Which describes the solubility of polysaccharides?

Polysaccharides, which include complex carbohydrates like starch, cellulose, and glycogen, are primarily large molecules composed of long chains of monosaccharide units. Their structure significantly influences their solubility characteristics. Most polysaccharides are not soluble in water due to the presence of extensive hydrogen bonding within their molecular structure, which stabilizes their form and prevents them from dissolving.

For example, cellulose, a major component of plant cell walls, is insoluble in water because its molecular structure includes numerous hydrogen bonds that make it tough and rigid. Similarly, starch may exhibit limited solubility based on its form, but in general, these larger carbohydrate molecules do not easily dissolve in water like smaller sugars or simple carbohydrates.

Other options suggest varying degrees of solubility, but the primary characteristic of polysaccharides is their lack of solubility in water, reinforcing the conclusion that they typically do not dissolve, aligning with the properties observed in their molecular structures and interactions with water.