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BIOCHEM LEC > CARBOHYDRATES > Flashcards

CARBOHYDRATES Flashcards

1
Q

Are aldehyde or ketone derivatives of polyhydric alcohols consisting of carbon, hydrogen, and oxygen

A

CARBOHYDRATES

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2
Q

carbohydrates consists of

A

carbon, hydrogen, oxygen

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3
Q

carbohydrates are ____ and ____ derivatives

A

aldehyde & ketone

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4
Q

carbohydrates can be classified as ____ and ____

A

aldoses & ketoses

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5
Q

have many OH in their structure

A

polyhydric alcohol

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6
Q

general formula for carbohydrates

A

(CnH2O)n

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7
Q

carbohydrates that are found in foods such as fruits, milk, and vegetables

A

simple carbohydrates

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8
Q

carbohydrates that provide vitamins, minerals, and fiber.
foods such as bread, legumes, rice, pasta, and starchy vegetables

A

complex carbohydrates

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9
Q

IMPORTANCE OF CARBOHYDATES

Provide a significant fraction of the ____ in the diet of most organisms

A

ENERGY

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10
Q

IMPORTANCE OF CARBOHYDATES

____ form of energy in the body

A

STORAGE

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11
Q

storage form of carbohydrates in plants

A

STARCH

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12
Q

storage form of carbohydrates in humans

A

GLYCOGEN

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13
Q

glycogen is stored in what organs

A

liver, muscle

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14
Q

IMPORTANCE OF CARBOHYDATES

Cell membrane components that mediate some forms of ____

A

intercellular communication

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15
Q

IMPORTANCE OF CARBOHYDATES

carbohydrate in the CELL WALLS OF BACTERIA

A

PEPTIDOGLYCAN

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16
Q

IMPORTANCE OF CARBOHYDATES

carbohydrate in the EXOSKELETON OF MANY INSECTS

A

CHITIN

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17
Q

IMPORTANCE OF CARBOHYDATES

carbohydrate that is the FIBROUS component of the PLANT CELL WALL

A

CELLULOSE

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18
Q

a structural polysaccharide

A

CELLULOSE

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19
Q

IMPORTANCE OF CARBOHYDATES

Serves as ____ of many organisms

A

STRUCTURAL COMPONENT

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20
Q

IMPORTANCE OF CARBOHYDATES

____ contains sugar as an essential features of their structure;

A

plant metabolites

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21
Q

beside a sugar

A

glycoside

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22
Q

non sugar component of glycoside

A

AGLYCONE

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23
Q

sugar component of glycoside

A

GLYCONE

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24
Q

IMPORTANCE OF CARBOHYDATES

Play an ____ in plant-animal interaction, protection from wound and infection and detoxification of foreign substances

A

ECOLOGICAL ROLE

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25
Q

IMPORTANCE OF CARBOHYDATES

____ and ____ are used as food and pharmaceutical.

A

SUGAR & STARCH

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26
Q
  • The most important carbohydrate;
  • Dietary carbohydrate absorbed into the bloodstream;
  • Major metabolic fuel of mammals and universal fuel of the fetus.
A

GLUCOSE

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27
Q

Glucose is classified/categorized as ____

A

ALDOHEXOSE

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28
Q

synonym of glucose

A

blood sugar

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29
Q

Glucose is a precursor for the synthesis of what nucleic acids

A

DNA & RNA

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30
Q

Glucose is a precursor for the synthesis of ____ – in lactose of milk, in glycolipids, and in combination with protein in glycoproteins and
proteoglycans

A

GALACTOSE

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31
Q

Disease associated with Carbohydrate Metabolism

disease that cannot digest & lacks β-1,4 enzymes

A

lactose intolerant

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32
Q

Disease associated with Carbohydrate Metabolism

previously considered as a hereditary disease, but now a lifestyle disease

A

DIABETES MELLITUS

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33
Q

Disease associated with Carbohydrate Metabolism

  • has galactose in the bloodstream instead of glucose
  • a metabolic disorder that can lead to lens opacity and cataract formation
A

