ID #2099

Are we going to need to memorize which types of sugars are formed when certain sugars undergo either alpha or beta glycosidic linkages or should we just become familiar with the concept of it?

You should be comfortable with all the details of the three major glucose polymers described in class, and be able to recognize an alpha versus a beta linkage if shown one, but you don't have to know whether sucrose is held together with an alpha or beta linkage, for example.

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