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M2 PHARMACOGNOSY > CARBOHYDRATES > Flashcards

CARBOHYDRATES Flashcards

1
Q

Most abundant group of organic molecules in nature

A

Carbohydrates

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2
Q

First product formed during Photosynthesis

A

Carbohydrates

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3
Q

How many kcal of Energy does 1 gram of carbohydrate contains?

A

4

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4
Q

General test for Carbohydrate

A

Anthrone test

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5
Q

Positive result for anthrone test

A

blue or green solution

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6
Q

Three classes of sugar

A

Monosaccharides
Disaccharides
Polysaccharides

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7
Q

Four functions of carbohydrates

A

Storage of energy
Source of energy
Cell components
Structural component

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8
Q

Storage of energy in plants

A

Starch

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9
Q

Storage of energy in animals

A

GLycogen

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10
Q

Simplest CHO units

A

Monosaccharides

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11
Q

Change that monosaccharides undergoes through

A

Mutarotation

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12
Q

7 monosaccharides

A 
Diose
Triose
Tetrose
Pentose
Hexose
Heptose
Nonose
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13
Q

Example of diose

A

Hydroxyacetaldehyde

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14
Q

2 kinds of triose

A

Aldotriose

Ketotriose

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15
Q

4 examples of pentoses

A

Ribose
Ribulose
Xylose
Xylulose

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16
Q

Product of gum hydrolysis

A

Ribose

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17
Q

Where is ribose found

A

RNA

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18
Q

AKA “wood sugar”

A

Xylose

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19
Q

Use of xylose

A

diagnostic aid for intestinal absorption

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20
Q

Test for Pentoses

A

Bials Test

Benzidine Test

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21
Q

Most important monosaccharides

A

Hexose

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22
Q

Other names of glucose

A

“grape sugar”
“physiologic sugar”
“blood sugar”
“corn sugar”

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23
Q

Hexose aka Dextrose

A

Glucose

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24
Q

Normal value in the blood:

A

80-120mg

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25
Q

3 forms of glucose

A

Dextrose excipient
Liquid glucose
Dextrates

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26
Q

Product of incomplete (acid) hydrolysis of starch

A

Liquid glucose

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27
Q

Fructose another name

A

Levulose

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28
Q

Fructose common name

A

Fruit sugar

Sweetest sugar

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29
Q

“Brain Sugar”

A

Galactose

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30
Q

Where is galactose most rapidly absorbed

A

Small intestines

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31
Q

Where is galactose found

A

MIlk

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32
Q

Two monosaccharide units linked by glycosidic bond

A

Disaccharide

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33
Q

2 common names of sucrose

A

Table sugar

Invert sugar

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34
Q

Glucose + fructose =

A

Sucrose

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35
Q

Only disaccharide that occurs in free state

A

sucrose

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36
Q

Three sources of sucrose

A

Sugar beet
Sugar cane
Sugar mapple

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37
Q

Sugar beets SN

A

Beta vulgaris

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38
Q

SUgar cane SN

A

Saccharum officinarum

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39
Q

Sugar Mapple SN

A

Acer saccharum

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40
Q

How is sucrose prepared from sugar cane?

A

Boiled with lime

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41
Q

Two uses of lime in preparation of sucrose

A

Neutralize plant acids

Coagulate albumins

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42
Q

Three syrup uses

A

Mask disagreeable taste
Bacteriostatic
Self-preserving

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43
Q

Universally distributes sugar in green leaves & in stems

A

Saccharose

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44
Q

Malt Sugar

A

Maltose

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45
Q

Glucose + Glucose =

A

Maltose

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46
Q

Major degradation product of starch hydrolysis

A

Maltose

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47
Q

Milk Sugar

A

Lactose

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48
Q

Glucose + Galactose =

A

Lactose

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49
Q

Where is lactose found?

A

Lactose

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50
Q

Two uses of lactose

A

Tablet diluent

Infant feeding

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51
Q

5 sugars under disaccharides

A 
Sucrose
Maltose
Lactose
Milk Products
Lactulose
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52
Q

Fermented milk

A

Kumyss

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53
Q

The liquid separated from coagulum

A

Whey

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54
Q

Churned whole milk makes

A

Butter and buttermilk

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55
Q

Rancid Flavor of Butter left at room temperature is because of

A

Butyric acid

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56
Q

Separated buttermilk makes

A

Skimmed milk and cream

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57
Q

Skimmed milk with rennin makes

A

Whey and coagulum

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58
Q

Two brand names of lactulose

A

Duphalac

Lilac

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59
Q

Fructose + Galactose =

A

Lactulose

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60
Q

Use of lactulose

A

laxative

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61
Q

Sugars with 3-10 monosaccharide units

A

Oligiosaccharides

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62
Q

2 sugars under oligosaccharides

A

Maltose

Dextrin

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63
Q

Intermediate product of acid hydrolysis

A

Maltose

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64
Q

Responsible for the browning of bread

A

Dextrin

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65
Q

Product of partial hydrolysis o starch

A

Dextrin

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66
Q

Two types of polysaccharides

A

Homoglycans

Heteroglycans

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67
Q

Complex, high MW polymer of monosaccharides

A

Polysaccharides

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68
Q

Structural polysaccharides in plant

A

Cellulose

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69
Q

Makes up the cell wall of plants

A

Cellulose

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70
Q

Four forms of cellulose

A

Purified Cotton (Gossypium hirsutum)
Powdered Cellulose
Microcrystalline Cellulose
Purified Rayon

