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BIOCHEM 101 LECTURE > CARBOHYDRATES > Flashcards

CARBOHYDRATES Flashcards

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1
Q

It the main energy source for the human body?

A

CARBOHYDRATES

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2
Q

Carbohydrates are bonded together with organic molecules what are this 3 organic molecules?

A

CARBON, HYDROGEN and OXYGEN —- Cx(H2O)y1

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3
Q

It is Nonbiologic systems use heat to perform work while biologic systems are isothermic
(temperature does not change or constant temperature) and use chemical energy to power
the living system.

A

ATP (adenosine triphosphate)

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4
Q

It is the principal high-energy intermediate or carrier compound in the
cell. It plays a central role in energy capture and transfer.

A

ATP (adenosine triphosphate)

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5
Q

It is able to act as a donor of highenergy phosphate to form other compounds.

A

ATP (adenosine triphosphate)

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6
Q

What is the chemical metabolism of the sugar glucose?

A

C6H12O6 + 6 O2 → 6 CO2 + 6 H2O + energy

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7
Q

Animals obtain carbohydrates by?

A

eating foods that contain them, for example rice,
breads, potatoes, and so on.

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8
Q

These carbohydrates are manufactured by plants during the
process of????

A

photosynthesis.

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9
Q

Plants harvest energy from sunlight to run the reaction just
described in reverse:

A

6 CO2 + 6 H2O + energy (from sunlight) → C6H12O6 + 6 O2

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10
Q

The term carbohydrate was derived from?

A

carbon and hydrate

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11
Q

Carbohydrates however are polyhydroxy what?

A

aldehydes or ketones.

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12
Q

Carbohydrates are polyhydroxy because?

A

the structure shows that the number of hydroxyl groups is one less that the number
of carbon atoms of the sugar unit

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13
Q

The sugar is an aldehyde if the carbonyl group is at a what position?

A

Terminal position

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14
Q

The sugar is a ketone if the carbonyl group is within the??

A

Chain

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15
Q

What are the 10 functions of carbohydrates refer to this A2-F2-P1-S2-T3

A
  1. Furnishes energy necessary to carry on the work of the body
  2. They are important structural components
  3. They may be transformed into other, totally different kinds of molecules, like amino acids,
    lipids and nucleic acids
  4. Provider of bulk roughage in the diet
  5. They attach to proteins and lipids to form glycoproteins and glycolipids
  6. For the storage and generation of energy – excess carbohydrates are manufactured into
    fatty tissue and serve as source of future fuel
  7. Aids in the better functioning of the liver since a well starched liver with glycogen
    functions more efficiently
  8. Serves as the body’s most useful emergency fuel and is the food most frequently
    introduced into the vein when all other venues for feeding are closed
  9. Sole energy source for the brain and nerve tissues – brain and nerve tissues utilize only
    glucose for energy. There must be a constant supply of glucose that reaches these
    tissues to prevent irreversible damage to the brain.
  10. A protein sparer – energy needs of the body is given first priority over body-building
    needs. The supply of carbohydrates must be sufficient so that protein will not be
    catabolized to provide heat and energy.
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16
Q

What are the physical properties of mono-, di- and oligosaccharides?

A

They are white crystalline substances; starches are
amorphous powder, while the most complex cellulose is fibrous.

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17
Q

What are taste of Mono-, di- ,oligosaccharides and polysaccharides?

A

Mono-, di- and oligosaccharides are sweet.
Polysaccharides are tasteless.

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18
Q

It is the most complex cellulose

A

Fibrous

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19
Q

T or F
Both monosaccharides and disaccharides are readily dissolved in water.

A

T

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20
Q

T or F
Cellulose is insoluble?

A

T

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21
Q

T or F
The more complex carbohydrates is the more soluble it is.

A

F
the more complex carbohydrates like starch dissolve only slightly.

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22
Q

What is the sweetness ratings of SUCROSE?

A

100

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23
Q

What is the sweetness ratings of MALTOSE?

A

33

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24
Q

What is the sweetness ratings of GLUCOSE?

A

74

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25
Q

What is the sweetness ratings of FRUCTOSE?

A

173

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26
Q

What is the sweetness ratings of LACTOSE?

A

16

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27
Q

What sugar is the standard for sweetness?

A

SUCROSE

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28
Q

Give the 9 chemical properties of carbohydrates?

