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Biochemistry > Carbohydrates Pt. 2 > Flashcards

Carbohydrates Pt. 2 Flashcards

1
Q

Most of the matter in plants, except water, is

A

carbohydrate material

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2
Q

Carbohydrates account for ________________ and are produced by photosynthesis.

A

75% of dry plant material

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3
Q

structural element

A

Cellulose

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4
Q

energy reservoir

A

Starch/glycogen

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5
Q

small amount in human body

A

Starch/glycogen

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6
Q

are source of carbohydrates

A

Plant products

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7
Q

Average human diet contains

A

2/3 of carbohydrates

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8
Q

a sugar or cybohydrate that acts as an important energy store for the body

A

glycogen

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9
Q

Functions of Carbohydrates in the Human Body

A
  • Carbohydrate oxidation - provides energy
  • Carbohydrate storage, in the form of glycogen, provides a short-term energy reserve.
  • Carbohydrates supply carbon atoms for the synthesis of other biochemical substances (proteins, lipids, and nucleic acids)
  • Carbohydrates form part of the structural framework of DNA and RNA molecules
  • Carbohydrates linked to lipids are structural components of cell membranes
  • Carbohydrates linked to proteins function in a variety of cell–cell and cell–molecule recognition processes
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10
Q

Simpler Formula for Carbohydrates

A

CnH2nOn or Cn(H2O)n

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11
Q

are polyhydroxy aldehydes or ketones or compounds that produce such substances upon hydrolysis.

A

Carbohydrates

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12
Q

Carbohydrates are ________________________________ or compounds that produce such substances upon hydrolysis.

A

polyhydroxy aldehydes or ketones

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13
Q

3 carbon atoms

A

Triose

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14
Q

4 carbon atoms

A

Tetrose

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15
Q

5 carbon atoms

A

Pentoses

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16
Q

6 carbon atoms

A

Hexoses

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17
Q

Monosaccharides with one aldehyde group

A

Aldoses

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18
Q

Monosaccharides with one ketone group

A

Ketoses

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19
Q

Contain single polyhydroxy aldehyde or ketone unit

A

Monosaccharide

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20
Q

They can’t be broken down into simpler substances by
hydrolysis (reaction with water) reactions

A

Monosaccharide

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21
Q

Monosaccharide contains how many carbon atoms?

A

3-7

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22
Q

Water soluble white crystalline solids

A

Monosaccharide

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23
Q

examples of Monosaccharide

A

Glucose and fructose

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24
Q

Examples of Triose

A

Glyceraldehyde and Dihydroxyacetone

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25
Q

Example of Tetroses

A

Erythrose, Threose and Erythrulose

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26
Q

Examples of Pentoses - Aldopentoses

A

Ribose, Arabinose, Xylose, Lyxose

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27
Q

Examples of Pentoses - Ketopentoses

A

Ribulose and Xylulose

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28
Q

Examples of Hexoses - Aldohexose

A

Allose, Altrose, Glucose, Mannose, Gulose, Idose, Glactose, Talose

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29
Q

Examples of Hexoses - Ketohexose

A

Psicose, Fructose, Surbose, Tagatose

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30
Q

Most Common Monosaccharides

A

Aldohexose, Ketohexose

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31
Q

Monosaccharide with aldehyde group and 6 C atoms – D-glucose

A

Aldohexose

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32
Q

Monosaccharide with ketone group and 6 C atoms – D-fructose

A

Ketohexose

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33
Q

Biochemically Important Monosaccharides

A

D-glyceraldehyde, Dihydroxyacetone, D-glucose, D-galactose, D-frustose, D-ribose

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34
Q

Glucose and glactose are

A

aldohexose

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35
Q

fructose is a

A

ketohexose

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36
Q

ribose is a

A

aldopentose

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37
Q

Most abundant in nature

A

Glucose

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38
Q

Nutritionally most important

A

Glucose

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39
Q

good source of glucose

A

grape fruit, dextrose and blood sugar

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40
Q

Glucose has how many ring members in cyclic form?

A

Six membered cyclic form

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41
Q
  1. Most abundant in nature
  2. Nutritionally most important
  3. Grape fruit good source of glucose (20 - 30% by mass) – also named grape sugar, dextrose and blood sugar (70 - 100 mg/100 mL of blood)
  4. Six membered cyclic form
A

Glucose

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42
Q
  1. Ketohexose
  2. Sweetest tasting of all sugars
  3. Found in many fruits and in honey
  4. Good dietary sugar– due to higher sweetness
  5. Five membered cyclic form
A

Fructose

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43
Q

Found in many fruits and in honey

A

Fructose

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44
Q

Good dietary sugar– due to higher sweetness

A

Fructose

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45
Q

Fructose has how many rings?

