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MODULE 8: Carbohydrates, Lectures 16-17 Quadrant -2 Animations: Animation: carbohydrate digestion - myDr.com.au www.mydr.com.au › Nutrition & Weight View our animation of how foods containing carbohydrate are digested by your body into glucose. See the part insulin plays in helping glucose to enter your fat ... Carbohydrate Animation kisdwebs.katyisd.org/campuses/MRHS/.../Carbohydrates/05_A01s.swf ANIMATION. POSTQUIZ. Overview. Carbohydrates, the most abundant biomolecules on Earth, have many. important functions. What are the different types of ... Biomolecules The Carbohydrates - Wisc-Online.com www.wisc-online.com/ViewObject.aspx?ID=AP13104 Biomolecules The Carbohydrates. Advertisement ... but very basic explanation. Please add more animation of molecular structure to stimulate learner mind. Biology Animations: Organic Molecules Carbohydrates Video biology-animations.blogspot.com/.../organic-molecules-carbohydrates-vi... 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Email ThisBlogThis!Share to TwitterShare to Facebook. Etiketler: carbohydrates, organic chemistry ... Lecture - 16 Carbohydrates I - Free Medical Video Lecture www.learnerstv.com/video/Free-video-Lecture-1403-medical.htm Free Lecture - 16 Carbohydrates I video lecture. ... Video Lectures, Video Courses, Science Animations, Lecture Notes, Online Test, Lecture Presentations. Video Gallery - FOOD TEST FOR CARBOHYDRATES www.60secondscience.net/.../viewvideo/.../food-test-fo... Video Gallery · Videos · Video Categories · 2011 Entry Gallery Video: Carbohydrates | TV411 www.tv411.org/science/tv411-whats-cooking/video-carbohydrates Video: Carbohydrates. Recipe: Zucchini Succotash. Break down carbs to see what they're made of while learning to make a tasty Zucchini Succotash. Skills:. Classification of carbohydrates Video | Free Educational Videos ... www.attano.com/video/7196-Classification-of-carbohydrates Attano : Learn about Classification of carbohydrates Online. Top questions and ... and Karnataka Board. View our Free Educational Videos & Tutorials Online. Biochemistry videos: Chemistry of Carbohydrates, Lipids and Proteins www.zaneeducation.com › Videos › Biology › Biological Sciences Use these Biology and Biochemistry videos The Chemistry of Carbohydrates, Lipids and Proteins to study the biological importance of lipids and carbohydrates. Page 5 of 15 Quadrant – 3 Multiple choice questions – chose the correct answer 1. A simple carbohydrate called monosaccharide have a general formula a) (CH 2 O) n where n is three or more. b) 6(CHO)n c) (C 6 H 12 O 6 )n d) None of the above 2. The molecular formula for glucose is C 6 H 12 O 6 . What would be the molecular formula for a polymer made by linking ten glucose molecules together by dehydration synthesis? a) C 60 H 120 O 60 . b) (C 6 H 12 O 6 ) 10 . c) C 60 H 102 O 51 . d) C 60 H 100 O 50 . 3. Monosaccharides, such as ribose, fructose, glucose, and mannose differ significantly in a) the positions of their carbonyl groups. b) their diastereomeric configurations. c) their number of carbon atoms. d) All the above 4. Which of the following is an example of a storage polysaccharide made by animals? a) cellulose. b) glycogen. c) amylopectin. d) starch. 5. Cellulose, a b(14)-linked glucose polysaccharide, differs from starch in that starch is a) a ->6)-linked manose polysaccharide (1 b) a ->6)-linked glucose polysaccharide. (1 c) an ->6)-linked glucose polysaccharide. (1 d) an ->7)-linked glucose polysaccharide. (1 6. The glycosidic bond a) joins glucose and fructose to form sucrose. b) Joins two amino acids c) Joins two nucleotides d) None of them are correct Page 6 of 15 7. Carbohydrates, lipids, and proteins all contain carbon, hydrogen, and oxygen. Which one also contains nitrogen? a) Carbohydrates b) lipids c) proteins d) all of the above 8. The main function of carbohydrates in the diet is to: a) enable chemical reactions. b) promote growth and repair of tissues. c) supply energy. d) maintain water balance. 9. A kilocalorie (kcal) is a: a) measure of fat weight b) unit for expressing energy content in food c) scientific instrument d) term used to describe the amount of sugar and fat in a food 10. The building blocks of polysaccharides are: a) amino acids. b) fatty acids. c) glucose units. d) coenzymes. 