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CARBS (MOD 1) > CARB MAIN > Flashcards

CARB MAIN Flashcards

1
Q

most abundant class of bioorganic molecules on planet Earth

A

CARBS

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2
Q

percentage of carbohydrates by mass of dry plants materials

A

75%

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3
Q

produce carbohydrates via
photosynthesis

A

GREEN PLANTS

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4
Q

carbs that serves as structural elements

A

CELLULOSE

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4
Q

two main uses of plants for the carbs that they produce

A

CELLULOSE
STARCH

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5
Q

carbs that provide energy reserves for plants

A

STARCH

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6
Q

major carbohydrate source for humans and animals

A

Dietary intake of plant materials

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7
Q

(Cn(H2O)n)

A

CARBS

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8
Q

chemical formula for carbohydrates

A

(Cn(H2O)n)

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9
Q

a polyhydroxy aldehyde, a polyhydroxy ketone, or a compound that yields polyhydroxy aldehydes or polyhydroxy ketones upon hydrolysis

A

CARBS

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10
Q

carbohydrate glucose

A

polyhydroxy aldehyde

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11
Q

carbohydrate fructose

A

polyhydroxy ketone

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12
Q

classification of Carbohydrates based on molecular size

A

MONOSAC
DISAC
OLIGOSAC
POLYSAC

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12
Q

important property of many molecules, including most carbohydrates

A

HANDEDNESS

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13
Q

is “handedness,” a form of isomerism?

A

YES

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14
Q

two classes of handedness based on their mirror images

A

SUPERIMPOSABLE
NONSUPERIMPOSABLE

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15
Q

Superimposable mirror images are also known as

A

ACHIRAL

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16
Q

Nonsuperimposable mirror
images are also known as

A

CHIRAL

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17
Q

images that coincide at all points when the images are laid upon each other

A

ACHIRAL / Superimposable mirror images

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18
Q

images where not all points coincide when the images are laid upon each other

A

CHIRAL / Nonsuperimposable mirror images

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19
Q

handedness generating carbon atom

A

CHIRAL CENTER

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20
Q

an atom in a molecule that has four different groups bonded to it in a tetrahedral orientation

A

CHIRAL CENTER

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21
Q

a molecule whose mirror images are not superimposable and have handedness

A

CHIRAL MOLECULE

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22
Q

molecule whose mirror images are superimposable and DO NOT possess handedness

A

ACHIRAL MOLECULE

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23
Q

TRUE / FALSE:
A chiral molecule is a molecule whose mirror images are not superimposable

A

TRUE

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24
Q

TRUE / FALSE:
Chiral molecules DO NOT have handedness

A

FALSE

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25
Q

TRUE / FALSE:
the body’s response to the right-handed form of the hormone epinephrine is 20 times greater than its response to the left-handed form

A

TRUE

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26
Q

the simplest type of carbohydrate and the building block for more complex types of carbohydrates

A

MONOSAC

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27
Q

TRUE / FALSE:
MONOSACS are almost always “left-handed”

A

FALSE

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28
Q

TRUE / FALSE:
Plants produce only right-handed monosaccharides

A

TRUE

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29
Q

TRUE / FALSE:
the building blocks for proteins, amino acids, are always right-handed molecules

A

FALSE

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30
Q

isomers that have the same molecular and structural formulas but differ in the orientation of atoms in space

A

Stereoisomers

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31
Q

two types of stereoisomers

A

Enantiomers
Diastereomers

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32
Q

Enantios meaning

A

OPPOSITE

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33
Q

stereoisomers whose molecules are non-superimposable mirror images of each other

A

Enantiomers

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34
Q

Left- and right-handed forms of a molecule with a single chiral center

A

Enantiomers

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35
Q

stereoisomers whose molecules are not mirror images of each other

A

Diastereomers

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36
Q

TRUE / FALSE:
Enantiomers are optically active

A

TRUE

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37
Q

a compound that rotates the plane of polarized light

A

optically active compound

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38
Q

is “dextro” Greek?

A

NO, LATIN

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39
Q

dextro meaning

A

right

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40
Q

chiral compound that rotates the plane of polarized light in a clockwise direction

A

dextrorotatory compound

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41
Q

a chiral compound that rotates the plane of polarized light in a counterclockwise

A

levorotatory compound

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42
Q

is Levo Latin?

