Carbohydrate chemistry
... in a repeating sequence of α 1,4 – glycosidic linkages. Amylopectin is a branced polymer of a α D glucose with α 1,4 glycosidic linkages and with α 1,6 branching points that occur at intervals of approximately 25 to 30 α D glucose residues. Glucogen is a major storage form of carbohydrates in an ...
... in a repeating sequence of α 1,4 – glycosidic linkages. Amylopectin is a branced polymer of a α D glucose with α 1,4 glycosidic linkages and with α 1,6 branching points that occur at intervals of approximately 25 to 30 α D glucose residues. Glucogen is a major storage form of carbohydrates in an ...
Document
... Structures of the following compounds are obligatory for the control test of carbohydrates General scheme of hemiacetal and hemiketal formation. Structures of D-glucose and D-fructose presented in open chain, Fischer projection formulas and Haworth projection formulas (use whole chemical name for ea ...
... Structures of the following compounds are obligatory for the control test of carbohydrates General scheme of hemiacetal and hemiketal formation. Structures of D-glucose and D-fructose presented in open chain, Fischer projection formulas and Haworth projection formulas (use whole chemical name for ea ...
Experiment 2. Reduction of copper (II) hydroxide with glucose in
... 1. Actuality of the topic: Carbohydrates are widely spread in living nature they are contained in the cytomembranes. Carbohydrates are the source of energy for human organism. Besides, carbohydrates are the structural elements of nucleic acids, coenzymes, vitamins. Some of them are used as drugs. 2. ...
... 1. Actuality of the topic: Carbohydrates are widely spread in living nature they are contained in the cytomembranes. Carbohydrates are the source of energy for human organism. Besides, carbohydrates are the structural elements of nucleic acids, coenzymes, vitamins. Some of them are used as drugs. 2. ...
Carbohydrates
... Simple Carbohydrates – Not so simple The molecular formula shows the numbers of each atom that make up the molecule and for glucose it is: C6H12O6 The structural formula for glucose shows how the atoms are arranged: ...
... Simple Carbohydrates – Not so simple The molecular formula shows the numbers of each atom that make up the molecule and for glucose it is: C6H12O6 The structural formula for glucose shows how the atoms are arranged: ...
Ch 3 HW - TeacherWeb
... line below and write an example or sentence or draw a picture. 1. monomer 2. amino acid 3. carbohydrate 4. condensation synthesis 5. denatured 6. deoxyribose 7. functional group 8. hydrolysis 9. organic molecule 10. inorganic molecule ...
... line below and write an example or sentence or draw a picture. 1. monomer 2. amino acid 3. carbohydrate 4. condensation synthesis 5. denatured 6. deoxyribose 7. functional group 8. hydrolysis 9. organic molecule 10. inorganic molecule ...
The Chemistry of Organic Molecules
... proteins, and nucleic acids) Lipids are made of different subunits linked together so they are NOT polymers ...
... proteins, and nucleic acids) Lipids are made of different subunits linked together so they are NOT polymers ...
Chem 331 Biochemistry
... Know the glycosidic bonds for the acetal and ketal bonds. Know the different positions for the alpha and beta linkage conformations. Be able to convert the straight chain structure of any 5 or 6 carbon containing monosaccharide to its corresponding ring structure Be able to recognize the structures ...
... Know the glycosidic bonds for the acetal and ketal bonds. Know the different positions for the alpha and beta linkage conformations. Be able to convert the straight chain structure of any 5 or 6 carbon containing monosaccharide to its corresponding ring structure Be able to recognize the structures ...
Small Business Success on the Web
... – costs little energy to build – easily reversible = release energy ...
... – costs little energy to build – easily reversible = release energy ...
introduction to carbohydrates
... 1- amylose (outer layer of starch granules) molecules are linear (long but with no branches) 2- amylopectin (inner layer of starch granules) molecules are long and with branches ...
... 1- amylose (outer layer of starch granules) molecules are linear (long but with no branches) 2- amylopectin (inner layer of starch granules) molecules are long and with branches ...
File
... it is a simple carbohydrate, one that one attempted hydrolysis is not cleaved to smaller carbohydrates. e.g. glucose • Disaccharide on hydrolysis is cleaved to two monosaccharide, which may be the same or different. e.g. sucrose • Oligosaccharide (oligos is a Greek word that means “few”) yields 3 1 ...
... it is a simple carbohydrate, one that one attempted hydrolysis is not cleaved to smaller carbohydrates. e.g. glucose • Disaccharide on hydrolysis is cleaved to two monosaccharide, which may be the same or different. e.g. sucrose • Oligosaccharide (oligos is a Greek word that means “few”) yields 3 1 ...
biochemistry: carbohydrates, proteins, lipids and dna
... Chiral C - a carbon that has 4 different groups attached Chiral compound - a compound containing a chiral C ...
... Chiral C - a carbon that has 4 different groups attached Chiral compound - a compound containing a chiral C ...
Chapter 2 - CARBOHYDRATES
... ounce for wines and distilled spirits Wine: Multiply the “percent of alcohol by volume” by two to obtain calories/ounce Example: Zinfandel is 12.5% alcohol by volume, 12.5 X 2 = 25 calories/ounce ...
