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CARBOHYDRATES Flashcards

1
Q

Most abundant organic molecules in nature.

A

CARBOHYDRATES

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2
Q

First product formed in photosynthesis.

A

CARBOHYDRATES

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3
Q

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.

A

CARBOHYDRATES

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4
Q

Emperical formula for simpler carbohydrates _______ hence the name ______.

A

(CH2O)N
HYDRATE OF CARBON

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5
Q

Storage form of energy in the body.

A

CARBOHYDRATES

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6
Q

Serves as structural component of many
organisms.

A

CARBOHYDRATES

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7
Q

Ingredient in food and beverage industries.

A

CARBOHYDRATES

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8
Q

Excipients in pharmaceutical formulations.

A

CARBOHYDRATES

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9
Q

Pharmacologic effect.

A

CARBOHYDRATES

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10
Q

compounds that cannot be hydrolyzed to simple sugars.

A

SACCHARIDES (SUGAR)

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11
Q

5 classifications of saccharides

A

MONOSACCHARIDES
DISACCHARIDES
TRISACCHARIDES
TETRASACCHARIDES
OLIGOSACCHARIDES

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12
Q

are polymers of monosaccharides.

A

POLYSACCHARIDES

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13
Q

Starch, Inulin, Cellulose

A

POLYSACCHARIDES

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14
Q

Chemically defined as substances belonging to the carbohydrates group that is ketonic or aldehydic substitution product of a polyhydroxy alcohol.

A

MONOSACCHARIDES

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15
Q

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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16
Q

simplest does not occur free in nature.

A

DIOSES (HYDROXYACETALDEHYDE)

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17
Q

usually in the form of phosphate esters.

A

TRIOSES (GLYCERALDEHYDE AND DIHYDROXYACETONE)

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18
Q

not found in the free state.

A

TETROSES

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19
Q

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

A

PENTOSES

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20
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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21
Q

___ possible aldohexose,__ ketohexoses
__ isomers (alpha and beta forms)
__occur in the free state:

A

16,8
48
2

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22
Q

found in sweet fruits, honey, and invert sugar.

A

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

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23
Q

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

A

HEPTOSES

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24
Q
  1. Trioses – __ Carbon atoms (_______)
  2. Tetroses– __ Carbon atoms ( ______)
  3. Pentoses– ___ Carbon atoms (_______)
  4. Hexoses – __ Carbon atoms (_______)
  5. Heptoses– __ Carbon atoms (_________)
  6. Nonoses– __ Carbon atoms (________)
A

3, GLYCERALDEHYDE
4, ERYTHROSE
5, RIBOSE
6, GLUCOSE
7, SEDOHEPTULOSE
8, NURAMINIC ACID

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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

7 Pharmaceutically Important Sugars

A

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

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29
Q

SUCROSE:
Common Name
Source
Scientific Name
Uses:

A

SUGAR, SACCHARUM

SUGAR CANE

SACCHARUM OFFICINARUM/ BETA VULGARIS

PHARMACETUCALLY NECESSITY FOR SYRUPS, DEMULCENT, NUTRIENTS

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30
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

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31
Q

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

A

SUGAR BEETS

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32
Q

D-glucose?

A

DEXTROSE

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33
Q

Is usually obtained by the hydrolysis of starch

A

DEXTROSE

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34
Q

DEXTROSE:
Source
Scientific Name
Family
Uses:

A

Grapes and Other Fruits
Vitis Vinifera
Vitaceae

 Nutrient, ingredient in various preparations
•Dextrose injection
•Alcohol and Dextrose injection
•Dextrose and NaCl injection

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

A

DEXTRATES

37
Q

product of incomplete hydrolysis of starch.

A

LIQUID GLUCOSE

38
Q

Colorless or yellowish, thick syrup liquid that is nearly odorless and taste sweet.

A

LIQUID GLUCOSE

39
Q

Uses: Manufacture of candy, carbonated
beverages, ice cream, baking products and in canning industry.

A

LIQUID GLUCOSE

40
Q

Fruit Sugar

A

FRUCTOSE

41
Q

Obtained by the inversion of aqueous solutions of sucrose and the
subsequent separation of fructose from glucose.

A

FRUCTOSE

42
Q

 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.

A

FRUCTOSE

43
Q

Uses:
• As food for diabetic patient.
• Contained in infant feeding formulas.
• Ingredient of fructose injection and fructose, and sodium chloride injection.

