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Biochem > CARBOHYDRATES > Flashcards

CARBOHYDRATES Flashcards

1
Q

represent a broad group of substances that include sugars, starches, gums, and celluloses.

A

Carbohydrates

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2
Q

Carbohydrates contain

A

carbon, hydrogen, and oxygen

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3
Q

their combustion will yield carbon dioxide plus one or more molecules of water.

A

Carbohydrates

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4
Q

formulas of many carbohydrates can be written as

A

carbon hydrates, Cn(H2O)n

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5
Q
  • the most important carbohydrate; the major metabolic fuel of mammals (except ruminants) and are the universal fuel of the fetus.
  • It is the precursor for the synthesis of all the other carbohydrates in the body.
A

Glucose

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6
Q

Carbohydrates, called sugars and starches, are ____ or ____, or compounds that can be hydrolyzed to them

A

polyhydroxy aldehydes or ketones

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7
Q

Sources of Carbohydrates:

A

A] sucrose [table sugar],

B] glucose,

C] fructose,

D] lactose,

E] maltose and

f] starches (found in pasta, bread, and grains). These carbohydrates can be digested by the body and provide energy for cells.

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8
Q

carbohydrates that the human body doesn’t digest, including insoluble fiber,

A

A] cellulose from plants, and

B] chitin from insects and other arthropods.

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9
Q

include both food sources-animal and plant products, such as fresh fruits, vegetables, corn, potatoes, milk and milk products.

A

Healthy sources of carbohydrates

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10
Q

include soda, white bread, artificial sugar, pastries, and other highly processed foods.

A

Unhealthy sources of carbohydrates

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11
Q

are an important source of fiber and other nutrients.

A

Carbohydrate foods

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12
Q

provide glucose, the main energy source for the body.

A

Sugars and starches

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13
Q

Major sources of Healthy Carbohydrates

A

Good Carbs:
Vegetables: All of them. …
Whole fruits: Apples, bananas, strawberries, etc.
Legumes: Lentils, kidney beans, peas, etc.
Nuts: Almonds, walnuts, hazelnuts, macadamia nuts, peanuts, etc.
Seeds: Chia seeds, pumpkin seeds.
Whole grains: Choose grains that are truly whole, as in pure oats, quinoa, brown rice, etc.

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14
Q

six major functions in the body of carbohydrates

A

-providing energy,

-regulating blood glucose,

-sparing the use of proteins for energy,

-breaking down fatty acids,

-providing dietary fiber and

-natural sweetener for foods.

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15
Q

Stored glucose energy, with the majority of it in the muscle and liver

A

glycogen

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16
Q

Primary Function of Carbohydrates.

A

-supply energy to all cells in the body

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17
Q

called Carbs, are defined as aldehydic or ketonic compounds with some number of oxydrilic groups (so polyhydroxy aldehydes or ketones as well).

A

Carbohydrates

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18
Q

three major classes of carbohydrates

A

monosaccharides, oligosaccharides, and polysaccharides.

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19
Q
  • or simply sugars are formed by only one polyhydroxy aldehydic or ketonic unit.
  • the most abundant monosaccharide is D-glucose, also called dextrose.
  • the simplest carbohydrates,
    generally have 3 to 6 C atoms in a chain with an
    aldehyde or ketone ending and many –OH groups.
A

Monosaccharides

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20
Q

most abundant monosaccharide is D-glucose, also called

A

dextrose

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21
Q

formed by short chains of monosaccharide units (from 2 to 20) linked one to the next by chemical bonds, called glycosidic bonds.

A

Oligosaccharides

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22
Q
  • The most abundant oligosaccharides
  • formed by two monosaccharides, and especially in the human diet the most important are sucrose (common table sugar), lactose, and maltose.
A

disaccharides

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23
Q

polymers consisting of 20 to 107 monosaccharide units; they differ each other for the monosaccharides recurring in the structure, for the length and the degree of branching of chains or for the type of links between units.

A

Polysaccharides

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24
Q

Polysaccharides if they contain only one type of monosaccharide as starch, glycogen, and chitin;

A

Homopolysaccharides

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25
Q

Polysaccharides, instead, contain two or more different kinds (e.g. hyaluronic acid).

A

heteropolysaccharides

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26
Q

derives from the Greek word “sakcharon”, which means sugar.

