Concept:As carbohydrates increase in polymer chain length, their physical properties shift from small, sweet, soluble crystals to massive, tasteless, insoluble structural units.
Solution:- Polysaccharides (like starch, cellulose, and glycogen) are formed by hundreds or thousands of monosaccharide monomers.
- Because of their immense chain length and complex three-dimensional folding, they have exceptionally high molecular weights.
- This massive structure prevents water from easily forming hydration shells around them, making them sparingly soluble or entirely insoluble in water.
Why other options are incorrect:- Monosaccharides & Disaccharides: Have low molecular weights and are highly soluble in water due to exposed hydroxyl groups readily forming hydrogen bonds.
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