A

YES

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43
Q

Levo meaning

A

LEFT

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44
Q

used to designate the handedness of enantiomers

A

D,L system

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45
Q

numbered starting at the carbonyl group end of the molecule, and the highest-numbered chiral center is used to determine D or L configuration

A

CARBON CHAIN

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46
Q

–OH is in the right

A

D-ISOMER

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47
Q

–OH is in the left

A

L-ISOMER

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48
Q

hydroxy group points to right

A

D-ISOMER

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49
Q

hydroxy group points to the left

A

L-ISOMER

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50
Q

2D structural notation for showing the spatial arrangement of groups about chiral centers in molecules

A

Fischer projection formula

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51
Q

Fischer projection formula is named after

A

Emil Fischer

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52
Q

how many carbon atoms are commonly found in nature (monosac)?

A

three - seven

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53
Q

three-carbon monosaccharide

A

TRIOSE

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54
Q

four-carbon monosaccharide

A

TETROSE

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55
Q

FIVE-carbon monosaccharide

A

PENTOSES

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56
Q

SIX-carbon monosaccharide

A

HEXOSES

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57
Q

Monosaccharides are classified based on the type of carbonyl group present

A

ALDOSES
KETOSES

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58
Q

a monosaccharide that contains an aldehyde functional group

A

aldose

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59
Q

they are polyhydroxy aldehydes

A

ALDOSE

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60
Q

a monosaccharide that contains a ketone functional group

A

ketose

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61
Q

they are polyhydroxy ketones

A

ketose

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62
Q

six-carbon monosaccharide with an aldehyde functional group

A

aldohexose

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63
Q

a five-carbon monosaccharide with a ketone functional group

A

ketopentose

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64
Q

Monosaccharides are also often called

A

SUGARS

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65
Q

Latin for Saccharide

A

Saccharum

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66
Q

what dose Saccharum mean?

A

SUGAR / SACCHARIDE

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67
Q

only difference between D glucose and D-galactose

A

carbon-4

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68
Q

single different makes D-glucose and D-galactose?

A

epimers

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69
Q

useful for describing the stereochemistry of sugars, but their long bonds and right angle bends do not give a realistic picture of the bonding situation in the cyclic forms, nor do they accurately represent the overall shape of the molecules

A

Fischer projection formulas

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70
Q

a two-dimensional structural notation that specifies the three-dimensional structure of a cyclic form of a monosaccharide

A

Haworth projection formula

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71
Q

resulting cyclic compounds of monosacs

A

cyclic hemiacetals or hemiketals

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72
Q

A cyclic monosaccharide containing a six-atom ring

A

pyranose

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73
Q

A cyclic monosaccharide containing a five-atom ring

A

furanose

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73
Q

only aldohexose is capable of having this kind of ring

A

Pyranose

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73
Q

only aldopentose and ketohexose are capable of forming this kind of a ring

A

furanose

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74
Q

alpha and beta forms are classified as?

A

ANOMERS

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75
Q

carbon atom that is bonded to an -OH group and to the oxygen atom in the heterocyclic ring

A

anomeric carbon atom

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75
Q

Cyclic monosaccharide formation always produces two stereoisomers namely:

A

ALPHA FORM
BETA FORM

75
Q

hemiacetal carbon atom present in a cyclic monosaccharide structure atom

A

anomeric carbon atom

76
Q

cyclic monosaccharides that differ only in the positions of the substituents on the anomeric (hemiacetal) carbon atom

A

Anomers

77
Q

has the -OH group on the opposite side of the ring from the -CH2OH group

A

a-stereoisomer

78
Q

has the -OH group on the same side of the ring as the -CH2OH group

A

b-stereoisomer

79
Q

Five important reactions of monosaccharides

A
  • oxidation to acidic sugars
  • reduction to sugar alcohols
  • glycoside formation
  • phosphate ester formation
  • amino sugar formation
80
Q

redox chemistry of monosaccharides is closely linked to that of the alcohol and aldehyde functional groups

