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Starch
Insoluble, so it doesn't affect the water potential.
Large so it cant diffuse out the cell.
Compact, a lot can be stored in a small space.
Branched so more than one enzyme can hydrolyse simultaneously.
Glycogen
Large and insoluable, cant diffuse out and doesn't affect the water potential.
Compact
Highly branched so multiple enzymes can hydrolyse at the same time.
Cellulose
Formed from beta glucose, long straight chains.
Hydrogen bonds between parallel chains adds strength.
Grouped into microfibrils which provides more strength.
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