GALACTOSEMIA

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34
Q

CARBOHYDRATES

ratio of carbon molecule to water molecule

A

1:1

in every carbon, there is 1 water molecule

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35
Q

the 1:1 ratio of carbon & water in carbohydrates is only applicable to ____

A

monosaccharides

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36
Q

carbohydrate is also known as

A

hydrate of carbon

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37
Q
  • “simple sugars”
  • Cannot be hydrolyzed into simpler carbohydrates;
  • Contains a single polyhydroxy aldehyde or ketone unit
A

MONOSACCHARIDE

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38
Q

glucose, fructose

A

MONOSACCHARIDE

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39
Q

MONOSACCHARIDE

Cannot be hydrolyzed into ____

A

SIMPLE CARBOHYDRATES

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40
Q

MONOSACCHARIDE

Contains a ____ polyhydroxy aldehyde or ketone unit

A

SINGLE

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41
Q

MONOSACCHARIDE

classification is based on:

A
  • number of C
  • whether they have aldehyde or ketone group
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42
Q

classification of glucose

A

aldohexose

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43
Q

classification of fructose

A

ketohexose

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44
Q

simplest aldose

A

glycerose / glyceraldehyde

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45
Q

simplest ketose

A

dihydroacetone

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46
Q

Most monosaccharides have a ____ taste;

A

sweet

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47
Q

solubility of monosaccharides

A

very soluble in water

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48
Q

monosaccharides are ____ at room temperature

A

solid

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49
Q

as the saccharide unit increases, the solubility in water ____

A

DECREASES

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50
Q

basis for the relative sweetness

A

SUCROSE - 1.00

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51
Q

found on caramelized sugar

A

invert sugar

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52
Q

fruit sugar

A

fructose

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53
Q

inverted sugar is brown due to

A

levulose

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54
Q

sweetest sugar

A

fructose

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55
Q

anomeric carbon for glucose

A

C1

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56
Q

most predominant form of glucose

A

β-D-glucose

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57
Q

monosaccharides form ____ ring

A

pyranose

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57
Q
A
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58
Q

how many stereoisomers are possible in the structure of glucose

A

2

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59
Q

fructose form ____ ring

A

furanose

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60
Q

D-glucose in solution

A

dextrose

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61
Q

anomeric carbon for fructose

A

C2

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62
Q

TESTS FOR CARBOHYDRATES

  • aldehydes and ketones that have an OH group on the carbon next to the carbonyl group react with a basic solution of Cu+2 (Benedict’s reagent) to form a red-orange precipitate of copper(I) oxide (Cu2O)
  • sugars that undergo this reaction are called reducing sugars
A

OXIDATION OF MONOSACCHARIDES

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63
Q

TESTS FOR CARBOHYDRATES

reagent used for the oxidation of monosaccharides

A

BENEDICT’S REAGENT

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64
Q

TESTS FOR CARBOHYDRATES

result for oxidation of monosaccharides

A

red-orange precipitate

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65
Q

TESTS FOR CARBOHYDRATES

sugars that undergo oxidation are called

A

reducing sugars

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66
Q

all of the ____ are reducing sugars

A

monosaccharides

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67
Q

____ can form at the 6-carbon of aldohexoses and aldoketoses

A

phosphate esters

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68
Q

found in the sugar-phosphate backbone of DNA & RNA, in ATP, and as intermediates in the metabolism of carbohydrtaes in the body

A

phosphate esters of monosaccharide

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69
Q

seven-carbon sugar

A

sedoheptulose

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70
Q

derivatives of trioses, tetroses, & pentoses & sedoheptulose

A

monosaccharides

71
Q

monosaccharides are formed as ____ in glycolysis and pentose phosphate pathway

A

metabolic intermediates

72
Q

MONOSACCHARIDES

are important in nucleotides, nucleic acids and several coenzymes

A

PENTOSES

73
Q

MONOSACCHARIDES

glucose, galactose, fructose, and mannose

A

HEXOSES

74
Q

monosaccharides are ____ derivatives of glucose

A

carboxylic acid

75
Q

MONOSACCHARIDES

for glucuronide formation and in glycosaminoglycans

A

D-glucuronate

76
Q

MONOSACCHARIDES

metabolic derivatives of D-glucuronate

(in glycosaminoglycans)

