Glycogen vs. Amylose

Glycogennoun

(carbohydrate) A polysaccharide that is the main form of carbohydrate storage in animals; converted to glucose as needed.

Glycogennoun

A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments.

Glycogennoun

one form in which body fuel is stored; stored primarily in the liver and broken down into glucose when needed by the body

Glycogen

Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals, fungi, and bacteria. The polysaccharide structure represents the main storage form of glucose in the body.

Amylosenoun

(carbohydrate) The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.

Amylosenoun

One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.

Amylose

Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20-30%.