaccharides often involves water or alcohol.
59. Some polysaccharides can form gels when mixed with water.
60. The health benefits of dietary polysaccharides are increasingly recognized.
61. Polysaccharides can be used to create sustainable packaging materials.
62. The presence of polysaccharides is essential for maintaining plant structure.
63. Polysaccharides are often evaluated for their prebiotic effects.
64. The synthesis of polysaccharides occurs in the endoplasmic reticulum of cells.
65. Polysaccharides can be classified as homopolymers or heteropolymers.
66. The biodegradability of polysaccharides is an important environmental consideration.
67. Polysaccharides may exhibit different biological activities depending on their structure.
68. The role of polysaccharides involves various metabolic pathways.
69. Some polysaccharides have medicinal properties that are being explored.
70. Polysaccharides can be derived from both plant and animal sources.
71. The interaction of polysaccharides with water affects their functionality.
72. Polysaccharides are important for the formation of extracellular matrices.
73. The molecular structure of polysaccharides is often complex.
74. Polysaccharides can be used to improve the texture of food products.
75. The fermentation of dietary polysaccharides is beneficial for gut health.
76. Polysaccharides can be extracted from seaweed for use in various industries.
77. The nutritional composition of polysaccharides varies widely.
78. Some polysaccharides are used in the textile industry as sizing agents.
79. Polysaccharides can enhance the stability of emulsions.
80. The classification of polysaccharides depends on their sugar units.
81. Polysaccharides play a role in the immune response of organisms.
82. The chemical bonds in polysaccharides are responsible for their properties.
83. Polysaccharides are critical for the development of biofuels.
84. The presence of polysaccharides can enhance the nutritional profile of food.
85. Some polysaccharides are used as natural preservatives in food.
86. The interaction of polysaccharides with minerals is an area of interest in nutrition.
87. Polysaccharides are essential for maintaining hydration in cells.
88. The synthesis of polysaccharides is regulated by various enzymes.
89. Polysaccharides have diverse applications in the pharmaceutical industry.
90. The breakdown of dietary polysaccharides leads to the release of glucose.
91. Polysaccharides can contribute to the viscosity of sauces and dressings.
92. The study of polysaccharides is important for understanding plant biology.
93. Polysaccharides are often used in the production of bioactive compounds.
94. The presence of polysaccharides influences the texture of baked goods.
95. Polysaccharides can be a source of energy in animal feed.
96. The structure and function of polysaccharides are key areas of research.
97. Some polysaccharides are known for their ability to stabilize emulsions.
98. Polysaccharides can be used to improve the sensory properties of food.
99. The interaction of polysaccharides with lipids is crucial in food science.
100. Polysaccharides are increasingly being explored for their potential health benefits.