Which has more branching, glycogen or amylopectin?

• A. Glycogen
• B. Amylopectin
• C. Both equally branched
• D. Neither glycogen nor amylopectin is highly branched

Answer: (A)

The idea being tested is how branching density differs between glucose polymers and what that means for enzyme access to glucose ends. Glycogen and amylopectin are both branched storage polysaccharides, but glycogen is more densely branched. This means glycogen has more branch points and therefore more nonreducing ends per molecule, which allows faster release of glucose when energy is needed. The branching pattern involves α-1,6 linkages in addition to the usual α-1,4 backbone; glycogen’s branches occur more frequently (roughly every 8–12 glucose units) than amylopectin’s (about every 24–30 units). So glycogen provides more sites for enzymatic action, making it more highly branched overall. The other statements don’t fit because they imply equal branching or no high branching, which isn’t the case.