A

Five membered cyclic form

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46
Q

the natural sugar found in fruits is

A

fructose

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47
Q
  1. Milk sugar
  2. Synthesize in human
A

Galactose

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48
Q

Also called brain sugar– part of brain and nerve tissue

A

Galactose

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49
Q

Used to differentiate between blood types

A

Galactose

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50
Q

Galactose has how many ring members in cyclic form?

A

Six membered cyclic form

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51
Q
  1. Part of RNA
  2. Part of ATP
  3. Part of DNA
  4. Five membered cyclic form
A

Ribose

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52
Q

Ribose has how many ring members in cyclic form?

A

Five membered cyclic form

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53
Q

2 forms of D-glucose

A

Alpha-form and Beta-form

54
Q

-OH of C1 and CH2OH of C5 are on opposite sides

A

Alpha-form

55
Q

-OH of C1 and CH2OH of C5 are on same sides

A

Beta-form

56
Q

Cyclic monosaccharides that differ only in the position of the substituents on the anomeric carbon atom

A

Anomers

57
Q

Alpha or Beta configuration is determined by

A

the position of the — OH group on C1 relative to the CH2OH group that determines D or L series.

58
Q

both of these groups point in the same direction

A

Beta configuration

59
Q

the two groups point in opposite directions

A

Alpha configuration

60
Q

is a twodimensional structural notation that specifies the three-dimensional structure of a cyclic form of a monosaccharide.

A

Haworth projection formula

61
Q

The specific identity of a monosaccharide is determined by the

A

positioning of the other —OH groups in the Haworth projection formula.

62
Q

A cyclic monosaccharide containing a six-atom ring is called a

A

pyranose

63
Q

and one containing a five-atom ring is called

A

furanose

64
Q

Contains 2 monosaccharide units covalently bonded to each other.

A

Disaccharides

65
Q

are crystalline and water soluble substances

A

Disaccharides

66
Q

are common disaccharides

A

Table sugar (sucrose) and milk sugar (lactose)

67
Q

Two monosaccharides can react to form a

A

disaccharide

68
Q

One monosaccharide act as a hemiacetal and other as alcohol and the resulting ether bond is a

A

glycosidic linkage

69
Q

Maltose also known as

A

malt sugar

70
Q

made of 2 alpha-D-glucose units linked via an alpha 1->4 linkage

A

Maltose

71
Q

is digested easily by humans because we have enzymes that can break alpha (1->4) linkages but not beta (1->4) linkages of cellobiose. Therefore cellobiose cannot be digested by humans.

A

Maltose

72
Q

are rich in maltose

A

Baby foods

73
Q

is produced as an intermediate in the hydrolysis of the polysaccharide cellulose

A

Cellobiose

74
Q

contains two beta - D-glucose monosaccharide units linked through a beta (1->4) glycosidic linkage.

A

Cellobiose

75
Q

is made up of beta-D-galactose unit and a betaD-glucose unit joined by a beta (1->4) glycosidic linkage

A

Lactose

76
Q

is rich in lactose disaccharide

A

Milk

77
Q

the natural sugar found in milk is

A

galactose

78
Q

galactose =

A

glucose + galactose

79
Q

principal carbohydrate in milk

A

lactose

80
Q

percentage of lactose in human

A

7%-8%

81
Q

percentage of lactose in cow’s milk

A

4%-5%

82
Q

a condition in which people lack the enzyme lactase needed to hydrolyze lactose to galactose and glucose.

A

Lactose intolerance

83
Q

hydrolyzes beta (1->4) glycosidic linkages.

A

lactase

84
Q

The most abundant of all disaccharides and found in plants.

A

sucrose

85
Q

sucrose is produced commercially from the juice of

A

sugar cane and sugar beets

86
Q

contains up to 20% by mass sucrose

A

sugar cane

87
Q

contain up to 17% by mass sucrose

A

sugar beets

88
Q

Contains 3-10 monosaccharide units - covalently bonded to each other

A

Oligosaccharides

89
Q

Usually found associated with proteins and lipids in complex molecules.
– Serve structural and regulatory functions

A

Oligosaccharides

90
Q

Carbohydrates that contain 3-10 monosaccharide units bonded to each other via glycosidic linkages.

