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PCOG > Carbohydrates and Related Compounds > Flashcards

Carbohydrates and Related Compounds Flashcards

1
Q
  • polyhydroxy alcohols (either aldehyde or ketone)
  • hydrates of carbon
  • general formula: Cn(H2O)n
A

Carbohydrates

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2
Q

t/f: carbohydrates are the first products of cellular respiration

A

false. of PHOTOSYNTHESIS

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3
Q

simple sugars; have 1 sugar unit; cannot be further hydrolyzed

A

monosaccharides

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4
Q

Simplest synthetic sugar

A

Hydroxyacetaldehyde

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5
Q

Simplest natural aldose

A

Glyceraldehyde

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6
Q

Simplest natural ketose

A

Dihydroxyacetone

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7
Q

t/f: glyceraldehyde and dihydroxyacetone are both seen in glycolysis

A

true

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8
Q

favored/dominant (more active) fischer projection of carbohydrates

A

D-glucose

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9
Q

(cyclic config)
__________ : 6 membered ring
__________ : 5 membered ring

A

pyranose
furanose

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10
Q

configuration spotted by finding a carbon with two oxygens (basing from its position if up or down)

A

anomeric carbon / anomer

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11
Q

number of isomers: 2^n where n is the number of ?
(ex. glucose has 4 chiral carbons, thus glucose has 16 isomers)

A

chiral carbons

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12
Q

(recall)
isomer that differ in 2/more chiral carbon (e.g., arabinose and xylose (C2, C3))

A

diastereomer

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13
Q

(recall)
isomer that differ in only 1 chiral carbon, e.g., arabinose and ribose (C2), glucose and mannose (C2)

A

epimer

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14
Q

(recall)
isomer that are mirror images; all chiral carbons are switched, e.g., rhamnose and mannose

A

enantiomer

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15
Q

glucose, fructose, galactose, xylose are examples of?

A

MONOSACCHARIDES

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16
Q
  • Aldohexose (CHO in C1)
  • Reducing sugar as determined by BENEDICT’s Test
  • Occurs as linear and cyclic
A

Glucose

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17
Q

glucose is also called

A

dextrose

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18
Q

blood sugar, physiologic sugar, grape sugar, corn sugar

A

glucose

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19
Q

only utilizable sugar in the blood

A

glucose

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20
Q

natural source of glucose

A

grapes

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21
Q

source of glucose

A

enzymatic hydrolysis of starch

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22
Q

glucose use: SMF

A

sweetening agent, mask unpleasant taste, flavor

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23
Q

purification of glucose

______________ : rigorously purified
pharmaceutic necessity : ________________

A

parenteral
less rigorous purification

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24
Q

D5W, D5NSS, D5LR

A

parenteral nutrient derived from glucose

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25
Q

parenteral glucose used in emergency room
to treat hypoglycemic patients that are unconscious, in comatose, or intoxicated with alcohol (alcoholic breath)

A

D50-50

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26
Q

pharmaceutic necessity glucose which is a syrupy liquid, almost colorless and taste sweet; sweetening agent

A

liquid glucose

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27
Q

pharmaceutic necessity glucose which is a crystalline sweetening agent

A

dextrose excepient

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28
Q

glucose which is an electrolyte replenisher

A

Calcium gluconate

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29
Q

t/f: liquid glucose is from the complete hydrolysis of lipids

A

false. INCOMPLETE hydrolysis of STARCH

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30
Q

glucose given in ethylene glycol poisoning (causes hypocalcemia) as supportive treatment

A

Calcium gluconate & gluceptate

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31
Q

glucose which is a calcium source

A

Calcium gluceptate

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32
Q

hematinic, glucose given for iron deficiency anemia

A

Ferrous gluconate

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33
Q
  1. In plants, sugar is transported in the form of sucrose through the ________ (food-conducting vessel).
A

phloem

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34
Q
  1. Water and minerals are absorbed from the roots and goes to the stem, leaves, etc. through the _________.
A

xylem

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35
Q

also called levulose / fruit sugar

A

Fructose

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36
Q

source of fructose: isomerization of glucose by ____________ through
the enzyme, _______________