A

L-iduronate

77
Q

MONOSACCHARIDES

an intermediate in the uronic acid pathway

A

L-gulonate

78
Q
  • Meaning “two sugars“
  • Are commonly found in nature as sucrose, lactose and maltose (LSM)
  • Formed by a condensation reaction where one molecule of water condenses or is released during the joining of two monosaccharides
A

DISACCHARIDES

79
Q

disaccharides are formed by what reaction

A

condensation reaction

80
Q

The type of bond that is formed between the two sugars is called

A

GLYCOSIDIC BOND

81
Q

disaccharides are found commonly in nature as ____, ____, ____

A

lactose, sucrose, maltose

LSM

82
Q
  • An excellent preservative because it has no “reducing end” or reactive group like the other sugars
  • Other natural sources are found in plants such as sugar cane, sugar beets, and maple syrup
  • Hydrolysis yields mixtures of glucose and fructose called “invert sugars”
A

SUCROSE

83
Q

SUCROSE

An excellent preservative because it has no ____ or ____ like the other sugars

A

reducing end or reactive group

84
Q

SUCROSE

Hydrolysis of sucrose yields mixtures of glucose and fructose called

A

inverted sugars

85
Q
  • beta-glycosidic bonds are unable to be digested by some people
  • Many people are lactose intolerant and suffer from intestinal cramping and bloating due to the incomplete digestion of the substance
A

LACTOSE

86
Q

Isomaltose, maltose, lactose, lactulose, sucrose and trehalose

A

DISACCHARIDES

87
Q

α-D-Glucopyranosyl-(1→2)-β-D-fructofuranose

A

SUCROSE

88
Q

β-D-Galactopyranosyl-(1→4)-α-D-glucopyranose

A

LACTOSE

89
Q

α-D-Glucopyranosyl-(1→4)-β-D-Glucopyranose

A

MALTOSE

90
Q

oligo means

A

few

91
Q

Important oligosaccharides are ____ and ____ which are found in beans and legumes

A

raffinose
stachyose

92
Q
  • Raffinose and stachyose, because of their unique glycosidic bonds, cannot be broken down into their simple sugars.
  • Therefore, they cannot be absorbed by the small intestine and are often metabolized by bacteria in the large intestine to form unwanted gaseous by-products.
A

OLIGOSACCHARIDES

93
Q
  • Condensation products of more than ten monosaccharide units;
  • not reducing sugars, since the anomeric carbons are connected through glycosidic linkages
A

POLYSACCHARIDES

94
Q

not digested by human enzymes, and are major component of dietary fibers

A

non starch polysaccharides

95
Q

a glucose polymer

A

cellulose

96
Q

a fructose polymer

A

inulin

97
Q

polysaccharides are classified as

A

homoglycan
heteroglycan

98
Q

same set of monosaccharides

A

HOMOGLYCAN

99
Q

different sets of monosaccharide

A

HETEROGLYCAN

100
Q

HETEROGLYCAN or HOMOGLYCAN

glucan / glucosan
fructosan

A

HOMOGLYCAN

101
Q

HETEROGLYCAN or HOMOGLYCAN

gums & mucilages

A

HETEROGLYCAN

102
Q
  • Homopolymer of D glucose units forming an α-glucosidic chain (called glucosan or glucan);
  • ____ (and other glucose polymers) are usually insoluble in water because of high molecular weight;
  • the major storage form of carbohydrates in plants and of two different forms: amylose and amylopectin
A

STARCH

103
Q

STARCH

  • consists of long, unbranched chains of glucose (from 1000 to 2000 molecules) connected by α(1→4) glycosidic linkages
  • 10-20% of starch in plants is in this form
  • its chain is flexible enough to allow the molecules to twist into the shape of a helix. Because it packs more tightly, it is slower to digest than other starches
A

AMYLOSE

104
Q

amylose helices can ____ molecules of iodine, formaing a characteristic deep blue-purple color

A

TRAP

105
Q

amylose helices can trap molecules of iodine, formaing a characteristic ____ color

A

deep blue-purple

106
Q

often used as a test for the presence of starch

A

IODINE

107
Q

amylose contains what glycosidic linkage

A

α(1→4)

