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Nutrition > Monosaccharides > Flashcards

Monosaccharides Flashcards

1
Q

What are the functions of carbohydrates?

A

Food energy source
Store energy (starch = plants, glycogen = animals)
Flavouring (simple sugars are sweet)
Functional ingredients (sucrose allows ice cream to be soft)

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2
Q

What is the general formula for a carbohydrate?

A

Cx(H2O)y

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3
Q

What is a monosaccharide?

A

A single sugar unit

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4
Q

What is a disaccharide?

A

Two monosaccharides

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5
Q

What is a oligosaccharide?

A

Three-ten monossacharides

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6
Q

What is a polysaccharide?

A

Ten or more monossacharides

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7
Q

What is a polyalcohol?

A

Sugars containing a hydroxyl group attached to each carbon

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8
Q

What is a triose sugar and what is its formula?

A

A sugar containing three carbons

C3H6O3

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9
Q

What is an aldose- sugar?

A

Contains an aldehyde group ( C = O at the end)

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10
Q

What is a ketose- sugar?

A

Contains a ketone group ( C = O in the middle)

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11
Q

How many stereoisomers does a molecule with ‘n’ chiral centres have?

A

2^n

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12
Q

What are enantiomers and how are they named?

A

Compounds related by inverting configuration at all chiral centres (mirror image)
L- and D-

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13
Q

What are diastereomers and how are they named?

A

Compounds related by inverting configuration at one or more chiral centres (NOT ALL)
Completely different name

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14
Q

What are epimers and how are they named?

A

Diastereomers with an inverted configuration at one asymmetric carbon
Completely different names

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15
Q

What are the stereoisomers of glucose?

A

Anomers

  • Alpha = OH below H
  • Beta = OH above H
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16
Q

What is mutarotation?

A

Switching back and forth between a ring and straight chain structure

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17
Q

What are aldehydes easily oxidised to and what does that mean about the molecule?

A

Carboxylic acid

It is a reducing sugar

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18
Q

Are ketones easily oxidised and what does this say about the molecule?

A

No

It is a non-reducing sugar

19
Q

When do reducing sugars undergo the Maillard reaction and what does it produce?

A

When they are in the presence of amino acids

Produces colour and flavour

20
Q

What is glucose full name?

A

a-D-glucopyronase

  • a because OH is below H on anomeric carbon
  • Pyranose because it is a 6 membered ring
21
Q

What is fructose full name?

A

B-D-fructofuranose

  • B because OH is above H on anomeric carbon
  • Furanose because it is a 5 membered ring
22
Q

What sugar is the only common ketose?

A

Fructose

23
Q

What is the sweetest natural sugar?

A

Fructose

24
Q

Where is galactose found?

A

In milk products after lactose hydrolysis

25
Q

What is the most common pentose sugar?

A

Ribose

26
Q

What is the dietary source of ribose?

A

Meat, fish and poultry

27
Q

How is the disaccharide maltose formed?

A

By a hydrolysis reaction between the hemiacetal group on one D-glucopyranose and the OH of another

28
Q

How are disaccharides named?

A
  1. Configuration of the anomeric carbon of the first sugar (alpha or beta)
  2. The name of the first sugar (aldehyde / ketose and furanose / pyranose)
  3. The numbers of the carbon atoms involved in the bond and the direction of the bond ( 1 - 4, 1 - 5 )
  4. The name of the second sugar in the same manner as the first
29
Q

How is sucrose formed and is it a reducing sugar?

A

Between glucose and fructose

  • Head to head (1 - 2)
  • Non reducing sugar because there is no free anomeric carbon
30
Q

Where is sucrose formed?

A

Only in plants

31
Q

Name two sources of sucrose.

A

Sugar beet

Sugar cane

32
Q

How is lactose formed and is it a reducing sugar?

A

Between glucose and galactose

  • Head to tail (1 - 4)
  • Reducing sugar as it has a free anomeric carbon
33
Q

What is the main source of natural galactose?

A

Milk

34
Q

How is trehalose formed and is it a reducing sugar?

A

Between glucose and glucose

  • Head to head (1 - 1)
  • Non reducing because there is no free anomeric carbon
35
Q

What are the functions of trehalose?

A
  • Energy storage in insects
  • Protects organisms against stress (dry, freezing, salt stress)
  • Moisture retaining (used in moisturisers)
  • Preserves tissues and proteins (used in organ transplant solutions)
  • Used in genetic modification (cloned into plants to make them drought resistant)
36
Q

How is maltose formed and is it a reducing sugar?

A

Between glucose and glucose

  • Head to tail (1 - 4)
  • Reducing sugar because it has a free anomeric carbon
37
Q

How is cellobiose formed and is it a reducing sugar?

A

Between glucose and glucose

  • Head to tail (1 - 4)
  • Reducing sugar because it has a free anomeric carbon
38
Q

How are sugar alcohols produced?

A

By the hydrogenation of sugars

39
Q

What are the properties of sugar alcohols?

A

Few calories

Very small blood glucose and insulin response

40
Q

What are the uses of sugar alcohols?

A

Gums

Toothpastes

41
Q

What does non cariogenic mean?

A

Do not cause tooth decay

42
Q

What sugar alcohols produce a cooling sensation?

A

Xylitol and sorbitol

43
Q

What are the properties of oligosaccharides?

A

Soluble

Not digested by human enzymes

44
Q

Where are oligosaccharides found?

A

In artichokes and chicory

Nutrition (27 decks)

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