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Quiz 1 Flashcards

1
Q

 Most abundant organic molecules in nature.
 First product formed in photosynthesis.
 Are aldehyde or ketone alcohols containing carbon, hydrogen and oxygen in which the hydrogen and oxygen are generally in the same ratio as in water.
 Emperical formula for simpler carbohydrates (CH2O)N hence the name Hydrate of Carbon.

A

Carbohydrates

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2
Q

FUNCTIONS
 Storage form of energy in the body.
 Serves as structural component of many
organisms.
 Ingredient in food and beverage industries.
 Excipients in pharmaceutical formulations.
 Pharmacologic effect.

A

Carbohydrates

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3
Q

Classification of Carbohydrates

A
  1. Saccharides (Sugars)
  2. Polysaccharides (non sugars)
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4
Q

– compounds that cannot be hydrolyzed to simple sugars.

A

Saccharides

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5
Q

What are the Saccharides?

A

 Monosaccharides
 Disaccharides
 Trisaccharides
 Tetrasaccharides
 Oligosaccharides

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6
Q

– are polymers of monosaccharides.

A

Polysaccharides

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7
Q

What are the Polysaccharides?

A

Starch, Inulin, Cellulose

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8
Q

 Chemically defined as substances belonging to the carbohydrates group that is ketonic or aldehydic substitution product of a polyhydroxy alcohol.
 These sugars contain from 3 to 9 carbon atoms, but those with 5 and 6 carbon atoms ( Pentoses C5H10O5, Hexoses C6H12O6)

A

Monosaccharides

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9
Q

– simplest does not occur free in nature.

A

 Dioses (hydroxyacetaldehyde)

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10
Q

– usually in the form of phosphate esters.

A

Trioses (Glyceraldehyde and Dihydroxyacetone)

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11
Q

– not found in the free state.

A

Tetroses

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12
Q

– occur commonly in nature, usually as products of hydrolysis of hemicellulose, gums and mucilages.

A

Pentoses

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13
Q

– most important monosaccharides found in plants, first detectable sugars synthesized by plants and forms units from which most polysaccharides are constructed.

A

Hexoses

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14
Q

Hexoses
______ possible aldohexose,
________ketohexoses ____isomers (alpha and beta forms)

2 occur in the free state:

A

16
8
48
- D-fructose (Levulose) and D-glucose (Dextrose)

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15
Q

found in sweet fruits, honey, and invert sugar.

A

D-fructose (Levulose) and D-glucose (Dextrose)

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16
Q

– important in the glucose metabolism of animals and in the photosynthesis processes of plants.

A

Heptoses

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17
Q

Classification of Monosaccharides

A
  1. Trioses – 3 Carbon atoms (Glyceraldehyde)
  2. Tetroses – 4 Carbon atoms (Erythrose)
  3. Pentoses – 5 Carbon atoms (Ribose)
  4. Hexoses – 6 Carbon atoms (Glucose)
  5. Heptoses – 7 Carbon atoms (Sedoheptulose)
  6. Nonoses – 8 Carbon atoms (Neuraminic acid)
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18
Q

Glyceraldehyde

A

Trioses

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19
Q

Erythrose

A

Tetroses

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20
Q

Ribose

A

Pentoses

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21
Q

Hexoses

A

Dextrose

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22
Q

Sedoheptulose

A

Heptoses

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23
Q

Neuraminic acid

A

Nonoses

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24
Q

DISACCHARIDES: 3 examples

A

Sucrose, Lactose, Maltose

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25
Q

– Only disaccharide that occurs abundantly in free state in plants (fruit juices, sugar cane, sugar beet and sap of certain maples). It yield sugar – with epimolecular quantities of glucose and fructose.

A

Sucrose

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26
Q

– seldom occur in free state. Produced in large quantities by hydrolysis of starch during the germination of barley and other grains.

