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Chemistry 2 > 2: Carbohydrates > Flashcards

2: Carbohydrates Flashcards

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1
Q

contains aldehyde (R-CHO) or ketone alcohols

A

Carbohydrates

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2
Q

convertible to ATPs; sources of energy

A

Carbohydrates

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3
Q

most abundant of the 4 major macromolecules

A

Carbohydrates

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4
Q

unit structure of carbohydrates

A

Saccharides

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5
Q

2 Classification of Carbohydrates

A

Simple Sugars

Complex Sugars

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6
Q

simplest sugars

A

Monosaccharides

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7
Q

have a large number of hydroxyl groups and its derivatives may contain nitrogen, phosphorus, and sulfur

A

Monosaccharides

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8
Q

blood sugar; immediate source of cellular respiration for ATP synthesis

A

Glucose

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9
Q

sugars in milk and yogurt

A

Galactose

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10
Q

sugar in fruits and honey

A

Fructose

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11
Q

wood sugar obtained by boiling corn cobs with diluted acid

A

Xylose

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12
Q

combination of two simple sugars

A

Disaccharides

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13
Q

common table sugar

A

Sucrose

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14
Q

glucose + fructose

A

Sucrose

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15
Q

major sugar in milk

A

Lactose

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16
Q

glucose + galactose

A

Lactose

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17
Q

product of starch digestion

A

Maltose

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18
Q

glucose + glucose

A

Maltose

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19
Q

Separation of Layers of Milk

A 
Cream
Butter
Buttermilk
Skimmed Milk
Coagulum
Whey
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20
Q

fat globules rise to the top upon standing

A

Cream

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21
Q

union of fat globules

A

Butter

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22
Q

liquid remained after union of fat globules

A

Buttermilk

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23
Q

milk after the separation of cream

A

Skimmed milk

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24
Q

skimmed milk treated with renin

A

Coagulum

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25
Q

compound separated from the coagulum that contains lactose and inorganic salts

A

Whey

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26
Q

gluc + gluc + fruc

A

Gentianose

27
Q

gluc + gluc + gluc

A

Maltotriose

28
Q

gal + gluc + fruc

A

Raffinose

29
Q

most important trisaccharide

A

Raffinose

30
Q

rhamnose + rhamnose + galactose

A

Rhamninose

31
Q

gluc + fruc + gluc

A

Melezitose

32
Q

stachyose

A

gal + gal + gluc + fruc

33
Q

tetrasaccharide

A

stachyose

34
Q

used in effervescent preparations and causes bubbles by releasing CO2

A

Tartaric Acid

35
Q

C4H6O6

A

Tartaric Acid

36
Q

food and food processing acidulant

A

Citric Acid

37
Q

C6H8O7

A

Citric Acid

38
Q

found in sweet potatoes and is the counter chemical to KMnO4 (potassium permanganate)

A

Oxalic Acid

39
Q

C2H2O4

A

Oxalic Acid

40
Q

plant acids mainly found in fruits

A

Malic Acid

41
Q

C4H6O5

A

Malic Acid

42
Q

4 Plant Acids

A

Tartaric Acid
Citric Acid
Oxalic Acid
Malic Acid

43
Q

(4) Compounds metabolically related to sugar

A

Brandy
Whiskey
Rum
Wine

44
Q

from wine

A

brandy

45
Q

fermented malted grain

A

Whiskey

46
Q

fermented molasses

A

Rum

47
Q

stimulant and tonic

A

wine

48
Q

CNS depressant

A

brandy and whiskey

49
Q

human tolerance for alcohol

A

13-20%

50
Q

alcohol content of brandy, rum, and whiskey

A

40-50%

51
Q

2 Sugar alcohols

A

Mannitol

Sorbitol

52
Q

sweetener used in diabetic food as it is poorly absorbed by the intestines and has less calories than regular sugar

A

Mannitol

53
Q

lesser known as glucitol

A

Sorbitol

54
Q

has a sweet taste that the body slowly metabolizes and can be obtained by the reduction of glucose

A

Sorbitol

55
Q

continuous chains of compounds with similar structures

A

homoglycan

56
Q

continuous chains of compounds with different structures

A

heteroglycan

57
Q

temporary storage form of photosynthetic products generated from colloidal solutions

A

Starch

58
Q

antidote for iodine poisoning

A

starch

59
Q

tablet excipient

A

Pregelatinized starch

60
Q

6% plasma volume expander

A

Hetastarch

61
Q

semisynthetic disintegrant

A

sodium starch glycolate

62
Q

used in culture media and as diagnostic agent for evaluation of renal function

A

Inulin

Hydrous Inulin

63
Q

most abundant polysaccharide in nature

A

Cellulose

64
Q

mixture of nitric and sulfuric acids on cotton

A

Pyroxylin

Soluble Gun Cotton

Chemistry 2 (4 decks)

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