Weekly topic: 5 Wealth points for those who answer correctly, 2 Wealth points for participation； Question 201
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This post was last edited by ljtjbx on 2015-10-29 at 15:30. Assessment: Among various starches, amylose accounts for about 20-25%, while amylopectin accounts for about 75-85%. ( ) —————————————————— Please note: We will close this thread after 24 hours, and at that time we will announce the best reply (the best assistance), as well as the answer and explanation. Attraction Reward: If you post a topic in this section within two days to provide a detailed explanation or discussion of the knowledge points related to this question, please reply or leave a comment in this post to inform us, and we will ask a moderator to grant +Attraction. It is not allowed to simply copy and paste; original content is preferred, with at least some organization by the user along with personal insights. ?Wrong?
Correct,√~~~~~~~~~~~~~~~~~~~~~~~~~
Among various starches, amylose accounts for about 20-25%, while amylopectin accounts for about 75-85%. (Correct)
Incorrect; generally, the amylose content in starch ranges from 20% to 27%, but this is not necessarily the case for starch that has been produced through processing or further refined. The composition varies depending on the requirements; for example, the amylose content in varieties with high amylose levels should be over 60%, so the question is one-sided. It's too general and absolute; it's wrong.
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Among various starches, amylose accounts for about 20-25%, while amylopectin accounts for about 75-85%. (Correct)
Among various starches, amylose accounts for about 20-25%, while amylopectin accounts for about 75-85%. Correct
Correct. . . . . . . . . . . . . . . . . . . . .
Let me guess, that’s right, right? :lol
Among various starches, amylose accounts for about 20-25%, while amylopectin accounts for about 75-85%. ( Right