Biochemistry Flashcards
natural ketone and their uses……1. Glucose
source of energy for living organisms
fructose (component and uses)
major component of corn syrup, found in honey , syrups and preserves
cinnamaldehyde
from cinnamon.. gives cinnamon it’s flavour and odour….naturally occurring in the bark of some trees. It is applicable in flavouring food items like chewing gum, ice creasm, candy , and beverages.
vanilla
flavouring in vanilla beans
2-heptatone
found in oil clove, also present in odour of many fruits and dairy products, also responsible for the odour of blue cheese
acetophenone
used in perfumery, and as organic solvent….also used in synthesis of some pharmaceuticals
camphor
isolated by steam distillation from camphor trees of China and Japan l…..it is a counter irritant, i.e.it produced a superficial inflammations to reduce deeper inflammation and antipruritic(anti itching ) medication.
2-butanone
responsible for the odour of rasp berries
methyl-2-pyridyl ketone
found in the odour of popcorn
vitamin K1
fat soluble vitamin obtained from green leafy vegetables, cabbage , cauliflower, kale, spinach, pork liver. also made by intestinal bacteria and used In blood clotting
butanedione
a volatile yellow liquid compound with the odour of cheese: contributed to the odour of armpits and unwashed feet by the action of bacteria which ferments the compounds in perspiration.
formaldehyde(methanal)
has an unpleasant odour; kills most bacteria and commonly used as disendectant; a solution in water(formalin) is used for embalming human remains and preserving the biological specimen. also used In nail hardeners and nail vanishes
Enzaldehyde
also used as food flavourant
cetone
volatile, flammable liquid, miscible with water and serves as an important solvent for cleaning purposes…
what are fatty acids??
They are carboxylic acids with hydrocarbons ranging from 4-36
define polysaccharides(components, chemical formulae, examples, types)
made of of several monomer units. complex carbohydrate, general formulae is (C6H10O5)n . eg. statch, inulin, cellulose, glycogen e.t.c, types or categorization involves homopolysaccharaide and heteropolysaccharides
what are homopolysaccharaide/heterosaccharide ..and give examples
a form of monolysaccharside made up of the same monomer units (eg. chitin and cellulose ) ….whilst hetero deals with consisting of different monomer units(i.e. Peptidoglycan) they usually provide extra support
what is a starct…. (homo/hetero)??..
a hetero polysaccharide that consists of amyloid and amylopecti.
what is an amylose
long branched chains of D-Glucose units connected to (@ 1-4)linkages
what is amylopectin
long unbranded chains (@1-4) and branched (@1-6) linkages. Branch points occur at every 24-30 residues .
similatities/differences of fructose and glucose
both and component of sucrose…they are both charred by H2SO4.. They are both sweet..just that fructose is more soluble in water…both are reducing sugars and crystalline in shape…Glucose is an aldehyde while Fructose is a ketone
xtics of starch
white powder with no smell or taste…..insoluble In water…. non reducing sugar…. (cause of absence of free carbonyl group….can be hydrolyzed to dextrum and maltose by amylase in saliva and malt…is also charred by H2SO4….used to produce glucose and ethanol…also used for stiffing in textile industry
define cellulose
a form of polysaccharide…that is home….made up of repeating glucose units….linked together by (B 1-4) glycosidic bonds….. it is hydrolyzed by cellulase… and differs from amyloid cause of its B configuration instead of an @(alpha configuration (
define glycogen
main storage polysaccharide for animals….like amylopectin…it contains both unbranched (@1-4 ) and branched (@1-6) linkages…. it is abundant in the liver. note: BOTH STARCH AND GLYCOGEN HAVE BRANCHES THAT END WITH A NON-REDUCING SUGAR. but only one reducing end..If the carbonyl group is connected to the carbon chain..then it’s an aldehyde group..hence an aldose.. but if connected to any other place, then it’s a ketone…