A

Streptomyces, glucose isomerase

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37
Q

natural source of fructose

A

fruits and honey & hydrolysis of inulin

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38
Q

t/f: fructose in nature is in furanose form; isolated in liquid form as
pyranose

A

false. pyranose is in CRYSTALLINE form

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39
Q

use: food for diabetic people (cannot increase blood glucose level), for infant feeding formula

A

fructose

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40
Q

sweetest monosaccharide

A

fructose

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41
Q

Fructofuranose (natural)
Fructopyranose (____________)

A

crystalline

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42
Q

Identified by reducing agents like copper sulfate

A

reducing sugars

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43
Q

(reducing sugars)
CuSO4 + HAc
acidic medium

A

bArfoed

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44
Q

(reducing sugars)
CuSO4 + Na2CO3
basic medium

A

benedict’s

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45
Q

(reducing sugars)
CuSO4

A

Fehling’s

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46
Q

Glucose + CuSO4 to Gluconic acid + Cu2O

A

reducing sugar formula

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47
Q

o _______ - reducing agent
o _______ - mild oxidizing agent
o _______ - oxidation product; carboxylic acid
o _______ - reduction product; brick red ppt

A

Glucose
CuSO4
Gluconic acid
Cu2O

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48
Q

C4 epimer of glucose

A

galactose

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49
Q

source of galactose:
milk as ________
neuronal fibers as ____________

A

lactose
galactoceramides

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50
Q

t/f: galactose is convertible to glucose in the human body (enters glycolysis after 6 steps)

A

false. it is convertible to glucose BUT enter glycolysis AFTER 6 STEPS

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51
Q

disease that affects the body’s ability to convert galactose to glucose

A

Galactosemia

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52
Q

Test for galactose + positive result

A

Mucic acid test (violet ring)

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53
Q

Galactose + concentrated nitric acid

A

galactaric acid

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54
Q

__________________ converts galactose C1 and C6 to COOH to form galactaric acid (insoluble in water)

A

concentrated nitric acid (strong OA)

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55
Q

natural sources: corn cobs, straws, and heartwood of deciduous trees

A

xylose

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56
Q

wood sugar

A

xylose

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57
Q

natural source from materials soaked in dilute acids to hydrolyze xylan

A

xylose

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58
Q

use: diagnostic aid for intestinal malabsorption (absorbed but not metabolized; eg. Crohn’s, Celiac disease)

A

xylose

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59
Q

Composed of 2 monosaccharide units

A

disaccharides

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60
Q

t/f: disaccharides are formed via dehydration synthesis (forms N glycosidic bond)

A

false. it forms O/ETHER GLYCOSIDIC BONDS

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61
Q

Disaccharides: STM GLLC (its time, goodluck)

A

Sucrose (a 1,2)
Trehalose (a 1,1)
Maltose (a 1,4)
Gentobiose (a 1,6)
Lactose (b 1,4)
Lactulose (b 1,4)
Cellobiose (b 1,4)

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62
Q

Glucose + fructose

A

sucrose

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63
Q

also table sugar / saccharum

A

sucrose

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64
Q

a 1,2 glycosidic bond

A

sucrose

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65
Q

t/f: sucrose is a non-reducing sugar

A

true. it is negative on Barfoed’s, Benedict’s, Fehling’s or Tollen’s

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66
Q

natural sources of sucrose:
____________ : Saccharum officinale
____________ : Beta vulgaris
____________ : Acer saccharum

A

Sugar cane
Sugar beet
Sugar maple

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67
Q

Use: pharmaceutic necessity for syrups; demulcent; nutrient; preservative

A

sucrose

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68
Q

residual, dark colored syrup after crystallization process of sucrose

A

molasses

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69
Q

byproduct of table sugar production from sugar cane; “pulot”

A

molasses

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70
Q

t/f: sucrose, upon hydrolysis, yields a mix of glucose and fructose called invert sugar

A

true

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71
Q

sugar with equimolar amounts of glucose and fructose, which darkens due to fructose

