What do disaccharides, such as sucrose, and polysaccharides, such as starch, have in common?

A Disaccharides is defined as  a molecule formed from a combination of two monosaccharaides.

A polysaccharide is a polymer consisting of 10 or more monosaccharaides joined together . The bonds formed between the  monosaccharide units are known as glycosidic bonds.

Both polysaccharides and disaccharides are sugars and can be cleaved  to monosaccharide's through  hydrolysis and phosphorolysis .

Both polysacahrides and disaccharides are formed  by combining their constituent  sugars  through a reaction known as a condensation reaction which results in formation of a glycosidic bond.

the two answers are a, the population of birds with large beaks will increase on the island, and c, the trait for large beaks will be passed on to future generations through natural selection. the reason for that is because if the birds that have beaks developed for eating small seeds lose all of their food, they will go hungry and eventually starve because they physically cannot eat the large seeds, therefore making the population of large beaked birds higher. also, if the trait of large beaks are dominant on the island over small beaks, then over time the large beaked birds will reproduce more and more, while the smaller beaked birds will reproduce less and less because they can't survive with the food provided. that leads to the trait of small beaks disappearing and the trait of large beaks taking over the island.

hi my name is ashlynn and im 15

these macromolecules could either be amino acids, proteins or nucleic acids. they are responsible for the chemical changes and reactions that affects largely the cell and its composition. take for instance the cytoplasm of the cell where these organelles are settled. these simple organelles are composed of macromolecules which ignites and catalyses different functions that enables cells, in macro-perspective in motion and metabolism. in intestines for example, metabolism happens and breaking down parts of a food to simpler compounds that are used and these nutrients delivered throughout the body and again broken down by into smaller components.