Hydrolysis and Polymer Linkages in Biomolecules

Steps:

• Identify complex carbohydrates as polysaccharides like starch, formed by glycosidic bonds linking simple sugars.
• Recall hydrolysis breaks these bonds using water, yielding monosaccharides.
• Compare fats (triglycerides with ester linkages) to Terylene (polyester with ester linkages, not amide).
• Differentiate proteins (polypeptides from amino acids via peptide bonds) from polysaccharides (carbohydrate polymers).

Why A is correct:

• Starch, a complex carbohydrate, undergoes hydrolysis to break glycosidic bonds, producing simple sugars like glucose, as per the reaction: (C6H10O5)n + nH2O → nC6H12O6.

Why the others are wrong:

• B: Fats contain ester linkages from glycerol and fatty acids, while Terylene has ester linkages but no amide bonds.
• C: Proteins form from amino acids with peptide (amide) linkages; nylon uses different monomers like diamines with amide linkages.
• D: Proteins are polypeptides, not polysaccharides, which are carbohydrate-based polymers.

Final answer: A