What would the comparative ease of digestion be of a polysaccharide composed purely of α (1→ 4) bonds compared with a po

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What would the comparative ease of digestion be of a polysaccharide composed purely of α (1→ 4) bonds compared with a po

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What would the comparative ease of digestion be of a polysaccharide composed purely of α (1→ 4) bonds compared with a polysaccharide composed of α (1→ 4) bonds and α (1→ 6) bonds?
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