Lesson 2.2 : Reducing Sugars > Flashcards
Organic substances are relatively insoluble in water, but soluble in organic solvents like chloroform, ether & benzen.
LIPIDS
Give the functions of Reducing Sugars
● 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.
Structural Property of Reducing Sugars
● Very diverse
● Some are
○ Esters
○ Amides
○ Alcohol
○ Acyclic
○ Cyclic
○ Polycyclic
● All are insoluble in water.
Naturally occurring monocarboxylic acid.
FATTY ACIDS
Fatty Acids always contain an ____ number of C atoms.
even
CLASSIFICATION BASED ON TOTAL # OF C
● Even Chain Fatty Acid : ?
● Odd Chain Fatty Acid : ?
● Even Chain Fatty Acid - even number of Carbon.
● Odd Chain Fatty Acid - odd number of Carbon.
Complete the EVEN CHAIN FATTY ACIDS
__:__ _______________ CH_ (CH_) __ COOH
__:__ _______________ CH_ (CH_) __ COOH
__:__ _______________ CH_ (CH_) __ COOH
__:__ _______________ CH_ (CH_) __ COOH
__:__ _______________ CH_ (CH_) __ COOH
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
Seen in milk and microbial cell walls.
ODD CHAIN FATTY ACID
How many carbon does the ff have :
Propionic Acid
Valeric Acid
Propionic Acid : 3 Carbon
Valeric Acid : 5 Carbon
● Short-Chain Fatty Acid - contains _ to _ Carbon
● Medium-Chain Fatty Acid - contains _ to __ Carbon
● Long-Chain Fatty Acid - contains __ to __ Carbon
● 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
Classify the ff based on the # of carbon to carbon double bonds
● Saturated Fatty Acid
● Monounsaturated Fatty Acid
● Polyunsaturated Fatty Acid
● 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
WHAT ARE THE PROPERTIES OF SATURATED FATTY ACIDS
● Contain only single C-C bonds.
● Closely packed.
● Strong attractions between chains.
● High melting points.
● Solids at room temperature.
WHAT ARE THE PROPERTIES OF UNSATURATED FATTY ACIDS
● 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
Complete the Systematic Nomenclature6
Prefix
4C ___________
6C ___________
8C ___________
10C ___________
12C ___________
14C ___________
16C ___________
18C ___________
20C ___________
24C ___________
Suffix
If saturated ___________
If unsaturated ___________
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
How do you name Lipid Numbers
C : D
C - Number of carbon atoms
D - Number of double bonds
How do you designate delta
Δx
Δ - Delta sign
x - Location of Double Bond/s (Separated by comma for Polyunsaturated F.A.)
How do you designate omega
ω-n
ω - Omega sign
n - Number of Carbon atoms from the Methyl end to the last Carbon to Carbon double bond
PHYSICAL PROPERTIES
● Relationship of Carbon Chain and Melting Point
● Relationship of Carbon Chain and Water Solubility
● Relationship of Degree of Unsaturation and Melting Point
● 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.
● They are not synthesized in the body.
● Must be obtained from diet.
Polyunsaturated fatty acids (PUFA).
○ Linoleic Acid (LA)
○ Linolenic Acid (LNA)
○ Arachidonic Acid (AA)
What is Arachidonic Acid (AA)
The substance that regulates the blood pressure and clotting.
Carbohydrates with a carbonyl group that oxidizes to give a carboxylic acid.
Reducing Sugars
NAMING SUGARS
● Weak oxidizing agent - __________
● Strong oxidizing agent - __________
● Enzyme oxidizing agent - __________
● Weak oxidizing agent - aldonic
● Strong oxidizing agent - aldaric
● Enzyme oxidizing agent - aldoronic
REDUCTION OF D-GLUCOSE
● Produces sugar alcohols called _____________.
● Such as D-Glucose gives D-glucitol also called ___________.
● Produces sugar alcohols called alditols.
● Such as D-Glucose gives D-glucitol also called sorbitol.
Formed by the condensation of n-molecules of monosaccharides with the removal of n-1 molecules of water.
POLYSACCHARIDE
CLASSIFICATION BASED ON REPEATING UNITS
● Homopolysaccharide
● Heteropolysaccharide
● Homopolysaccharide
○ Only one type of monosaccharide monomer is present.
● Heteropolysaccharide
○ More than one (usually 2) types of monosaccharide monomer unit is present.
CLASSIFICATION BASED ON DEG OF BRANCHING
● Branched
● Unbranched
● Branched
○ Polysaccharide formed from two major types of biochemical polymers forming branches.
● Unbranched
○ Linear polymers.
● A polymer of α-D-glucose molecules.
● Linked by α-1,4 glycosidic bonds.
● A continuous or unbranched chain.
AMYLOSE
● 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.
CELLULOSE
What is Starch
Human digestive enzymes easily break alpha bonds between glucose molecules.
● 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.
AMYLOPECTIN
● Polysaccharide that stores α-D-glucose in muscle.
● Similar to amylopectin, but more highly branched.
GLYCOGEN
Polysaccharides are __________ sugars.
non-reducing
They are the Polymers of D-glucose
Polysaccharides
Polysaccharides include :
● Amylose
● Amylopectin
● Glycogen (animal starch in muscle)
● Cellulose (plants & wood)