... ounce for wines and distilled spirits Wine: Multiply the “percent of alcohol by volume” by two to obtain calories/ounce Example: Zinfandel is 12.5% alcohol by volume, 12.5 X 2 = 25 calories/ounce ...
Chapter 12-carbohydrates
... their digestive systems do not contain b-glycosidases, enzymes that catalyze the hydrolysis of b-glycosidic bonds. ◦ Termites have such bacteria in their intestines and can use wood as their principal food. ◦ Ruminants (cud-chewing animals) and horses can also digest grasses and hay. ◦ Humans have o ...
... their digestive systems do not contain b-glycosidases, enzymes that catalyze the hydrolysis of b-glycosidic bonds. ◦ Termites have such bacteria in their intestines and can use wood as their principal food. ◦ Ruminants (cud-chewing animals) and horses can also digest grasses and hay. ◦ Humans have o ...
Ch. 3 – Section 2
... stick to each other neatly and will not pour. This is butter and crisco. • Unsaturated fats have double bonds and cause the tails to “bend or kink” and this kink does not allow the fats to layer flat together. • The area between them allows the fats to flow over each other like vegetable oils that p ...
... stick to each other neatly and will not pour. This is butter and crisco. • Unsaturated fats have double bonds and cause the tails to “bend or kink” and this kink does not allow the fats to layer flat together. • The area between them allows the fats to flow over each other like vegetable oils that p ...
Chapter 3: The Chemistry of Life
... Describe the basic structure of an atom. Explain how electrons determine how atoms interact. Define the term “isotopes” and list ways that they are used in science. Describe ionic, covalent, and hydrogen bonds. List the biologically important characteristics of water that are due to its high polarit ...
... Describe the basic structure of an atom. Explain how electrons determine how atoms interact. Define the term “isotopes” and list ways that they are used in science. Describe ionic, covalent, and hydrogen bonds. List the biologically important characteristics of water that are due to its high polarit ...
Biology Name: TEACHER KEY Life Substances Notes
... 2.) Inorganic compounds- Can have one or the other, but do not contain both carbon and hydrogen atoms A. Most of your body’s molecules are organic compounds. a. Macromolecules are built from small organic compounds the same way a railroad train is built, by linking a lot of smaller units together in ...
... 2.) Inorganic compounds- Can have one or the other, but do not contain both carbon and hydrogen atoms A. Most of your body’s molecules are organic compounds. a. Macromolecules are built from small organic compounds the same way a railroad train is built, by linking a lot of smaller units together in ...
Carbohydrates - WordPress.com
... a component of milk, is formed from glucose and galactose, while maltose is made from two glucose molecules. Many simple sugars can combine by repeated condensation reactions until a very large molecule is formed. A polysaccharide is a complex carbohydrate polymer formed from the linkage of many mon ...
... a component of milk, is formed from glucose and galactose, while maltose is made from two glucose molecules. Many simple sugars can combine by repeated condensation reactions until a very large molecule is formed. A polysaccharide is a complex carbohydrate polymer formed from the linkage of many mon ...
Chapter 17: Carbohydrates
... • 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. • For example: • Carbohydrates and amino acids are chiral. • Humans can only metabolize the D-isomers of monosaccharides. • ...
... • 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. • For example: • Carbohydrates and amino acids are chiral. • Humans can only metabolize the D-isomers of monosaccharides. • ...
Name:
... sugars - the complex carbohydrates. Simple Sugars All carbohydrates are made up of units of sugar (also called saccharide units). Carbohydrates that contain only one sugar unit (monosaccharides) or two sugar units (disaccharides) are referred to as simple sugars. Simple sugars are sweet in taste and ...
... sugars - the complex carbohydrates. Simple Sugars All carbohydrates are made up of units of sugar (also called saccharide units). Carbohydrates that contain only one sugar unit (monosaccharides) or two sugar units (disaccharides) are referred to as simple sugars. Simple sugars are sweet in taste and ...
Carbohydrates structure and FunCTION
... attached to any other structure (Free), that sugar can act as a reducing agent ...
... attached to any other structure (Free), that sugar can act as a reducing agent ...
Chapter 25. Biomolecules: Carbohydrates
... • The designation indicates that the OH at the anomeric center is on the same side of the Fischer projection structure as hydroxyl that designates 21 whether the structure us D or L ...
... • The designation indicates that the OH at the anomeric center is on the same side of the Fischer projection structure as hydroxyl that designates 21 whether the structure us D or L ...
Carbohydrate Structure
... • Glucose-galactose linked by 1-4 b glycosidic bond. • Galactose opens and closes so REDUCING sugar • Lactase deficiency leads to lactose intolerance. (More resistant than sucrose to acid hydrolysis). ...
... • Glucose-galactose linked by 1-4 b glycosidic bond. • Galactose opens and closes so REDUCING sugar • Lactase deficiency leads to lactose intolerance. (More resistant than sucrose to acid hydrolysis). ...
Carbon-Based Molecules
... • Cellulose is a rigid, straight polymer which makes up the cell walls of plants. – it is tough and fibrous (a good source of your fiber). ...
... • Cellulose is a rigid, straight polymer which makes up the cell walls of plants. – it is tough and fibrous (a good source of your fiber). ...
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).