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71
Q

Six cellulose derivatives

A 
Methylcellulose
Ethylcellulose
Hydroxypropylmethyl cellulose
Pyroxylin
Cellulose acetate phthalate
Caboxymethylcellulose
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72
Q

How to make collodion

A

Pyroxylin + Ether/Alcohol

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73
Q

How to make flexible collodion

A

Collodion + 3% Castor OIl + Camphor

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74
Q

Six sugars under homoglycans polysaccharides

A 
Cellulose
Chitin
Starch
Inulin
Glycogen
Dextran
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75
Q

Structural polysaccharides in animals & fungi

A

Chitin

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76
Q

Homopolyglycan of N-acetylglucosamine

A

Chitin

77
Q

Acid present in Chitin that cannot be found in cellulose

A

Galacturonic Acid

78
Q

Two components of starch

A

Amylase

Amylopectin

79
Q

B-amylose component of starch

A

Amylose

80
Q

a-amylose component of starch

A

Amylopectin

81
Q

Linearity of amylose

A

LInear

82
Q

Linearity of amylopectin

A

Branched

83
Q

Component of starch that is less soluble in water

A

Amylose

84
Q

Component of starch that is more soluble in water

A

Amylopectin

85
Q

Size of amylose

A

250-300 units

86
Q

Size of amylopectin

A

More than 1000 units

87
Q

Confirmatory test for starch

A

Iodine test

88
Q

Iodine test result of amylose

A

Dark blue

89
Q

Iodine test result of amylopectin

A

Blue to violet

90
Q

Which component of starch has greater proportion in starch?

A

Amylopectin

91
Q

Enzyme in pancreatic juice & saliva

A

B-amylase

92
Q

Removes maltose units from the non-reducing ends of polysaccharide molecules

A

a-amylase

93
Q

Where is starch isolated from

A

Rhizome
Fruit
Seed

94
Q

Four official sources of starch

A

Corn ( Zea mays)
Potato (Solanum tuberosum)
Rice (Oryza sativa)
Wheat ( Triticum aestivum)

95
Q

Unofficial source for starch

A

Arrow root (Maranta Arundinacea)

96
Q

Five uses of starch

A 
Dusting powder
Tablet diluent
Tablet binding
Tablet disintegrant
Antidote for iodine toxicity
97
Q

Five forms of starch

A 
Glutens
Hetastarin
Pregelatinized starch
Sodium starch glycolate
Starch paste
98
Q

How is starch paste made

A

Dispersing starch in cold water

99
Q

Tacky proteins removed from corn & wheat in the preparation of starch

A

Glutens

100
Q

Use of Sodium Starch Glycolate

A

Disintegrating agent

101
Q

Where is glycogen stored

A

liver & skeletal muscles

102
Q

Difference on the branches of starch and glycogen

A

Glycogen is more branched

103
Q

Three inulin uses

A

Improve digestion
Culture media
Diagnostic aid to estimate GFR

104
Q

Two kinds of metabolically-related drugs

A

Acids

Alcohols

105
Q

9 acids under metabolically-related drugs

A 
Lactic Acid
Aldonic Acid
Acetic Acid
Concentrated Acid
Citric Acid
Cherry Acid
Oxalic Acid
Sugar Acids
Tartaric Acid
106
Q

Three alcohols under metabolically-related drugs

A

Ethanol
Mannitol
Sorbitol

107
Q

Cherry SN

A

Prunus cerasus

108
Q

Acid that is tricarboxylic acid

A

Citric acid

109
Q

Who first idolated lemon juice

A

Scheele

110
Q

Two uses of acetic acid

A

Laxative

Food preservative

111
Q

Where is oxalic acid found

A

Fruits of Averrhoa balimbi

112
Q

Oxalic acid use:

A

Bleaching agent

113
Q

Where is sugar acids produced from?

A

oxidation of Disaccahrides & Monosaccharides

114
Q

Used to differentiate citric & tartaric acids

A

Denige’s Test

115
Q

Acid with dicarboxylic acid

A

Tartaric Acid

116
Q

byproduct of the wine industry

A

Tartaric Acid

117
Q

Two acids that are both buffer and acidulant in effervescent formulation

A

Citric Acid and tartaric Acid

118
Q

Substance accumulates in the muscle as a result of vigorous exercise

A

Lactic Acid

119
Q

Natural plant hydrocolloids

A

Gums

120
Q

Solubility of gums in water

A

Readily dissolve in H2O

121
Q

AKA D- glucitol

A

Sorbitol

122
Q

How is ethanol made

A

Fermentation

Distillation

123
Q

Distilled spirits produced by distillation

A

Brandy
Whiskey
Rum

124
Q

Sources of the three distilled spirits

A

Brandy - wine
Whiskey - malted grain
Rum - molasses

125
Q

Residual dark colored syrup left upon crystallization of sucrose.

