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- Polysaccharides are formed when more than two monosaccharides (usually more than hendreds) combine through condensation.
- Some characteristics of polysacharides are:
- do not dissolve in water
- do not taste sweet
- do not crystallise
- Polysaccharides can be hydrolysed by adding acid, boiling and action of enzymes.
- Examples of polysaccharides
- Starch
storage of carbohydrate in plants. The iodine test is used for confirming the presence of starch
- Glycogen
storage of carbohydrate in animals. Its polysaccharide chains are branched
- Cellulose
structural polysaccharide in plant cells. They are the constituent of the cell walls of plant cells and chitin of animal cuticles. Gives support to plant cells.
- Polysaccharides can be broken down into smaller molecules through hydrolysis using dilute acid or enzymes.