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BCEM 393 Final > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

Whats a monosaccharide?

A

simple carbohydrate of only one sugar unit
(C based molecule with many hydroxyl groups)

CH2O(n)

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2
Q

Aldose VS ketose:

A

aldose = contains aldehyde (RCH=O)
Ketose = contains ketone (RC=O)

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3
Q

Monosaccharides are

A

aldoses or ketoses with 2 or more hydroxyl groups

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4
Q

Whats an “epimer” isomer?

A
  • Diastereomers (isomers that are NOT mirror images)
  • differ at only 1 asymmetic carbon atom (glucose vs mannose)
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5
Q

Whats an enatiomer?

A
  • stereoisomer (same attatchment order but differ in spatial arrangement)
  • non superimposable mirror image (L vs D forms)
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6
Q

whats an anomer?

A
  • diasteromers (not mirrors)
  • differ at a new asymmetric carbon atom formed on ring closure
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7
Q

whats an anomeric centre?

A

the C1 atom where the ring closure occurs

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8
Q

where is the OH on C1 in alpha anomers?

A

alpha = OH group on anomeric carbon is below the plane
(down)

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9
Q

where is the OH on C1 in beta anomers?

A

beta = OH group on anomeric carbon is abobe the plane
(up)

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10
Q

Why does ring closure happen?

A

ketone and alcohol groups react within an open chain sugar to form a ring

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11
Q

Pyran =

A

6 membered ring of monosaccharide
(pyranose)

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12
Q

Furan =

A

5 membered ring of monosaccharide
(furanose)

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13
Q

4 common monosaccharides are

A
  • ribose (4C)
  • glucose (5C)
  • mannose (5C)
  • galactose (5C)
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14
Q

What is a glycosidic bond?

A

the bond between the anomeric carbon of one monosaccharide and the alcohol of another

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15
Q

what are 3 common disaccharides?

A
  • maltose (2 glucose)
  • sucrose (glucose + fructose)
  • lactose (galactose + glucose)
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16
Q

What are reducing sugars?

A

sugars that react with oxidizing agents because of the aldehyde group

17
Q

are all monosaccharides reducing

A

yes, even the ketose (fructose) b/c they can tatomerize into aldoses

18
Q

which dissacharides are reducing?

A
  • maltose
  • lactose
    (sucrose is NOT)
19
Q

why isnt sucrose reducing?

A

both anomeric centres are locked in a glycosidic bond

20
Q

Structure + function of glycogen

A
  • homopolymer of glucose
  • mostly a-1,4 glycosidic bonds
  • branches every 10 units by a-1,6 GBs

Function = energy storage

hollow helix structute

21
Q

Structure and function of starch?

A
  • homopolymer of glucose
  • amylose (linear) a-1,4 GB
  • amylopectin (branched) [1 a-1,6 GB per 30 1,4 GB]

nutritional reservoir in plants

hollow helix structure

22
Q

structure and function of cellulose?

A
  • homopolymer of glucose
  • linear (B-1,4-GBs)
  • H bonds between parallel chains
23
Q

How do carbs attatch to proteins?

A

anomeric carbon of the carb to N or O of AA to form glycosidic bond

24
Q

What is O linked glycosylation?

A

carbs attached to side chain hydroxyl OXYGEN of serine or threonine

25
Q

What is N linked glycosylation?

A

carbs attatched to side chainamide NITROGEN of asparagine

26
Q

How does glycosylation change the properties of a protein?

A

adds additional chemical information for a variety of functions

27
Q

what are the classes of glycoproteins?

A
  1. glycoproteins
  2. proteoglycans
  3. mucins
28
Q

Glycoproteins (composition)

A

Protein > carbohydrate (by weight)
- N or O linked

29
Q

Proteoglycans (composition)

A

Carbohydrate > protein (by weight)
- glycosaminoglycans

Glycosaminoglycans

30
Q

Mucins (composition)

A

carbohydrate > protein
- extensively O linked

31
Q

proteoglycans (function)

A

lubricants + structural components in connective tissue by absorbing water
- proteins attatched to glysaminoglycans (repeating units of glycosamine and galactosamine

32
Q

Mucins (function)

A

mucus material; bind water to lubricate and protect insteninal tract

33
Q

What are lectins?

A
  • proteins that specifically bind carbohydrates by non covalent interactions
  • slectins help immune cells bind to site of injury through this binding method

BCEM 393 Final (5 decks)

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