BIOMOLECULES AND ENZYMES

Detailed explanation-1: -A : Dextrins are intermediate polysaccharides formed during hydrolysis of starch into sugar.

Detailed explanation-2: -Dextrin is a type of carbohydrate, having the same general formula as starch but a smaller and less complex molecule. They are polysaccharides and are produced as intermediate products in the hydrolysis of starch by heat, by acids, and by enzymes.

Detailed explanation-3: -The long polysaccharide starch is broken down (hydrolyzed) by the enzyme amylase. The products are glucose molecules (a monosaccharide) and maltose (a disaccharide).

Detailed explanation-4: -Dextrin is a carbohydrate with the same general formula as starch. Dextrins are polysaccharides and are produced by the hydrolysis of starch by heat and by acid. Their nature and chemical behavior depend upon the kind of starch from which they are produced.

Detailed explanation-5: -Dextrin or dextrins are a group of low-molecular-weight polymeric carbohydrates produced by the hydrolysis of starch or glycogen.