POLYSACCHARIDES

Question 1

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general characteristic of polysaccharide

Answer 1

polymer chain

Question 2

4 types of polymer chain

Answer 2

unbranched-chain homopolysaccharide
branched-chain homopolysaccharide
unbranched-chain heteropolysaccharide
branched-chain heteropolysaccharide

Question 3

alterate name is glycan

Answer 3

polysaccharide

Question 4

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

Answer 4

polysaccharide

Question 5

has limited water solubility

Answer 5

polysaccharide

Question 6

2 kinds of Storage polysaccharides

Answer 6

– starch
– glycogen

Question 7

2 types of Structural polysaccharides

Answer 7

– cellulose
– chitin

Question 8

2 types of Acidic polysaccharides

Answer 8

– heparin
– hyaluronic acid

Question 9

5 types of Homopolysaccharides

Answer 9

– starch
– glycogen
– cellulose
– chitin
– carageenan

Question 10

4 types of Heteropolysaccharides

Answer 10

– hyaluronic acid
– heparin
– chondroitin sulfate
– alginic acid

Question 11

the chief caloric distributor in the diet;

Answer 11

Starch

Question 12

the reserve carbohydrates
for plants

Answer 12

Starch

Question 13

2 kinds/parts of starch

Answer 13

amylose
amylopectin

Question 14

has straight chain polymer;

Answer 14

Amylose

Question 15

15 - 20% of the starch;

Answer 15

Amylose

Question 16

water-soluble fraction;

Answer 16

Amylose

Question 17

has 60 – 300 glucose units joined by α-1,4-

glycosidic bonds

Answer 17

Amylose

Question 18

experimental evidence indicates that the molecule is actually
coiled like a spring and is not a straight chain of glucose units.

Answer 18

Amylose

Question 19

When coiled in this fashion the molecule has just enough
room in its core to accommodate an iodine molecule.

Answer 19

Amylose

Question 20

The characteristic ———— that starch gives when treated with
iodine is due to the formation of the amylose-I2 complex.

Answer 20

blue color

Question 21

The iodine molecules align along the core
of the helical amylose, causing an
interaction that leads to the characteristic
color change of —-

Answer 21

(bluish-black)

Question 22

has a branched chain polymer

Answer 22

Amylopectin

Question 23

is 80 - 85 % of the starch

Answer 23

Amylopectin

Question 24

the water-insoluble fraction of starch

Answer 24

Amylopectin

Question 25

composed of 300 – 6000 glucose units joined primarily by α-1,4- glucosidic bonds and occasionally by α -1,6- glucosidic bonds

Answer 25

Amylopectin

Question 26

what bonds in amylopectin are responsible for branching which occurs about once every 25-30 units.

Answer 26

α -1,6 bonds

Question 27

its α -1,6 bonds are responsible for branching which occurs about once every 25-30 units.

Answer 27

Amylopectin

Question 28

the animal starch

Answer 28

Glycogen

Question 29

glucose storage molecule of animals

Answer 29

Glycogen

Question 30

stored in granules in liver and muscle cells

Answer 30

Glycogen

Question 31

like amylopectin, is a nonlinear polymer of glucose units joined by  -1,4- and  -1,6-glycosidic bonds but has lower molecular weight

Answer 31

Glycogen

Question 32

more highly branched structure

Answer 32

Glycogen

Question 33

its branches are shorter

Answer 33

Glycogen

Question 34

gives red-brown color with I2

Answer 34

Glycogen

Question 35

a fibrous carbohydrate found in all plants where it serves as the structural component of the plant’s cell wall

Answer 35

cellulose

Question 36

a linear polymer of glucose units joined by β-1,4- glucosidic bonds

Answer 36

cellulose

Question 37

linear nature of chains allows close packing into fibers, making it difficult for solvent molecules to pull the chains apart, thus cellulose is inert towards most solvents

Answer 37

cellulose

Question 38

is ~95% cellulose

Answer 38

Cotton

Question 39

is ~50% cellulose

Answer 39

wood

Question 40

It serves as dietary fiber in food-- readily absorbs water and results in softer stools

Answer 40

cellulose

Question 41

20 - 35 g of dietary fiber is desired everyday

Answer 41

cellulose

Question 42

composed of glucose monomers linked by β(1→4) glycosidic bonds.

Answer 42

cellulose

Question 43

yields D-glucose upon hydrolysis yet man & the carnivorous animals can’t utilize it as a source of glucose.

Answer 43

cellulose

Question 44

human‘s digestive juices lack the enzyme

Answer 44

cellulase

Question 45

that hydrolyze the glucosidic linkages.

Answer 45

cellulase

Question 46

ruminants (cows, goats) and termites have, within their digestive tracts, microorganisms that produce

Answer 46

cellulase

Question 47

has a similar to cellulose in both function and structure

Answer 47

Chitin

Question 48

polymer of N-acetyl-D- glucosamine bound by β-1 4 glycosidic linkages

Answer 48

Chitin

Question 49

(has a linear extended structure like cellulose)

Answer 49

Chitin

Question 50

Function is to give rigidity to the exoskeletons of crabs, lobsters, shrimp, insects, and other arthropods

Answer 50

Chitin

Question 51

itself is inert and practically insoluble in most solvents.

