Carbohydrates, nucleic acids and lipids

Question 1

Oligosaccharides

Answer 1

2-20 monosaccharides

Question 2

Glycoconjugates

Answer 2

linked to proteins or lipids

Question 3

sugars with 6 membered rings

Answer 3

pyranoses

Question 4

sugars with 5 rings

Answer 4

furanose

Question 5

shape of alpha 1-4 linkage

Answer 5

bent

Question 6

shape of beta1 -4 linkage

Answer 6

straight

Question 7

starch is a mixture of

Answer 7

amylose and amylopectin

Question 8

in amylose, D-glucose are linked by

Answer 8

alpha - 1

Question 9

in amylopectin, the linkage is

Answer 9

alpha1- 6

Question 10

what effect does branching in amylopectin have

Answer 10

increase compactness, increase in number of chain heads which leads to faster formation and degradation

Question 11

linkage in cellulose

Answer 11

beta1 - 4

Question 12

carbohydrates linked to -OH group (Ser, Thr) via

Answer 12

O-glycosidic linkage (alpha)

Question 13

carbohydrates linked to -CONH2 (Asn)

Answer 13

N-glycosidic linkage

Question 14

4 lipid main families

Answer 14

triacyglycerols, sphongolipids, isoprenoids, glyerophospholipids

Question 15

effect of cis double bonds in unsaturated fatty acids

Answer 15

• less Van der waal’s interaction

- more fluid (less melting point)

Question 16

examples of sphingolipids

Answer 16

ceramide, cerebroside, sphingomyelin, ganglioside

Question 17

lipids in biological membrane

Answer 17

phospholipids, sphingolipids and in some eukaryotes - cholesterol