Determination of the Extent of Branching in Amylopectin A biochemist wants to determine the amount of branching in amylopectin, defined by the number of (????1?6) glycosidic bonds present. First, she treats the sample with methyl iodide, a methylating agent that replaces the hydrogen of every sugar hydroxyl with a methyl group, converting —OH to —OCH3. She then hydrolyzes all the glycosidic bonds in the treated sample in aqueous acid and measures the amount of 2,3-di-O-methylglucose formed. In this representation of 2,3-di-O-methylglucose, the wavy bonds at C-1 indicate that the structure represents both anomers (? and ?). Explain the basis of this procedure for determining the number of (????1?6) branch points in amylopectin. What happens to the unbranched glucose residues in amylopectin during the methylation and hydrolysis procedure?