What is true about the differentiation of polysaccharides made of glucose?

Polysaccharides made of glucose can indeed be differentiated primarily by the arrangement of glucose molecules and the position of glycosidic bonds connecting these molecules. This structural variation significantly influences their physical properties and biological functions.

For example, starch and cellulose are both polysaccharides composed of glucose, but they have different glycosidic linkages: starch consists of α(1→4) linkages in its amylose form and can also contain α(1→6) branches in amylopectin, while cellulose is composed of β(1→4) linkages. This distinction leads to cellulose forming rigid structures that make up plant cell walls, whereas starch serves as an energy storage material in plants.

The size of polysaccharides can also vary, but this variation is a consequence of their structural differences rather than a primary means of differentiation. Color is not a characteristic that applies to polysaccharides as a defining factor. Additionally, while some polysaccharides have linear sections, many exhibit branched structures, making the assertion that they are all linear incorrect. These facets contribute to the complexity of polysaccharide function and help explain why the arrangement and bonding configurations are central to their classification and functionality in biological systems.