Answer 51

Chitin

Question 52

can be prepared by simple alkali- catalyzed deacylation.

Answer 52

chitosan

Question 53

are commercially used as films, fibers, surface coatings and ultrafiltration membranes

Answer 53

Chitosan derivatives

Question 54

B-(1,4)-N-Acetyl-D-glucosamine

Answer 54

Chitin

Question 55

occurs as hydrocolloid extracted from selected species of red algae

Answer 55

Carageenan

Question 56

locally obtained from Eucheuma striatum, Eucheuma spinosum and Acanthapora

Answer 56

Carageenan

Question 57

sulphated polysaccharides, consisting of polymers of sulphated D-galactopyranose bonded through alternating α- 1,3 and β-1,4 glycosidic linkages

Answer 57

Carageenan

Question 58

widely used in food industry

Answer 58

Carageenan

Question 59

polymers of sulphated D-galactopyranose bonded through alternating α- 1,3 and β-1,4 glycosidic linkages

Answer 59

Carageenan

Question 60

its gelling property is used in enhancing the texture of various dairy products and in preventing oiling off in caramel and toffee during hot weather

Answer 60

Carageenan

Question 61

also serve as coating to retard moisture loss from foods and fresh produce like fruits and vegetables

Answer 61

Carageenan

Question 62

The OSO3 − group is known as a

Answer 62

sulfate ester group.

Question 63

It consists of a sulfur atom double-bonded to two oxygen atoms and single-bonded to one oxygen atom, which in turn is bonded to a carbon atom in the sugar ring.

Answer 63

sulfate ester group

Question 64

repeating unit is a disaccharide composed of β-D-glucouronic acid and N-acetyl-D-glucosamine in a β-(1,3)-linkage.

Answer 64

Hyaluronic acid

Question 65

β-D-glucouronic acid and N-acetyl-D-glucosamine in a β-(1,3)-linkage.

Answer 65

Hyaluronic acid

Question 66

each disaccharide is attached to the next by β-(1,4)-linkage

Answer 66

Hyaluronic acid

Question 67

alternating β-(1,3) and β-(1,4)- linkages

Answer 67

Hyaluronic acid

Question 68

highly viscous

Answer 68

Hyaluronic acid

Question 69

serve as lubricants in the fluid of joints and part of vitreous humor of the eye

Answer 69

Hyaluronic acid

Question 70

when some insects sting, they inject an enzyme called

Answer 70

hyaluronidase

Question 71

an enzyme that breaks hyaluronic acid linkages and facilitates the spread of the venom

Answer 71

hyaluronidase

Question 72

reduces the viscosity of hyaluronic acid, making it useful in medical and cosmetic applications.

Answer 72

Hyaluronidase

Question 73

these injections improve the absorption of medications. Cosmetically, it degrades hyaluronic acid following dermal filler treatments.

Answer 73

hyaluronidase

Question 74

consists of repeating units of D- glucuronic acid and D- glucosamine

Answer 74

Heparin

Question 75

an anticoagulant in blood that inhibits blood clot formation

Answer 75

Heparin

Question 76

used in open-heart surgery

Answer 76

Heparin

Question 77

locally extracted from Sargassum seaweeds

Answer 77

Alginic acid

Question 78

consist of repeating units of β- 1,4 bonded mannuronic and α- 1,4 bonded L-guluronic acid; cell wall material

Answer 78

Alginic acid

Question 79

β- 1,4 bonded mannuronic and α- 1,4 bonded L-guluronic acid

Answer 79

Alginic acid

Question 80

serves as base coatings in meats and fish which reduces moisture loss and fat absorption

Answer 80

Alginic acid

Question 81

consists of repeating units of D- glucuronic acid-D-glucosamine sulfate

Answer 81

Chondroitin sulfate

Question 82

D- glucuronic acid-D-glucosamine sulfate

Answer 82

Chondroitin sulfate

Question 83

structural role in cartilage, bone, and cornea of the eye

Answer 83

Chondroitin sulfate

Question 84

A developing concern about intake of carbohydrates involves how fast the given dietary carbohydrates are broken down to glucose within the human body

Answer 84

Glycemic Foods

Question 85

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

Answer 85

Glycemic index

Question 86

has been developed for rating foods

Answer 86

Glycemic index (GI)

Question 87

Low-GI foods are

Answer 87

desirable

Question 88

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

Answer 88

glycolipid

Question 89

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

Answer 89

glycoprotein

Question 90

Such carbohydrate complexes are very important in cellular functions such as cell-cell recognition, cell adhesion and cellular communication.

Answer 90

Glycolipids and Glycoproteins

Question 91

in the diet aids in the formation of bulk in the intestinal tract, which increases the absorption of water along the tract.

Answer 91

Fiber

Question 92

as it reaches the gut, is intact in structure where they form a meshwork

Answer 92

Dietary fiber

Question 93

2 examples

Answer 93

gastrin and cholecystokinin

Question 94

Lack of dietary fiber may also lead to

Answer 94

overnutrition

Question 95

can be trapped in the meshwork reducing the concentration of blood -----

Answer 95

Cholesterol