CARBOHYDRATES PROBLEMS Label the chiral centers as `R` or `S
... a) polysaccharide in potatoes and digestible by humans ....................................................... b) polysaccharide stored in the liver and muscles of humans ................................................ c) polysaccharides in grass ……………………………………………………………………… d) the disaccharide prod ...
... a) polysaccharide in potatoes and digestible by humans ....................................................... b) polysaccharide stored in the liver and muscles of humans ................................................ c) polysaccharides in grass ……………………………………………………………………… d) the disaccharide prod ...
Oligosaccharides Disaccharides
... It is prevalent in cane sugar and beets. Sucrose is a non-reducing sugar as it contains no free aldehyde or ketone group. • Lactose is found exclusively in the milk It is formed of one β- galactose and one β- glucose linked together by β-(1,4) glycosidic bond. It has a free aldehyde group so; it is ...
... It is prevalent in cane sugar and beets. Sucrose is a non-reducing sugar as it contains no free aldehyde or ketone group. • Lactose is found exclusively in the milk It is formed of one β- galactose and one β- glucose linked together by β-(1,4) glycosidic bond. It has a free aldehyde group so; it is ...
- Angelo State University
... • In the pyranose form of glucose, carbon-1 is chiral, and thus two stereoisomers are possible: one in which the OH group points down (-hydroxy group) and one in which the OH group points up (hydroxy group). These forms are anomers of each other, and carbon-1 is called the anomeric carbon. ...
... • In the pyranose form of glucose, carbon-1 is chiral, and thus two stereoisomers are possible: one in which the OH group points down (-hydroxy group) and one in which the OH group points up (hydroxy group). These forms are anomers of each other, and carbon-1 is called the anomeric carbon. ...
Biological role of carbohydrates
... Nоn-reducing disaccharides. In these disaccharides the two hexose units are linked together through their reducing groups which is С, in aldoses and С, in ketoses. Important example of non-reducing disaccharides is sucrose. Reducing disaccharides. In these disaccharides, one hexose unit is linked th ...
... Nоn-reducing disaccharides. In these disaccharides the two hexose units are linked together through their reducing groups which is С, in aldoses and С, in ketoses. Important example of non-reducing disaccharides is sucrose. Reducing disaccharides. In these disaccharides, one hexose unit is linked th ...
Organic chemistry and Biological chemistry for Health Sciences
... those 16; galactose is another. Enantiomers are stereoisomers whose molecules are related as an object is related to its mirror image but that cannot be superimposed. Stereoisomers whose molecules are not related this way are called diestereomers. Absolute configurations of the enantiomers of glycer ...
... those 16; galactose is another. Enantiomers are stereoisomers whose molecules are related as an object is related to its mirror image but that cannot be superimposed. Stereoisomers whose molecules are not related this way are called diestereomers. Absolute configurations of the enantiomers of glycer ...
Carbohydrates - Fuel and Building Material
... – Most monomers are joined by linkages between the #1 carbon of one glucose and the #4 carbon of the next glucose molecule (see slide 7). Referred to as 1-4 linkages. – One unbranched form of starch, amylose, forms a helix. – Branched forms, like amylopectin, are more complex. ...
... – Most monomers are joined by linkages between the #1 carbon of one glucose and the #4 carbon of the next glucose molecule (see slide 7). Referred to as 1-4 linkages. – One unbranched form of starch, amylose, forms a helix. – Branched forms, like amylopectin, are more complex. ...
Carbohydrates
... Recognition/binding of CHO moieties of glycoproteins, glycolipids & proteoglycans by animal lectins is a factor in: ...
... Recognition/binding of CHO moieties of glycoproteins, glycolipids & proteoglycans by animal lectins is a factor in: ...
Carbohydrates - Fuel and Building Material
... • Two monosaccharides can join with a glycosidic linkage to form a dissaccharide via dehydration. – Maltose, malt sugar, is formed by joining two glucose molecules. – Sucrose, table sugar, is formed by joining glucose and fructose and is the major transport form of sugars in plants. ...
... • Two monosaccharides can join with a glycosidic linkage to form a dissaccharide via dehydration. – Maltose, malt sugar, is formed by joining two glucose molecules. – Sucrose, table sugar, is formed by joining glucose and fructose and is the major transport form of sugars in plants. ...
1Classifying, Identifying, Naming, and Drawing Sugars - Beck-Shop
... as monosaccharides, disaccharides, trisaccharides, tetrasaccharides, or oligosacharides (typically three to ten sugar units). Monosaccharides (also known as simple sugars) exist as aldoses or ketoses, with glucose and fructose being the most common examples. Glycose is a generic term for sugars. Sug ...
... as monosaccharides, disaccharides, trisaccharides, tetrasaccharides, or oligosacharides (typically three to ten sugar units). Monosaccharides (also known as simple sugars) exist as aldoses or ketoses, with glucose and fructose being the most common examples. Glycose is a generic term for sugars. Sug ...
Notes 32 Polysaccharides
... • Starch is used for energy storage in plants • Two types: amylose and amylopectin. On complete hydrolysis each type gives only D-glucose • Amylose: is composed of continuous, unbranched chains of up to 4000 D-glucose units joined by a-1,4-glycoside bonds • Amylopectin: is a highly branched polymer ...
... • Starch is used for energy storage in plants • Two types: amylose and amylopectin. On complete hydrolysis each type gives only D-glucose • Amylose: is composed of continuous, unbranched chains of up to 4000 D-glucose units joined by a-1,4-glycoside bonds • Amylopectin: is a highly branched polymer ...
9781284086362_SLID_CH04
... – Produced during photosynthesis • Two main carbohydrate types – Simple (Sugars) – Complex (Starches and fibers) ...