11. Some examples for monosaccharide are: a) Glucose b) Galactose c) Fructose d) All the above 12. A common example for disaccharide is a) Starch b) Glycogen c) Sucrose d) Galactose 13. The most concentrated source of kcals of the following is: a) starch. b) protein. c) alcohol. d) sugar. Page 7 of 15 14. The main component of plant cell wall is a) Cellulose b) Glycogen c) Pepdoglycan d) Lignin 15. Polysaccharides are constructed by joining monosaccharide units together by a) Phosphodiester bonds b) Glycosidic bonds c) Hydrogen bonds d) None of the above 16. Nutrients that supply energy are: a) fats and vitamins. b) minerals and water. c) minerals and vitamins. d) fats and carbohydrates. 17. A sugar classified as a ketoseIf monosaccharide has hydroxyl function on all of the inner atoms of the carbon chain. b) If a monosaccharide has a carbonyl function on one of the inner atoms of the carbon chain. c) If monosaccharide has a double bonds in the inner atoms of the carbon chain d) None of the above State whether True or False: 1. The biological significance of carbohydrates is as energy sources in life’s processes. 2. Humans lack the enzyme responsible for the breakdown of Cellulose 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 kilocalorie (kcal) is a unit for expressing energy content in food. 8. Reducing sugars react with the amino acid lysine in a reaction called the Maillard reaction. 9. The glucose molecules in the polymer are linked through glycosidic covalent bonds 10. Cellulose is the main structural component of plant cell walls and is the most abundant carbohydrate on earth 11. Proteins are the predominant storage molecule in plants and provides the majority of the food kilojoules consumed by people worldwide. 12. Isomers are identical in chemical composition but differ structurally Page 8 of 15 Fill in the blanks with appropriate words: 1. A release of __________ from the ___________ lowers a high blood sugar concentration. 2. Cleavage of amylose could yield ________________ 3. Carbohydrates can be metabolized via the pathways ________________ 4. The breakdown of a single glucose molecule into two molecules of pyruvic acid is called ________________ 5. Lactic acid fermentation is also known as ___________________ respiration. 6. ________________ is the enzymatic formation of glycogen by the polymerization of glucose molecules. 7. The cyclic process by which the oxidation of pyruvic acid is complete is termed the _________________cycle 8. The _____________ are iron-containing pigments involved in the electron-transport chain oxidation-reduction reactions along the cristae of the inner mitochondrial membrane. 9. The utilization of energy from the electron-transport system to phosphorylate ADP to form ATP in the presence of oxygen is called __________________________ 10. The final electron acceptor within the electron transport chain is __________________ 11. _________________is the formation of fat, primarily in adipose tissues and in the liver, when the concentration of blood glucose is elevated following a meal. 12. One gram of fat contains ___________ kilocalories of energy, compared to 4 kilocalories for a gram of carbohydrates or protein. 13. _________________ is the major energy source for the brain. 14. __________________ is an example of a storage polysaccharide made by animals 15. A function of carbohydrates in the diet is to _____________________ Assignments (questions and answers): 1. 2. 3. 4. 5. 6. 7. Discuss briefly on the importance of carbohydrates Explain on the classification of carbohydrates Discuss briefly on important reactions of carbohydrates Anomeric Forms of Glucose Cyclic Forms of Monosaccharides Disaccharides Polysaccharides Page 9 of 15 Quadrant – 4 Supplementary reading: 1. Matthews, C. E.; K. E. Van Holde; K. G. Ahern (1999) Biochemistry. 3rd edition. Benjamin Cummings. ISBN 0-8053-3066-6 2. Pigman, Ward; Horton, D. (1972). "Chapter 1: Stereochemistry of the Monosaccharides". In Pigman and Horton. The Carbohydrates: Chemistry and Biochemistry Vol 1A (2nd ed.). San Diego: Academic Press. pp. 1–67. 3. Eldra Pearl Solomon, Linda R. Berg, Diana W. Martin; Cengage Learning (2004). Biology. google.books.com. p. 52. ISBN 978-0534278281. 