Polysaccharides in plant foods may function as a stored form of energy (starch) or an indigestible material (fiber) depending on:

A. the presence of water.
B. how many monosaccharides are present.
C. whether the food is raw or cooked.
D. the type of bonds between the monosaccharides

Starch consists of monosaccharides i.e glucose units with an alpha α-1, 4-glycosidic bond; while cellulose fiber has the same glucose units, but linked by beta β-1, 4-glycosidic bonds

Thus, both polysaccharides differ based on the types of bonds between the monosaccharides.

Polysaccharides in plant foods may function as a stored form of energy (starch) or an indigestible material (fiber) depending on: A. the presence of water. B. how many monosaccharides are present. C. whether the food is raw or cooked. D. the type of bonds between the monosaccharides

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Polysaccharides in plant foods may function as a stored form of energy (starch) or an indigestible material (fiber) depending on:

A. the presence of water.
B. how many monosaccharides are present.
C. whether the food is raw or cooked.
D. the type of bonds between the monosaccharides