A

invert sugar

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72
Q

t/f: invert sugar with a darker color results from a higher conc. of fructose compared to glucose (fructose > glucose)

A

true

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73
Q

Found in brown seaweed, widely distributed in fungi

A

trehalose

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74
Q

Glucose + glucose, α-1,1 glycosidic bond

A

trehalose

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75
Q

Produced in large quantities by the hydrolysis of starch during germination of barley

A

maltose

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76
Q

beer sugar / malt sugar

A

maltose

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77
Q

t/f: maltose is a component of soda and wine

A

false. component of BEER

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78
Q

source of bitterness in beer

A

Hops (Humulus lupulus) strobile

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79
Q

crude drug from beer which is a red brown powder

A

Lupulin

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80
Q

active ingredient of beer

A

Humulone, Lupulone

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81
Q

Glucose + glucose; α-1,4 glycosidic bond

A

maltose

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82
Q

sugar from fresh cow’s milk (Bos taurus)

A

lactose

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83
Q

milk sugar

A

lactose

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84
Q

lactose is formed from the crystalization of _______, which is a by-product of cheese production

A

whey

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85
Q

Glucose + galactose; β-1,4 glycosidic bond

A

lactose

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86
Q

lactose use

A

tablet diluent

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87
Q

absence of enzyme lactase or B-galactosidase (diarrhea, GI disturbance)

A

Lactose intolerance

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88
Q

Lactose derivation process

A

Milk (stand for hours) > churning (fat globules rise)
> Butter (top)
> Buttermilk (bottom)
> Skimmed milk > treat with rennin to form coagulum (casein)
> Cheese (solid)
> Whey (liquid) > whey has LACTOSE and inorganic salts

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89
Q

letting it stand, not disturbing it

A

churning

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90
Q

letting fat globules rise on top

A

creaming

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91
Q

milk without cream, non-fat milk

A

skimmed milk

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92
Q

coagulating enzyme found in the stomach of mammals

A

renin

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93
Q

partially evaporated milk

A

condensed milk

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94
Q

milk evaporated with malt extract from barley (Hordeum vulgare)

A

malted milk

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95
Q

alcoholic beverage made from fermented mare’s milk made by nomads of central Asia

A

Kumyss

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96
Q

Synthetic sugar from the TAUTOMERIZATION of lactose

A

Lactulose

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97
Q

alkaline rearrangement of a ketone to an enol

A

Tautomerization

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98
Q

Use: Laxative and decrease blood ammonia conc.

A

lactulose

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99
Q

mechanism of lactulose as laxative

A
  • Poorly absorbed (stays in GIT); bacteria (colon) converts it to acetic acid and lactic acid
  • Both acids are GI irritants, ↑ peristalsis
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100
Q

mechanism of lactulose in decreasing blood NH4 in portal-systemic encepalopathy

A
  • Acidified stools trap ammonia as NH4+ so
    ↓reabsorption, ↓blood ammonia
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101
Q

constitutional isomers of organic compounds that readily interconvert in a rapid equilibrium

A

Tautomers

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102
Q

commonly results in the relocation of a proton relevant to the behavior of amino acids and nucleic acids

A

tautomerism

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103
Q

most common tautomeric relation in organic chemistry

A

keto-enol

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104
Q

Have 3-10 sugar units

A

oligosaccharides

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105
Q

oligosaccharides: MaDe GRafSta

A

Maltotriose
Dextrin
Gentianose
Raffinose
Stachyose

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106
Q

Glucose + glucose + glucose

A

Maltotriose

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107
Q

products of partial hydrolysis of starch
(amylase, glucosidase)

A

limiting dextrin

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108
Q

causes the browning of bread

A

limiting dextrins

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109
Q

limting dextrin mechanism

A

starch > amylase > LIMITING DEXTRINS > a-glucosidase > glucose

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110
Q

amylase degrade _____________ bonds while a-glucosidase degrades ___________ bonds

