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Biochemistry Lecture (Midterms) > Lesson 2.2 : Reducing Sugars > > Flashcards

Lesson 2.2 : Reducing Sugars > Flashcards

1
Q

Organic substances are relatively insoluble in water, but soluble in organic solvents like chloroform, ether & benzen.

A

LIPIDS

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2
Q

Give the functions of Reducing Sugars

A

● Storage form of energy.
● Act as thermal insulator to vital body organs.
● Protection of internal organs.
● Precursor or many steroid hormones, vitamin D.
● Structural component of cell membrane.
○ Phospholipid
● Helps in absorption of fat-soluble vitamins.
● Helps in absorption of fat-soluble vitamins.
● Lipoproteins transporting lipids.
○ HDL, LDL, VLDL, TAG, Cholesterol.
● Fats serve as surfactants by reducing surface tension.
● Improve taste & palatability.
● Acts as electric insulators in neurons.

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3
Q

Structural Property of Reducing Sugars

A

● Very diverse
● Some are
○ Esters
○ Amides
○ Alcohol
○ Acyclic
○ Cyclic
○ Polycyclic
● All are insoluble in water.

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4
Q

Naturally occurring monocarboxylic acid.

A

FATTY ACIDS

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5
Q

Fatty Acids always contain an ____ number of C atoms.

A

even

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6
Q

CLASSIFICATION BASED ON TOTAL # OF C

● Even Chain Fatty Acid : ?
● Odd Chain Fatty Acid : ?

A

● Even Chain Fatty Acid - even number of Carbon.
● Odd Chain Fatty Acid - odd number of Carbon.

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7
Q

Complete the EVEN CHAIN FATTY ACIDS

__:__ _______________ CH_ (CH_) __ COOH
__:__ _______________ CH_ (CH_) __ COOH
__:__ _______________ CH_ (CH_) __ COOH
__:__ _______________ CH_ (CH_) __ COOH
__:__ _______________ CH_ (CH_) __ COOH

A

12:0 Lauric Acid CH3(CH2)10COOH
14:0 Myristic Acid CH3(CH2)12COOH
16:0 Palmitic Acid CH3(CH2)14COOH
18:0 Stearic Acid CH3(CH2)16COOH
20:0 Arachidic Acid CH3(CH2)18COOH

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8
Q

Seen in milk and microbial cell walls.

A

ODD CHAIN FATTY ACID

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9
Q

How many carbon does the ff have :

Propionic Acid
Valeric Acid

A

Propionic Acid : 3 Carbon
Valeric Acid : 5 Carbon

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10
Q

● Short-Chain Fatty Acid - contains _ to _ Carbon
● Medium-Chain Fatty Acid - contains _ to __ Carbon
● Long-Chain Fatty Acid - contains __ to __ Carbon

A

● Short-Chain Fatty Acid - contains 4 to 6 Carbon
● Medium-Chain Fatty Acid - contains 8 to 10 Carbon
● Long-Chain Fatty Acid - contains 12 to 26 Carbon

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11
Q

Classify the ff based on the # of carbon to carbon double bonds

● Saturated Fatty Acid
● Monounsaturated Fatty Acid
● Polyunsaturated Fatty Acid

A

● Saturated Fatty Acid - all Carbon to Carbon bonds are single bonds
● Monounsaturated Fatty Acid - with one Carbon to Carbon double bond
● Polyunsaturated Fatty Acid - with two or more Carbon to Carbon double bonds

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12
Q

WHAT ARE THE PROPERTIES OF SATURATED FATTY ACIDS

A

● Contain only single C-C bonds.
● Closely packed.
● Strong attractions between chains.
● High melting points.
● Solids at room temperature.

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13
Q

WHAT ARE THE PROPERTIES OF UNSATURATED FATTY ACIDS

A

● Contain one or more double C=C bonds
● Nonlinear chains do not allow
molecules to pack closely
● Few interactions between chains
● Low melting points
● Liquids at room temperature

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14
Q

Complete the Systematic Nomenclature6

Prefix

4C ___________
6C ___________
8C ___________
10C ___________
12C ___________
14C ___________
16C ___________
18C ___________
20C ___________
24C ___________

Suffix
If saturated ___________
If unsaturated ___________

A

Prefix

4C Buta
6C Hexa
8C Octa
10C Deca
12C Dodeca
14C Tetradeca
16C Hexadeca
18C Octadeca
20C Eicosa
24C Tetraeicosa

Suffix
If saturated -anoic acid
If unsaturated -aenoic acid

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15
Q

How do you name Lipid Numbers

C : D

A

C - Number of carbon atoms
D - Number of double bonds

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16
Q

How do you designate delta

Δx

A

Δ - Delta sign
x - Location of Double Bond/s (Separated by comma for Polyunsaturated F.A.)

