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381 - Biochemistry (COMPLETED) > Tutorial - Week 7 - Carbohydrates and revision > Flashcards

Tutorial - Week 7 - Carbohydrates and revision Flashcards

1
Q

Key concept: Become familiar with the structure, function and nomenclature of carbohydrates (5 points)

A
  1. Ketoses vs aldoses
  2. L- & D monosaccharides (D-form is predominant)
  3. Cyclic structure of monosaccharides
  4. Epimers, mutarotation, anomeric forms
  5. Reducing sugars
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2
Q

Key concept: Recognise monosaccharides

A
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3
Q

Key concept: Distinguish monosaccharide isomers

A
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4
Q

Key concept: Recognise a glycosidic linkage

A
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5
Q

Key concept: Distinguish polysaccharides (energy storage vs structure)

A
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6
Q

Key concept: Functions of carbohydrate conjugates

A
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7
Q

What are the most abundant biomolecules on earth?

What percentage of human food does it represent?

A

Carbohydrates

50-60%

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8
Q

What do all carbohydrates contain and what is the empirical formula for most of them?

A

Carbon, Hydrogen and Oxygen and most have the empirical formula (CH 2 O)n

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9
Q

T/F: Some Carbohydrates also have some Nitrogen and Sulfur and Phosphorus

A

True

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10
Q

General name of carbohydrates normally ends in…? Examples?

A

–ose (e.g. glucose, sucrose, fructose)

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11
Q

Major functions of carbohydrates?

A
  1. Rapid source of energy
  2. Energy storage in plants as starch and in mammals as glycogen
  3. Structural components (e.g. ribose in nucleic acids, cellulose in plant cell walls)
  4. Cell surface recognition (as part of proteoglycan & glycoproteins)
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12
Q

Simple carbohydrates are often referred to as…? What is special about them?

A

sugars and are fast digesting

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13
Q

Complex carbohydrates refer to…? Example?

A

sugar that take longer to digest (e.g. starch)

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14
Q

What are the four major groups they are divided into?

A
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15
Q

Sugars can also be called _________
Saccharide comes from the Greek word for ______

A

saccharides

sugar

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16
Q

List all the functions of carbohydrates

A
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17
Q

What carbohydrates are in these foods?

A
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18
Q

T/F: Carbohydrates are very important for cognitive function. Why?

A

True
The brain needs glucose as an energy source, we need a continuous supply of glucose for our brain to work

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19
Q

Label these by name and group

A
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20
Q

Monosaccharides:

  1. Have at least how many carbons?
  2. What does one of the carbons contain?
  3. What do all the other carbons contain?
  4. Depending on where the _______ group is located they are divided into?
  5. How do you distinguish an aldose?
  6. How do you distinguish a ketose?
  7. What about a certain group is also important for the structure, properties, and naming of monosaccharides?
  8. Give the names for the different number of carbons from 3-7
A

1 Have at least 3 carbons ((e.g. (CH 2 O)3)

  1. One of the carbons contains a carbonyl group (C=O)
  2. All the other carbons contain a –OH group
  3. Depending where the C=O group is located they are
    divided into aldoses and ketoses
  4. Aldoses have the C=O group in the C1, it is an aldehyde
  5. Ketoses have the C=O group in another C, it is a ketose
  6. Orientation of –OH groups is also important for the
    structure, properties and naming of monosaccharides

8.
Different number of carbons:
* Triose (3C)
* Tetrose (4C)
* Pentose (5C)
* Hexose (6C)
* Heptose (7C

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21
Q

What do the D and L in the names of carbons mean?

A

D (Dextro means ‘on the right side’)
L (Levo means ‘on the left side’)

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22
Q

Name these (mainly focus on D and L)

A
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23
Q

L-monosaccharide meaning?

A

-OH group is on the left side

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24
Q

D-monosaccharide meaning?

A

-OH group is on the right side

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25
Q

Which sugars (D or L) are more predominant in nature?

A

D- sugars

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26
Q

Define chirality

A

Chirality, or handedness, means that an object or molecule cannot be superimposed on its mirror image by any translations or rotations. Achiral (not chiral) objects are those objects that are identical to their mirror image

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27
Q

How do you spot an aldose?

A
  1. Aldoses with C=O in C1
  2. They have different numbers of carbons
  3. Different number of chiral centres
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28
Q

What are D-isomers in aldoses?