A

FRUCTOSE

44
Q

Milk Sugar

A

LACTOSE

45
Q

Crystallized from Whey

A

LACTOSE

46
Q

Impure crystals are redissolved in water, decolorized with charcoal, and recrystallized.

A

LACTOSE

47
Q

Uses:
• Tablet diluents
• Nutrient in infant’s food
• Establishes intestinal microflora

A

LACTOSE

48
Q

Semi-synthetic sugar prepared by alkaline
rearrangement of lactose.

•Yields lactose and galactose upon hydrolysis.

Use: Laxative

A

LACTULOSE

49
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

50
Q

6 Milk/Dairy Products

A

BUTTER
BUTTER MILK
SKIMMED BUTTER
COAGULUM
CHEESE
WHEY

51
Q

Formed when fat globules in milk unite.

A

BUTTER

52
Q

Liquid left after fat globules unite.

A

BUTTER MILK

53
Q

Milk left after separation of cream.

A

SKIMMED MILK

54
Q

Formed when skimmed milk is treated
with renin.

A

COAGULUM

55
Q

Formed when skimmed milk is treated
with renin.

A

COAGULUM

56
Q

Produced when coagulum is treated

A

CHEESE

57
Q

Liquid separated from the coagulum.

A

WHEY

58
Q

Wood Sugar

A

XYLOSE

59
Q

A pentose obtained by boiling corn cobs, straw or similar materials with dilute acid to hydrolyze the xylan polymer.

A

XYLOSE

60
Q

Uses:
•Diagnostic agent to evaluate intestinal absorption.
•Cellac agent
•Crohn’s disease
•Pellagra
•Radiation enteritis and surgical resection

A

XYLOSE

61
Q

Are polymers of monosaccharides linked together through glycosidic linkages.

A

POLYSACCHARIDES

62
Q

Glycan

Nomenclature: Nature of monosaccharide building units and the position and configuration of the glycosidic bonds.

A

POLYSACCHARIDES

63
Q

CLASSIFICATION OF POLYSACCHARIDES

A

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

64
Q

Usually hydrolyzed to a component Hexose and are therefore called Hexosans,

A

COMPLEX POLYSACCHARIDE

65
Q

which yields glucose (glycosan/glucan)

A

STARCH

66
Q

which yields fructose (fructosan/fructan)

A

INULIN

67
Q

forms the primary cell wall in plants

A

CELLULOSE

68
Q

high molecular weight
polysaccharides but are considerably more soluble and more easily hydrolyzed.

A

HEMICELLULOSES

69
Q

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

A

COMPLEX POLYSSACHARIDES

70
Q

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

A

COMPLEX POLYSSACHARIDES

71
Q

Natural plant hydrocolloids that may be classified as anionic or nonionic polysaccharides or salts of polysaccharides.

A

GUMS AND MUCILAGES

72
Q

Dispersion of gum in water.

A

MUCILAGES

73
Q

 Uses:
 Pharmaceutical necessity.
 Ingredients in dental and other adhesives and bulk laxatives.

A

GUMS AND MUCILAGES

74
Q

 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
 Na Alginate (Algin)

A

GUMS AND MUCILAGES

75
Q

 Agar
 Alginic Acid

A

ALGAL GELLING AGENTS

76
Q

 Honey
 Figs
 Fucus
 Cetraria– Iceland moss

A

MISCELLANEOUS

77
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.

A

PECTIN

78
Q

limp silver known as _____

A

cosettes

79
Q

Usually hydrolyzed to a component hexose and are therefore called _____

A

Hexosans

80
Q

CLASSIFICATION OF POLYSACCHARIDES

A

COMPLEX POLYSACCHARIDE
HEMOGLYCANS
ALGAL GELLING AGENTS
GUMA AND MUCILAGES

81
Q

COMPLEX POLYSSACHARIDES

A

STARCH
HETASTARCH
DEXTRAN
INULIN
CELLULOSE
POWDERED CELLULOSE
PURIFIED COTTON

82
Q

Exudates gums, seed gums, marine gums, microbial gums

A

GUMS AND MUCILAGES

83
Q

pure pectin

A

PHARMACEUTIC PECTIN

84
Q

Contains sugar of organic acids

A

COMMERCIAL PECTIN

ppc (8 decks)

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