Carbohydrates Prt. 2 - Oligosaccharides And Polysaccharides

Question 1

any of the carbohydrates that contain 2-10 monosaccharide unit

Answer 1

OLIGOSACCHARIDES

Question 2

Contain 2 monosaccharides units joined by a glycosidic bone

Answer 2

DISACCHARIDES

Question 3

DISACCHARIDES (4)

Answer 3

Maltose
Lactose
Sucrose
Isomaltose

Question 4

Disaccharides are formed by_________ reactions between two monosaccharides

Answer 4

condensation

Question 5

Glucose + Galactose

Answer 5

Lactose

Question 6

Synthesized by mammary gland during lactation

Answer 6

Lacoste

Question 7

is a medium for penicillin production

Answer 7

Lactose

Question 8

• important antibiotic with coverage for gram positive

Answer 8

Penicillin

Question 9

is a diluent for different drugs

Answer 9

Milk

Question 10

Glucose + Fructose

Answer 10

Sucrose

Question 11

Table sugar;
most prevalent

Answer 11

Sucrose

Question 12

Non-reducing sugar; no hemiacetal present and exist only as one form

Answer 12

Sucrose

Question 13

• MOST ABUNDANT SUGAR present in all plants
• The sweetening agent known as cane sugar

Answer 13

Sucrose

Question 14

Glucose + Glucose

Answer 14

Maltose

Question 15

Important in Brewing beer

Answer 15

Maltose

Question 16

Consists of 2 units of D-glucose

Answer 16

Maltose

Question 17

• Juice from barley

Answer 17

Malt

Question 18

• Produced whenever polysaccharides starch also breaks down

• Common ingredient for baby food»

Answer 18

Maltose

Question 19

Any sugar’ containing a hemiacetal is a

Answer 19

reducing sugar

Question 20

• one OH group and one O-R group attached to same carbon

• in equilibrium with aldehyde/ketone

Answer 20

Hemiacetal

Question 21

• two O-R groups attached to same carbon

• not in equilibrium with aldehyde/ketone (“locked”)

Answer 21

Acetal (Ketal)

Question 22

Sugars with a________ are in equilibrium with a ring-opened form containing an aldehyde and will react as a reducing agent toward certain (oxidizing) metal salts

Answer 22

hemiacetal

Question 23

A sugar without a hemiacetal is a non-

Answer 23

reducing sugar

Question 24

are “locked” and not in equilibrium with a ring-opened form with an aldehyde.

They will therefore not react as a reducing agent.

Answer 24

Acetals

Question 25

REDUCING SUGAR _____ monosaccharides ______ disaccharides (maltose & lactose)

Answer 25

ALL SOME

Question 26

A _________ gives a brick-red precipitate on heating with Benedict's solution.

Answer 26

reducing sugar

Question 27

Maltose and lactose are ______ sugar

Answer 27

reducing sugars

Question 28

Sucrose is a_________ sugar

Answer 28

non reducing sugar

Question 29

carbohydrate containing a large number of monosaccharide units, each joined to the next by one or more glycosidic bonds

Answer 29

POLYSACCHARIDES

Question 30

POLYSACCHARIDES aka

Answer 30

GLYCAN

Question 31

Negative in Benedict's test (and Tollens)

Answer 31

Polysaccharides

Question 32

Also have limited water solubility because of their size (has a jelly-like consistency when placed in water)

Answer 32

Polysaccharides

Question 33

FUNCTIONS of polysaccharides

Answer 33

1) Food & energy 2) Structural materials

Question 34

2 TYPES OF POLYSACCHARIDES

Answer 34

1. HOMOPOLYSACCHARIDES 2. HETEROPOLYSACCHARIDES

Question 35

• Contain only a single type of monosaccharides

Answer 35

HOMOPOLYSACCHARIDES

Question 36

• Complex carbohydrates formed by combining carbohydrates with noncarbohydrates or carbohydrate derivatives