A

Maltose

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27
Q

– milk sugar, hydrolyzed into glucose and galactose

A

Lactose

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28
Q

Pharmaceutically Important Sugars:
7 SGFCHXL

A

 Sucrose
 Glucose/Dextrose
 Fructose
 Caramel (Burnt Sugar Coloring)
 Honey
 Lactose
 Xylose

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29
Q

Sucrose
Common Name:
Source:
Scientific Name:
•
•
Uses: Pharmaceutically necessity for syrups,
demulcent, nutrients.

A

Sucrose
Common Name: Sugar, Saccharum Source: Sugar Cane
Scientific Name:
• Saccharum officinarum
• Beta vulgaris
Uses: Pharmaceutically necessity for syrups, demulcent, nutrients.

30
Q

Sucrose
Production:

A

Sugar Cane
Sugar Beets

31
Q

• Crushing between iron rollers
• Boiled with lime to neutralize plant acids.
• Albumins will rise on top and removed.
• Filtered and decolorized with sulfur dioxide.
• Concentrate and crystallized.

A

Sugar Cane

32
Q

Beets are dug and washed.
Sliced into small, limp silvers known as cosettes
Sucrose is extracted with hot water.

A

Sugar Beets

33
Q

 D-glucose
 Is usually obtained by the hydrolysis of starch
Source: Grapes and other fruits
Scientific Name:
Family:
Uses:
 Nutrient, ingredient in various preparations
 Dextrose injection
 Alcohol and Dextrose injection
 Dextrose and NaCl injection

A

dextrose

 D-glucose
 Is usually obtained by the hydrolysis of starch
Source: Grapes and other fruits
Scientific Name: Vitis vinifera – Family: Vitaceae
Uses:
 Nutrient, ingredient in various preparations
 Dextrose injection
 Alcohol and Dextrose injection
 Dextrose and NaCl injection

34
Q

Examples of Dextrose

A

Dextrose excipient
Dextrates
Liquid glucose

35
Q

– crystalline dextrose monohydrate that has undergone less rigorous purification.
 Use: Pharmaceutic necessity

A

Dextrose excipient

36
Q

– purified mixture of saccharides (not less than 93% dextrose) prepared by controlled enzymatic hydrolysis of starch.
 Use: Pharmaceutic necessity

37
Q

– product of incomplete hydrolysis of starch.
• Colorless or yellowish, thick syrup liquid that is nearly odorless and taste sweet.
 Uses: Manufacture of candy, carbonated beverages, ice cream, baking products and in canning industry.

A

Liquid Glucose

38
Q

 Fruit Sugar
 Obtained by the inversion of aqueous solutions of sucrose and the
subsequent separation of fructose from glucose.
 Occurs most in sweet fruits and in honey.
 Colorless crystals or as white crystalline or granular.
 Odorless powder that has a sweet taste.
 Freely soluble in water.
Uses:
• As food for diabetic patient.
• Contained in infant feeding formulas.
• Ingredient of fructose injection and fructose, and sodium chloride injection.

39
Q

 Crystallized from whey
 Impure crystals are redissolved in water, decolorized with charcoal, and recrystallized.
Uses:

Tablet diluents
Nutrient in infant’s food
Establishes intestinal microflora

40
Q

Examples of Lactose

A

Lactulose
Cow’s milk
Milk/dairy products

41
Q

Semi-synthetic sugar prepared by alkaline rearrangement of lactose.
 Yields lactose and galactose upon hydrolysis.
 Use: Laxative

42
Q

White, opaque liquid that is an emulsion of minute fat globules suspended in a solution of casein, albumin, lactose and inorganic salts.

A

Cow’s Milk

43
Q

Milk/Dairy Products Examples

A

 Butter
 Butter Milk
 Skimmed Milk
 Coagulum
 Cheese
 Whey

44
Q

Formed when fat globules in milk unite.

45
Q

Liquid left after fat globules unite.

A

Butter milk

46
Q

Milk left after separation of cream.

A

Skimmed Milk

47
Q

Formed when skimmed milk is treated with renin.

48
Q

Produced when coagulum is treated.

49
Q

Liquid separated from the coagulum.

