Carbohydrate Chemistry - National Open University of Nigeria
... Second, a pentamethyl ether derivative of the pyranose structure converts the hemiacetal function to an acetal. Acetals are stable to base, so this product should not react with Tollen's reagent or be reduced by sodium borohydride. Acid hydrolysis of acetals regenerates the carbonyl and alcohol comp ...
... Second, a pentamethyl ether derivative of the pyranose structure converts the hemiacetal function to an acetal. Acetals are stable to base, so this product should not react with Tollen's reagent or be reduced by sodium borohydride. Acid hydrolysis of acetals regenerates the carbonyl and alcohol comp ...
Lab 8 - FIU Faculty Websites
... of pyruvate (3 carbons). In total, glycolysis yields 4 ATP molecules, however, 2 ATPs are used for the priming reactions that initiate glycolysis. Thus, a net of 2 ATPs are generated for the entire process. In addition, 2 NADH molecules are reduced from NAD+ during this stage. If oxygen is present, ...
... of pyruvate (3 carbons). In total, glycolysis yields 4 ATP molecules, however, 2 ATPs are used for the priming reactions that initiate glycolysis. Thus, a net of 2 ATPs are generated for the entire process. In addition, 2 NADH molecules are reduced from NAD+ during this stage. If oxygen is present, ...
Biologically Important Molecules
... Lactose formed from glucose and galactose Maltose formed from glucose + glucose All are formed using the dehydration synthesis reaction and have the formula C12H22O11. ...
... Lactose formed from glucose and galactose Maltose formed from glucose + glucose All are formed using the dehydration synthesis reaction and have the formula C12H22O11. ...
0ac97eb570ee16e
... • Disaccharides are pairs of monosaccharides, one of which is always glucose Condensation reactions link monosaccharides together. Hydrolysis reactions split molecules and commonly occur during digestion. Maltose consists of two glucose units. It is produced during the germination of seeds and ...
... • Disaccharides are pairs of monosaccharides, one of which is always glucose Condensation reactions link monosaccharides together. Hydrolysis reactions split molecules and commonly occur during digestion. Maltose consists of two glucose units. It is produced during the germination of seeds and ...
Chapter 4
... • Disaccharides are pairs of monosaccharides, one of which is always glucose Condensation reactions link monosaccharides together. Hydrolysis reactions split molecules and commonly occur during digestion. Maltose consists of two glucose units. It is produced during the germination of seeds and ...
... • Disaccharides are pairs of monosaccharides, one of which is always glucose Condensation reactions link monosaccharides together. Hydrolysis reactions split molecules and commonly occur during digestion. Maltose consists of two glucose units. It is produced during the germination of seeds and ...
Document
... In later lectures we will talk about Carbohydrates as metabolic intermediates, energy storers, components of DNA and RNA, and major structural components. Sugars bound to proteins are called Glycoproteins, an especially important group of molecules. (Will devote an entire lecture to glycoprotein ...
... In later lectures we will talk about Carbohydrates as metabolic intermediates, energy storers, components of DNA and RNA, and major structural components. Sugars bound to proteins are called Glycoproteins, an especially important group of molecules. (Will devote an entire lecture to glycoprotein ...
MCAT Organic Chemistry - Problem Drill 22: Carbohydrates
... is (CH2O)n which initially suggested they were carbon hydrates to early researchers in the field. Each carbohydrate contains either an aldehyde group or a ketone group. Carbohydrates have many uses in biological systems and can be converted into other organic molecules like fats or amino acids. (2) ...
... is (CH2O)n which initially suggested they were carbon hydrates to early researchers in the field. Each carbohydrate contains either an aldehyde group or a ketone group. Carbohydrates have many uses in biological systems and can be converted into other organic molecules like fats or amino acids. (2) ...
Derived copy of Bis2A 03.2 Carbohydrates
... load before important competitions to ensure that they have enough energy to compete at a high level. Carbohydrates are, in fact, an essential part of our diet; grains, fruits, and vegetables are all natural sources of carbohydrates. Carbohydrates provide energy to the body, particularly through gl ...
... load before important competitions to ensure that they have enough energy to compete at a high level. Carbohydrates are, in fact, an essential part of our diet; grains, fruits, and vegetables are all natural sources of carbohydrates. Carbohydrates provide energy to the body, particularly through gl ...
22 Carbohydrates
... in the first of a series of processes that provide them with energy. When animals have more D-glucose than they need for energy, they convert excess D-glucose into a polymer called glycogen (Section 22.18). When an animal needs energy, glycogen is broken down into individual D-glucose molecules. Pla ...
... in the first of a series of processes that provide them with energy. When animals have more D-glucose than they need for energy, they convert excess D-glucose into a polymer called glycogen (Section 22.18). When an animal needs energy, glycogen is broken down into individual D-glucose molecules. Pla ...
