The main benefit of storing glucose in a cell as a polysaccharide (e.g., glycogen) instead of as free glucose is that polysaccharide take up less physical space. The polysaccharide is less susceptible to undesired oxidation.
Glucose molecules are soluble in water and thus can cause the cell to become hypertonic.
This will result in the entry of water molecules within the cells and cause it to lyse.
On the other hand, glycogen is insoluble in water and therefore stays inert. It does not cause any imbalance in osmotic pressure.
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