A

-OH is on the right in the chiral centre

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29
Q

What is the anomeric carbon in aldoses?

A

The anomeric carbon is the carbon with the double bond to oxygen.

In aldoses, this is the carbon that is only attached to one other carbon

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30
Q

What are epimers?

A

2 isomers that differ
in configuration of
one carbon

E.g: one carbon might have the OH on the opposite side

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31
Q

What are 1 & 2, and 2 & 3 examples of?

A

Epimers

1& 2 are two isomers that differ in the configuration of one carbon and same as 2 & 3

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32
Q

How do you determine if a monosaccharide is a ketose?

A

Ketoses with C=O in another C (not in C1)

Also have a different number of chiral centres

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33
Q

What is a constitutional isomer?

A

Aldose & ketose with
the same number of Carbons

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34
Q

Common monosaccharides have a _________ structure

A

cyclic

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35
Q

What is the process to this aldose becoming cyclic?

A
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36
Q

What do these create?

A

Formation of cyclic hemiacetal from aldoses

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37
Q

How does D-glucose look when it transforms into it’s cyclic form? What are the variations and final forms?

A
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38
Q

What does these result in?

A

Formation of cyclic hemiketal from ketoses

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39
Q

What does the process look like of D-Fructose turning into a cyclic structure? Name the parts and draw the final outcomes

A
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40
Q

What is this representation called?

A

Linear representation

41
Q

What is this representation called? Label the arrows

A

Cyclic representation

42
Q

Name the different types of projections shown

A
43
Q

What are isomers?

A

Two monosaccharides with the same molecular formula

44
Q

Define Constitutional isomers:

A

Aldose &
ketose w the same number of Carbons

45
Q

Define Enantiomers (L- & D-isomers:

A

-OH in
the last carbon that is a chiral center

46
Q

Define Epimers:

A

-OH in one, or several asymmetric carbons

47
Q

Define Anomeric:

A

-OH in the anomeric
carbon (carbon 1 in the ring form)

48
Q

Are monosaccharides reducing or oxidising sugars?

A

Monosaccharides are reducing sugars

49
Q

Aldoses in the open (linear) form have a free __________ ______, which reacts with _________ ________

A

Aldoses in the open (linear) form have a free aldehyde group, which reacts with oxidising agents

50
Q

Ketoses are also ________ sugars because the ketose group can shift to be an _________ before oxidation

A

reducing

aldose

51
Q

Label the parts of the equation

A
52
Q

The three most common monosaccharides in human diet are…?

A

Glucose, Fructose & Galactose

53
Q

The common monosaccharides have _______ structures

A

cyclic structures

54
Q

Name these three monosaccharides

A
55
Q

Monosaccharides have the basic molecular formula ________ where monosaccharides with ____ or ____ carbons are the most common

A

C(H2 O)n

5 or 6

56
Q

There is Large diversity in monosaccharides because of ___________
of the various hydroxyl groups (-OH), the ____________ and
whether the molecule is an __________ or __________

A

stereochemistry

ring structure

aldehyde or a ketone

57
Q

These variations in the structure confer to monosaccharides distinct….?

A

physicochemical properties

58
Q

Monosaccharides are __________ sugars.

A

reducing

59
Q

How are disaccharides made?

Which groups is responsible for the joining and how?

Is there elimination of any molecules? What is the process called?

What is the reverse reaction called?

A
  • Disaccharides are made from two monosaccharides
    linked together by a glycosidic bond:
  • The –OH (alcohol) on one monosaccharide
    condenses with a hemiacetal of another
  • There is elimination of one H2O (dehydration)
  • The reverse reaction is a hydrolysis
60
Q

What does the rest of this diagram look like and where is the glycosidic bond?

A
61
Q

Disaccharides might have a _________ end (___________ group
can be converted into an aldehyde)
The acetal end is non-_________

A

reducing

hemiacetal

reducing

62
Q

How do you obtain disaccharides?

A

Free reducing group: cyclic hemiacetal or hemiketal, or linear free aldehyde or ketone

63
Q

Label if there’s a reducing end or not

A

Non-reducing end if anomeric carbons are attached to one another in the glycosidic bond

64
Q

What are the three popular disaccharides? Explain what monosaccharides they are and how they are linked

A
65
Q

Define Free reducing group:

A

Cyclic hemiacetal or hemiketal, or linear free aldehyde or ketone (i.e. the anomeric carbon
has to be free

66
Q

T/F: Disaccharides have different glycosidic bonds and some are reducing and some are non-reducing

A

True

67
Q

Label the groups based on their colours

A
68
Q

What are polysaccharides

A
  1. Long polymerics chains of monosaccharides
  2. Used as energy storage and structure
  3. Linear or branched
69
Q

What are the differences between homopolysaccharides and heteropolysaccharides

A
70
Q

Label the categories

A
71
Q

How are polysaccharides used for energy storage?