A

Oligosaccharides

91
Q

Examples of Polysaccharide

A

Raffinose and Stachyose

92
Q

made of one each of galactose, glucose and fructose

A

Raffinose

93
Q

made of 2 galactose, 1 glucose and 1 fructose units

A

Stachyose

94
Q

Raffinose and stachyose

A

Commonly found in onions, cabbage, broccoli and wheat

95
Q

can break them down and thus prevent gas after eating beans is available as an over-the-counter supplement

A

alpha-galactosidase

96
Q

Human blood is classified into four types:

A

A, B, AB, and O blood groups

97
Q

are universal donors

A

people with type O blood

98
Q

AB blood

A

are universal recipients

99
Q

The oligosaccharides responsible for blood groups are

A

D-galactose and its derivatives

100
Q

a potato toxin, is a oligosaccharide found in association with an alkaloid

A

Solanin

101
Q

Bitter taste of potatoes is due to relatively higher levels of

A

solanin

102
Q

Contains many monosaccharide units covalently bonded

A

Polysaccharides

103
Q

May contain a few 100s to > million monosaccharide units

A

Polymers

104
Q

Examples of Polysaccharides

A
  • Cellulose: Paper, cotton, wood
  • Starch: Bread, pasta, potatoes, rice, corn, beans, peas, etc.
105
Q

Polymers of many monosaccharide units bonded with glycosidic linkages

A

Polymer Chain

106
Q

Two types of polymer chain

A

Linear and branched, homo- and heteropolysaccharides

107
Q

are not sweet and don’t show positive tests with Tollen’s and Benedict’s solutions whereas monosaccharides are sweet and show positive tests

A

Polysaccharides

108
Q

Examples of Polysaccharides pt. 2

A

– Cellulose, starch in plants
– Glycogen in animals
– Chitin in arthropods

109
Q

is a polysaccharide that is a storage form for monosaccharides and is used as an energy source in cells

A

Starch/storage polysscharides

110
Q
  • Glucose is the monomeric unit
    – Storage polysaccharide in plants
A

starch

111
Q

Two types of polysaccharides isolated from starch

A

amylose and amylopectin

112
Q

Straight chain polymer - 15 - 20% of the starch and has alpha (1 ->4) glycosidic bonds

A

amylose

113
Q

Branched chain polymer - 80 - 85 % of the starch alpha (1->4) glycosidic bond for straight chain and alpha (1->6) for branch

A

amylopectin

114
Q
  • Human and animal storage polysaccharide
    – Contains only glucose units
A

Glycogen

115
Q

– Three times more highly branched than amylopectin in
starch
– Excess glucose in blood stored in the form of glycogen

A

Glycogen

116
Q

Branched chain polymer – alpha (1->4) glycosidic bonds in straight chains and alpha (1->6) in branches

A

Amylopectin

117
Q
  • Up to 5000 glucose units with molecular mass of ~900,000 amu
    – Cotton ~95% cellulose and wood ~50% cellulose
    – Humans don’t have enzymes that hydrolyze beta (14) linkages -so they can not digest cellulose – animals also lack these enzymes but they can digest cellulose because they have bacteria in their guts to hydrolyze cellulose
    – It serves as dietary fiber in food– readily absorbs water and results in softer stools
    – 20 - 35 g of dietary fiber is desired everyday
A

Cellulose

118
Q

– Similar to cellulose in both function and structure
– Linear polymer with all beta (14) glycosidic linkages - it has a Nacetyl amino derivative of glucose
– Function is to give rigidity to the exoskeletons of crabs, lobsters, shrimp, insects, and other arthropods

A

Chitin

119
Q

polysaccharides with a repeating disaccharide unit containing an amino sugar and a sugar with a negative charge due to a sulfate or a carboxyl group.

A

Acidic polysaccharides

120
Q

present in connective tissue associated with joints, cartilage, synovial fluids in animals and humans

A

Structural polysaccharide

121
Q

– Alternating residues of Nacetyl-beta-D-glucosamine and D
-glucuronic acid.
– Highly viscous - serve as lubricants in the fluid of joints and part of vitreous humor of the eye.

A

Hyaluronic acid

122
Q

– An anticoagulant prevents blood clots.
– Polysaccharide with 15 - 90 disaccharide residues per chain.

A

Heparin

123
Q

is a lipid molecule that has one or more carbohydrate (or carbohydrate derivative) units covalently bonded to it.

A

glycolipid

124
Q

is a protein molecule that has one or more carbohydrate (or carbohydrate derivative) units covalently bonded to it

A

glycoprotein

125
Q

Foods high in carbohydrate content constitute over_________ of the diet of most people of the world – a balanced dietary food should contain about ________ of carbohydrate:

A

50%; 60%

126
Q

Nutritionists divide dietary carbohydrates into two classes:

A

Simple carbohydrates and Complex carbohydrates

127
Q

dietary monosaccharides or disaccharides - sweet to taste commonly referred to as sugars - 20 % of the energy in the US diet

A

Simple carbohydrates

128
Q

Dietary polysaccharides – starch and cellulose - normally not sweet to taste

A

Complex carbohydrates

129
Q

Glycemic effect refers to

A

– how quickly carbohydrates are digested
– how high blood glucose rises
– how quickly blood glucose levels return to normal

130
Q

has been developed for rating foods

A

Glycemic index (GI)

Biochemistry (9 decks)

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