50
Q

 Wood Sugar
A pentose obtained by boiling corn cobs, straw or similar materials with dilute acid to hydrolyze the xylan polymer.
 Uses:
 Diagnostic agent to evaluate intestinal absorption. o Cellac agent
o Crohn’s disease
o Pellagra
o Radiation enteritis and surgical resection

51
Q

Are polymers of monosaccharides linked together through glycosidic linkages.
 Glycan
Nomenclature: Nature of monosaccharide building units and the position and configuration of the glycosidic bonds.

A

Polysaccharides

52
Q

Classification of Polysaccharides:
(4)

A

 Complex Polysaccharides
 Homoglycans
 Algal Gelling Agents
 Gums and Mucilages

53
Q

 Usually hydrolyzed to a component Hexose and are therefore called Hexosans, represented by:
Cellulose, Inulin and Starch

A

Complex Polysaccharides

54
Q

which yields glucose (glycosan/glucan)

55
Q

which yields fructose

56
Q

forms the primary cell wall in plants

57
Q

forms the primary cell walls in plants

58
Q

-high molecular weight polysaccharides but are considerably more soluble and more easily hydrolyzed.
 Gums, Mucilages, Pectin

A

Hemicelluloses

59
Q

Complex Polysaccharides

A

Complex Polysaccharides
 Cellulose
 Inulin
 Starch
 Hetastarch
 Dextran
 Powdered Cellulose
 Purified Cotton

60
Q

 Natural plant hydrocolloids that may be classified as anionic or nonionic polysaccharides or salts of polysaccharides.
Exudate gums, seed gums, marine gums, microbial gums.

A

Gums and Mucilages

61
Q

– Dispersion of gum in water.
 Uses:
 Pharmaceutical necessity.
 Ingredients in dental and other adhesives and bulk laxatives.

62
Q

Examples of Gums and Mucilages

A

 Tragacanth
 Agar
 Carrageenan
 Acacia gum
 Ghatti Gum
 Guar Gum
 Karaya Gum (Sterculia Gum)
 Xanthan Gum
 Locust Bean Gum
 Psyllium (Flea seed)
 Plantago Seed
 Marshmallow leaf
 Marshmallow root
 Mullien flower
 Couch grass rhizome

63
Q

Algal Gelling Agents (2)

A

Agar
Alginic Acid

64
Q

Miscellaneous

A

 Honey
 Figs
 Fucus
 Cetraria – Iceland moss

65
Q

 General term for group of polysaccharides present in the primary cell wall of all seed-bearing plants acts as an intercellular cementing material together with cellulose and hemicellulose.

66
Q

Products of Pectin

A

 Pharmaceutic Pectin – pure pectin
 Commercial pectin
o Contains sugar of organic acids
o Obtained as a by-product of the citrus canning industry.

67
Q

Sugar Containing drugs
FMPSTT

A

Fig ( dried fruits)
Manna ( dried saccharine extracts)
Prunes (Dried ripe fruits)
Sugar cane (Sugar)
Tamarind ( Ripe fruits)
Triticum (Dried roots and Rhizomes)

68
Q

Starch Containing drugs
A UAE, C, EAO, UWA, WRN

A

Arrowroot ( tubers)
Banana (Fruits)
Bean ( Legumes
Buli (young plants- fruits)
Cassava (freshly roots)
Pea ( fruits- legumes)
Plantain (seeds)
Potato
Sago (fruits)
Sugar Palm (fruits)
Sweet potato (freshly roots)
Wheat (grains and rhizomes)
Rice ( grains, rhizomes, roots)
Nipa (leaves)

69
Q

Cellulose Containing drugs

A

Cotton (hairs)

70
Q

Mucilages containing drugs

A

Cetraria (dried plant)
Agar (dried plant)
Chondrus (dried plant)
Elm (dried barks)

71
Q

OTHER MALVACEAE CONTAINING MUCILAGES DRUGS

A

Moonflower ( flowers- tops-leaves)
Althea (dried roots)
Gumamela ( flowers- leaves- barks- roots)

72
Q

GUMS CONTAINING DRUGS

A

Tragacanth (dried gummy exudates)
Acacia (dried gummy exudates)
Gelatin ( transparent nutrigenous animal substance)

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