17
Q

How do you designate omega

ω-n

A

ω - Omega sign
n - Number of Carbon atoms from the Methyl end to the last Carbon to Carbon double bond

18
Q

PHYSICAL PROPERTIES

● Relationship of Carbon Chain and Melting Point
● Relationship of Carbon Chain and Water Solubility
● Relationship of Degree of Unsaturation and Melting Point

A

● Relationship of Carbon Chain and Melting Point : As the Carbon Chain increase, melting point increases. (Directly Proportional)
● Water Solubility : As the Carbon Chain increases in length, the more insoluble it is with water.
● Melting Points : The greater the degree of unsaturation, the greater the reduction in melting points.

19
Q

● They are not synthesized in the body.
● Must be obtained from diet.

A

Polyunsaturated fatty acids (PUFA).
○ Linoleic Acid (LA)
○ Linolenic Acid (LNA)
○ Arachidonic Acid (AA)

20
Q

What is Arachidonic Acid (AA)

A

The substance that regulates the blood pressure and clotting.

21
Q

Carbohydrates with a carbonyl group that oxidizes to give a carboxylic acid.

A

Reducing Sugars

22
Q

NAMING SUGARS

● Weak oxidizing agent - __________
● Strong oxidizing agent - __________
● Enzyme oxidizing agent - __________

A

● Weak oxidizing agent - aldonic
● Strong oxidizing agent - aldaric
● Enzyme oxidizing agent - aldoronic

23
Q

REDUCTION OF D-GLUCOSE

● Produces sugar alcohols called _____________.
● Such as D-Glucose gives D-glucitol also called ___________.

A

● Produces sugar alcohols called alditols.
● Such as D-Glucose gives D-glucitol also called sorbitol.

24
Q

Formed by the condensation of n-molecules of monosaccharides with the removal of n-1 molecules of water.

A

POLYSACCHARIDE

25
Q

CLASSIFICATION BASED ON REPEATING UNITS

● Homopolysaccharide
● Heteropolysaccharide

A

● Homopolysaccharide
○ Only one type of monosaccharide monomer is present.
● Heteropolysaccharide
○ More than one (usually 2) types of monosaccharide monomer unit is present.

26
Q

CLASSIFICATION BASED ON DEG OF BRANCHING

● Branched
● Unbranched

A

● Branched
○ Polysaccharide formed from two major types of biochemical polymers forming branches.
● Unbranched
○ Linear polymers.

27
Q

● A polymer of α-D-glucose molecules.
● Linked by α-1,4 glycosidic bonds.
● A continuous or unbranched chain.

A

AMYLOSE

28
Q

● Polysaccharide of glucose units in unbranched chains.
● Has β-1,4-glycosidic bonds
● Cannot be digested by humans as humans cannot break down β-1,9-glycosidic bonds.
● Beta bonds in dietary fibers are indigestive by human enzymes.

A

CELLULOSE

29
Q

What is Starch

A

Human digestive enzymes easily break alpha bonds between glucose molecules.

30
Q

● A polymer of α-D-glucose molecules.
● A branched-chain polysaccharide.
● Has α-1,4-glycosidic bonds between glucose units.
● Has α-1,6-bonds to branches.

A

AMYLOPECTIN

31
Q

● Polysaccharide that stores α-D-glucose in muscle.
● Similar to amylopectin, but more highly branched.

A

GLYCOGEN

32
Q

Polysaccharides are __________ sugars.

A

non-reducing

33
Q

They are the Polymers of D-glucose

A

Polysaccharides

34
Q

Polysaccharides include :

A

● Amylose
● Amylopectin
● Glycogen (animal starch in muscle)
● Cellulose (plants & wood)

Biochemistry Lecture (Midterms) (7 decks)

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