A

α-1,4
α-1,6

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111
Q

Inhibits conversion of limiting dextrin (not absorbed, defecated/diarrhea) to glucose (absorbed)

A

α-glucosidase inhibitors

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112
Q

Inhibit post-prandial (after eating) increase in glucose levels (anti-DM)

A

α-glucosidase inhibitors

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113
Q

examples of α-glucosidase inhibitors

A

Acarbose, Miglitol

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114
Q

AE of dextrins

A

flatulence, hepatotoxicity

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115
Q

t/f: dextrin is used as positive control
to check euglycemic property or amylase and α-glucosidase inhibitory activity

A

true

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116
Q

Glucose + glucose + fructose OR Sucrose + glucose

A

gentianose (from Gentiana spp)

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117
Q

The following sugars have fructose in its structure except:
- Sucrose
- Raffinose
- Lactose
- Stachyose

A

Lactose

118
Q

Glucose + galactose + fructose

A

Raffinose

119
Q

t/f: raffinose is obtained in many seeds an stems, such as cottonseed

A

false. from SEEDS ONLY

120
Q

glucose + galactose + galactose + fructose

A

Stachyose (from Stachys japonica)

121
Q

carbohydrates with more than 10 sugar units

A

polysaccharides

122
Q

polysaccharide storage in plants and animals

A

starch - plants
glycogen - animals

123
Q

polysaccharide for structure

A

chitin, cellulose

124
Q

polysaccharides made up of one type of sugar only

A

homoglycans / homopolysaccharides

125
Q

Temporary storage form of photosynthetic products in plants

A

starch (glucosan)

126
Q

linear polysaccharide , a-1,4

A

amylose

127
Q

Branching (every 25-30) polysaccharide, a-1,4 and a-1,6

A

amylopectin

128
Q

Paste-forming property of starch, Purple in iodine test

A

amylopectin

129
Q

deep blue in iodine test

A

amylose

130
Q

Uses: dusting powder, tablet filler, binder, disintegrant

A

starch

131
Q

t/f: starch is an antidote to Br poisoing

A

false. antidote to I2 poisoning

132
Q

mechanism of starch as antidote to I2 poisoning

A

when iodine reagent is combined with starch solution, it forms blue iodo-starch complex through complexation or chemical antagonism

133
Q

starch processed to rupture all or part of granules in the presence of water; used as tablet excipient

A

Pregelatinized starch

134
Q

used as tablet disintegrant

A

Sodium starch glycolate

135
Q

semisynthetic material used as plasma expander (6%); 90% amylopectin

A

hetastarch

136
Q

t/f: hetastarch is more branched than plain starch

A

true. it is more branched than plain starch (75% amylopectin)

137
Q

Enzyme in pancreatic juice (amylopsin) and saliva (ptyalin)

A

α-amylases

138
Q

Remove maltose unit from non-reducing end of polysaccharides

A

β-amylases

139
Q

End-product: mixture of glucose, maltose, amylopectin

A

α-amylases

140
Q

End-product: nearly pure maltose

A

β-amylases

141
Q

a-amylase : _______ splitting of a-1,4 links
β-amylases : _________ splitting a-1,4 bonds

A

random
capable of only

142
Q

t/f: at branching points of β-amylases, there is sucrose and glucose from incomplete hydrolysis

A

false. At branching points: MALTOSE and DEXTRINS (incomplete hydrolysis)

143
Q

iodine test: wine red

A

glycogen/glucosan

144
Q

t/f: glycogen frequency of branching is every 10 units

A

true. it is branched in α-1,6

145
Q

t/f: glycogen is less branched compared to starch

A

glycogen is MORE HIGHLY branched compared to starch

146
Q

iodine test result for glucose

A

no reaction, light/dark brown

147
Q

glycogenesis produce?

A

glycogen

148
Q

fructosan

A

inulin

149
Q

inulin use

A

measure renal glomerular filtration

150
Q

Polymer of fructose (β-2,1 bonds)

A

inulin

151
Q

t/f: inulin is used for evaluation of renal function

A

true. it is the most accurate but not used clinically anymore

152
Q

responsible for the conversion of sucrose to dextran

A

dextran sucrase/transglycosylase

153
Q

this is a glucan linked by a-(1 to 6) bonds with some branching due
to a-(1 to 3)

A

dextran

154
Q

this removes the fructose and glucose units will be collected to become dextran.

