- The Vignanam
... Monosaccharides •The simplest aldose is glyceraldehyde. •The simplest ketose is dihydroxyacetone. •They are constitutional isomers of each other, sharing the formula C3H6O3. ...
... Monosaccharides •The simplest aldose is glyceraldehyde. •The simplest ketose is dihydroxyacetone. •They are constitutional isomers of each other, sharing the formula C3H6O3. ...
The Carbohydrates: Sugars, Starch, & Fibers
... Simple CarbohydratesMonosaccharides All have the same numbers and kinds of atoms, but in different arrangements which accounts for their differing sweetness. Glucose, also known as dextrose. Fructose, the sweetest of the monosaccharides, found abundantly in fruits and honey. Galactose ...
... Simple CarbohydratesMonosaccharides All have the same numbers and kinds of atoms, but in different arrangements which accounts for their differing sweetness. Glucose, also known as dextrose. Fructose, the sweetest of the monosaccharides, found abundantly in fruits and honey. Galactose ...
Importance of Carbohydrates
... Sources • Glucose is produced in plants through photosynthesis from CO2 and H2O • Glucose is converted in plants to other small sugars and polymers (cellulose, starch) • Dietary carbohydrates provide the major source of energy required by organisms ...
... Sources • Glucose is produced in plants through photosynthesis from CO2 and H2O • Glucose is converted in plants to other small sugars and polymers (cellulose, starch) • Dietary carbohydrates provide the major source of energy required by organisms ...
1. a. False – the carbonyl groups point toward the C
... 8. In order for a cyclic sugar to mutarotate, it must open to its linear form. Likewise, in order for a sugar to be reducing, it must access its linear form, which contains the aldehyde or ketone. So cyclic, reducing sugars are also mutarotatory. And mutarotatory sugars are reducing. These sugars fo ...
... 8. In order for a cyclic sugar to mutarotate, it must open to its linear form. Likewise, in order for a sugar to be reducing, it must access its linear form, which contains the aldehyde or ketone. So cyclic, reducing sugars are also mutarotatory. And mutarotatory sugars are reducing. These sugars fo ...
Carbohydrates
... sugars oxidized by Tollens' reagent (or Benedict's or Fehling's reagents). Non-reducing sugars not oxidized by Tollens' or other reagents. ...
... sugars oxidized by Tollens' reagent (or Benedict's or Fehling's reagents). Non-reducing sugars not oxidized by Tollens' or other reagents. ...
Carbohydrates ( CHO )
... organisms have the ability to metabolize other monosaccharides and disaccharides. Polysaccharides are also common sources of energy. Many organisms can easily break down starches into glucose, however, most organisms cannot metabolize cellulose or other polysaccharides like chitin and arabinoxylans. ...
... organisms have the ability to metabolize other monosaccharides and disaccharides. Polysaccharides are also common sources of energy. Many organisms can easily break down starches into glucose, however, most organisms cannot metabolize cellulose or other polysaccharides like chitin and arabinoxylans. ...
PHL 224 Biochemistry II
... Are aldehyde or free ketone derivatives of polyhydric alcohols. Classification of Carbohydrate Monosaccharaides: can't hydrolyzed into simpler. They may classified as: trioses, tetroses, pentoses, hexoses or heptoses depending on the number of carbon atoms. And aldoses (e.g glucose, galactose an ...
... Are aldehyde or free ketone derivatives of polyhydric alcohols. Classification of Carbohydrate Monosaccharaides: can't hydrolyzed into simpler. They may classified as: trioses, tetroses, pentoses, hexoses or heptoses depending on the number of carbon atoms. And aldoses (e.g glucose, galactose an ...
BIOL 103 Ch 5 Carbohydrates for Students F15
... Made from sucrose, _________x sweeter Used in baked goods, beverages, gelaHn, etc. ...
... Made from sucrose, _________x sweeter Used in baked goods, beverages, gelaHn, etc. ...
Summary: Carbohydrates
... important disaccharides are maltose (two glucose units linked together), lactose (a galactose linked to a glucose), and sucrose (glucose joined to fructose). Polysaccharides. Cellulose, starch, and glycogen are three important polysaccharides. Starch is the major storage form of glucose in plants, w ...
... important disaccharides are maltose (two glucose units linked together), lactose (a galactose linked to a glucose), and sucrose (glucose joined to fructose). Polysaccharides. Cellulose, starch, and glycogen are three important polysaccharides. Starch is the major storage form of glucose in plants, w ...
Chemdraw B&W
... • Current terminology: natural materials that contain many hydroxyls and other oxygen-containing groups ...
... • Current terminology: natural materials that contain many hydroxyls and other oxygen-containing groups ...
Chapter 5 Carbohydrates
... Monosaccharides Glucose •Also known as blood sugar because it circulates in the bloodstream •It is the body’s source of energy ...
... Monosaccharides Glucose •Also known as blood sugar because it circulates in the bloodstream •It is the body’s source of energy ...
PowerPoint
... Carbohydrates are the most abundant biomolecules on Earth. Each 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, bu ...
... Carbohydrates are the most abundant biomolecules on Earth. Each 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, bu ...