108
Q

STARCH

  • consists of long chains of glucose (up to 10⁵ molecules) connected by α(1→4) glycosidic linkages, with α(1→6) branches every 24 to 30 glucose units along the chain
  • 80-90% of the starch in plants is in this form
A

AMYLOPECTIN

109
Q

glycosidic linkages found in amylopectin

A

α(1→4) & α(1→6)

110
Q

color of amylopectin in iodine TS

A

blue-violet

111
Q
  • Measure of digestibility of starchy food
  • Based on the extent to which it raises the blood concentration of glucose compared with an equivalent amount of glucose or a reference food such as white bread or boiled rice.
A

GLYCEMIC INDEX

112
Q
  • also known as animal starch, is structurally similar to amylopectin, containg both α(1→4) glycosidic linkages and & α(1→6) branch points
  • even more highly branched, with branches occuring every 8 to 12 glucose units
  • abundant in the liver and muscles
  • on hydrolysis it forms D-glucose which maintains normal blood sugar level and provides energy
A

GLYCOGEN

113
Q

the branching in amylopectin occurs every ____

A

24 to 30 glucose units

114
Q

the branching in glycogen occurs every ____

A

8 to 12

115
Q

Glycogen forms ____ in hydrolysis which maintains normal blood sugar level and provides energy

A

D-glucose

116
Q

STARCH

unbranched

A

AMYLOSE

117
Q

STARCH

branched

A

AMYLOPECTIN

118
Q

highly branched

(animals)

A

GLYCOGEN

119
Q

color of glycogen in iodine TS

A

reddish brown

120
Q
  • most abundant organic substance on earth
  • a polymer consisting of long, unbranched chains of D-glucose connected by β(1→4) glycosidic linkagaes
  • it may contain from 300 to 3000 glucose units in one molecule
A

CELLULOSE

121
Q

glycosidic linkages of cellulose

A

β(1→4)

122
Q
  • a polymer of N-acetylglucosamine, an amide derivative of the amino sugar – glucosamine, in which one of the OH groups is converted to an amine (NH2) group.
  • the polymer is extremely strong becasue of the increased hydrogen bonding provided by the amide groups
A

CHITIN

123
Q

an amide derivative of the amino sugar – glucosamine

A

N-acetylglucosamine

124
Q
  • A polysaccharide of fructose found in tubers and roots of dahlias, artichokes, and dandelions
  • Readily soluble in water
  • Use to determine glomerular filtration
  • Not hydrolyzed by intestinal enzymes
A

INULIN

125
Q

Intermediates in the hydrolysis of starch

A

dextrins

126
Q

GLYCOSAMINOGLYCANS is also known as

A

mucopolysaccharides

127
Q
  • Complex carbohydrates containing amino sugars and uronic acid;
  • May be attached in protein molecule to form proteoglycan.
A

GLYCOSAMINOGLYCANS
or mucopolysaccharides

128
Q
  • provide the ground or packing substance of connective tissues;
  • Hold large quantities & water supply, occupies space lubricating other structures.
A

PROTEOGLYCANS

129
Q
  • Proteins containing branched & unbranched oligosaccharide chains;
  • They occur in the cell membranes and many other situations;
A

GLYCOPROTEINS

130
Q

example of glycoproteins / mucoproteins

A

serum albumin

130
Q

GLYCOPROTEINS is also known as

A

mucoproteins

131
Q

nine carbon sugar derived from mannosamine and pyruvate

A

NEURAMINIC ACID

132
Q
  • are N- or O-acyl derivatives of neuraminic acid
  • Constituents of both glycoproteins & gangliosides (glycolipids)
  • important in viruses (esp. those with influenza)
A

SIALIC ACID

133
Q

Are formed by the condensation between the hydroxyl group of the anomeric carbon of monosaccharide (glycone), and a second compound that may not be another monosaccharide (aglycone)

A

GLYCOSIDES

134
Q

GLYCOSIDES

  • most stable glycoside
  • resistant to hydrolysis
A

C-glycoside

135
Q

GLYCOSIDES

  • if the second group is a hydroxyl
  • Acetal link (formed from an aldehyde and an –OH)
A

O-glycoside

136
Q

GLYCOSIDES

  • if the second group is amine
  • Ex.: adenine and ribose in ATP
A

N-glycoside

137
Q

GLYCOSIDE

If the hemiacetal (aldehyde + -OH) portion is glucose, the resulting compound is ____