A

Oxidation to Produce Acidic Sugars

81
Q

classification of ACIDIC SUGARS

A
  • ALDONIC ACID
  • ALDURONIC ACID
  • ALDARIC ACID
82
Q

type of acidic sugar that has acid group on top

A

ALDONIC ACID

83
Q

type of acidic sugar that uses weak oxidizing agent

A

ALDONIC ACID

84
Q

type of acidic sugar that has acid group on the bottom

A

ALDURONIC ACID

85
Q

type of acidic sugar that uses enzymes

A

ALDURONIC ACID

86
Q

type of acidic sugar that has acid groups both on top and bottom

A

ALDARIC ACID

87
Q

type of acidic sugar that uses strong oxidizing agent

A

ALDARIC ACID

88
Q

carbonyl group present in a monosaccharide can be reduced to a hydroxyl group, using hydrogen as the reducing agent

A

Reduction to Produce Sugar Alcohols

89
Q

the product of the reduction is the corresponding polyhydroxy alcohol

A

sugar alcohol

90
Q

D-Glucitol aka?

A

D-sorbitol

91
Q

have properties similar to those of the trihydroxy alcohol glycerol

A

D-Glucitol / D-sorbitol

92
Q

used as a sweetening agent in chewing gum

A

D-sorbitol

93
Q

TRUE / FALSE:
bacteria that cause tooth decay can use polyalcohols as food sources

A

FALSE, CANNOT

94
Q

Hemiacetals shown to react w/ alcohols in acid solution to produce acetals

A

Glycoside Formation

95
Q

general name for monosaccharide acetals

A

glycoside

96
Q

an acetal formed from a cyclic monosaccharide by replacement of the hemiacetal carbon -OH group with an -OR group

A

glycoside

97
Q

The hydroxyl groups of a monosaccharide can react with inorganic oxyacids to form inorganic esters

A

Phosphate Ester Formation

98
Q

If one of the hydroxyl groups of a monosaccharide is replaced with an amino group, an amino sugar is produced

A

Amino Sugar Formation

99
Q

three common natural amino sugars

A

D-Glucosamine
D-Galactosamine
D-Mannosamine

100
Q

TRUE / FALSE:
It is always a carbon–oxygen–carbon bond in a disaccharide

A

TRUE

100
Q

A monosaccharide that has cyclic forms (hemiacetal forms) can react with an alcohol to form a glycoside (acetal)

A

DISACCHARIDES

100
Q

contain three to ten monosaccharide units bonded to each other via glycosidic linkages

A

OLIGOSACCHARIDES

101
Q

Two naturally occurring oligosaccharides

A
  • trisaccharide raffinose
  • tetra saccharide stachyose
102
Q

carbohydrate in which two monosaccharides are bonded together

A

DISACCHARIDES

103
Q

bond that links the two monosaccharides of a disaccharide (glycoside) together

A

glycosidic linkage

104
Q

bond in a disaccharide resulting from the reaction between the hemiacetal carbon atom -OH group of one monosaccharide and an -OH group on the other monosaccharide

A

glycosidic linkage

105
Q

TRISACCHARIDE RAFFINOSE is composed of

A
  • a-D-galactose
  • a-D-glucose
  • a-D-fructose
106
Q

TETRASACCHARIDE STACHYOSE is composed of

A
  • a-D-galactose
  • a-D-galactose
  • a-D-glucose
  • B-D-fructose
107
Q

has N-acetylgalactosamine as fifth monosac unit

A

TYPE A

107
Q

has galactose as a fifth unit

A

TYPE B

107
Q

has both Type a and Type B markers

A

TYPE AB

108
Q

a polymer that contains many monosaccharide units bonded to each other by glycosidic linkages

A

polysaccharide

109
Q

how many monosaccharides contribute to the make-up of the oligosaccharide “marking system”?

A

FOUR (A, B, O & AB)

109
Q

lacks a fifth monosac unit

A

TYPE O

110
Q

an alternate name for a polysaccharide

A

Glycan

110
Q

not sweet and have limited water solubility because of their size

A

Polysaccharides

110
Q

flour and cornstarch are examples of?

