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BIOCHEM (LEC) > CARBOHYDRATES > Flashcards

CARBOHYDRATES Flashcards

1
Q

occur in all plants and animals and are essential to life.

A

Carbohydrates

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2
Q

Through ______, plants convert atmospheric carbon dioxide to carbohydrates, mainly cellulose, starch, and sugars.

A

photosynthesis

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3
Q

is the building block of rigid cell walls and woody tissues in plants, whereas starch is the
chief storage form of carbohydrates for later use as a food or energy source.

A

Cellulose

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4
Q

Two other sugars,________, are
components of the genetic materials RNA and DNA.

A

ribose and 2-deoxyribose

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5
Q

True or False

Other carbohydrates are important components of coenzymes, antibiotics, cartilage, the shells of crustaceans, bacterial cell walls, and mammalian cell
membranes

A

True

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6
Q

Almost __ of dry plant material is
produced by photosynthesis

A

75%

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7
Q

Most of the matter in plants, except
_____, are carbohydrate material

A

water

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8
Q

____are the major source of carbohydrates and average of human
diet contains 2/3 of carbohydrates

A

Plant products

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9
Q

What is the recommended carbohydrates percentage

A

60%

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10
Q

The word carbohydrate arose because
molecular formulas of these compounds
can be expressed as _____.

A

hydrates of carbon

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11
Q

____, for example, has the molecular
formula C6H12O6, which might be
written as C6(H2O)6.

A

Glucose

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12
Q

We can now define carbohydrates more
precisely in terms of their ___.

A

organic
structures

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13
Q

Carbohydrates are polyhydroxyaldehydes,
polyhydroxyketones, or substances that
give such compounds on ____.

A

hydrolysis

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14
Q

The chemistry of carbohydrates is mainly the combined chemistry of two functional groups:

A

the hydroxyl group & the carbonyl group.

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15
Q

Carbohydrates are usually classified according to their structure as
monosaccharides, oligosaccharides, or
polysaccharides.

The term saccharide comes from Latin ____ and refers to the sweet taste of some simple carbohydrates.

A

saccharum

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16
Q

The three classes of carbohydrates are related to each other through ___

A

hydrolysis

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17
Q

Functional groups of monosaccharides

A

Aldose
Ketose

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18
Q

Example of aldose

A

Glucose

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19
Q

Example of ketose

A

Fructose

20
Q

Categories in the oligosaccharide

A

Disaccharide
Trisaccharide
Tetrasaccharide

21
Q

Example of disaccharide

A

Maltose
Lactose
Sucrose

22
Q

Example of trisaccharide

A

Raffinose

23
Q

Example of tetrasaccharide

A

Stachyose

24
Q

Categories of polysaccharide

A

Homopolysaccharide
Hetropolysaccharide

25
Q

Examples of Homopolysaccharide

A

Starch
Dextrin
Glycogen
Cellulose
Insulin

26
Q

Examples of Hetropolysaccharide

A

Hyaluronic acid
Heparin
Chondroitin Sulfate
Dermatan sulfate
Keratan sulfate

27
Q

These are crystalline compounds, soluble in water, sweet to taste, and needs
digestion in order to be absorbed
into the blood stream

A

Monosaccharides

28
Q

(or simple sugars, as they are sometimes called) are carbohydrates that cannot be
hydrolyzed to simpler compounds.

A

Monosaccharides

29
Q

These are crystalline, water-soluble, sweet to tase, and must be digested to monosaccharides before they can be absorbed and used for energy

A

DISACCHARIDES

30
Q

These are not water soluble and are not crystalline. They form colloidal suspensions instead of solutions. They are not sweet and must be digested before being absorbed

A

POLYSACCHARIDES

31
Q

contain many monosaccharide units— sometimes hundreds or even thousands.

Usually, but not always, the units are identical.

A

Polysaccharides

32
Q

Two of the most important polysaccharides, _____, contain linked units of the same monosaccharide,
glucose

A

starch and cellulose

33
Q

(from the Greek oligos, few)
contain at least two and generally no more than a few linked monosaccharide units.

A

OLIGOSACCHARIDES

34
Q

general test for carbohydrates

this test is given by almost all of the
carbohydrates

A

MOLISCH’S TEST

35
Q

In this test, concentrated sulfuric acid converts the given carbohydrate into furfural or its derivatives, which react with α-naphthol to form a purple coloured product.

A

MOLISCH’S TEST

36
Q

The appearance of purple or violet
ring confirms the ____.

A

presence of carbohydrate

37
Q

This test is given by reducing sugars.

To the aqueous solution of carbohydrate
___ solution is added and heated in water bath.

A

Fehling’s Test

38
Q

Fehling’s test

The formation of red precipitate confirms the presence of ____.

A

reducing sugars

39
Q

The copper ions present in fehling’s solution in +3 state is reduced to +2 oxidation state and in alkaline medium it is precipitated as ___.

A

red cuprous oxide

40
Q

Fehling’s test

The appearance of ____
confirms the presence of carbohydrates.

A

red precipitate

41
Q

This test is given by reducing sugars.

In an alkaline medium, sodium carbonate converts glucose to enediol and this enediol reduces cupric to cuprous forming ____.

A

BENEDICT’S TEST

Na2CO3 -> Glucose -> enediol

—cuprous hydroxide

42
Q

BENEDICT’S TEST

This solution is kept in ____ and on boiling, red precipitate of cuprous oxide is formed.

A

sodium citrate

43
Q

This test is given by reducing sugars.

Carbohydrates react with Tollens reagent
and forms a silver mirror on the inner
walls of the test tube. This confirms the
presence of reducing sugars. Silver ions
are reduced to ___

A

TOLLEN’S TEST

metallic silver

44
Q

TOLLEN’S TEST

The appearance of ____ confirms the presence of reducing sugars.

A

silver mirror

45
Q

This test is only given by starch.

A

IODINE TEST

46
Q

Starch reacts with iodine solution forms complex ___ colour solution.

On heating, the ___ colour disappears and on cooling the ___ colour reappears.

Note: The appearance of ___ colour
solution confirms the presence of starch

A

blue

47
Q

Most monosaccharides have a sweet
taste ( ____is sweetest; 73% sweeter
than sucrose)

  • they are solids at room temp
  • they are extremely soluble in water
A

fructose

BIOCHEM (LEC) (5 decks)

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