A

Dextran sucrase

155
Q

dextran use

A

plasma expander at 10%

156
Q

dextran which is IV iron supplement

A

iron dextran

157
Q

t/f: iron dextran is used when oral iron is tolerated and when patients cannot take anything orally

A

false. used when iron is NOT tolerated

158
Q

Component of cell wall (responsible for its rigidity)

A

cellulose

159
Q

cellulose : plant
________ : fungi and crustaceans

A

chitin

160
Q

t/f: cellulose is not digested by mammalian enzyme systems, due to their lack of cellulase

A

true

161
Q

t/f: Bacteria, rumen microflora or herbivorous animals also do not have cellulase

A

false. THEY HAVE !

162
Q

natural source of cellulose

A

cotton, kapok (pillows)

163
Q

Most abundant organic compound on earth

A

cellulose

164
Q

(cellulose) bulk laxative and suspending agent

A

Methylcellulose

165
Q

(cellulose) tablet binder and film coat

A

Ethylcellulose

166
Q

enteric coating for tablets

A

Cellulose acetate phthalate

167
Q

EC for for acid-labile drug

A

Cellulose acetate phthalate

168
Q

action of nitric & sulfuric acid on cotton (cellulose)

A

Pyroxylin / soluble guncotton / cellulose tetranitrate

169
Q

Pyroxylin + alcohol + ether (1:3)

A

collodion

170
Q

Pyroxylin component

A

Cellulose + nitric acid + sulfuric acid

171
Q

non-aqueous ethereal solution that is applied using a soft brush and covers the wound through plastic balloon consistency when dried

A

pyroxylin

172
Q

Collodion + camphor (2%) + castor oil (3%)

A

flexible collodion

173
Q

castor oil : plasticizer (bc of flexibility)
camphor: ____________

A

waterproof

174
Q

Use: topical protectants

A

pyroxylin

175
Q

homopolymer of N-acetyl- B-D-glucosamine

A

chitin

176
Q

t/f: chitin is acetylated and aminated

A

true

177
Q

t/f: chitin is from exoskeleton of crustacean; cell wall of fungi

A

true

178
Q

rgt that differentiates natural raw cotton (not absorbed) and processed cotton (swells)

A

Schweitzer’s reagent (ammonical copper oxide)

179
Q

mechanism of schweishdeiwhdjt reagent

A

ƒ Raw cotton has cuticle outside the cotton strand. Schweitzer’s reagent dissolves the cuticle and breaks it into fragments.
ƒ Absorbent cotton (processed) absorbs the reagent and swells since it doesn’t have cuticles anymore. Its strands are thicker.

180
Q

The following have glucose in its structure except:
- Trehalose
- Starch
- Inulin
- Glycogen

A

Inulin

181
Q

The following are polysaccharides except:
- Trehalose
- Glycogen
- Inulin
- Starch

A

Trehalose

182
Q

Made up of different types of sugar

A

Heteroglycans

183
Q

t/f: heteroglycans yield more than one type of monosaccharide unit upon hydrolysis

A

true

184
Q

Natural plant hydrocolloids that may be classified as anionic or non-ionic polysaccharides

A

gums and mucilages

185
Q

t/f: gums and mucilages are acidic heteroglycans yielding uronic acids + pentoses upon hydrolysis

A

true

186
Q

water-retaining vehicles, used as laxative agents

A

mucilage

187
Q

protective agent after injury, as solidified exudates

A

gums

188
Q

Mucilage (dosage form)

A

aqueous dispersion of gum

189
Q

mucilage : laxative agent
gums : ___________ & ___________ agents

A

suspending or emulsifying agents

190
Q

GUMS (Natural plant hydrocolloids)

