carbs

Question 1

tell the order of sweet sugars

Answer 1

lactose -0.15
maltose
glucose
sucrose
fructose
sucralose - 6

Question 2

high molecular weight of soluble polymer is important for

Answer 2

viscosity of carbohydrate

Question 3

what is glUcan

Answer 3

polysaccharide or carbohydrate part of glycoconjugate polymer of glucose

Question 4

what is glYcan

Answer 4

any polysaccharides or oligosaccharide

Question 5

what is glycome

Answer 5

total expressed glycan, more complex than Genome or proteom

can change the extrinsic and intrinsic responses

Question 6

why only a limited number of genes are expressed from typical genome?

Answer 6

because glycome difference in cell type, space and time generate biological diversity

Question 7

tell recognition role of glycans

Answer 7

glycans are recognised by specific glycan binding protein intrinsic to an organism
+ recognised by extrinsic bp in PATHOGENS and symbionts

Question 8

tell the difference between L and D enantiomers

Answer 8

if the bottom OH on fisher projection is on the left - L

Question 9

how Haworth formula from

Answer 9

right side of the fisher projection must be on the outside

Question 10

tell the difference between pyranose and furanose rings

Answer 10

Pyranose- cyclic sugar rings containing 6 membrane rings

Furanose- 5 membrane rings

Question 11

difference between D glucose and D fructose

Answer 11

D glucose has an aldehyde

D fructose has a kettle

Question 12

what are epimers

Answer 12

any 2 sugars that differ only in configuration of a single chiral carbon

Question 13

why glycans and sugars are important

Answer 13

because the size of the polymer and the degree of branching affects FUNCTIONALITY, SPECIFIC SEQUENCES which are recognised by enzymes

Question 14

what are cyclodextrins

Answer 14

cyclic oligosaccharides result from cyclomaltodextrin glucantransferase

Question 15

what are cyclotextrins used for

Answer 15

to remove cholesterol 
to stabilise volotile compounds
to increase water solubility 
reduction of unwanted tastes 
to improve light stability of delicate compounds

Question 16

tell common polysaccharides and their structure

Answer 16

amylose ( alpha D glucose 1-4 to alpha D glucose )
cellulose ( beta D glucose 1-4 to beta D glucose )
chitin (beta D NAc glucosamine 1-4 to beta D Nac glucosamine)

Question 17

how chitin is different from cellulose

Answer 17

it has acetyl group on C2instead of OH

Question 18

tell main uses of polysaccharides

Answer 18

modified rheological and textural properties
stabilisations
control of lubricity
control of phase behaviour