A
  1. Reducing power
  2. Osazone formation
  3. Action of alkalies
  4. Action of acids
  5. Reactions of pentoses
  6. Reactions of pentoses
  7. Fermentation
  8. Oxidation
  9. Reduction
  10. Esterification
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29
Q

sugars contain the primary alcohol group (-CH2OH) in which make
these substances react with an acid to form esters

A

ESTERIFICATION

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30
Q

It is the process of producing ethyl alcohol from carbohydrates.

A

FERMENTATION

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31
Q

It is the process which is caused by living cells (yeast) as proven by Louis Pasteur?

A

FERMENTATION

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32
Q

It is readily seen as the browning reaction of some foods.

A

OXIDATION

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33
Q

Sugars are fermented to produce ethyl alcohol

A

FERMENTATION

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34
Q

4 Tests under action of acids

A

a. Molisch test
b. Anthrone test
c. Seliwanoff’s test
d. Tollen’s test

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35
Q

2 Test under Reactions of pentoses

A

a. Bial’s Orcinol-HCl test
b. Tauber’s benzidine test

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36
Q

reducing sugars when treated with excess phenylhydrazine
(C6H5NHNH2) forms characteristic crystals

A

Osazone formation

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37
Q

All monosaccharides and disaccharides that contain the free aldehyde or ketone group can reduce alkaline metals (this is the reason why these sugars are called reducing sugars) and these sugars are converted into organic acids

A

Reducing power

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38
Q

3 Test under Reducing power

A

a. Fehling’s test
b. Benedict’s test
c. Nylander’s test

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39
Q

when a solution of reducing sugar is heated with an alkali it turns yellow then orange and finally brown

A

Action of alkalies

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40
Q

disaccharides and more complex carbohydrates are readily decomposed in the presence of an acid

A

Action of acids

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41
Q

positive result: violet ring at the junction

A

Molisch test

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42
Q

positive result: red color or silver mirror

A

Tollen’s test

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43
Q

positive result: yellow to brick red precipitate

A

Fehling’s test/ Benedict’s test

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44
Q

positive result: violet color

A

Tauber’s benzidine test

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45
Q

positive result: green solution with precipitate

A

Bial’s Orcinol-HCl test

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46
Q

positive result: red color

A

Seliwanoff’s test

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47
Q

positive result: blue or green color

A

Anthrone test

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48
Q

positive result: black precipitate

A

Nylander’s test

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49
Q

All sugars undergo reduction except?

A

SUCROSE

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50
Q

The reaction involves the
absorption of energy and the formation of substances that are convertible into fats.

A

REDUCTION

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51
Q

Those carbohydrates that cannot be hydrolyzed into simpler
carbohydrates.

A

MONOSACCHARIDES

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52
Q

Those carbohydrates that cannot be hydrolyzed into simpler carbohydrates.

A

DISACCHARIDES

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53
Q

Those carbohydrates that yield from three to ten
monosaccharides upon hydrolysis.

A

OLIGOSACCHARIDES

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54
Q

A trisaccharide (C18H32O16) of glucose.

A

MALTOTRIOSE

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55
Q

It occurs in some plants and in
the blood of some arthropods (insects and crustaceans).

A

MALTOTRIOSE

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56
Q

A trisaccharide (C18H32O16) of glucose, fructose, and galactose.

A

RAFFINOSE

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57
Q

It is found in sugar beets, cottonseed meal and molasses.

A

RAFFINOSE

58
Q

It is a sweet crystalline tetrasacchharide (C24H42O21) of glucose, fructose and
2 galactose units

A

STACHYOSE

59
Q

It is found in tubers and legumes.

A

STACHYOSE

60
Q

Those carbohydrates that yield more than ten monosaccharides on hydrolysis.

A

POLYSACCHARIDES

61
Q

It is a polymer made up of a single type of monosaccharide

A

Homopolysaccharide

62
Q

It is a polymer made up of two or more different
monosaccharides.

A

Heteropolysaccharide

63
Q

Give the 2 example of Homopolysaccharide the are made of glucose

A

starch
glycogen

64
Q

Give the 2 example of Heteropolysaccharide

A

Hyaluronic acid
Heparin

65
Q

An example of heteropolysaccharide that is abundant in the skin and soft tissue and can be isolated from umbical cord.

A

Hyaluronic acid

66
Q

An example of heteropolysaccharide that is a polysaccharide which is a powerful inhibitor of blood clotting
thus preventing intravascular coagulation

A

Heparin.