A

Shrub and Tree Exudates
Marine Gum
Seed Gum
Microbial Gum
Plant Extract

191
Q

Exudate from Astragalus gummifer

A

Tragacanth / Gum tragacanth

192
Q

3 forms of Tragacanth

A

vermiform
tragacanth sort
ribbon/flake gum

193
Q

natural injuries; wormlike, twisted into
coils

A

vermiform

194
Q

natural injuries; irregular, tearlike

A

Tragacanth sorts

195
Q

man-made incision; has longitudinal striations; more expensive

A

Ribbon/ flake gum

196
Q

components of tragacanth

bassorin : ____________
__________ : water-soluble

A

bassorin : SWELLING PROPERTY
TRAGACANTHIN : water-soluble

197
Q

best grade of tragacanth

A

Best grade: low tragacanthin, high bassorin

198
Q

t/f: tragacanth is more resistant to acid hydrolysis, so it works in ↓ pH (acidic)

A

true. it poses less risks of dosage form problems like creaming, cracking, breaking as a suspending and emulsifying agent (6%)

199
Q

Exudate from Acacia senega

A

Acacia / Gum arabic

200
Q

complex mixture of Ca, Mg, and K salts of
Arabic acid

A

Arabin

201
Q

best variety, transparent, gum is white or very pale in color

A

Kordofan variety of Acacia gum (in Sudan)

202
Q

acacia use

A

Use: suspending agent (35%)

203
Q

Exudate form Anogeissus latifolia

A

Ghatti gum / Indian gum

204
Q

substitute for acacia (forms more viscous
dispersions)

A

Ghatti gum / Indian gum

205
Q

Exudate from Sterculia urens

A

Karaya gum / Sterculia gum

206
Q

Forms a discontinuous type of mucilage with a fetid/obnoxious odor

A

Karaya gum / Sterculia gum

207
Q

Karaya gum / Sterculia gum use

A

bulk laxative, emulsifying agent, dental adhesive

208
Q

laxative with Frangula + Karaya gum

A

movicol

209
Q

From brown seaweeds (Macrocystis porifera)

A

Sodium alginate / algin

210
Q

use: suspending agent, food industry (ice cream, chocolate), gastroprotectant

A

sodium alginate

211
Q

Active ingredient (gastroprotectant) in Gaviscon

A

Na alginate + Na bicarbonate + Ca carbonat

212
Q

From Geladium cartilagineum or Gracilaria confervoides

A

Agar / Japanese isinglass / gulaman

213
Q

use of Agar

A

stiffening agent in preparation of culture media; thickening agent

214
Q

component of agar

____________ : low sulfate strength; gel strength
____________ : high sulfate strength; swelling and viscosity

A

AGAROSE : low sulfate strength; gel strength
AGAROPECTIN : high sulfate strength; swelling and viscosity

215
Q

____________ : plant
____________ : animals

A

GULAMAN : plant
GELATIN : animals

216
Q

Hydrocolloids from red algae or seaweeds

A

Carrageenan / Irish moss / chondrus

217
Q

Carageenan from Chondrus crispus
______________ from Gigartina mamillosa

A

Irish Moss

218
Q

carageenan form with gelling property; translucent mixture (light can pass)

A

k-carrageenan and l-carrageenan

219
Q

carageenan with non gelling property; thickener (colloidal solution)

A

lambda-carrageenan

220
Q

t/f: carageenan is a natural inducer of inflammation (inflammatory agent in rat paw edema test)

A

true

221
Q

t/f carageenan has 3 phases

A

false. two phases

phase 1 - 0-2 hours; will release pre-formed inflammatory factors like histamine
and bradykinin
phase 2 - 2-6 hours; releases late-phase
inflammatory mediators like prostaglandin.