A

GLUCOSIDE

138
Q

GLYCOSIDE

If the hemiacetal (aldehyde + -OH) portion is galactose, the resulting compound is ____

A

GALACTOSIDE

139
Q

GLYCOSIDES

may be methanol, glycerol, a sterol, a phenol, or a base such as adenine

A

AGLYCONE

140
Q

MEDICINALLY IMPORTANT GLYCOSIDES

  • Contain steroids as aglycone
  • Include derivatives of digitalis (digoxin, digitoxin) and strophantus (ouabin)
A

CARDIAC GLYCOSIDE

141
Q

derivatives of digitalis

A

digoxin, digitoxin

142
Q

derivatives of strophantus

A

ouabin

143
Q

MEDICINALLY IMPORTANT GLYCOSIDES

streptomycin

A

aminoglycoside antibiotics

144
Q
  • Lack an oxygen atom
  • one hydroxyl group has been replaced by hydrogen
  • deoxyribose in DNA
A

DEOXYSUGARS

145
Q

DNA is deoxygenated at what carbon

A

C2

146
Q

deoxysugar in glycoproteins

A

L-fructose

147
Q

used experimentally as inhibitor of glucose metabolism

A

2-deoxyglucose

148
Q

are components of glycoproteins, gangliosides, & glucosaminoglycosides

A

HEXOSAMINES

149
Q

constituent of hyaluronic acid

A

D-glucosamine

150
Q

constituent of chondroitin

A

D-galactosamine (chondrosamine)

151
Q

AMINOSUGARS

A

D-glucosamine
D-galactosamine (chondrosamine)
D-mannosamine
Aminoglycosides antibiotics & macrolides

152
Q

simplest carbohydrate that exists in two isomeric forms

A

GLYCERALDEHYDE

153
Q

glyceraldehyde is a ____ molecule – it cannot be superimposed on its mirror imnage

A

CHIRAL

154
Q

the two mirror-image forms of glyceraldehyde are ____ of each other

A

ENANTIOMERS

155
Q

glucose can form ____ isomers

A

16

156
Q
  • Mirror images
  • Determined by spatial relationship to the parent compound of the carbohydrates
A

D & L isomerism

157
Q

OH group is on the right

A

D-isomer

158
Q

OH group is on the left

A

L-isomer

159
Q

Most monosaccharides in mammals are

A

D-sugars

160
Q

Two possible structures for the pyranose and furanose forms of a monosaccharide

A

Alpha and beta anomers

161
Q

OH down

A

alpha

162
Q

OH up

A

beta

163
Q

6 membered ring
5 carbon
1 oxygen

A

PYRANT

164
Q

5 membered ring
4 carbon
1 oxygen

A

FURAN

165
Q
  • Sugars that differ in configuration at ONLY 1 POSITION
  • Isomers differing as a result of variations in configuration of the –OH and –H on carbon atoms 2, 3, and 4 glucose (epimers of glucose)
  • Examples:
    ▫ D-glucose & D-galactose (epimeric at C4)
    ▫ D-glucose & D-mannose (epimeric at C2)
    ▫ D-idose & L-glucose (epimeric at C5)
A

EPIMERS

166
Q

EPIMERS

D-glucose & D-galactose
epimeric at ____

A

C4

167
Q

EPIMERS

D-glucose & D-mannose
epimeric at ____

A

C2

168
Q

EPIMERS

D-idose & D-glucose
epimeric at ____

A

C5

169
Q
  • The most important epimers of glucose
  • Formed by epimerization at carbon 2 and 4, respectively
A

MANNOSE & GALACTOSE

170
Q
  • are a convenient way to represent mirror images in two dimensions
  • place the carbonyl group at or near the top and the last achiral CH₂OH at the bottom
A

FISCHER PROJECTIONS

171
Q

OPTICAL ACTIVITY

substance rotates polarized light to the left

A

LEVOROTATORY

172
Q

OPTICAL ACTIVITY

substance rotatets polarized light to the right

A

DEXTROROTATORY

173
Q

molecules that rotate the plane of polarized light

A

optically active

BIOCHEM LEC (29 decks)

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