67
Q

Chemical formula and example of Pentosans

A

(C5H8O4)x + H2O
xylan (pentose is xylose), araban (pentose is arabinose)

68
Q

Chemical formula and example of Hexosans

A

(C6H10O5)x + H2O
a. Glucosans (hexose is glucose)
b. Fructosans (pentose is fructose)
c. Mannosans (hexose is mannose)

69
Q

These are the Number of Carbon Atoms of the Saccharide:

A
  1. Pentosans
  2. Hexosans
  3. Mixed
70
Q

Example of Mixed carbon atoms of the saccharide

A

Gums, hemicellulose, compound cellulose

71
Q

It is the structures differ due to the location of –H and –OH around the
carbon atom adjacent to the terminal primary alcohol carbon (CH2OH)

A

D- and L- isomerism

72
Q

L stands for levorotatory which means
the rotation is to the ?

A

LEFT

73
Q

D stands for dextrorotatory WHICH MEANS THE ROTATORY IS TO THE?

A

RIGHT

74
Q

the structures vary due to the number of carbon atoms in the ring

A

Pyranose and furanose ring structures

75
Q

The corners of the polygons are carbon atoms except

A

where O (oxygen) is located.

76
Q

Pyran has ___carbon atoms while furan has ___

A

5
4

77
Q

the structures vary due to the location of –H and –OH on carbon #1 of the ring structures

A

Alpha and beta anomers

78
Q

For alpha-D-glucopyranose, the OH group is below the

A

plane

79
Q

For beta-D-glucopyranose, the OH group is ______ the plane

A

above

80
Q

the differ due to the position of the carbonyl (C=O) group

A

Aldose-ketose isomerism

81
Q

For D-glycerose, the carbonyl group is on carbon #1 making it?

A

An ALDOSE

82
Q

it is in carbon #2 for dihydroxyacetone, which makes it?

A

A KETONE

83
Q

the structures vary due to the configuration of the –H and –OH on carbon atoms which are not located at a terminal position nor the carbon adjacent to the primary alcohol group.

A

EPIMERS

84
Q

also called dextrose or grape sugar

A

GLUCOSE

85
Q

It is synthesized in the mammary gland to make the lactose of milk and formed
by the hydrolysis of lactose.

A

GALACTOSE

86
Q

It is also called levulose or fruit sugar

A

FRUCTOSE

87
Q

It is commercially prepared by the hydrolysis of inulin and
difficult to crystallize due to its property of absorbing moisture.

A

FRUCTOSE

88
Q

It is found in the urine of patients suffering from diabetes mellitus.

A

FRUCTOSE

89
Q

It is also called saccharose, table sugar or cane sugar

A

SUCROSE

90
Q

It is also made of glucose and fructose just like sucrose.

A

INVERT SUGAR

91
Q

It is the most important carbohydrate because it is as glucose that the bulk of
dietary carbohydrate is absorbed into the bloodstream or into which it is converted in the liver, and it is from glucose that all other carbohydrates in the body can be formed.

A

GLUCOSE

92
Q

It can be changed to glucose in the liver and metabolized. It is a constituent of glycoproteins and glycolipids and found in plants as a constituent of pectin.

A

GALACTOSE

93
Q

It aids in the breakdown of foodstuff by acting as catalyst or as promoter of oxidation.

A

SUCROSE

94
Q

It is also called Milk sugar

A

LACTOSE

95
Q

iT IS ALSO CALLED MALT SUGAR OR BREWER’S SUGAR

A

MALTOSE

96
Q

It is found in milk but otherwise does not occur in nature.

A

LACTOSE

97
Q

It is considered as the most complete single food found in nature

A

MILK

98
Q

It is the first milk that is produced by the mammary gland.

A

COLOSTRUM

99
Q

It has high vitamin A
and carotene content than ordinary milk.

A

COLOSTRUM

100
Q

It contains proteins,
carbohydrates, fats and inorganic salts (calcium and phosphorus).

A

MILK

101
Q

It is about 4.5% of _______ milk

A

COW’S

102
Q

It is about 6.7% of ______ milk

A

HUMAN’S

103
Q

It is a homopolymer called glucan or glucosan and is the most important food
source of carbohydrate that is found in cereals, potatoes, legumes and other vegetables.

A

Starch

104
Q

It is also called animal starch

A

Glycogen

105
Q

It is is the storage polysaccharide of the animal body (liver and muscle).

A

GLYCOGEN

106
Q

It is hydrolysable to fructose, and hence it is a fructosan.