4. Long Island University (May 29, 2013). "The Chemistry of Carbohydrates". brooklyn.liu.edu. 5. Purdue University (May 29, 2013). "Carbohydrates: The Monosaccharides". purdue.edu. 6. Flitsch, Sabine L.; Ulijn, Rein V (2003). "Sugars tied to the spot". Nature 421 (6920): 219–20. doi:10.1038/421219a. PMID 12529622. 7. Joint WHO/FAO expert consultation (1998), Carbohydrates in human nutrition, chapter 1. ISBN 92-5-104114-8. 8. Jenkins, David; Alexandra L. Jenkins, Thomas M.S. Woleve, Lilian H. Thompson and A. Venkat Rao (February 1986). "Simple and Complex Carbohydrates". Nutrition Reviews 44 (2). Wiki development on the course/other resources: Carbohydrate - Wikipedia, the free encyclopedia en.wikipedia.org/wiki/Carbohydrate A carbohydrate is a large biological molecule, or macromolecule, consisting of carbon (C), hydrogen (H), and oxygen (O) atoms, usually with a hydrogen:oxygen ... Oligosaccharide - Low-carbohydrate diet - Carbohydrate metabolism - Sugar What are carbohydrates? What is glucose? - Medical News Today www.medicalnewstoday.com/articles/161547.php Nov 11, 2013 - There are four major classes of biomolecules - carbohydrates, proteins, nucleotides, and lipids. Carbohydrates, or saccharides, are the most ... Carbohydrates - Chemistry www2.chemistry.msu.edu/faculty/reusch/VirtTxtJml/carbhyd.htm As noted here, the formulas of many carbohydrates can be written as carbon hydrates, Cn(H2O)n, hence their name. The carbohydrates are a major source of ... Carbohydrates: MedlinePlus www.nlm.nih.gov/medlineplus/carbohydrates.html Carbohydrates are one of the main types of nutrients. They are the most important source of energy for your body. Your digestive system changes carbohydrates ... Page 10 of 15 Carbohydrates: MedlinePlus Medical Encyclopedia www.nlm.nih.gov/medlineplus/ency/article/002469.htm Function. The primary function of carbohydrates is to provide energy for the body, especially the brain and the nervous system. An enzyme called amylase helps ... What Is A Carbohydrate - wow.com www.wow.com/What+Is+A+Carbohydrate Search for What Is A Carbohydrate Look Up Quick Results Now! Carbohydrates List - ask.com www.ask.com/Carbohydrates+List Search for Carbohydrates List Find Great Results on Ask.com! Ask.com has 9,073 followers on Google+ Good Carbs, Bad Carbs: Understanding Natural and Refined ... www.webmd.com/food-recipes/features/carbohydrates Are carbohydrates good or bad? The short answer is that they are both. Fortunately, it's easy separate the good carbs from the bad carbs. Carbohydrate | Define Carbohydrate at Dictionary.com dictionary.reference.com/browse/carbohydrate any of a class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones, or change to such substances on simple chemical transformations, ... Carbohydrates - The Free Dictionary www.thefreedictionary.com/Carbohydrates car·bo·hy·drate (kär′bō-hī′drāt′). n. Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy ... carbohydrate - Dictionary Definition : Vocabulary.com www.vocabulary.com/dictionary/carbohydrate The word carbohydrate refers to a compound of carbon, hydrogen, and oxygen that is a major source of energy for animals. Carbohydrates can be found in ... Carbohydrates - YouTube ► 8:49► 8:49 www.youtube.com/watch?v=_zm_DyD6FJ0 Nov 12, 2012 - Uploaded by Bozeman Science Paul Andersen begins by explaining the structure and purpose of carbohydrates. He describes and gives ... Biomolecules The Carbohydrates - Wisc-Online.com www.wisc-online.com/ViewObject.aspx?ID=AP13104 Biomolecules The Carbohydrates. Advertisement. Learners read a brief introduction to monosaccharides, disaccharides, and polysaccharides. The processes ... Sugars & Polysaccharides www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/sugar.htm Carbohydrates - Sugars and Polysaccharides. Contents of this page: Introduction to carbohydrates. Monosaccharides: nomenclature, stereochemistry, & cyclic ... Reference Guide for Carbohydrates | SparkPeople www.sparkpeople.com/resource/reference_carbohydrates.asp The carbohydrate world can be very confusing. At times, carbohydrates are accused of being the cause of gaining weight, while other times carbohydrates are ... Page 11 of 15 Fats, Carbohydrates, Protein | FactMonster.com