A

Molasses

126
Q

Two uses of wine

A

Mild stimulant

Tonic

127
Q

Whiskey & Brandy use

A

CNS Depressant

128
Q

Use of tannin in wine

A

Clarifying Agent

129
Q

Use of yeast in wine

A

Enzyme for fermentation

130
Q

Two uses of mannitol

A

Laxative oral

Osmotic diuretic inj

131
Q

Source of mannitol

A

Manna

132
Q

Source of manna

A

Dried saccharine exudates of Fraximus ornus

133
Q

Source of sorbitol

A

Mountain Ash

134
Q

Scientific name of Mountain Ash

A

Gorbus acuparia

135
Q

Three uses of sorbitol

A

Humectants
Non caloric sweeteners
Osmotic laxative at high doses

136
Q

Adverse effect of sorbitol in diabetics

A

Cataract

137
Q

6 kinds of gums and mucilages

A 
Shrub & tree exudates
Marine gums
Seed gums
Plant exudates
Starch & cellulose derivatives
138
Q

Solubility of mucilages in water

A

form slimy masses

139
Q

Four examples under Shrub & Tree exudates

A

Karaya gum
Ghatii gum
Acacia
Tragacanth

140
Q

Tragacanth SN

A

Astragalus gummifer

141
Q

Most acid-resistant hydrocolloid

A

Tragacanth

142
Q

Two uses of tragacanth

A

Suspending agent

Emulsifying agent

143
Q

Composition of tragacanth with fraction

A

Tragacanthin 1/3

Bassorin 2/3

144
Q

Two other names of acacia

A

Egyptian gum

Gum Arabic

145
Q

Acacia SN

A

Acacia Senegal

146
Q

Acacia SN

A

Acacia Senegal

147
Q

Acacia uses (BEADS)

A 
Suspending agent\
Demulcent
Emollient
Adhesive
Binder
148
Q

Ghatti gum AKA

A

Indian Gum

149
Q

Ghatti gum SN

A

Anogienssus latifolia

150
Q

Difference of ghatti gum to acacia

A

Ghatii is more viscous

151
Q

Karaya gum SN

A

Sterculia Gum

152
Q

Three uses of Karaya gum

A

Bulk laxative
Emulsifying
Suspending

153
Q

Four gums under marine gums

A

Algin
Agar
Carrageenan
Danish agar

154
Q

Algin SN

A

Macrocystis pyrifera

155
Q

Four uses of agar

A

Laxative
Suspending agent
Gelling agent
Solid bacteriostatic

156
Q

Agar SN

A

Gellidium cartilagenium

157
Q

Furcellaran SN

A

Furcellaria fastigiata

158
Q

Danish agar other name

A

Furcellaran

159
Q

Danish agar use

A

Gelling agent

160
Q

Plantago SN

A

Platago psyllium
Psyllium indica
Plantago ovate

161
Q

Fruit part used in plantago

A

Ripe seed coat

162
Q

Use of plantago

A

bulk laxative

163
Q

Cydonium CN

A

Quince Seed

164
Q

Cydonium SN

A

Cydonia vulgaris

165
Q

Three guar gum use

A

Bulk laxative
Thickener
Disintegrant

166
Q

Source of guar gum

A

Endosperm of guaran

167
Q

Guaran SN

A

Cyamopsis tetragonolobus

168
Q

Four seed gums

A

Cydonium
Guar gum
Locust bean gum
Plantago

169
Q

Locust bean gum source

A

endosperm of carob or St. John’ Bread

170
Q

St. John’s Bread SN

A

Ceratonia siliqua

171
Q

Locust Bean Gum three uses

A

Thickener
Stabilizer
Chocolate substitute

172
Q

Two microbial gums

A

Xanthan gum

Dexthran gum

173
Q

Xanthan gum SN

A

Xanthomonas campestris

174
Q

Xanthan gum use

A

Pseudoplastic flow

175
Q

Three forms of pectin

A

Protopectin
Pectin
Pectinic acid

176
Q

Source of protopectin

A

unripe fruits

177
Q

Pectin source

A

Ripe fruit

178
Q

Pectinic acid source

A

Overripe fruit

179
Q

Which of the different pectin forms is soluble

A

Pectin

180
Q

Pomelo SN

A

Citrus grandis

181
Q

Orange SN

A

C. aurantum

182
Q

Dalanghita SN

A

C. nobilis

183
Q

Ponkan SN

A

C. sinensis

184
Q

Calamansi SN

A

C. microcarpa

185
Q

Grapefruit SN

A

C. paradise

186
Q

Lemon

A

C. limon

187
Q

Apple SN

A

Pyrus malus

188
Q

Three pectin uses

A

Protectant
Suspending agent
Antidiarrheal

M2 PHARMACOGNOSY (3 decks)

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