glycogen and amylopectin are long chains of which simple sugar(s)
glucose
title: Glucose text: chains there are amylases (named after amylose, a component of starch), cellulases (named after cellulose), chitinases (named after chitin) and more. Furthermore, for the cleavage of disaccharides, there are maltase, lactase, sucrase, trehalase and others. In humans, about 70 genes are known that code for glycosidases. They have functions in the digestion and degradation of glycogen, sphingolipids, mucopolysaccharides and poly(ADP-ribose). Humans do not produce cellulases, chitinases and trehalases, but the bacteria in the gut flora do. In order to get into or out of cell membranes of cells and membranes of cell compartments, glucose requires special transport proteins from the title: Starch text: Starch Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods like potatoes, wheat, maize (corn), rice, and cassava. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% title: Polysaccharide text: unknown. Not yet formally proposed as an essential macronutrient (as of 2005), dietary fiber is nevertheless regarded as important for the diet, with regulatory authorities in many developed countries recommending increases in fiber intake. Starch is a glucose polymer in which glucopyranose units are bonded by "alpha-"linkages. It is made up of a mixture of amylose (15–20%) and amylopectin (80–85%). Amylose consists of a linear chain of several hundred glucose molecules and Amylopectin is a branched molecule made of several thousand glucose units (every chain of 24–30 glucose units is one unit of Amylopectin). Starches are insoluble in water. They title: Amylopectin text: and be insoluble. Its counterpart in animals is glycogen, which has the same composition and structure, but with more extensive branching that occurs every eight to 12 glucose units. Plants store starch within specialized organelles called amyloplasts. When energy is needed for cell work, the plant hydrolyzes the starch, releasing the glucose subunits. Humans and other animals that eat plant foods also use amylase, an enzyme that assists in breaking down amylopectin. Starch is made of about 70% amylopectin by weight, though it varies depending on the source (higher in medium-grain rice to 100% in glutinous rice, waxy potato starch, title: Glucose text: Glucose Glucose (also called dextrose) is a simple sugar with the molecular formula . Glucose is the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight. There it is used to make cellulose in cell walls, which is the most abundant carbohydrate. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is partially stored as a polymer, in plants mainly as starch and amylopectin and in animals as glycogen. Glucose circulates in the blood