Bacteria are protected from increases in osmotic pressure by their cell walls. A
ID: 54671 • Letter: B
Question
Bacteria are protected from increases in osmotic pressure by their cell walls. A major structural component of the cell wall responsible for its protective properties is the polysaccharide peptidoglycan. Which of the following best explains the rigidity and strength of the bacterial cell wall (choose all that apply)? a) Peptidoglycan forms linear, parallel strands b) Neighboring peptidoglycan strands are linked by peptide bonds c) Peptidoglycan forms a highly branched structure due to its alpha 1,6 glycosidic linkages. d) The glycosidic linkages between the monosaccharide building blocks in peptidoglycan are extraordinarily strong. e) The polysaccharides in peptidoglycan form helical structures, as in cellulose.Explanation / Answer
1- Bacterial cell wall made up of peptidoglycan which is a polymer of sugar and amino acid. sugar components are NAG and NAM which are bonded by beta 1-4 glycosidic bond. Attached to the N-acetylmuramic acid is a peptide chain of three to five amino acids. The peptide chain can be cross-linked to the peptide chain of another strand forming the 3D mesh-like layer. So B and D are correct answer.
2- The first option is carbon di oxide second glucose which is a carbohydrate and third is fatty acid. basically fat have much more energy than carbohydrate so here 3rd option is correct.
3- when we do oxidation of fats and carbohydrate they produce carbon di oxide and water molecule. Fat have much more no of carbon hydrogen and oxygen so they need many time to go under oxidation to produce carbon di oxide and water molecule. and every oxidation step produce energy. so here first option is correct. Fat are structure which have majorly of bond have unevenly shared electron.
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