Answer 36

HETEROPOLYSACCHARIDES

Question 37

Examples of polysaccharides:

Answer 37

Starch Glycogen Cellulose

Question 38

consists of: • Long chains of -glucose residues - (about 10, 000) per chain

Answer 38

Cellulose

Question 39

unbranched glucose polymer Most abundant naturally occurring polysaccharides

Answer 39

Cellulose

Question 40

• Structural component of cell walls in plants • is fibrous, tasteless, odorless and insoluble in water and most organic solvents

Answer 40

Cellulose

Question 41

• is a linear polysaccharide of D-glucose units joined by beta-1,4-glycosidic bonds • Has a beta configuration, unlike amylose which has an alpha configuration

Answer 41

Cellulose

Question 42

______ is: • A polymer of a-glucose

Answer 42

Starch

Question 43

used for energy storage in plants complete hydrolysis yields only D-Glucose

Answer 43

Starch

Question 44

Starch is a_____________type because it contains only glucose monosaccharides

Answer 44

homopolysaccharide

Question 45

Two types of starch grains:

Answer 45

Amylose Amylopectin

Question 46

• Being linear, is less readily digested • Being linear, it takes up less space

Answer 46

Amylose

Question 47

• Easy to breakdown by enzymes to release glucose when needed

Answer 47

Amylopectin

Question 48

is often used to test for the presence of starch in any solution. If starch is present in the solution, if iodine is added, it will turn into dark blue-black color (positive results of starch)

Answer 48

lodine

Question 49

• Also known as animal starch • Acts as an energy reserve for animals

Answer 49

GLYCOGEN

Question 50

Branched type of polysaccharide containing 106 glucose units Joined together by glycosidic bonds called alpha-1,4 and alpha-1,6 Is a polymer of a-glucose

Answer 50

GLYCOGEN

Question 51

Similar to amylopectin, but side branches: Occur more frequently Are more branched

Answer 51

Glycogen

Question 52

serves as a buffer to maintain glucose level in body

Answer 52

Glycogen

Question 53

Chemically modified polysaccharides • Some carbohydrates are chemically modified by the addition of functional groups, such as:

Answer 53

Phosphate Amino groups

Question 54

• widely used injectable blood thinner • usually stored within the secretory granules of mast cells and released only into the vasculature at sites of tissue injury

Answer 54

HEPARIN

Question 55

Chemically modified polysaccharides

Answer 55

PECTIN HEPARIN

Question 56

is a naturally occurring substance (a polysaccharide) found in berries, apples and other fruit When heated together with sugar, it causes a thickening that is characteristic of jams and jellies.

Answer 56

PECTIN

Question 57

is a major component of the middle lamella, where it helps to bind cells together, but is also found in primary cell walls

Answer 57

Pectin

Question 58

second most abundant gives rigidity to the exoskeletons of crabs, lobsters, shrimp, insects, and other arthropods

Answer 58

Chitin

Question 59

found in the cell walls of fungi

Answer 59

Chitin

Question 60

is used commercially in coatings (extends the shelf life of fruits and meats)

Answer 60

Chitin

Question 61

contains alternating residues of N-acetyl-Beta-D-Glucosamine and D-Glucoronate a major component of skin, where it is involved in tissue repair (present in connective tissue layer)

Answer 61

HYALURONIC ACID

Question 62

is a major component of the synovial fluid, and was found to increase the viscosity of the fluid Serves as a lubricant in fluid of our joints Associated with vitreous humor

Answer 62

HYALURONIC ACID

Question 63

Hyaluronic acid came from the Greek word "______" which means glass because it has a glass/clear-like appearance

Answer 63

hyalos

Question 64

The bond that links the two monosaccharides of a disaccharide together is called a

Answer 64

glycosidic linkage

Question 65

In disaccharide formation, one of the monosaccharide reactants functions as a________, and the other functions as an_________.

Answer 65

hemiacetal alcohol