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BIOCHEMISTRY C3 > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

are polyhydroxy aldehydes or ketones with an empirical formula Cn (H2O)n. except for deoxy sugars.

A

carbohydrates

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2
Q

Functions of carbohydrates

A

source of energy: 65% of calorie requirement
structural components: component of connective tissue and nucleic acids
role in cellular interaction and immune recognition

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3
Q

Classifications of carbohydrates

A

monosaccharides
disaccharides
polysaccharides

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4
Q

the simplest sugars and do not undergo hydrolysis

A

monosaccharides

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5
Q

can be classified according to the functional group (carbonyl) present (aldose or ketose) and number of carbons

A

monosaccharides

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6
Q

ketose

A

naa sa sud

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7
Q

aldose

A

naas gawas

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8
Q

common aldoses

A

allose
altrose
glucose
mannose
gulose
idose
galactose
talose

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9
Q

simplest sugar aldose and ketose

A

glyceraldehyde and dihydroxyacetone

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10
Q

cyclic hemiacetals (for aldoses) and hemiketals (for aldoses) formed due to the intramolecular interactions between the hydroxyl and carbonyl groups of the monosaccharides

A

Haworth projections

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11
Q

sugars with six-membered rings

A

pyranose

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12
Q

sugars with five-membered rings

A

furanose

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13
Q

two sugars which are mirror images of each other

A

enantiomers

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14
Q

two sugars that differ only in the configuration around one carbon atom

A

epimers

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15
Q

two sugars that differ only in the orientation of the OH around the anomeric carbon in the Haworth Projection.

A

anomers

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16
Q

consist of two simple sugar units linked by glycosidic bonds

A

disaccharides

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17
Q

Maltose

A

alpha(1,4)
a-D-glucose
B-D-glucose

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18
Q

Lactose

A

B(1,4)
B-D-glucose
B-D-galactose

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19
Q

Sucrose

A

a(1)-B(2)
a-D-glucose
B-D-fructose

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20
Q

Cellobiose

A

B(1,4)
2 B-D-glucose

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21
Q

Gentobiose

A

B(1,6)
a-D- glucose
B-D- glucose

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22
Q

made up of 3–10 monosaccharide units joined by glycosidic bonds

A

oligosaccharides

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23
Q

raffinose

A

glucose+galactose+fructose

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24
Q

stachyose

A

2galactose+glucose+ fructose

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25
Q

verbascose

A

3galactose+glucose+fructose

26
Q

made up of more than 10 monosaccharide units joined by glycosidic bonds

A

polysaccharides

27
Q

cellulose

A

B-D-glucose
B(1,4)

28
Q

starch (Amylose & Amylopectin)

A

a-D-glucose
Amylose: a(1,4)
Amylopectin: a(1,4) and a branching at a(1,6) in every 15-30 glucose units

29
Q

glycogen

A

a-D-glucose
a(1,4) and a brancing at (1,6) in every 8-12 glucose units

30
Q

chitin

A

N-acetylglucosamine
B(1,4)

31
Q

a glucose polysaccharide that provides strength to plant cell walls and consists of the repeating disaccharide cellobiose.

A

Cellulose

32
Q

a storage polysaccharide in plant cell

A

starch

33
Q

a storage polysaccharide in animals

A

glycogen

34
Q

a linear hexosamine polysaccharide that forms the structural component of invertebrate exoskeletons in insects and crustaceans

A

chitin

35
Q

is also a component of the cell walls in many types of fungi, including mushrooms

A

chitin

36
Q

composed of glucosamine and glucuronic acid or iduronic acid that is present in liver, lung, spleen; anticoagulant

A

heparin

37
Q

compose of N-acetylgalactosamine + glucuronic acid; present in cartilage, tendons, ligaments

A

chondroitin sulfate

38
Q

is a heteropolysaccharide which is used as plasma volume expander

A

dextran

39
Q

made are proteins or lipids with covalently attached glycans, which play a critical role in cellular communication

A

glycoconjugates

40
Q

contain combinations of modified and unmodified monosaccharides, which are covalently attached to proteins and lipids as branched and unbranched structures

A

glycoconjugates

41
Q

Glycan modification of proteins takes place within the

A

lumen of the endoplasmic reticulum compartment of the cell

42
Q

glycolipids are primarily generated in

A

Golgi apparatus

43
Q

protein glycoconjugates in which the bulk of the macromolecule consists of protein

A

glycoprotein

44
Q

protein glycoconjugates that consist mostly of carbohydrates (of greater portion by mass) with only a small protein component; provide points of adhesion, recognition, and information transfer between cells, or between the cell and the extracellular matrix.

A

proteoglycans

45
Q

are proteoglycans that are found in bacterial cell walls consisting of multiple strands of hexosamine polysaccharide chains

A

peptidoglycans

46
Q

have a thick peptidoglycan cell wall and no outer membrane

A

gram-positive bacteria

47
Q

have a thin peptidoglycan cell wall surrounded by an outer membrane

A

gram-negative bacteria

48
Q

are lipids with a carbohydrate attached by a glycosidic bond

A

glycolipids

49
Q

maintain the stability of the cell membrane and to facilitate cellular recognition, which is crucial to the immune response and in the connections that allow cells to connect to one another to form tissues

A

glycolipids

50
Q
A
51
Q
A
52
Q

converts the aldehyde group into a carboxylic acid, yielding aldonic acids

A

oxidation of an aldose

52
Q

sugar + Cu2+ complexed with tartrate ion –> gluconic acid

A

red precipitate
Fehling’s reagent

53
Q

sugar + Ag+ in aqueous ammonia –> gluconic acid

A

silver precipitate
Tollen’s reagent

54
Q

is also a method of shortening sugar chains which begin with (1) the conversion of an aldose to aldoxime by reaction with hydroxylamine and sodium methoxide (2) the conversion of oxime into nitrile with simultaneous conversion of all alcohol groups to acetate groups by reacting with acetic anhydride and sodium acetate and (3) removal of acetate groups and ejection of nitrile group by adding sodium methoxide in methanol resulting in the formation of an aldehyde group at C2, hence giving an aldose with one less carbon

A

Wohl degradation

55
Q

a two-step method of shortening sugar chains that begins with the oxidation of the aldose to its aldonic acid. The aldonic acid is treated with hydrogen peroxide and ferric sulphate which oxidizes the carboxyl group to CO2, hence giving an aldose with one less carbon.

A

Ruff degradation

56
Q

a substitution reaction of a glycosyl halide with an alcohol to give a simple glycoside.

A

Koenigs-Knorr Reaction

57
Q

detects reducing sugars and differentiates a monosaccharide from a disaccharide

A

Barfoed’s test

58
Q

can be used to detect the presence of starch, showing blue-black coloration (starch-iodo complex. Glycogen gives red coloration with the iodine.

A

iodine test

59
Q

method of extending an aldose carbon chain by adding one carbon atom at a time. This process involves the conversion of aldose to two diastereomeric cyanohydrins of the next higher carbon number by addition of HCN. The resulting cyanohydrins will be partially reduced
to imines and then hydrolyzed to diastereomeric sugars

A

Kiliani-Fischer Synthesis

BIOCHEMISTRY C3 (4 decks)

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