222
Q

alternative inducer of inflammation since carageenan is costly

A

formic acid

223
Q

From red algae Furcellaria fastigiata

A

Danish agar / furcellaran

224
Q

t/f: danish agar has similar property to k-carrageenan (gelatin and suspending agent)

A

true

225
Q

plantago seed plant part used

A

powdered seed coat

226
Q

guar gum plant part used

A

powderd endosperm

227
Q

locust bean gum plant part used

A

powder made from flesh of mature seed pods (“flour”)

228
Q

psyllium seed / plantain seed

A

Plantago Seed

229
Q

guaran

A

guar gum

230
Q

St. John’s Bread / Carob pulp

A

Locust Bean gum

231
Q

seed gum used as: chocolate substitute; thickener and stabilizer

A

Locust bean gum

232
Q

class of gums that are BULK-FORMING laxatives

A

Seed gums

233
Q

microbial gums

A

xanthan, dextran

234
Q

microbial gum which possesses pseudoplastic properties used in toothpaste and ointment

A

Xanthan

235
Q

High MW gum prepared by the action of Xanthamonas campestris

A

xanthan

236
Q

non-Newtonian flow wherein molecules break apart when stress is applied; opposite of dilatant (shear-thickening, e.g., ube jam, starch paste)

A

Pseudoplastic aka shear-thinning

237
Q

Polyglucan formed from sucrose by the action of a transglucosylase enzyme system

A

Dextran

238
Q

Purified carbohydrates

A

pectin

239
Q

t/f pectin is found in the outer portion of the rind of the citrus fruits or from apple pomace (white portion)

A

false. found in INNER portion

240
Q

t/f: pectin is the natural counterpart of activated charcoal (both adsorbent)

A

true

241
Q

Kaolin + pectin which is antidiarrheal

A

kaopectate

242
Q

pectin use

A

Use: protectant, suspending agent, antidiarrheal

243
Q

Unripe fruit: ___________ (insoluble)
Ripe fruits: __________ pectin
Overripe fruits: _____________

A

Unripe fruit: PROTOPECTIN (insoluble)
Ripe fruits: SOLUBLE pectin
Overripe fruits: PECTIC ACID

244
Q

pectin made soluble by heating with dilute acid to become soluble pectin

A

insoluble protopectin

245
Q

insoluble degradation product of overripe fruits

A

Pectinic acid

246
Q

Amine-containing heteroglycans with beta N-glycosidic bonds (amino attachments)

A

glycosaminoglycans

247
Q

supplement for osteoarthritis (maintains elasticity of cartilage joint)

A

Chondroitin sulfate

248
Q

_____________ : component of the bacterial cell wall
_____________ : component of skin

A

PEPTIDOGLYCAN : component of the bacterial cell wall
DERMATAN SULFATE : component of skin

249
Q

sulfated glycosaminoglycan found especially in the cornea, cartilage, and bone which acts as cushion to mechanical shock

A

Keratan sulfate

250
Q

anionic glycosaminoglycan; a component of synovial fluid, which lubricates it

A

Hyaluronic acid

251
Q

Target of hyaluronidase enzyme, the spreading/diffusing factor found in snake venom, which then degrades the hyaluronic acid

A

Hyaluronic acid

252
Q

t/f: hyaluronic acid is used in dermatology as anti-aging and anti-wrinkles

A

true

253
Q

t/f: hyaluronic acid is used in diabetic foot

A

true. Hyaluronidase injection or medicinal leech bit may be used in diabetic foot (blood flow is compromised). It dissolves the hyaluronic acid in the area to facilitate blood distribution to the diabetic foot.

254
Q

property of chitin that prevents formation of new blood vessels, especially in tumor/cancer cells

A

antiangiogenic

255
Q

tested through CAM (Chorioallontoic membrane) assay using duck/chick egg

A

antiangiogenic

256
Q

natural anticoagulant which works by inhibiting the action of thrombin

A

heparin

257
Q

heparin
side effect : ___________
antidote : ______________

A

side effect : BLEEDING
antidote : PROTAMINE SULFATE

258
Q

Aid in clotting or coagulation time

A

Heparin

259
Q

formed from reduction/hydrogenation products of sugar

A

Sugar alcohol

260
Q

From the reduction of mannose and isolation of manna

A

Mannitol

261
Q

exudate from Fraxinus ornus, Oleaceae

A

manna

262
Q

Use: diagnostic aid (glomerular filtration), osmotic diuretic

A

mannitol

263
Q

t/f: not all sugars are diuretic

A

false. All sugars are diuretic

264
Q

From electrolytic reduction or hydrogenation of glucose

A

sorbitol / d-glucitol

265
Q

Tastes half as sweet as sucrose

A

sorbitol / d-glucitol

266
Q

use of sorbitol

A

Use: humectant, useful in toothpastes, chewing gums, osmotic laxative, PLASTICIZER OF SOFT GEL CAPSULE

