Why does the polymerization of glucose into starch or glycogen prevent a cell from bursting due to osmotic pressure?
Q1. Why does the polymerization of glucose into starch or glycogen prevent a cell from bursting due to osmotic pressure?
Answer: Large molecules are insoluble
Explanation: Large polysaccharides are insoluble in water, making them osmotically inactive. Monosaccharides are soluble and would increase osmotic pressure, causing cell lysis.