Carbohydrates, Lectures 16-17 Quadrant - vtu-nptel
... 3. Cellulose, a b(1->4)-linked glucose polysaccharide 4. The glycosidic bond joins glucose and fructose to form sucrose 5. Carbohydrates, lipids, and proteins all contain carbon, hydrogen, and oxygen and proteins also contains nitrogen 6. Cereals are a good sources of carbohydrate are 7. A kilocalor ...
... 3. Cellulose, a b(1->4)-linked glucose polysaccharide 4. The glycosidic bond joins glucose and fructose to form sucrose 5. Carbohydrates, lipids, and proteins all contain carbon, hydrogen, and oxygen and proteins also contains nitrogen 6. Cereals are a good sources of carbohydrate are 7. A kilocalor ...
O - WordPress.com
... common in nature They are produced by replacing the –OH group on carbon 2 on the monosaccharide with an amino group Amino sugars and their N-acetyl-derivatives are important building blocks of polysaccharides such as cartilage The N-acetyl derivatives of D-glucosamine and D-galactosamine are p ...
... common in nature They are produced by replacing the –OH group on carbon 2 on the monosaccharide with an amino group Amino sugars and their N-acetyl-derivatives are important building blocks of polysaccharides such as cartilage The N-acetyl derivatives of D-glucosamine and D-galactosamine are p ...
Lecture 3a powerpoint
... However, World Health Organisation indicated on 5 March 2014 that keeping one’s simple sugar (mono and disaccharides) consumption to less than 5 % of daily calories (i.e. less than about 6 teaspoons of sugar) has added health benefits compared to keeping one’s simple sugar (mono and disaccharides) c ...
... However, World Health Organisation indicated on 5 March 2014 that keeping one’s simple sugar (mono and disaccharides) consumption to less than 5 % of daily calories (i.e. less than about 6 teaspoons of sugar) has added health benefits compared to keeping one’s simple sugar (mono and disaccharides) c ...
Lecture 3a powerpoint
... However, World Health Organisation indicated on 5 March 2014 that keeping one’s simple sugar (mono and disaccharides) consumption to less than 5 % of daily calories (i.e. less than about 6 teaspoons of sugar) has added health benefits compared to keeping one’s simple sugar (mono and disaccharides) c ...
... However, World Health Organisation indicated on 5 March 2014 that keeping one’s simple sugar (mono and disaccharides) consumption to less than 5 % of daily calories (i.e. less than about 6 teaspoons of sugar) has added health benefits compared to keeping one’s simple sugar (mono and disaccharides) c ...
22A - chemistry
... -1,6-glycosidic bonds (branches occur every 8 to 12 residues - more compact than starch) the total amount of glycogen in the body of a well-nourished adult human is about 350 g, divided almost equally between liver and ...
... -1,6-glycosidic bonds (branches occur every 8 to 12 residues - more compact than starch) the total amount of glycogen in the body of a well-nourished adult human is about 350 g, divided almost equally between liver and ...
Organic Chemistry/Fourth Edition: e-Text
... clear who actually invented it, and references to this particular one appeared in the chemical education literature before publication of the Fiesers’ text. The mnemonic has two features: (1) a system for setting down all the stereoisomeric D-aldohexoses in a logical order; and (2) a way to assign t ...
... clear who actually invented it, and references to this particular one appeared in the chemical education literature before publication of the Fiesers’ text. The mnemonic has two features: (1) a system for setting down all the stereoisomeric D-aldohexoses in a logical order; and (2) a way to assign t ...
Carbohydrates
... The three most abundant hexoses in the biological world are D-glucose, Dgalactose, and D-fructose. The first two are D-aldohexoses; the third is a D-2ketohexose. Glucose, by far the most common hexose, is also known as dextrose because it is dextrorotatory. Other names for this monosaccharide are gr ...
... The three most abundant hexoses in the biological world are D-glucose, Dgalactose, and D-fructose. The first two are D-aldohexoses; the third is a D-2ketohexose. Glucose, by far the most common hexose, is also known as dextrose because it is dextrorotatory. Other names for this monosaccharide are gr ...
الشريحة 1
... The three most abundant hexoses in the biological world are Dglucose, D-galactose, and D-fructose. The first two are Daldohexoses; the third is a D-2-ketohexose. Glucose, by far the most common hexose, is also known as dextrose because it is dextrorotatory. Other names for this monosaccharide are g ...
... The three most abundant hexoses in the biological world are Dglucose, D-galactose, and D-fructose. The first two are Daldohexoses; the third is a D-2-ketohexose. Glucose, by far the most common hexose, is also known as dextrose because it is dextrorotatory. Other names for this monosaccharide are g ...
Carbohydrates
... Monosaccharides have the D configuration if the OH group attached to their highest numbered stereogenic centre is to the right in the Fischer projection formula; L is used if it is to the left. In 1951, Bijvoet determined the absolute configuration of L(+)-tartaric acid and hence that of D-(+)-glyce ...
