Carbohydrates
... optical activity changes from + to −. Fructose, which is sweeter than glucose or sucrose, can be isolated from this mix. • High fructose corn syrup is a mixture of fructose and glucose containing up to 90% fructose, produced by enzymatic hydrolysis/ isomerization of starch. • The sugar alcohol D-sor ...
... optical activity changes from + to −. Fructose, which is sweeter than glucose or sucrose, can be isolated from this mix. • High fructose corn syrup is a mixture of fructose and glucose containing up to 90% fructose, produced by enzymatic hydrolysis/ isomerization of starch. • The sugar alcohol D-sor ...
Monosaccharide
... • In some instances, only the D or L enantiomers are found in nature. • If both D and L forms are found in nature, they are rarely found together in the same biological system. ...
... • In some instances, only the D or L enantiomers are found in nature. • If both D and L forms are found in nature, they are rarely found together in the same biological system. ...
ANSWERS Concept Checks: Ch. 5 The Molecules of Life Concept
... 3. What molecule is released during construction of a polymer? What is this reaction called? Water molecules are released during construction of a polymer – called dehydration synthesis 4. Draw at least three ways in which five carbon atoms could be joined to make different carbon skeletons. C C-C-C ...
... 3. What molecule is released during construction of a polymer? What is this reaction called? Water molecules are released during construction of a polymer – called dehydration synthesis 4. Draw at least three ways in which five carbon atoms could be joined to make different carbon skeletons. C C-C-C ...
Group A_carbohydrates
... e.g. D-glucosamine and D-galactosamine – common constituents of complex carbohydrate molecule found attached to cellular proteins and lipids – Amino acids are often acetylated e.g. Nacetyl-glucosamine. ...
... e.g. D-glucosamine and D-galactosamine – common constituents of complex carbohydrate molecule found attached to cellular proteins and lipids – Amino acids are often acetylated e.g. Nacetyl-glucosamine. ...
Topic 8 - Holy Cross High School
... 5. Copy out this paragraph, inserting the correct choice of word: ...
... 5. Copy out this paragraph, inserting the correct choice of word: ...
chemical properties of sugar
... formyl center. The reaction can be used to identify monosaccharides. It involves two reactions. Firstly glucose with phenylhydrazine gives glucosephenylhydrazone by elimination of a water molecule from the functional group. The next step involves reaction of one equivalent of glucosephenylhydrazone ...
... formyl center. The reaction can be used to identify monosaccharides. It involves two reactions. Firstly glucose with phenylhydrazine gives glucosephenylhydrazone by elimination of a water molecule from the functional group. The next step involves reaction of one equivalent of glucosephenylhydrazone ...
chemical properties of sugar
... formyl center. The reaction can be used to identify monosaccharides. It involves two reactions. Firstly glucose with phenylhydrazine gives glucosephenylhydrazone by elimination of a water molecule from the functional group. The next step involves reaction of one equivalent of glucosephenylhydrazone ...
... formyl center. The reaction can be used to identify monosaccharides. It involves two reactions. Firstly glucose with phenylhydrazine gives glucosephenylhydrazone by elimination of a water molecule from the functional group. The next step involves reaction of one equivalent of glucosephenylhydrazone ...
9781284086362_SLID_CH04
... • Disaccharides: Consist of two monosaccharides linked together – Sucrose – Lactose – Maltose ...
... • Disaccharides: Consist of two monosaccharides linked together – Sucrose – Lactose – Maltose ...
$doc.title
... The Kiliani–Fischer synthesis increases the carbon chain of an aldose by one carbon. The Kiliani–Fischer synthesis forms a pair of C-‐2 epimers. ...
... The Kiliani–Fischer synthesis increases the carbon chain of an aldose by one carbon. The Kiliani–Fischer synthesis forms a pair of C-‐2 epimers. ...
Biochemistry: Part 2
... glucose molecules long •Starch is the plant form of stored sugar •It can be hundreds to thousands of glucose molecules long •It does not “branch” like glycogen ...
... glucose molecules long •Starch is the plant form of stored sugar •It can be hundreds to thousands of glucose molecules long •It does not “branch” like glycogen ...
glucose galactose
... of the polyhydric alcohols and their derivatives In animal cells, this biomolecule serves as an important source of energy for vital activities in the form of glucose and glycogen Some carbohydrates have specific functions ...
... of the polyhydric alcohols and their derivatives In animal cells, this biomolecule serves as an important source of energy for vital activities in the form of glucose and glycogen Some carbohydrates have specific functions ...
Chapter 20
... - Insulin (a protein produced in the pancreas) regulates blood glucose levels by stimulating the uptake of glucose into tissues or the formation of glycogen. - Patients with diabetes produce insufficient insulin to adequately regulate blood sugar levels, so they must monitor their diet and/or ...