A

saccharide

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27
Q

Aldehyde monosaccharides

A

aldoses

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28
Q

ketone
monosaccharides

A

ketoses.

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29
Q

The simplest aldose

A

glyceraldehyde.

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30
Q

simplest ketose

A

dihydroxyacetone

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31
Q

They are constitutional isomers of each other,
sharing the formula C3H6O3.

A

glyceraldehyde and dihydroxyacetone.

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32
Q

monosaccharide that have 3 C’s

A

triose

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33
Q

monosaccharide that have 5 C’s

A

pentose

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34
Q

monosaccharide that have 4 C’s

A

tetrose

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35
Q

monosaccharide that have 6 C’s.

A

hexose

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36
Q

-sweet tasting, but their
relative sweetness varies greatly.
-They are polar compounds with high melting
points.
-The presence of so many polar functional groups
capable of hydrogen bonding makes the
monosaccharides very water soluble

A

Monosaccharides

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37
Q

blood sugar and the most
abundant monosaccharide

A

Glucose

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38
Q

Normal blood glucose levels

A

70-110 mg/dL

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39
Q

Excess glucose is stored as

A

polysaccharide
glycogen or as fat.

40
Q

regulates blood glucose levels by
stimulating the uptake of glucose into tissues or
the formation of glycogen.

A

Insulin

41
Q

one of the components of the
disaccharide lactose

A

Galactose

42
Q

lack an enzyme needed
to metabolize galactose, which accumulates and
causes cataracts and cirrhosis.

A

Patients with galactosemia

43
Q
  • one of the components of the
    disaccharide sucrose.
  • It is a ketohexose found in honey and almost
    twice as sweet as table sugar with the same
    number of calories per gram.
A

Fructose

44
Q
  • are composed of two mono-
    saccharides.
  • They link together by forming an acetal
A

Disaccharides

45
Q
  • When this reaction occurs between two mono-
    saccharides, the bond that joins them together
    is called a____
  • joining the two rings can
    be alpha ( or beta (
A

glycosidic linkage.

46
Q

If the bond is alpha ()

A

glycoside bond is down
ex.1 -> 4 a-glycosidic linkage

47
Q

If the bond is beta ().

A

glycoside bond is up
ex.1 -> 4 B-glycosidic linkage

48
Q

cleaves the C—O glycosidic linkage
and forms two monosaccharides.

A

Hydrolysis

49
Q

the disaccharide in milk; it consists of
1 galactose ring and 1 glucose ring joined by a
1->4-B-glycosidic bond.

A

Lactose

50
Q

The disaccharide bond is cleaved by the enzyme

A

lactase

51
Q

Individuals who are lactose intolerant no longer
produce this enzyme.

A

lactase

52
Q

True or false
Without the enzyme, lactose cannot be digested,
causing abdominal cramps and diarrhea.

A

True

53
Q
  • a disaccharide consisting
    of 1 glucose ring and 1 fructose ring.
  • very sweet, but
    contains many calories.
    *To reduce caloric intake,
    many artificial sweeteners
    have been developed.
A

Sucrose (table sugar)

54
Q

(sold as Equal) is hydrolyzed into
phenylalanine, which cannot be processed by
those individuals with the condition
phenylketonuria.
16

A

Aspartame

55
Q

(sold at Sweet’n Low) was used
extensively during World War I.

A

Saccharine

56
Q

(sold as Splenda) has a very similar
structure to sucrose.

A

Sucralose

57
Q

contain three or more mono-
saccharides joined together.

A

Polysaccharides

58
Q
  • an unbranched polymer made up of
    repeating glucose units joined by 14--
    glycosidic linkages
  • found in the cell walls of all plants,
    where it gives support and rigidity to wood,
    plant stems, and grass.
  • makes up the insoluble fiber in our
    diets, which is important in adding bulk to waste
    to help eliminate it more easily.
A

Cellulose

59
Q

Enzyme used to hydrolyze cellulose and cannot me possessed and digested by humans

A

B-glycosidase

60
Q
  • polymer made up of repeating glucose
    units joined by alpha glycosodic linkages.
  • present in corn, rice, wheat, and potatoes.
A

starch

61
Q
  • The first main type of starch
  • an unbranched polymer linked
    by 14--glycosidic linkages
A

amylose

62
Q
  • second type of starch, which is the branched form of starch
  • a branched polymer linked by
    14- and 16--glycosidic linkages
A

amylopectin

63
Q

Both starch molecules amylopectin and amylose can be digested by humans
using the enzyme __________.