www.factmonster.com › Science › Food Carbohydrates are sugars that the body uses for energy. Simple carbohydrates, also called simple sugars, provide the body with quick energy. They are found in ... Carbohydrate - Merriam-Webster Online www.merriam-webster.com/dictionary/carbohydrate any one of various substances found in certain foods (such as bread, rice, and potatoes) that provide your body with heat and energy and are made of carbon, ... Carbohydrates - Chemical Structure (Page 1 of 3) www.scientificpsychic.com/fitness/carbohydrates.html Chemical structure of carbohydrates. Monosaccharides (simple sugars), Chain and Ring forms, Stereochemistry. The structure of Sugar Alcohols, Amino Sugars, ... carbohydrate (biochemistry) -- Encyclopedia Britannica www.britannica.com/EBchecked/topic/94687/carbohydrate carbohydrate, class of naturally occurring compounds and derivatives formed from them. In the early part of the 19th century, substances such as wood, starch, ... Solution to Quiz: Chose the correct answer 1. 6. A 2. 7. B 3. 8. D 4. 9. B 5. 10. B A C C B C 11. 12. 13. 14. 15. D C A A B 16. 17. State whether True or False 1. T 5. T 9. T 2. T 6. F 10 T 3. T 7. T 11 F 4. T 8. F 12 T Fill in the Blanks 1. Insulin---pancreas 2. Glucose 3. Glycolysis 4. Glycolysis 5. Anaerobic 6. 7. 8. 9. 10 Glycogenesis TCA Cytochrome Oxidative phosphorylation O2 Page 12 of 15 11 12 13 14 15 Lipogenesis 9.5 Glucose Glycogen Provide energy D B Answers are only indicative. Expand on the outline given: 1. Discuss briefly on the importance of carbohydrates Carbohydrates are the most abundant class of organic compounds found in living organisms. They originate as products of photosynthesis, an endothermic reductive condensation of carbon dioxide requiring light energy and the pigment chlorophyll. n CO 2 + n H 2 O + energy C n H 2n O n + n O 2 As noted here, the formulas of many carbohydrates can be written as carbon hydrates, C n (H 2 O) n , hence their name. The carbohydrates are a major source of metabolic energy, both for plants and for animals that depend on plants for food. Aside from the sugars and starches that meet this vital nutritional role, carbohydrates also serve as a structural material (cellulose), a component of the energy transport compound ATP, recognition sites on cell surfaces, and one of three essential components of DNA and RNA. Carbohydrates are called saccharides or, if they are relatively small, sugars. 2. Explain on the classification of carbohydrates Several classifications of carbohydrates have proven useful, and are outlined in the following table. Complexity Size C=O Function Reactivity Simple Carbohydrates monosaccharides Complex Carbohydrates disaccharides, oligosaccharides & polysaccharides HexoseC 6 Tetrose Pentose Heptose C 4 sugars C 5 sugars sugars etc C 7 sugars Aldose sugars having an aldehyde function or an acetal equivalent. Ketose sugars having a ketone function or an acetal equivalent. Reducing sugars oxidized by Tollens' reagent (or Benedict's or Fehling's reagents). Non-reducing sugars not oxidized by Tollens' or other reagents Page 13 of 15 3. Discuss briefly on important reactions of carbohydrates Emil Fischer made use of several key reactions in the course of his carbohydrate studies. Oxidation: Sugars may be classified as reducing or non-reducing based on their reactivity with Tollens', Benedict's or Fehling's reagents. If a sugar is oxidized by these reagents it is called reducing, since the oxidant (Ag(+) or Cu(+2)) is reduced in the reaction, as evidenced by formation of a silver mirror or precipitation of cuprous oxide. The Tollens' test is commonly used to detect aldehyde functions; and because of the facile interconversion of ketoes and aldose under the basic conditions of this test, ketoses such as fructose also react and are classified as reducing sugars. 4. Anomeric Forms of Glucose Fischer's brilliant elucidation of the configuration of glucose did not remove all uncertainty concerning its structure. Two different crystalline forms of glucose were reported in 1895. Each of these gave all the characteristic reactions of glucose, and when dissolved in water equilibrated to the same mixture. This equilibration takes place over a period of many minutes, and the change in optical activity that occurs is called mutarotation. 