4. Replace y with f-1(x).  Inverse functions are usually written as f -1 (x) = (x terms) . Note that in this case, the -1 exponent doesn't mean we should perform an exponent operation on our function. It's just a way of indicating that this function is the inverse of our original.
Answered by The Community. Making the world better, one answer at a time. No, starch is held together by a-1,4 glycosidic linkages. Carbohydrates, starch in this case, form glycosidic bonds while proteins (amino-acids) are the ones that form peptide bonds.!!!
In chemistry, a glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate. 1  Formation of ethyl glucoside: Glucose and ethanol combine to form ethyl glucoside and water.