Term 1- Lec 3- Carbohydrate & Lipid

Question 1

Suffix of an aldose

Answer 1

-ose

Question 2

Suffix of a ketose

Answer 2

-ulose. Except Fructose

Question 3

General formula of a carbohydrate

Answer 3

(CH2O)n

Question 4

What are 5 C sugars called?

Answer 4

Furanose

Question 5

What are 6 C sugars called?

Answer 5

Pyranose

Question 6

How many C’s in Ribose

Answer 6

5 C’s

Question 7

How many C’s in Glucose

Answer 7

6 C’s

Question 8

How many C’s in Fructose

Answer 8

6 C’s

Question 9

How many C’s in Mannose

Answer 9

6 C’s

Question 10

How many C’s in Galactose

Answer 10

6 C’s

Question 11

Define Stereoisomer

Answer 11

Molecules that have the same chemical formula, but differ in structure

Question 12

Define Epimer

Answer 12

Molecules with the same structure that differs only at one C atom

Question 13

Define enantiomer

Answer 13

Same molecule, but mirror forms. Makes D- and L- configurations.

Question 14

Which form of sugar enantiomers is most common in humans

Answer 14

D- configuration is most common

Question 15

Mutarotations

Answer 15

Spontaneous and non-enzymatic rxns of sugars to form rings rather than stay in linear form in solution

Question 16

Glycation

Answer 16

Addition of a single Glucose molecule in linear form to protein via a non-enzymatic rxn in a non specific manner. Mostly in plasma and interstitial fluid.

Question 17

Clinical Importance of Glycation

Answer 17

Increased glycation = decreased function of the protein. In chronic hyperglycemia of pt.s with poorly controlled diabetes, glycation is strongly suggested to cause kidney damage and peripheral vascular and cardiovascular isufficiency.

Question 18

T/F: Glycosylation and Glycation are interchangeable terms

Answer 18

False. Glycosylation is specific and enzymatic while glycation is neither.

Question 19

Glycosylation

Answer 19

Addition of a polysaccharide or oligosaccharide (3-12 sugars) to proteins, lipids, and other organic molecules. Enzymatic process.

Question 20

What type of modification is glycosylation in the ER and Golgi?

Answer 20

Glycosylation is a form of co-translational and post-translational modification

Question 21

Glucuronic Acid (Glucuronate): What is it made from. What is it’s function?

Answer 21

Glucuronic acid/glucuronate is a biologic acidic sugar made from Glucose. Commonly added to hydrophobic molecules in the liver to make those molecules more hydrophilic/polar, thus more soluble and excretable from the body.

Question 22

Amino(1) and N-Acelated(2) amino sugar structures

Answer 22

1)A hydroxyl has been substituted for an amino group ie. Glucosamine. 2) The amino group of an amino sugar has been acetylated ie. N-acetylglucosamine

Question 23

Biologic signifigance of Amino and N-acetylated amino sugars

Answer 23

They are essential components of glycosaminoglycans, glycolipids, and glycoproteins.

Question 24

Glycosaminoglycans (GAGs)

Answer 24

Linear polymers of REPEATING DISACCHARIDES that form GROUND SUBSTANCE of ECM. Negatively charged at physiological pH. Their strong negativity leads to their effectiveness in WATER ABSORPTION

Question 25

Glycosidic bond

Answer 25

A bond between the hydroxyl of one sugar’s anomeric carbon to the -OH or -NH group of another compound

Question 26

Glycosides

Answer 26

A molecule in which a sugar is bound to another functional group by a glycosidic bond

Question 27

O-linked glycosidic bonds mostly found in:

Answer 27

sugar-sugar and sugar-protein attachment.

Question 28

N-linked glycosidic bonds mostly found in:

Answer 28

Nucleosides and nucleotides

Question 29

Components of Sucrose

Answer 29

Glucose-Fructose

Question 30

Components of Lactose

Answer 30

Galactose-glucose

Question 31

Components of Maltose

Answer 31

Glucose-glucose

Question 32

Reducing Sugar

Answer 32

When the -OH on the anomeric C of a sugar is not connected to any other structure

Question 33

Glycogen: 1) Origin, 2) Form(s), 3) Linkage(s), 4) Purpose

Answer 33

1) Animal
2) Amylopectin
3) ∂-1,4 and ∂-1,6 (every 10-12 residues)
4) Energy storage

Question 34

Starch: 1) Origin, 2) Form(s), 3) Linkage(s), 4) Purpose

Answer 34

1) Plant
2) Amylose and Amylopectin
3) ∂-1,4 and ∂-1,6 (every 25 residues)
4) Energy storage

Question 35

Cellulose: 1) Origin, 2) Form(s), 3) Linkage(s), 4) Purpose

Answer 35

1) Plant
2) Amylose
3) ß-1,4
4) Structural support

Question 36

Naming Convention of Fatty acids

Answer 36

• # of C’s : # of double bonds (the C# of each double bond) ie. 18:3(9,12,15)
• Omega system: w-C# of nearest double bond from methyl end. ie. w3 OR w-3

Question 37

The 2 dietary essential fatty acids

Answer 37

§-linoleic acid (w6) and ∂-linolenic acid (w3)

Question 38

Why do we need to ingest essential fatty acids?

Answer 38

Because humans cannot synthesize double bonds on fatty acids past C9 position.

Question 39

Which essential fatty acid is needed for eicosanoid synthesis and what precursor does it lead to?

Answer 39

§-linoleic acid (w6) is a precursor for ARACHIDONIC ACID (20:4), a major precursor to eicosanoid synthesis.

Question 40

Which essential fatty acid is important because it is a precursor to the formation of other fatty acids of it’s type?

Answer 40

∂-linolenic. Leads to other w3 fatty acids.

Question 41

Refsum Disease is caused by what

Answer 41

Neuronal damage from accumulation of pytanic acid becuase of a deficiency of ∂-hydroxylase.

Question 42

Triacylglycerol (TAGs)

Answer 42

Storage form of fat. Made up of 3 fatty acids connected to glycerol backbone.

Question 43

What are derived from cholesterol

Answer 43

Steroids

Question 44

Cholesterol esters

Answer 44

Are cholesterol that have been attached to a fatty acid via an ester linkage. They are VERY non-polar