... - Insulin (a protein produced in the pancreas) regulates blood glucose levels by stimulating the uptake of glucose into tissues or the formation of glycogen. - Patients with diabetes produce insufficient insulin to adequately regulate blood sugar levels, so they must monitor their diet and/or ...
(1 4) and
... more (16) branches. The highly branched structure permits rapid release of glucose from glycogen stores, e.g., in muscle during exercise. The ability to rapidly mobilize glucose is more essential to animals than to plants. ...
... more (16) branches. The highly branched structure permits rapid release of glucose from glycogen stores, e.g., in muscle during exercise. The ability to rapidly mobilize glucose is more essential to animals than to plants. ...
Nerve activates contraction
... • Starch is a storage polysaccharide composed entirely of glucose monomers. • Most monomers are joined by 1-4 linkages between the glucose molecules. • One unbranched form of starch, amylose, forms a helix. • Branched forms, like amylopectin, are more complex. ...
... • Starch is a storage polysaccharide composed entirely of glucose monomers. • Most monomers are joined by 1-4 linkages between the glucose molecules. • One unbranched form of starch, amylose, forms a helix. • Branched forms, like amylopectin, are more complex. ...
Carbohydrate Notes
... Foods that are naturally high in carbohydrates are more healthful than those with added sugars because: They provide many vitamins, minerals and protein. Added sugars are simple carbohydrate, which must be used right away or stored often as fat. ...
... Foods that are naturally high in carbohydrates are more healthful than those with added sugars because: They provide many vitamins, minerals and protein. Added sugars are simple carbohydrate, which must be used right away or stored often as fat. ...
Oligosaccharides Disaccharides
... Heteropolysaccharides are composed of more than one type of monosaccharide units e.g. glycosaminoglycans, proteoglycans, glycoproteins, agar and gum arabic 2- According to their physiological function: A- Structural polysaccharides Polysaccharides that inter in the structure of cells e.g. cellulose ...
... Heteropolysaccharides are composed of more than one type of monosaccharide units e.g. glycosaminoglycans, proteoglycans, glycoproteins, agar and gum arabic 2- According to their physiological function: A- Structural polysaccharides Polysaccharides that inter in the structure of cells e.g. cellulose ...
Organic Chemistry chapter 2
... • Chemical formulas describe the type and number of atoms. • Structural formulas describe the type, number and position of atoms. Butane’s structural formula is seen below. • Isomers have the same chemical formula, but different structural formulas. ...
... • Chemical formulas describe the type and number of atoms. • Structural formulas describe the type, number and position of atoms. Butane’s structural formula is seen below. • Isomers have the same chemical formula, but different structural formulas. ...
2 carbohydrates
... Carbohydrates are polyhydroxy aldehydes or ketones, or compounds that can be hydrolyzed to them. Carbohydrate is an organic compound comprising only carbon, hydrogen, and oxygen, usually with a hydrogen: oxygen atom ratio of 2:1 (as in water). Carbohydrates are technically hydrates of carbon. The em ...
... Carbohydrates are polyhydroxy aldehydes or ketones, or compounds that can be hydrolyzed to them. Carbohydrate is an organic compound comprising only carbon, hydrogen, and oxygen, usually with a hydrogen: oxygen atom ratio of 2:1 (as in water). Carbohydrates are technically hydrates of carbon. The em ...
Chemistry 20 Chapters 12 Carbohydrates
... than open chain form and is called Haworth structure. The new carbon streocenter created in forming the cyclic structure is called an anomeric carbon. Stereoisomers that differ in configuration only at the anomeric carbon are called anomers. Note: In the cyclic structure, carbon 1 is bonded to a ne ...
... than open chain form and is called Haworth structure. The new carbon streocenter created in forming the cyclic structure is called an anomeric carbon. Stereoisomers that differ in configuration only at the anomeric carbon are called anomers. Note: In the cyclic structure, carbon 1 is bonded to a ne ...
Carbohydrate
A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen:oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula Cm(H2O)n (where m could be different from n). Some exceptions exist; for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon; structurally it is more accurate to view them as polyhydroxy aldehydes and ketones.The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In general, the monosaccharides and disaccharides, which are smaller (lower molecular weight) carbohydrates, are commonly referred to as sugars. The word saccharide comes from the Greek word σάκχαρον (sákkharon), meaning ""sugar."" While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, grape sugar is the monosaccharide glucose, cane sugar is the disaccharide sucrose and milk sugar is the disaccharide lactose (see illustration).Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the storage of energy (e.g., starch and glycogen) and as structural components (e.g., cellulose in plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important component of coenzymes (e.g., ATP, FAD and NAD) and the backbone of the genetic molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development.In food science and in many informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch (such as cereals, bread and pasta) or simple carbohydrates, such as sugar (found in candy, jams, and desserts).