... Monosaccharides have the D configuration if the OH group attached to their highest numbered stereogenic centre is to the right in the Fischer projection formula; L is used if it is to the left. In 1951, Bijvoet determined the absolute configuration of L(+)-tartaric acid and hence that of D-(+)-glyce ...
CARBOHYDRATES OR SUGARS
... FORMATION OF GLYCOSIDES OF MONOSACCHARIDES much like a hemiacetal will react with an alcohol under acidic condi7ons to form an acetal, so a monosaccharide will react under the same condi7ons to form an ace ...
... FORMATION OF GLYCOSIDES OF MONOSACCHARIDES much like a hemiacetal will react with an alcohol under acidic condi7ons to form an acetal, so a monosaccharide will react under the same condi7ons to form an ace ...
Carbohydrate Digestion
... •Carbohydrates are composed of carbon and water and have a composition of (CH2O)n. •The major nutritional role of carbohydrates is to provide energy and digestible carbohydrates provide 4 kilocalories per gram. ...
... •Carbohydrates are composed of carbon and water and have a composition of (CH2O)n. •The major nutritional role of carbohydrates is to provide energy and digestible carbohydrates provide 4 kilocalories per gram. ...
Carbohydrates
... feature of carbohydrates is the large number of functional groups present. In glucose and fructose there is а functional group attached to each carbon atom. ...
... feature of carbohydrates is the large number of functional groups present. In glucose and fructose there is а functional group attached to each carbon atom. ...
CARBOHYDRATES
... arbohydrates are a major class of naturally occurring organic compounds, which come by their name because they usually have, or approximate, the general formula C,,(H,O),,,, with n equal to or greater than three. Among the well-known carbohydrates are various sugars, starches, and cellulose, all of ...
... arbohydrates are a major class of naturally occurring organic compounds, which come by their name because they usually have, or approximate, the general formula C,,(H,O),,,, with n equal to or greater than three. Among the well-known carbohydrates are various sugars, starches, and cellulose, all of ...
PowerPoint 演示文稿
... (3) A Kiliani-Fischer synthesis beginning with (-)-arabinose gives (+)-glucose and (+)-mannose; nitric acid oxidation of (+)-mannose gives an optically active aldaric acid. (4) Fischer had already developed a method for effectively interchanging the two end groups(CHO and CH2OH) of an ...
... (3) A Kiliani-Fischer synthesis beginning with (-)-arabinose gives (+)-glucose and (+)-mannose; nitric acid oxidation of (+)-mannose gives an optically active aldaric acid. (4) Fischer had already developed a method for effectively interchanging the two end groups(CHO and CH2OH) of an ...
Chapter 12 Lecture Notes: Carbohydrates An Introduction to
... The primary reason for such an abundance is that a carbohydrate is produced by a series of chemical reactions that we call photosynthesis. Energy from sunlight is used by plants to provide energy to drive the photosynthesis process. In the photosynthesis process, carbon dioxide and water are convert ...
... The primary reason for such an abundance is that a carbohydrate is produced by a series of chemical reactions that we call photosynthesis. Energy from sunlight is used by plants to provide energy to drive the photosynthesis process. In the photosynthesis process, carbon dioxide and water are convert ...
Chapter 14. CARBOHYDRATES
... Only a few monosaccharides from Fig. 14.2 are virtually important, and their structures should be remembered. These are aldohexoses d-glucose, d-galactose, and d-mannose due to their wide occurrence in nature. The structures of the latter two sugars are easy to memorize once the structure of glucose ...
... Only a few monosaccharides from Fig. 14.2 are virtually important, and their structures should be remembered. These are aldohexoses d-glucose, d-galactose, and d-mannose due to their wide occurrence in nature. The structures of the latter two sugars are easy to memorize once the structure of glucose ...
pdf notes
... In 1939 American Chemical Society formed a committee and laid the foundations of modern systematic nomenclature for carbohydrates and derivatives: numbering of the sugar chain, the use of D and L and α and β, and the designation of stereochemistry by italicized prefixes. In 1952, a joint British-Ame ...
... In 1939 American Chemical Society formed a committee and laid the foundations of modern systematic nomenclature for carbohydrates and derivatives: numbering of the sugar chain, the use of D and L and α and β, and the designation of stereochemistry by italicized prefixes. In 1952, a joint British-Ame ...
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: ...
21.5 Some Important Monosaccharides
... 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 ...
Enzyme Properties
... A disaccharide Linkage is between anomeric carbons of contributing monosaccharides, which are glucose and fructose ...
... A disaccharide Linkage is between anomeric carbons of contributing monosaccharides, which are glucose and fructose ...
Inulin: Non-Starchy Carbohydrate (Fiber).
... But the world of carbohydrates is really quite more complex than that. ...
... But the world of carbohydrates is really quite more complex than that. ...
Chapter 12 Lecture Notes: Carbohydrates
... Carbohydrate nomenclature is unique to “sugar chemistry” — we do not name monosaccharides using the IUPAC rules. ...
... Carbohydrate nomenclature is unique to “sugar chemistry” — we do not name monosaccharides using the IUPAC rules. ...
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.