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The structural rigidity of cellulose is a direct result of its β-1,4 linkages, which create straight, flat chains. The α-1,4 linkages in starch, by contrast, create a helical structure because the α-linkage introduces a kink that prevents the chain from adopting a fully extended conformation. This helical structure of amylose is the structural basis for its ability to
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During hydrolysis of a triglyceride, the products include