A

INULIN

107
Q

It is a starch found in
tubers and roots of dahlias, artichokes and dandelions and in bulbs of onions and garlic

A

inulin

108
Q

It is a a group of carbohydrates that appears as amorphous, white powder.

A

Dextrins

109
Q

These compounds are used in
making infant food to prevent the formation of large, heavy curds of milk to facilitate
digestion.

A

DEXTRINS

110
Q

It occurs in the form of granules (made up of 98% amylase).

A

starch

111
Q

It is easily digested
which makes it an essential ingredient of food preparations for babies.

A

MALTOSE

112
Q

It is an important structural polysaccharide of invertebrates. It is found in the
exoskeletons of crustaceans and insects.

A

CHITIN

113
Q

It is the chief constituent of the framework of plants. It is an important source of “bulk” in the diet. It is insoluble and indigestible to many mammals, including humans, because of the absence of a hydrolase that attacks the β linkage. It forms part of dietary fiber and the purest source is cotton.

A

CELLULOSE

114
Q

it is sweeter than sucrose due to the predominance of fructose.

A

invert sugar

115
Q

Give the important pathways that
stems from glucose-6-phosphate

A

a. Glycolysis (anaerobic) in the Embden Meyerhof Pathway
b. Kreb’s Cycle (aerobic)
c. Hexose monophosphate shunt
d. Conversion to glycogen
e. Conversion to fat
f. Excretion through the urine

116
Q

It is the major pathway for the utilization of glucose and is found in the cytosol
of all cells. It is a unique pathway because it may use oxygen (aerobic) or it can proceed without oxygen (anaerobic).

A

Glycolysis

117
Q

There are major steps involved in anerobic glycolysis also called

A

Embden Meyerhof Pathway

118
Q

There are major steps involved in anerobic glycolysis. The first step involves the

A

Phosphorylation and the cleavage of glucose

119
Q

There are major steps involved in anerobic glycolysis. The second step is the conversion of

A

glyceraldehyde-3-phosphate into lactic acid.

120
Q

aerobic process called???

A

Kreb’s Cycle (also known as Tricarboxylic Acid Cycle)

121
Q

A series of reactions that takes place in the mitochondria to bring about the
catabolism of acetyl residues.

A

Kreb’s Cycle (also known as Tricarboxylic Acid Cycle)

122
Q

It releases hydrogen residues when catabolized and when oxidized it leads to the release and capture of ATP

A

Acetyl residues

123
Q

The acetyl residues used in the cycle may be derived not only from carbohydrates but also from

A

lipids, and amino acids.

124
Q

It is the process used in the conversion of non glucose hexose (fructose, galactose, etc) into glucose so that it can participate in glycolysis

A

Glucogenesis

125
Q

It is the process used in the formation of glycogen from glucose units.
Glucose undergoes phosphorylation with uridine diphosphate. Uridine diphosphate
molecules unite to form glycogen.

A

Glycogenesis

126
Q

It is the process used to break down stored glycogen into glucose units
to provide energy.

A

Glycogenolysis

127
Q

It is the process of converting non-carbohydrate substances (Esp proteins or amino acids) into carbohydrates substrates.

A

GLYCONEOGENESIS

128
Q

Principal high-energy intermediate or carrier compounds in the cell?

A

ATP

129
Q

A condition that refers to constant temperature?

A

ISOTHERMIC

130
Q

Chemical formula of the products formed in glucose + oxygen?

A

CO2 & H2O

131
Q

The sweetest of all sugars?

A

SUCROSE

132
Q

The test when an acid acts on dissacharides to form a silver mirror?

A

Tollen’s test

133
Q

The end product in the fermentation of cane sugar??

A

Ethyl alcohol

134
Q

All sugars undergo reduction except for??

A

SUCROSE

135
Q

A disaccharide formed when glucose combines with fructose?

A

SUCROSE

136
Q

The molecular formula of disaccharide?

A

C12H22O11

137
Q

The 3 monosaccharides that joins together to form raffinose?

A

GLUCOSE, GALACTOSE, FRUCTOSE

138
Q

A carbohydrates found in tubers and legumes?

A

STACHYOSE

139
Q

The molecular formula in tubers and legumes

A

C24H42O21

140
Q

The sugars found in stachyose?

A

2 GALACTOSE, GLUCOSE, FRUCTOSE

BIOCHEM 101 LECTURE (4 decks)

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