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Amylopectin and Potato

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Amylopectin and Potato

Amylopectin vs. Potato

Amylopectin is a water-soluble polysaccharide and highly branched polymer of α-glucose units found in plants. The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.

Similarities between Amylopectin and Potato

Amylopectin and Potato have 6 things in common (in Unionpedia): Amflora, Amylose, Rice, Russet Burbank, Starch, Waxy potato starch.

Amflora

Amflora (also known as EH92-527-1) is a genetically modified potato cultivar developed by BASF Plant Science.

Amflora and Amylopectin · Amflora and Potato · See more »

Amylose

Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds.

Amylopectin and Amylose · Amylose and Potato · See more »

Rice

Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).

Amylopectin and Rice · Potato and Rice · See more »

Russet Burbank

Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America.

Amylopectin and Russet Burbank · Potato and Russet Burbank · See more »

Starch

Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.

Amylopectin and Starch · Potato and Starch · See more »

Waxy potato starch

Waxy potato starch is a variety of commercially available starch comprised almost entirely of amylopectin molecules, extracted from new potato varieties.

Amylopectin and Waxy potato starch · Potato and Waxy potato starch · See more »

The list above answers the following questions

Amylopectin and Potato Comparison

Amylopectin has 27 relations, while Potato has 321. As they have in common 6, the Jaccard index is 1.72% = 6 / (27 + 321).

References

This article shows the relationship between Amylopectin and Potato. To access each article from which the information was extracted, please visit:

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