A
72
Q

What is the storage system for polysaccharides of plants?

A

Starch

73
Q

Describe starch

A
74
Q

What are the two types of starch in plants?

A

Amylose: linear D-glucose polymer with a(1-4) chain

Amylose forms LH helix chain

Amylopectin: D-glucose polymer of a(1-4) chain branched with a(1-6) branch points

75
Q

What is the storage polysaccharides of animals

A

Glycogen

76
Q

Describe the 9 points of glycogen

A
77
Q

What is the structural polysaccharide in plants?

Descibe the 6 points

A

Cellulose

78
Q

Label the parts of how cellulose packs into plants

A
79
Q

What are these structures and what is special about their relationship to one another?

A
80
Q

Starch and glycogen are digested by
_____________ & __________,
enzymes in _________ & __________, which
break these into _____________.

A

alpha-amylases and glycosidases

saliva and intestine

glucose units

81
Q

Celullose is digested by ___________, present in some ________ and _________
(which hydrolyses the ________ linkages)

A

cellulase

protist and bacteria

b(1-4)

82
Q

Label the type of biomolecule, its linkages, and explain its monomers and any additional information

A
83
Q

Termites have a protistan symbiont in the gut that produces…?
Which breaks down…?

A

b(1-4) cellulase, which breaks (b1-4 ) glycosidic bonds

84
Q

Herbivores/ruminants carry symbiotic bacteria that produce…? And can use cellulose as…?

A

b(1-4) cellulase and can use cellulose as
source of glucose molecules

85
Q

What is Chitin?

A

structural polysaccharide in insects, spiders and crustaceans

86
Q

What are the structural components of chitin?

It is a homo__________ of which amine?

What is it’s linkage formula?

A
  1. Structural component of invertebrate exoskeletons
  2. homopolysaccharide of N-acetylglucosamine
  3. b(1-4) linked residues
87
Q

What is this?

A
88
Q

Chitin forms the exoskeleton of __________. This cicada is molting, shedding its old ____________ and
emerging in adult form

A

arthropods

exoskeleton

89
Q

What are Glycoconjugates?

A

carbohydrate joined to a
protein or lipid

90
Q

Polysaccharides can be information carriers. Explain

A

Communication between cells and
extracellular surroundings

91
Q

Polysaccharides can be conjugated to _________? E.g?

They can also be conjugated to __________? E.g?

A
  1. They can be conjugated to proteins (i.e.
    proteoglycans & glycoproteins)
  2. They can be conjugated to lipids (e.g.
    glycosphingolipids)
92
Q

Define Proteoglycans

A

proteins at the cell surface, in which glycosaminoglycan chains are covalently
linked to a membrane protein

93
Q

Define Glycoproteins:

A

proteins at the cell surface, in which one or more oligosaccharide is covalently linked to a membrane protein

94
Q

Define Glycosphingolipids:

A

sphingolipids in which the hydrophilic headgroup are oligosaccharides

95
Q

Describe 2 points of Disaccharides

A
  1. Different glycosidic bonds
  2. Reducing end and non reducing end
96
Q

Describe Glycoconjugates (4 points)

A
  1. Carbohydrates as information carriers when conjugated
  2. Proteglycans
  3. Glycoproteins
  4. Glycosphingolipids
97
Q

Describe Polysaccharides (7 points)

A
  1. Homopolysaccharides vs heteropolysaccharides
  2. Branched vs unbranched
  3. Energy storage: starch & glycogen
  4. Structure: cellulose & chitin
  5. Starch: amylose & amylopectin
  6. Rapid degradation of starch & glycogen
  7. Non-soluble difficult to degrade cellulose & chitin
98
Q

Describe Function and nomenclature of carbohydrates (2 points)

A
  1. Rapid source of energy, energy storage, structural
    components
  2. Monosaccharides, disaccharides, polysaccharides

381 - Biochemistry (COMPLETED) (47 decks)

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