A

POLYSACC

111
Q

only one type of monosaccharide monomer

A

Homopolysaccharide/glycan

112
Q

with more than one (usually two) type of monosaccharide
monomer

A

Heteropolysaccharide/glycan

112
Q

TYPES OF POLYSACCHARIDES

A

A. STORAGE POLYSACCHARIDE
B. STRUCTURAL POLYSACCHARIDE
C. ACIDIC POLYSACCHARIDE

113
Q

types of storage polysac

A

STARCH
GLYCOGEN

113
Q

a type of polysac that uses as an energy source in cells

A

STORAGE POLYSACCHARIDE

113
Q

the examples of this type of polysac are starch and glycogen

A

STORAGE POLYSACCHARIDE

113
Q

types of starch

A

AMYLOSE
AMYLOPECTIN

114
Q

animal starch

A

GLYCOGEN

114
Q

energy storage polysaccharide for animals

A

GLYCOGEN

115
Q

energy storage polysaccharide in plants

A

STARCH

115
Q

straight-chain glucose polymer,
usually accounts for 15%–20% of the starch

A

Amylose

116
Q

with 300-500 monomer units of
glucose

A

Amylose

117
Q

often also called glycans

A

Polysaccharides

118
Q

a branched glucose polymer, accounts for the remaining 80%–85% of the starch

A

Amylopectin

119
Q

More water soluble because of increase in branching

A

Amylopectin

120
Q

contains 100,000 glucose units

A

Amylopectin

121
Q

3x more highly branched than amylopectin and it is much larger, with up to 1,000,000 glucose units present

A

GLYCOGEN

122
Q

type of polysac that serves as a structural element in plant cell walls and animal exoskeletons like chitin and cellulose

A

STRUCTURAL POLYSACCHARIDE

123
Q

2nd most abundant naturally occurring polysaccharide, next to cellulose

A

Chitin

123
Q

most abundant naturally occurring polysaccharide

A

Cellulose

124
Q

types of STRUCTURAL POLYSACCHARIDE

A

Cellulose
Chitin

125
Q

the structural component of plant cell walls

A

Cellulose

126
Q

Function is to give rigidity to the exoskeletons of crabs, lobsters, shrimp, insects, and other arthropods

A

Chitin

127
Q

the “woody” portions of plant —stems, stalks, and trunks—have particularly high concentrations of this fibrous, water- insoluble substance

A

Cellulose

128
Q

also has been found in the cell walls of fungi

A

Chitin

129
Q

Contains 5000 glucose units

A

Cellulose

130
Q

Structurally identical to cellulose, except the monosaccharide present is N-acetyl-D-glucosamine

A

Chitin

131
Q

ND-glucosamine, product of hydrolysis of chitin, that is marketed as a dietary supplement touted to decrease joint inflammation and pain associated w/ osteoarthritis

A

Chitin

132
Q

Nondigestible (human lacks cellulase)

A

Cellulose

133
Q

type of polysac with a disaccharide repeating unit in which one of the disaccharide components is an amino sugar and one or both disaccharide components have a negative charge due to a sulfate group or a carboxyl group

A

ACIDIC POLYSACCHARIDE

134
Q

type of polysac that are heteropolysaccharides

A

ACIDIC POLYSACCHARIDE

135
Q

examples of this polysac are hyaluronic acid & heparin

A

ACIDIC POLYSACCHARIDE

136
Q

small highly-sulfated polysaccharide with only 15–90 disaccharide residues per chain

A

HEPARIN

137
Q

Blood anticoagulant. It is naturally present in mast cells and is released at the site of tissue injury.

A

HEPARIN

138
Q

also associated with the jelly like consistency of the vitreous humor of the eye

A

HYALURONIC ACID

138
Q

It prevents the formation of clots in the blood and retards the growth of existing clots within the blood. It does not, however, break down clots that have already formed.

A

HEPARIN

139
Q

Highly viscous hyaluronic acid solutions serve as lubricants in the fluid of joints

A

HYALURONIC ACID

139
Q

contains alternating residues of N-acetyl-b-Dglucosamine (NAG) and D-Glucuronate

A

HYALURONIC ACID

139
Q

Greek word hyalos means?

A

“glass”

139
Q

the carboxylate ion formed when D-glucuronic acid loses its acidic hydrogen atom

A

D-Glucuronate

139
Q

aka mucopolysaccharides, or negatively charged polysaccharides

A

GLYCOSAMINOGLYCANS

140
Q

GLYCOSAMINOGLYCANS is also known as?

