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Biochemistry > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

3 functions of carbohydrates

A

Source of energy
Structure
Receptors/information molecules

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2
Q

4 monosaccharides

A

Glucose
Galactose
Fructose
Ribose

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3
Q

How many monomers are in a oligosaccharide?

A

3-9

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4
Q

How many monomers are in a polysaccharide?

A

> 9

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5
Q

4 classes of carbohydrates

A

Momosaccharides
Disaccharides
Oligosaccharides
Polysaccharides

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6
Q

Can carbonhydrates have multiple chiral carbons?

A

Yes

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7
Q

Can carbs both have branched and linear structures?

A

Yes (unlike protein which is only linear)

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8
Q

Are polysaccharides identical?

A

No, they are only similar but always unique

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9
Q

How can carbohydrates be linked to proteins and lipids?

A

Covalently

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10
Q

What are the functional groups that carbohydrates can have?

A

Aldehydes
Ketones

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11
Q

What functional groups do all carbohydrates always have?

A

Carbonyl

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12
Q

On which side is the OH (hydroxyl) group in a D-carbohydrate?

A

The right

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13
Q

On which side is the OH (hydroxyl) group in a L-carbohydrate?

A

The left

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14
Q

What is D-ribose important for?

A

DNA

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15
Q

What are stereoisomers?

A

Nonsuperimposable mirror images

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16
Q

What are D and L isomers of sugars?

A

Enantiomers

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17
Q

What are enantiomers?

A

Stereoisomers that are reflections of eachother, mirror images

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18
Q

What are epimers?

A

Stereoisomers that differ at only one chiral center
They are not mirror images

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19
Q

Are epimers enantiomers?

A

No, as they are not mirror images

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20
Q

Which structure do most carbohydrates have in our body?

A

Cyclic

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21
Q

What are hemiacetals and hemiketals?

A

Derivatives formed by a reaction between alcohol and aldehyde for ketones which also forms the ring structure in a carbohydrate

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22
Q

What are the products od the second alcohol molecule addition in carbohydrates?

A

Acetal or ketal
Forms a glycosidic bond

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23
Q

Difference between pyranoses and furanoses?

A

One is hexagon the other is a pentagon (they have the same number of carbons overall)

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24
Q

Does glucose travel freely in the blood?

A

Yes

25
Q

What are reducing sugers?

A

Sugars that have free aldehyde groups that can reduce things

26
Q

Are all sugars reducing sugars?

A

No

27
Q

Can the bond in sucrose easily be cleaved?

A

Yes

28
Q

Can the bond in lactose easily be cleaved in the body?

A

In babies yes but that often goes away in humans

29
Q

2 main types of polysaccharides?

A

Homopolysaccharides
Heteropolysaccharides

30
Q

Can polysaccharides be both linear and branched?

A

Yes

31
Q

What is the monomer of glycogen?

A

Glucose

32
Q

How many monomers og glucose in glycogen?

A

We don’t know, depends on number of glucose available and so on

33
Q

How often is glycogen branched?

A

Every 8-12th branch

34
Q

What bonds create glycogen?

A

Alpha1->4 (linear)
Alpha1->6 (branch)

35
Q

2 components of starch

A

Amylose
Amylopectin

36
Q

Is amylose linear or branched?

A

Linear

37
Q

Is amylopectin linear or branched?

A

Branched

38
Q

Is starch a big molecule?

A

Yes

39
Q

What bonds create starch?

A

Alpha1->4 (linear, amylose)
Alpha1->6 (branch, amylopectin)

40
Q

What bonds create cellulose?

A

Beta1->4

41
Q

Why does cellulose favour the straight chains structure?

A

Because the angles are most stable at 180*

42
Q

Why does starch and glycogen favour the bent structure?

A

Because the angles are most stable at 60*

43
Q

Are glucagon and starch soluble?

A

No they are insoluble

44
Q

Are all polysaccharides insoluble?

A

no

45
Q

Can we digest beta1->4 bonds?

A

No

46
Q

How many reducing and non-reducing ends when 2 monomer sugars bind together?

A

2 non-reducing
0 reducing

47
Q

What is a glycoprotein?

A

A protein with small oligosaccharides attached
One or more carbohydrate groups covalently attached

48
Q

Where does the glycosylation happen?

A

In the golgi

49
Q

Function of carbohydrates on glycoproteins

A

Assist protein folding
Enhance protein solubility
Stabilise against denaturation
Protect from proteolytic degradation
Target protein specific sub cellular location
Recognition signal for carbohydrate-binding proteins (lectins)

50
Q

N-linked glycoproteins are when the carbohydrate binds to what

A

Aperigine

51
Q

O-linked glycoproteins are when the carbohydrate binds to what

A

Serine or theorinine

52
Q

Are N-linked carbohydrates branched or linear

A

Branched

53
Q

Are O-linked carbohydrates branched or linear

A

Linear in general but can be branched

54
Q

Which carbohydrate is attached to A antigen blood type?

A

N-aceltylgalactosamine

55
Q

Which carbohydrate is attached to B antigen blood type?

A

Galactose

56
Q

Which carbohydrate is attached to AB antigen blood type?

A

N-aceltylgalactosamine and galactose

57
Q

Which carbohydrate is attached to O antigen blood type?

A

None

58
Q

Which integral membrane proteins are receptors for extracellular proteoglycans?

A

Integrins

59
Q

Does amylase form helices on its own?

A

No

Biochemistry (28 decks)

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