267
Q

t/f: sorbitol is used as plasticizer of soft gel capsule due to its high water content

A

false. DUE TO ITS LOW WATER CONTENT since hard gel capsule has higher water content.

so soft gel cap = low
hard gel cap = high

268
Q

polyol pathway

A

Glucose accumulation can lead to sorbitol excess, which depletes NADPH levels > lower antioxidant activity > possible oxidative damage to cells and microvasculature
(especially in diabetics)

269
Q

oxidation/dehydrogenation products of sugar (eg. cherry juice, plant acids)

A

sugar acid

270
Q

Aldose + mild OA (nessler’s, fehling’s) = ________
Aldose + moderate OA (enzyme, oxidase) = _______
Aldose + strong OA (conc. nitric acid) = ___________

A

Aldose + mild OA = ALDONIC ACID
Aldose + moderate OA = URONIC ACID
Aldose + strong OA = ALDARIC ACID

271
Q

C1 becomes COOH (-onic acid)
Terminal carbon becomes COOH (-uronic acid)
First and last carbon becomes COOH (-aric acid)

A

ALDONIC
URONIC
ALDARIC

272
Q

Ripe fruit of Prunus cerasus, Rosaceae

A

Cherry juice / Succus Cerasi

273
Q

Contains pectin, the main cause of incompatibilities especially when added to preparations containing alcohol

A

Cherry juice / Succus Cerasi

274
Q

remedy for pectin incompatibility

A

add 0.1% benzoic acid and leave for 1 week

275
Q

t/f: all gums and mucilages are compatible with alcohol

A

false. ALL gums and mucilages are INCOMPATIBLE with alcohol

276
Q

constituent of cherry juice

A

malic acid

277
Q

Only plant acid which does not carbonize (hindi nasusunog)

A

malic acid

278
Q

cherry juice use

A

preparation of cherry syrup (mask the taste of sour drugs)

279
Q

Aliphatic organic acids from plants with 2 to 6 carbon atoms and 2 or 3 carboxyl groups

A

plant acids

280
Q

plant acid use: acidulant in ___________ preparations; component of buffer systems

A

in EFFERVESCENT prep

281
Q

Isolated by Scheele from lemon juice

A

Citric acid (6C)

282
Q

t/f: Citric and tartaric acid can be used in effervescent formulation separately

A

true. . But if you are to formulate an effervescent tablet, you need to incorporate both, with ratio 1 citric : 2 tartaric.

283
Q

effervescent tablet formulation errors

citric only : ___________
tartaric only : ____________

A

citric only : STICKY
tartaric only : CRUMBLY

284
Q

Acidulant in infant feeding formula; from lactose

A

Lactic acid (3C)

285
Q
  • By-product of the wine industry; common in tomato, tamarind
  • Substitute for citric acid in buffers
A

Tartaric acid (4C)

286
Q

Oxidation product of ethylene glycol poisoning (forms calcium oxalate, CaC2O4 crystals)

A

Oxalic acid (2C)

287
Q

Not a plant acid; used in Ant bites, volatile poison (oxidation product of methanol poisoning)

A

Formic acid (1C)

288
Q

Present in onion varieties w/c make it resistant to attacks of a particular fungus (molds)

A

Protocatechuic acid (7C)

289
Q

Precursor of aromatic compounds/ amino acids

A

Shikimic acid (7C)

290
Q

Cofactor of collagen hydroxylases;
Aid in wound healing; cheapest antioxidant, but very unstable

A

Ascorbic acid (6C)

291
Q
A

PCOG (12 decks)

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