A

amylase

64
Q

-the major form of polysaccharide
storage in animals, similar in structure to
amylopectin.
-It is stored mainly in the liver and in muscle cells
-when glucose is needed for energy, glucose units are hydrolyzed from its ends
-many ends are available for hydrolysis

A

Glycogen

65
Q
  • are a group of
    unbranched carbohydrates derived from
    alternating amino sugar and glucuronate units.
A

Glycosaminoglycans (GAGs)

66
Q

a Glycosaminoglycans and component
of cartilage and tendons.

A

chondroitin

67
Q

a Glycosaminoglycans, an extracellular
fluids that lubricate joints and in the vitreous
humor of the eye.

A

hyaluronate

68
Q

stored in the mast cells of the liver, helps
prevent blood clotting.

A

Heparin

69
Q

a polysaccharide formed from
N-acetyl-D-glucosamine units joined together
by 1->4-B-glycosidic linkages.
10

A

Chitin

70
Q

four blood types

A

A, B, AB, and O.

71
Q

based on 3 or 4 monosaccharides
attached to a membrane protein of red blood cells.
*Each blood type has the monosaccharides below:
11

A

Blood type

72
Q

blood type that contains a fourth monosaccharide

A

Type A

73
Q

blood type that contains an additional D-galactose unit.

A

Type B

74
Q

blood type that has both type A and type B carbohydrates.

A

Type AB

75
Q

called universal
donors, because people with any other blood type
have no antibodies to type O

A

type O blood

76
Q

are universal recipients
because their blood contains no antibodies to
A, B, or O.
15

A

type AB blood

77
Q
  • a convention for drawing molecules and quickly designating stereochemistry without laboriously trying to use wedges and hashes to specify the 3-D relationships
  • The definition is that every carbon is specified completely by a cross designating the carbon (at the center) and the four bonds to that carbon
A

Fischer projection

78
Q

an early carbohydrate chemist, developed it so that it could continue to be used correctly and consistently even after experimental proof of configuration was developed.

A

Emil Fischer

79
Q

All carbohydrates have 1 or more chirality centers

A

Fischer Projection Formula in monosaccharides

80
Q

The prefix D is used when the –OH group is drawn
on the right side of the carbon chain.
The prefix L is used when the –OH group is drawn
on the left side of the carbon chain.

A

Fischer Projection Formula in monosaccharides

81
Q

Monosaccharides With More than One Chirality Center

A

Glucose - 4 chirality centers

82
Q

True or false
The configuration of the chirality center farthest
from the carbonyl group determines whether
a monosaccharide is D or L.

A

true

83
Q

All naturally occurring sugars are D sugars

A

MonosaccharidesWith More than One Chirality Center

84
Q

When an aldehyde reacts with an alcohol, a
_______ is formed

A

hemiacetal

85
Q

was developed and used by Emil Fischer to identify sugars may be classified as reducing or non-reducing based on their reactivity with Tollens’, Benedict’s, or Fehling’s reagents.

A

osazone reaction

86
Q

f a sugar is oxidized by these reagents it is called

A

reducing sugar

87
Q

commonly used to detect aldehyde functional group.

A

Tollens’ test

88
Q

When the aldehyde function of an aldose is oxidized to a carboxylic acid the product is called an

A

aldonic acid

89
Q

If both ends of an aldose chain are oxidized to carboxylic acids the product is called an

A

aldaric acid

90
Q

The aldehyde group is easily oxidized to a
carboxylic acid using

A

Benedict’s reagent.
*Aldoses can be oxized, while ketones cannot.
3

91
Q

Can aldoses be oxized

A

yes

92
Q

can ketones be oxized

A

no

93
Q

makes up the insoluble fiber in our
diets, which is important in adding bulk to waste
to help eliminate it more easily.

A

Cellulose

94
Q

the primary source of glucose in our food.

A

Starch

95
Q

the main sugar that is utilized by the cell to produce ATP (Adenosine triphosphate).

A

glucose

Biochem (4 decks)

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