Carbohydrates: Occurrence, Structures and Chemistry
... which is often used as a synonym for ‘monosaccharide’, but may also be applied to simple compounds containing more than one monosaccharide unit. Indeed, in everyday usage ‘sugar’ signifies table sugar, which is sucrose (German ‘Saccharose’; French ‘sucrose’ or ‘saccharose’), a disaccharide composed ...
... which is often used as a synonym for ‘monosaccharide’, but may also be applied to simple compounds containing more than one monosaccharide unit. Indeed, in everyday usage ‘sugar’ signifies table sugar, which is sucrose (German ‘Saccharose’; French ‘sucrose’ or ‘saccharose’), a disaccharide composed ...
Carbohydrates I
... glycosideare known. The structures of glycosidic links vary, the most common beingan ether group (oxygen glycosidic links) but amino (nitrogen glycosidic links), sulphide (sulphur glycosidic links) and carbon to carbon links(carbon glycosidic links) are known. Each type of glycosidiclink will exhibi ...
... glycosideare known. The structures of glycosidic links vary, the most common beingan ether group (oxygen glycosidic links) but amino (nitrogen glycosidic links), sulphide (sulphur glycosidic links) and carbon to carbon links(carbon glycosidic links) are known. Each type of glycosidiclink will exhibi ...
Carbohydrates - Carone Fitness
... grain because they provide the most vitamins and minerals and are often rich in fiber. Refined grains such as white flour and white rice are considered “processed” foods that are generally stripped of their nutrients and fiber. In general, it is recommended that the bulk of one’s diet come from whol ...
... grain because they provide the most vitamins and minerals and are often rich in fiber. Refined grains such as white flour and white rice are considered “processed” foods that are generally stripped of their nutrients and fiber. In general, it is recommended that the bulk of one’s diet come from whol ...
21.1 An Introduction to Carbohydrates
... D and L enantiomers differ in the orientation of the —OH group on the chiral carbon atom farthest from the carbonyl. In Fischer projections, D sugars have the —OH on the right and L sugars have the —OH on the left. D-Glucose (and other 6-carbon aldoses) forms cyclic hemiacetals conventionally repres ...
... D and L enantiomers differ in the orientation of the —OH group on the chiral carbon atom farthest from the carbonyl. In Fischer projections, D sugars have the —OH on the right and L sugars have the —OH on the left. D-Glucose (and other 6-carbon aldoses) forms cyclic hemiacetals conventionally repres ...
Carbohydrates
... carbon atoms they contain -TRIOSE, TETROSE, PENTOSE, HEXOSE, etc. NONOSES, monosaccharides with 9 carbons, are the largest monosaccharides found in nature. Monosaccharides can be classified by the type / location of carbonyl group they contain; an aldehyde group - ALDOSE; or a ketone group - KETOSE. ...
... carbon atoms they contain -TRIOSE, TETROSE, PENTOSE, HEXOSE, etc. NONOSES, monosaccharides with 9 carbons, are the largest monosaccharides found in nature. Monosaccharides can be classified by the type / location of carbonyl group they contain; an aldehyde group - ALDOSE; or a ketone group - KETOSE. ...
Carbohydrates
... stereochemistry of the highest numbered chiral carbon of the Fischer projection. If the hydroxyl group of the highest numbered chiral carbon is pointing to the right, the sugar is designated as D (Dextro: Latin for on the right side). If the hydroxyl group is pointing to the left, the sugar is desig ...
... stereochemistry of the highest numbered chiral carbon of the Fischer projection. If the hydroxyl group of the highest numbered chiral carbon is pointing to the right, the sugar is designated as D (Dextro: Latin for on the right side). If the hydroxyl group is pointing to the left, the sugar is desig ...
Carbohydrates - mscyr11biology
... are tough to break down or bend • Cellulose is also known as ‘dietary fibre’ ...
... are tough to break down or bend • Cellulose is also known as ‘dietary fibre’ ...
Ans518_Class3
... 4. Enterocyte absorbs simple sugars; common feed ingredients must be “processed” as a prerequisite to turning carbohydrates into energy 5. Carbohydrates in and of themselves do not constitute energy; rather, they are metabolized in key biochemical pathways to provide reducing equivalents and ATP 6. ...
... 4. Enterocyte absorbs simple sugars; common feed ingredients must be “processed” as a prerequisite to turning carbohydrates into energy 5. Carbohydrates in and of themselves do not constitute energy; rather, they are metabolized in key biochemical pathways to provide reducing equivalents and ATP 6. ...
Lecture 4 - Sugars, ring structures
... Linkages Between Sugars In the tree, monosaccharides are linked through enzymatic processes. Linkage proceeds through a dehydration process (loss of H2O) (acetal formation). The bond between the glucoses units in cellobiose is a glycosidic bond. Once linked, the glucose unit on the left is no ...