5. Cyclic Forms of Monosaccharides As noted above, the preferred structural form of many monosaccharides may be that of a cyclic hemiacetal. Five and six-membered rings are favored over other ring sizes because of their low angle and eclipsing strain. Cyclic structures of this kind are termed furanose (five-membered) or pyranose (six-membered), reflecting the ring size relationship to the common heterocyclic compounds furan and pyran shown on the right. Ribose, an important aldopentose, commonly adopts a furanose structure, as shown in the following illustration. By convention for the D-family, the five-membered furanose ring is drawn in an edgewise projection with the ring oxygen positioned away from the viewer. The anomeric carbon atom (colored red here) is placed on the right. The upper bond to this carbon is defined as beta, the lower bond then is alpha. The cyclic pyranose forms of various monosaccharides are often drawn in a flat projection known as a Haworth formula. As with the furanose ring, the anomeric carbon is placed on the right with the ring oxygen to the back of the edgewise view. In the D-family, the alpha and beta bonds have the same orientation defined for the furanose ring (beta is up & alpha is down). These Haworth formulas are convenient for displaying stereochemical relationships, but do not represent the true shape of the molecules. 6. Disaccharides When the alcohol component of a glycoside is provided by a hydroxyl function on another monosaccharide, the compound is called a disaccharide. Four examples of disaccharides composed of two glucose units. Page 14 of 15 7. Polysaccharides As the name implies, polysaccharides are large high-molecular weight molecules constructed by joining monosaccharide units together by glycosidic bonds. They are sometimes called glycans. The most important compounds in this class, cellulose, starch and glycogen are all polymers of glucose. Over half of the total organic carbon in the earth's biosphere is in cellulose. Cotton fibers are essentially pure cellulose, and the wood of bushes and trees is about 50% cellulose. Cellulose is commonly accompanied by a lower molecular weight, branched, amorphous polymer called hemicellulose. In contrast to cellulose, hemicellulose is structurally weak and is easily hydrolyzed by dilute acid or base. Also, many enzymes catalyze its hydrolysis. Hemicelluloses are composed of many D-pentose sugars, with xylose being the major component. Mannose and mannuronic acid are often present, as well as galactose and galacturonic acid. Starch is a polymer of glucose, found in roots, rhizomes, seeds, stems, tubers and corms of plants, as microscopic granules having characteristic shapes and sizes. Most animals, including humans, depend on these plant starches for nourishment. The structure of starch is more complex than that of cellulose. The intact granules are insoluble in cold water, but grinding or swelling them in warm water causes them to burst. The released starch consists of two fractions. About 20% is a water soluble material called amylose. Molecules of amylose are linear chains of several thousand glucose units joined by alpha C-1 to C-4 glycoside bonds. Amylose solutions are actually dispersions of hydrated helical micelles. The majority of the starch is a much higher molecular weight substance, consisting of nearly a million glucose units, and called amylopectin. Molecules of amylopectin are branched networks built from C-1 to C-4 and C-1 to C-6 glycoside links, and are essentially water insoluble. The branching in this diagram is exaggerated, since on average, branches only occur every twenty five glucose units. Hydrolysis of starch, usually by enzymatic reactions, produces a syrupy liquid consisting largely of glucose. When cornstarch is the feedstock, this product is known as corn syrup. It is widely used to soften texture, add volume, prohibit crystallization and enhance the flavor of foods. Glycogen is the glucose storage polymer used by animals. It has a structure similar to amylopectin, but is even more highly branched (about every tenth glucose unit). The degree of branching in these polysaccharides may be measured by enzymatic or chemical analysis. Page 15 of 15