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CAIE A-Level Biology 2.2.6 Starch, Glycogen and Cellulose

Practise comparing starch, glycogen and cellulose through glucose isomers, bonds, branching and chain arrangement, then linking these features to storage or strength.

Syllabus
2028–2030
Course
Biology 9700
Level
AS

Exam points

  • compare amylose, amylopectin and glycogen by bond type, coiling and branch frequency
  • relate insolubility and compact structure to storage without lowering cell water potential
  • explain cellulose strength using straight beta-glucose chains, hydrogen bonds and microfibrils

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