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3S - Biochem Lab > Postlab - Carbohydrates > Flashcards

Postlab - Carbohydrates Flashcards

1
Q

It is the most abundant organic molecules in nature

A

Carbohydrates

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2
Q

It is from cassava (Manihot esculenta) and it is from potato (Solanum tuberosum)

A

Starch

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3
Q

Scientific name for Cassava

A

Manihot esculenta

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4
Q

Scientific name for Potato

A

Solanum tuberosum

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5
Q

It is the nergy storage polysaccharide implants

A

Starch

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6
Q

Principle involved in starch:

A

Isolation FROM plant source: Starchy plants

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7
Q

A homoglycan mixture os 2 polysaccharides

A

Amylose
Amylopectin

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8
Q
  • homoglycan of glucose connected by α1-4 linkages
  • linkages are flexible allowing the chain to coil
  • I₂ can be trapped in the coil to give purple color
A

Amylose

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9
Q

branched homoglycan w/ approx. 1 in 25 glucose linked in both α1-4 & α1-6 fashion

A

Amylopectin

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10
Q

Linear or branched

Amylose

A

Linear

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11
Q

Linear or branched

Amylopectin

A

Branced

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12
Q

What Isolation principle is this?
It ruptures membranes

A

Homogenization

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13
Q

What isolation principle is this?

Removes proteins via precipitation

A

10% TCA

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14
Q

What isolation principle is this?
precipitates glycogen from the homogenized sample
- Precipitation is induced by the loss of the H₂O shell surrounding the glycogen molecule.

A

95% EtOH

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15
Q

What isolation principle is this?
facilitates precipitation of glycogen by salting-out

A

NaCl

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16
Q

What type of homoglycan is glycogen?

A

branched

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17
Q

Glycogen is isolated from?

A

Chicken liver

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18
Q

Combination of fatty acid and sphingosine

A

Ceramide

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19
Q

Examples of glycerophospholipi ds (2)

A

Lecithin and Cephalin

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20
Q

Major component of egg yolk

A

Lecithin

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21
Q

1 glycerol and 3 fatty acids

A

triglycerides/triacyclglycerol

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22
Q

sphingosine, 1 fatty acid, 1 phosphate group, 1 amino alcohol

A

Sphingolipid

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23
Q

1 glycerol, 2 fatty acids, 1 phosphate group, 1 alcohol

A

Glycerophospholipid

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24
Q

1 spingosine, 1 carbohydrate, 1 fatty acid

A

Glycolipid

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25
Q

Most important lipid in the myelin sheath

A

Sphingomyelin

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26
Q

Contain carbohydrates and ceramides

A

Glycolipids

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27
Q

examples of glycolipids

A

cerebrosides and gangliosides

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28
Q

steroid structure

A

4 rings- 3 cyclohexane + 1 cyclopentane

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29
Q

Most abundant steroid in the body

A

cholesterol

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30
Q

Carriers of cholesterol in the blood are called ____.

A

Lipoprotein

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31
Q

Lipoprotein with high protein content

A

HDL

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32
Q

Lipoprotein with low protein content

A

LDL

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33
Q

Lipoprotein that carries dietary lipids made in the intestines

A

Chylomicrons

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34
Q

Lipoproteins that carry TAGs made by the liver

A

Very-Low LDL

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35
Q

Carry cholesterol from liver to various tissues

A

LDL

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36
Q

Carry cholesterol from various tissues to liver

A

HDL

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37
Q

Method to isolate starch

A

Selective dissolution

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38
Q

Is starch homoglycan or heteroglycan?

A

homoglycan

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39
Q

Sugar components of starch

A

amylopectin and amylose

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40
Q

General test for starch

A

lodine test

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41
Q

Is glycogen a branched or
unbranched homoglycan?

A

Branched

42
Q

Intermediate product of a 5-carbon sugar?
A. Furfural
B.Hydroxymethylfurfural

A

A

43
Q

Intermediate product of a 6-carbon sugar?
A. Furfural
B. Hydroxymethylfurfural

A

B

44
Q

Monosaccharides are

A

glucose, fructose, galactose (GFG)

45
Q

Disaccharide examples

A

sucrose, maltose, lactose

46
Q

components of lactose

A

glucose and galactose

47
Q

components of maltose

A

glucose + glucose

48
Q

components of sucrose

A

glucose + fructose

49
Q

General test for carbohydrates

A

Molisch test

50
Q

Results for Molisch test
+ and -

A

(+) Purple ring -> carboyhydrate
(-) No reaction -> non-carbohydrate

51
Q

Test to know if the sample is a simple or complex carbohydrate

A

lodine test

52
Q

Is starch a complex or simple carbohydrate

A

complex

53
Q

Results for lodine test
+ and -

A

(+) Presence of starch -> complex carbohydrate
(-) No reaction –> simple carbohydrate

54
Q

C = O is at Carbon-1
Aldose or Ketose?

A

Aldose

55
Q

C = O is at
Carbon-2
Aldose or Ketose?

