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BioChem Lec > Carbohydrates Prt. 2 - Oligosaccharides And Polysaccharides > Flashcards

Carbohydrates Prt. 2 - Oligosaccharides And Polysaccharides Flashcards

1
Q

any of the carbohydrates that contain 2-10 monosaccharide unit

A

OLIGOSACCHARIDES

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2
Q

Contain 2 monosaccharides units joined by a glycosidic bone

A

DISACCHARIDES

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3
Q

DISACCHARIDES (4)

A

Maltose
Lactose
Sucrose
Isomaltose

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4
Q

Disaccharides are formed by_________ reactions between two monosaccharides

A

condensation

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5
Q

Glucose + Galactose

A

Lactose

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6
Q

Synthesized by mammary gland during lactation

A

Lacoste

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7
Q

is a medium for penicillin production

A

Lactose

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8
Q
  • important antibiotic with coverage for gram positive
A

Penicillin

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9
Q

is a diluent for different drugs

A

Milk

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10
Q

Glucose + Fructose

A

Sucrose

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11
Q

Table sugar;
most prevalent

A

Sucrose

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12
Q

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

A

Sucrose

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13
Q

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

A

Sucrose

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14
Q

Glucose + Glucose

A

Maltose

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15
Q

Important in Brewing beer

A

Maltose

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16
Q

Consists of 2 units of D-glucose

A

Maltose

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17
Q
  • Juice from barley
A

Malt

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18
Q

• Produced whenever polysaccharides starch also breaks down

• Common ingredient for baby food»

A

Maltose

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19
Q

Any sugar’ containing a hemiacetal is a

A

reducing sugar

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20
Q

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

• in equilibrium with aldehyde/ketone

A

Hemiacetal

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21
Q

• two O-R groups attached to same carbon

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

A

Acetal (Ketal)

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22
Q

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

A

hemiacetal

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23
Q

A sugar without a hemiacetal is a non-

A

reducing sugar

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24
Q

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

They will therefore not react as a reducing agent.

A

Acetals

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25
Q

REDUCING SUGAR

_____ monosaccharides
______ disaccharides (maltose & lactose)

A

ALL

SOME

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26
Q

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

A

reducing sugar

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27
Q

Maltose and lactose are ______ sugar

A

reducing sugars

28
Q

Sucrose is a_________ sugar

A

non reducing sugar

29
Q

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

A

POLYSACCHARIDES

30
Q

POLYSACCHARIDES aka

A

GLYCAN

31
Q

Negative in Benedict’s test (and Tollens)

A

Polysaccharides

32
Q

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

A

Polysaccharides

33
Q

FUNCTIONS of polysaccharides

A

1) Food & energy
2) Structural materials

34
Q

2 TYPES OF POLYSACCHARIDES

A
  1. HOMOPOLYSACCHARIDES
  2. HETEROPOLYSACCHARIDES
35
Q

• Contain only a single type of monosaccharides

A

HOMOPOLYSACCHARIDES

36
Q

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

A

HETEROPOLYSACCHARIDES

37
Q

Examples of polysaccharides:

A

Starch
Glycogen
Cellulose

38
Q

consists of:

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

A

Cellulose

39
Q

unbranched glucose polymer

Most abundant naturally occurring polysaccharides

A

Cellulose

40
Q

• Structural component of cell walls in plants

• is fibrous, tasteless, odorless and insoluble in water and most organic solvents

A

Cellulose

41
Q

• 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

A

Cellulose

42
Q

______ is:
• A polymer of a-glucose

A

Starch

43
Q

used for energy storage in plants

complete hydrolysis yields only D-Glucose

A

Starch

44
Q

Starch is a_____________type because it contains only glucose monosaccharides

A

homopolysaccharide

45
Q

Two types of starch grains:

A

Amylose

Amylopectin

46
Q

• Being linear, is less readily digested

• Being linear, it takes up less space

A

Amylose

47
Q

• Easy to breakdown by enzymes to release glucose when needed

A

Amylopectin

48
Q

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)

A

lodine

49
Q

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

A

GLYCOGEN

50
Q

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

A

GLYCOGEN

51
Q

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

A

Glycogen

52
Q

serves as a buffer to maintain glucose level in body

A

Glycogen

53
Q

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

A

Phosphate
Amino groups

54
Q

• 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

A

HEPARIN

55
Q

Chemically modified polysaccharides

A

PECTIN

HEPARIN

56
Q

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.

A

PECTIN

57
Q

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

A

Pectin

58
Q

second most abundant

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

A

Chitin

59
Q

found in the cell walls of fungi

A

Chitin

60
Q

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

A

Chitin

61
Q

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)

A

HYALURONIC ACID

62
Q

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

A

HYALURONIC ACID

63
Q

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

A

hyalos

64
Q

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

A

glycosidic linkage

65
Q

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

A

hemiacetal

alcohol

BioChem Lec (15 decks)

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