Chapter 20
... Has a α -1,4-glycosidic bond (between two α-glucoses). Is obtained from the breakdown of starches. Is used in cereals and candies. Is a reducing sugar (carbon 1 can open to give a free aldehyde to oxidize). ...
... Has a α -1,4-glycosidic bond (between two α-glucoses). Is obtained from the breakdown of starches. Is used in cereals and candies. Is a reducing sugar (carbon 1 can open to give a free aldehyde to oxidize). ...
What Is Xylitol? - Global Art of Wellness
... Xylitol is not actually a sugar, it's a sugar alcohol. Other sugar alcohols include erythritol, maltitol and sorbitol. Unlike other sugars it has five, not six, carbon atoms. Classified as a low calorie (2.4 calories per gram), low carbohydrate natural sweetener, Xylitol is considered beneficial for ...
... Xylitol is not actually a sugar, it's a sugar alcohol. Other sugar alcohols include erythritol, maltitol and sorbitol. Unlike other sugars it has five, not six, carbon atoms. Classified as a low calorie (2.4 calories per gram), low carbohydrate natural sweetener, Xylitol is considered beneficial for ...
Roth 10e NCLEX
... 3. The nurse is teaching a client who has diabetes about foods that contain starch. The client asks “what is starch?” Which of the following statements could the nurse make about starch? a. Starch is a polysaccharide. d. Starch is found abundantly in both plant and animal foods. b. Starch is a simpl ...
... 3. The nurse is teaching a client who has diabetes about foods that contain starch. The client asks “what is starch?” Which of the following statements could the nurse make about starch? a. Starch is a polysaccharide. d. Starch is found abundantly in both plant and animal foods. b. Starch is a simpl ...
Carbohydrates
... polyhydroxy aldehydes and ketones. • Monosaccharides (also known as simple sugars) are the simplest carbohydrates containing 3-7 carbon atoms. A sugar containing: – an aldehyde is known as an aldose – a ketone is known as a ketose ...
... polyhydroxy aldehydes and ketones. • Monosaccharides (also known as simple sugars) are the simplest carbohydrates containing 3-7 carbon atoms. A sugar containing: – an aldehyde is known as an aldose – a ketone is known as a ketose ...
Chemistry 20 Chapters 12 Carbohydrates
... products that attempt to duplicate mother’s milk. Some people cannot digest or hydrolyze lactose because they do not have enough quantities of the enzyme needed to hydrolyze lactose and it causes abdominal cramps and diarrhea. In some commercial milk products, an enzyme called lactose is added to br ...
... products that attempt to duplicate mother’s milk. Some people cannot digest or hydrolyze lactose because they do not have enough quantities of the enzyme needed to hydrolyze lactose and it causes abdominal cramps and diarrhea. In some commercial milk products, an enzyme called lactose is added to br ...
PPT
... • In some instances only the D or L enantiomers are found in nature. They are rarely found together in the same biological system. • For example, humans can only metabolize the D-isomers of monosaccharides. ...
... • In some instances only the D or L enantiomers are found in nature. They are rarely found together in the same biological system. • For example, humans can only metabolize the D-isomers of monosaccharides. ...
Glucose
... 9. Fructose is sugar found in fruit, honey and vegetables. 11. Maltose is grain starch broken down into sugar. 12. Lactose is milk sugar. ...
... 9. Fructose is sugar found in fruit, honey and vegetables. 11. Maltose is grain starch broken down into sugar. 12. Lactose is milk sugar. ...
Carbohydrates
... Regulation of Blood Glucose • Amount of glucose (and therefore, access to quick energy) in the blood • Pancreatic cells produce, store and secrete two hormones, insulin and glucagon, which control level of glucose in the blood ...
... Regulation of Blood Glucose • Amount of glucose (and therefore, access to quick energy) in the blood • Pancreatic cells produce, store and secrete two hormones, insulin and glucagon, which control level of glucose in the blood ...
LECTERE 11
... bonded to each other by glycosidic linkages. • Polysaccharides may be divided into two classes: homopolysaccharides, which are composed of one type of monosaccharide units, and heteropolysaccharides, which contain two or more different types of ...
... bonded to each other by glycosidic linkages. • Polysaccharides may be divided into two classes: homopolysaccharides, which are composed of one type of monosaccharide units, and heteropolysaccharides, which contain two or more different types of ...
Structure and Function of Carbohydrates
... direction (dextrorotatory) and in a counterclockwise (left) direction (levorotatory). Dextrorotatory substances are often denoted by a + sign, and levorotatory substances are often denoted by a - sign. The model of lactic acid (Figure 1) is an example of how these two otherwise similar molecules exi ...
... direction (dextrorotatory) and in a counterclockwise (left) direction (levorotatory). Dextrorotatory substances are often denoted by a + sign, and levorotatory substances are often denoted by a - sign. The model of lactic acid (Figure 1) is an example of how these two otherwise similar molecules exi ...
Carbohydrates
... • How do we define a carbohydrate? • aldehydes or ketones with multiple hydroxyl groups • “hydrate” of carbon – C-H2O ...
... • How do we define a carbohydrate? • aldehydes or ketones with multiple hydroxyl groups • “hydrate” of carbon – C-H2O ...
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.