... Linkages Between Sugars In the tree, monosaccharides are linked through enzymatic processes. Linkage proceeds through a dehydration process (loss of H2O) (acetal formation). The bond between the glucoses units in cellobiose is a glycosidic bond. Once linked, the glucose unit on the left is no ...
digestion and absorption of carbohydrate
... 1) Most are used to supply energy for life 2) Some are used to synthesize structural or functional molecules 3) The rest are stored for future use ...
... 1) Most are used to supply energy for life 2) Some are used to synthesize structural or functional molecules 3) The rest are stored for future use ...
Lehninger Principles of Biochemistry
... year, photosynthesis converts more than 100 billion metric tons of CO2 and H20 into cellulose and other plant products. Carbohydrates are polyhydroxy aldehydes and ketones, or substances that yield such compounds on hydrolysis. Many, but not all have the empirical formula (CH2O)n, but some also cont ...
... year, photosynthesis converts more than 100 billion metric tons of CO2 and H20 into cellulose and other plant products. Carbohydrates are polyhydroxy aldehydes and ketones, or substances that yield such compounds on hydrolysis. Many, but not all have the empirical formula (CH2O)n, but some also cont ...
Carbohydrates
... carbohydrate the chemical formula (C6H1206). Two or more sugar molecules can be assembled to form increasingly complex carbohydrates. The two main types of carbohydrates in food are simple carbohydrates (sugars) and complex carbohydrates (starches and dietary fiber). Simple carbohydrates Sugars comp ...
... carbohydrate the chemical formula (C6H1206). Two or more sugar molecules can be assembled to form increasingly complex carbohydrates. The two main types of carbohydrates in food are simple carbohydrates (sugars) and complex carbohydrates (starches and dietary fiber). Simple carbohydrates Sugars comp ...
Sweet Facts about Maltitol
... mountain ash (Sorbus aucuparia), the industry has found additional polyols, each providing different benefits to the food industry. Small amounts of maltitol occur naturally in chicory leaves and in roasted malt. Commercially, maltitol is produced from the starch of cereals such as corn, potatoes an ...
... mountain ash (Sorbus aucuparia), the industry has found additional polyols, each providing different benefits to the food industry. Small amounts of maltitol occur naturally in chicory leaves and in roasted malt. Commercially, maltitol is produced from the starch of cereals such as corn, potatoes an ...
ANN 202
... Chloride is a component of hydrochloric acid, an important part of gastric juice (an acidic liquid secreted by glands in the stomach lining) and aids in food digestion. Potassium and sodium act as cofactors for certain enzymes. Calcium, magnesium, and phosphorus are known for their structural roles, ...
... Chloride is a component of hydrochloric acid, an important part of gastric juice (an acidic liquid secreted by glands in the stomach lining) and aids in food digestion. Potassium and sodium act as cofactors for certain enzymes. Calcium, magnesium, and phosphorus are known for their structural roles, ...
Carbohydrates - Home - KSU Faculty Member websites
... Cellulose, a major constituent of plant cell walls, consists of long linear chains of glucose with (14) linkages. Every other glucose is flipped over, due to linkages. This promotes intra-chain and inter-chain H-bonds and van der Waals interactions, that cause cellulose chains to be straight & r ...
... Cellulose, a major constituent of plant cell walls, consists of long linear chains of glucose with (14) linkages. Every other glucose is flipped over, due to linkages. This promotes intra-chain and inter-chain H-bonds and van der Waals interactions, that cause cellulose chains to be straight & r ...
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.Sugars are found in the tissues of most plants, but are present in sufficient concentrations for efficient extraction only in sugarcane and sugar beet. Sugarcane refers to any of several species of giant grass in the genus Saccharum that have been cultivated in tropical climates in South Asia and Southeast Asia since ancient times. A great expansion in its production took place in the 18th century with the establishment of sugar plantations in the West Indies and Americas. This was the first time that sugar became available to the common people, who had previously had to rely on honey to sweeten foods. Sugar beet, a cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates and became a major source of sugar in the 19th century when methods for extracting the sugar became available. Sugar production and trade have changed the course of human history in many ways, influencing the formation of colonies, the perpetuation of slavery, the transition to indentured labour, the migration of peoples, wars between sugar-trade–controlling nations in the 19th century, and the ethnic composition and political structure of the new world.The world produced about 168 million tonnes of sugar in 2011. The average person consumes about 24 kilograms (53 lb) of sugar each year (33.1 kg in industrialised countries), equivalent to over 260 food calories per person, per day.Since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, and tooth decay. Numerous studies have been undertaken to try to clarify the position, but with varying results, mainly because of the difficulty of finding populations for use as controls that do not consume or are largely free of any sugar consumption.