A

Ketose

56
Q

Test for ketohexose

A

Seliwanoff’s test

57
Q

Test for reducing sugars

A

Benedict’s test

58
Q

Results for Benedict test
+ and -

A

(+ Brick red ppt –> Presence of reducing sugar
(- No reax

59
Q

Reducing sugars are…

A

any monosaccharide with a hemiacetal ring

60
Q

Examples of reducing sugars

A

glucose, galactose, fructose, lactose, maltose

61
Q

Test to determine if the sample is a monosaccharide or disaccharide

A

Barfoed’s test

62
Q

What is the result for Barfoed’s test for monosaccharide and Disaccharide

A

Red ppt in 2-3 mins

63
Q

What is the result for Barfoed’s test for disaccharide

A

Red ppt after 10 mins

64
Q

Confirmatory test for fructose

A

Seliwanoff’s test

65
Q

Example of a ketohexose

A

D-fructose

66
Q

Test for pentoses

A

Bial’s Orcinol test

67
Q

Test for galactose (disaccharides)

A

Mucid Acid test

68
Q

All reducing sugars undergo strong oxidation but only GALACTOSE will be positive for mucic acid test becuse of the resulting plane of symmetry.

TRUE OR FALSE

A

True

69
Q

What are RedOx
Reaction based tests?

A

BBM
Benedict, Barfoed’s, Mucic Acid Test

70
Q

What are the
Furfural Formation-based Tests

A

BSM
Bial’s Orcinol Test, Seliwanoff’s, Molisch

71
Q

Positive result for Benedicts test

A

coloured precipitate, brick red

72
Q

Positive result for
Seliwanoff’s

A

Cherry red solution

73
Q

Positive result for Bial’s Orcinol Test

A

Blue-green solution

74
Q

Positive result for osazone test

A

Yellow-orange

75
Q

Which sugar is the most polar?
Glucose, maltose, dextrin

A

Dextrin (has the most OH groups)

76
Q

In a TLC, which will be found closer to the line of origin?
Glucose or dextrin

A

Dextrin

77
Q

Test for reducing monosaccharides

A

Barfoed’s test

78
Q

Result in hexoses for Bial’s Orcinol
Test

A

Brown ppt

79
Q

Test to differentiate the reducing sugars from each other

A

Phenylhydrazone test or Osazone test via formation of crystals

80
Q

What is the Test for Galactose

A

Mucic acid test

81
Q

Which is more branching?
Glycogen or Amylopectin

A

Glycogen

82
Q

Branching in glycogen appear in?

A

1 in every 10 glucose units

83
Q

Branching in amylopectin appear in?

A

1 in every 25 glucose units

84
Q

Acid hydrolysis of carbohydrates Which is more preferred?

A

Acid or Basis Hydrolysis of carbohydrates

85
Q

Product of acid hydrolysis of carbohydrates

A

Monosaccharides

86
Q

Reduction of
Monosaccharides

A

produces sugar alcohols (alditols)

87
Q

Product of mild oxidation of carbohydrates

A

Aldonic acids

88
Q

Product of selective oxidation of carbohydrates

A

Uronic acid

89
Q

Product of strong oxidation of carbohydrates

A

Aldaric acid

90
Q

True or False
Reducing sugars can undergo strong oxidation

A

True

91
Q

True or False
All epimers are diastereomers

A

True

92
Q

Carbohydrates that differ in the location of the -OH group in ONE location

A

Epimer

93
Q

Example of epimers

A

D-glucose and D-galactose

94
Q

Treatment of a monosaccharide, all of which exist
almost exclusively in cyclic hemiacetal forms, with an alcohol

A

Acetal

95
Q

Hydrolysis of Polysaccharides:

It is complete hydrolysis

a. Acid hydrolysis
b. Enzymatic hydrolysis
c. Basic Hydrolysis

A

A.

96
Q

Hydrolysis of Polysaccharides:

It is a monosaccharide product

a. Acid hydrolysis
b. Enzymatic hydrolysis
c. Basic Hydrolysis

A

a.

97
Q

Hydrolysis of Polysaccharides:

It is incomplete hydrolysis

a. Acid hydrolysis
b. Enzymatic hydrolysis
c. Basic Hydrolysis

A

B.

98
Q

Hydrolysis of Polysaccharides:

It breaks specific bonds

a. Acid hydrolysis
b. Enzymatic hydrolysis
c. Basic Hydrolysis

A

B.

99
Q

Hydrolysis of Polysaccharides:

Salivary amylase will break down α-1,4 glycosidic bonds

a. Acid hydrolysis
b. Enzymatic hydrolysis
c. Basic Hydrolysis

A

B.

100
Q

Hydrolysis of Polysaccharides:

yield a mixture of glucose, maltose & other hydrolysates

a. Acid hydrolysis
b. Enzymatic hydrolysis
c. Basic Hydrolysis

A

B.

101
Q

Hydrolysis of Polysaccharides:

aldo/keto groups are sensitive to strong base attacks

a. Acid hydrolysis
b. Enzymatic hydrolysis
c. Basic Hydrolysis

A

C.

102
Q

Hydrolysis of Polysaccharides:

epimerization of aldoses & ketoses and aldose-ketose interconversion:

a. Acid hydrolysis
b. Enzymatic hydrolysis
c. Basic Hydrolysis

A

C.

3S - Biochem Lab (5 decks)

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