... – Produced during photosynthesis • Two main carbohydrate types – Simple (Sugars) – Complex (Starches and fibers) ...
Carbohydrates
... Via photosynthesis, over 100 billion metric tons of CO2 and H2O are converted into cellulose and other plant products. The term carbohydrate is a generic one that refers primarily to carbon-containing compounds that contain hydroxyl, keto, or aldehydic functionalities. Carbohydrates can range in siz ...
... Via photosynthesis, over 100 billion metric tons of CO2 and H2O are converted into cellulose and other plant products. The term carbohydrate is a generic one that refers primarily to carbon-containing compounds that contain hydroxyl, keto, or aldehydic functionalities. Carbohydrates can range in siz ...
Chemistry of Carbohydrates Name_____________ Prd.___
... should fit together but will not join unless an OH end and an H end are removed. 2. What common molecule does an H atom combined with an OH group form? __________________ 3. This type of chemical reaction is called a _________________________ ________________ reaction. (It may also be called a conde ...
... should fit together but will not join unless an OH end and an H end are removed. 2. What common molecule does an H atom combined with an OH group form? __________________ 3. This type of chemical reaction is called a _________________________ ________________ reaction. (It may also be called a conde ...
dehydration synthesis
... 1)Monosaccharides – Simple Sugars, 1 sugar a) can be used to form more complex carbohydrates - quick energy b) examples 1) Glucose- blood sugar used as fuel for plants & animals 2) Galactose- simple milk sugar 3) Fructose- fruit sugar c) chemical formula for all - C6H12O6 ...
... 1)Monosaccharides – Simple Sugars, 1 sugar a) can be used to form more complex carbohydrates - quick energy b) examples 1) Glucose- blood sugar used as fuel for plants & animals 2) Galactose- simple milk sugar 3) Fructose- fruit sugar c) chemical formula for all - C6H12O6 ...
Summary for Chapter 4 – The Carbohydrates: Sugars
... In the digestion and absorption of carbohydrates, the body breaks down starches into the disaccharide maltose. Maltose and the other disaccharides (lactose and sucrose) from foods are broken down into monosaccharides. Then monosaccharides are converted mostly to glucose to provide energy for the cel ...
... In the digestion and absorption of carbohydrates, the body breaks down starches into the disaccharide maltose. Maltose and the other disaccharides (lactose and sucrose) from foods are broken down into monosaccharides. Then monosaccharides are converted mostly to glucose to provide energy for the cel ...
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 ...
SSM CH 07 - ::: 國立中正大學 National Chung Cheng
... • Reducing sugars: sugars with free anomeric carbons - they will reduce oxidizing agents, such as peroxide, ferricyanide and certain metals (Cu2+ and Ag+). • Fehling’s reagent: CuSO4 (blue) + RC(=O)H Cu2O (red) + RCO2• Tollen’s reagent: Ag+ Ag0 • These redox reactions convert the sugar to a su ...
... • Reducing sugars: sugars with free anomeric carbons - they will reduce oxidizing agents, such as peroxide, ferricyanide and certain metals (Cu2+ and Ag+). • Fehling’s reagent: CuSO4 (blue) + RC(=O)H Cu2O (red) + RCO2• Tollen’s reagent: Ag+ Ag0 • These redox reactions convert the sugar to a su ...
Application of conventional HPLC RI technique for sugar analysis in
... samples. At the same time glucose yielded only around 22% from all sugars. Low correlation with dinitrosalicylic acid (DNS) method can be explained by low separation of the peaks of these sugars on the chromatograms (Fig. 2). Different techniques can be used for improving various chromatographic par ...
... samples. At the same time glucose yielded only around 22% from all sugars. Low correlation with dinitrosalicylic acid (DNS) method can be explained by low separation of the peaks of these sugars on the chromatograms (Fig. 2). Different techniques can be used for improving various chromatographic par ...
Chapter 5 Ans
... Sugars composed of a single sugar molecule (a monosaccharide) or two joined sugar molecules (a disaccharide) are simple carbohydrates. ...
... Sugars composed of a single sugar molecule (a monosaccharide) or two joined sugar molecules (a disaccharide) are simple carbohydrates. ...
UNIT 3 Structure and function of saccharides and carbohydrates
... Linkages between the individual units require special enzymes to break them down. For example, the α1->4 linkages between glucose units in glycogen, amylose, and amylopectin, are readily broken down by all animals, but only ruminant animals (cows, horses, etc.) contain symbiotic bacteria with an enz ...
... Linkages between the individual units require special enzymes to break them down. For example, the α1->4 linkages between glucose units in glycogen, amylose, and amylopectin, are readily broken down by all animals, but only ruminant animals (cows, horses, etc.) contain symbiotic bacteria with an enz ...
(1 4) and
... Production of a new sugar with a addition carbon Effect of Hydroxyl Amine: هیدروكسیل آمین Production of a new sugar with lower a carbon ...
... Production of a new sugar with a addition carbon Effect of Hydroxyl Amine: هیدروكسیل آمین Production of a new sugar with lower a carbon ...
Name:
... 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 are broken down quickly in the body ...
... 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 are broken down quickly in the body ...
L-sugars. - New Age International
... polyhydroxy aldehydes or ketones. For example: Glycerol on oxidation is converted to D-glyceraldehyde, which is a carbohydrate derived from the trihydric alcohol (glycerol). CH2 CH ...
... polyhydroxy aldehydes or ketones. For example: Glycerol on oxidation is converted to D-glyceraldehyde, which is a carbohydrate derived from the trihydric alcohol (glycerol). CH2 CH ...
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.