A

mucopolysaccharides, or negatively charged polysaccharides

140
Q

large linear polymers of repeating disaccharide units, commonly containing one or another amino sugar as one of the monomers in the disaccharide units

A

GLYCOSAMINOGLYCANS (GAGS)

141
Q

GENERAL ROLE of GAGSA

A

▪ mechanical support
▪ cushioning of joints
▪ cellular signals in cell proliferation and cell migration
▪ inhibitors of certain enzymes

142
Q

LOCATED outside cells and is on the cell surface

A

GLYCOSAMINOGLYCANS (GAGS)

143
Q

part of extracellular matrix or attached to protein core to form proteoglycans

A

GLYCOSAMINOGLYCANS (GAGS)

144
Q

Glycosaminoglycans + proteins

A

PROTEOGLYCANS

145
Q

When glycosamnoglycans are attached to a protein molecule

A

PROTEOGLYCANS

146
Q

more carbohydrate than protein, hence their properties are mainly determined by the carbohydrate portion of the molecule

A

PROTEOGLYCANS

147
Q

The carbohydrate moieties may contain carboxylic acids or sulfated sugars thus the GAG chain carry negative charge

A

PROTEOGLYCANS

148
Q

EXAMPLES OF GLYCOSAMINOGLYCANS
(GAGS)

A

▪ chondroitin sulfate
▪ heparin sulfate
▪ keratan sulfate
▪ dermatan sulfate

149
Q

sulfated polysaccharide found as a component of cell-surface proteoglycans

A

HEPARAN SULFATE (HS)

149
Q

composed of repeating units of N-acetylglucosamine and uronic acids

A

HEPARAN SULFATE (HS)

150
Q

Sulfate ester formation can be found at several positions on these residues

A

HEPARAN SULFATE (HS)

151
Q

help mediate the inflammatory response and promote activity by growth factors, chemokines and cytokines

A

HEPARAN SULFATE (HS)

152
Q

recruit leukocytes to the injury site and as anticoagulant in the form of pentasaccharide sequence

A

HEPARAN SULFATE (HS)

153
Q

anticoagulant in the form of pentasaccharide sequence

A

HEPARIN

153
Q

contains alternating residues of glucuronic acid and galactose N-acetyl 4-sulfonate

A

CHONDROITIN SULFATE (CS)

154
Q

structural polysaccharide of ligaments, cartilage and tendons

A

CHONDROITIN SULFATE (CS)

155
Q

lends mechanical support and flexibility to tissue to help form skin and cartilage

A

CHONDROITIN SULFATE (CS)

155
Q

closely related GAG, which is composed of glucuronic acid and N-acetylgalactosamine

A

DERMATAN SULFATE (DS)

156
Q

structural polysaccharide in skin

A

DERMATAN SULFATE (DS)

156
Q

structural polysaccharide in nails

A

KERATAN SULFATE (KS)

157
Q

found primarily in the cornea of the eye and in joint cartilage for mechanical support and structural role

A

KERATAN SULFATE (KS)

158
Q

formed form alternating units of galactose and sulfated N-acetylgucosamine

A

KERATAN SULFATE (KS)

159
Q

Also used as food additive to chicken liquid suspensions

A

AGAR

159
Q

readily soluble in water and is used to determine the glomerular filtration rate

A

INULIN

160
Q

When dissolves in hot water and then cooled, it forms gels

A

AGAR

161
Q

a polysaccharide of fructose (and hence a fructosan found in tubers and roots of dahlias, artichokes, and dandelions)

A

INULIN

162
Q

Not a proteoglycan but is purely carbohydrate

A

AGAR

163
Q

intermediates in the hydrolysis of starch

A

DEXTRINS

164
Q

w/ alternating copolymer of galactose and 3,6-anhydrous-galactose

A

AGAR

165
Q

linear polymer of sulfated and unsulfated galactose prepared form marine algae – agarose

A

AGAR

166
Q

carbs related disease (ang naa sa module)

A

DIABETES
GALACTOSEMIA

167
Q

a chronic (long-lasting) health condition that affects how your body turns food into energy

A

Diabetes

CARBS (MOD 1) (4 decks)

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