Quiz 1

Question 1

 Most abundant organic molecules in nature.
 First product formed in photosynthesis.
 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.
 Emperical formula for simpler carbohydrates (CH2O)N hence the name Hydrate of Carbon.

Answer 1

Carbohydrates

Question 2

FUNCTIONS
 Storage form of energy in the body.
 Serves as structural component of many
organisms.
 Ingredient in food and beverage industries.
 Excipients in pharmaceutical formulations.
 Pharmacologic effect.

Answer 2

Carbohydrates

Question 3

Classification of Carbohydrates

Answer 3

1. Saccharides (Sugars)
2. Polysaccharides (non sugars)

Question 4

– compounds that cannot be hydrolyzed to simple sugars.

Answer 4

Saccharides

Question 5

What are the Saccharides?

Answer 5

 Monosaccharides
 Disaccharides
 Trisaccharides
 Tetrasaccharides
 Oligosaccharides

Question 6

– are polymers of monosaccharides.

Answer 6

Polysaccharides

Question 7

What are the Polysaccharides?

Answer 7

Starch, Inulin, Cellulose

Question 8

 Chemically defined as substances belonging to the carbohydrates group that is ketonic or aldehydic substitution product of a polyhydroxy alcohol.
 These sugars contain from 3 to 9 carbon atoms, but those with 5 and 6 carbon atoms ( Pentoses C5H10O5, Hexoses C6H12O6)

Answer 8

Monosaccharides

Question 9

– simplest does not occur free in nature.

Answer 9

 Dioses (hydroxyacetaldehyde)

Question 10

– usually in the form of phosphate esters.

Answer 10

Trioses (Glyceraldehyde and Dihydroxyacetone)

Question 11

– not found in the free state.

Answer 11

Tetroses

Question 12

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

Answer 12

Pentoses

Question 13

– most important monosaccharides found in plants, first detectable sugars synthesized by plants and forms units from which most polysaccharides are constructed.

Answer 13

Hexoses

Question 14

Hexoses
______ possible aldohexose,
________ketohexoses ____isomers (alpha and beta forms)

2 occur in the free state:

Answer 14

16
8
48
- D-fructose (Levulose) and D-glucose (Dextrose)

Question 15

found in sweet fruits, honey, and invert sugar.

Answer 15

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

Question 16

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

Answer 16

Heptoses

Question 17

Classification of Monosaccharides

Answer 17

1. Trioses – 3 Carbon atoms (Glyceraldehyde)
2. Tetroses – 4 Carbon atoms (Erythrose)
3. Pentoses – 5 Carbon atoms (Ribose)
4. Hexoses – 6 Carbon atoms (Glucose)
5. Heptoses – 7 Carbon atoms (Sedoheptulose)
6. Nonoses – 8 Carbon atoms (Neuraminic acid)

Question 18

Glyceraldehyde

Answer 18

Trioses

Question 19

Erythrose

Answer 19

Tetroses

Question 20

Ribose

Answer 20

Pentoses

Question 21

Hexoses

Answer 21

Dextrose

Question 22

Sedoheptulose

Answer 22

Heptoses

Question 23

Neuraminic acid

Answer 23

Nonoses

Question 24

DISACCHARIDES: 3 examples

Answer 24

Sucrose, Lactose, Maltose

Question 25

– 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.

Answer 25

Sucrose

Question 26

– seldom occur in free state. Produced in large quantities by hydrolysis of starch during the germination of barley and other grains.

Answer 26

Maltose

Question 27

– milk sugar, hydrolyzed into glucose and galactose

Answer 27

Lactose

Question 28

Pharmaceutically Important Sugars: 7 SGFCHXL

Answer 28

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

Question 29

Sucrose Common Name: Source: Scientific Name: • • Uses: Pharmaceutically necessity for syrups, demulcent, nutrients.

Answer 29

Sucrose Common Name: Sugar, Saccharum Source: Sugar Cane Scientific Name: • Saccharum officinarum • Beta vulgaris Uses: Pharmaceutically necessity for syrups, demulcent, nutrients.

Question 30

Sucrose Production:

Answer 30

Sugar Cane Sugar Beets

Question 31

• 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.

Answer 31

Sugar Cane

Question 32

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

Answer 32

Sugar Beets

Question 33

 D-glucose  Is usually obtained by the hydrolysis of starch Source: Grapes and other fruits Scientific Name: Family: Uses:  Nutrient, ingredient in various preparations  Dextrose injection  Alcohol and Dextrose injection  Dextrose and NaCl injection

Answer 33

dextrose  D-glucose  Is usually obtained by the hydrolysis of starch Source: Grapes and other fruits Scientific Name: Vitis vinifera – Family: Vitaceae Uses:  Nutrient, ingredient in various preparations  Dextrose injection  Alcohol and Dextrose injection  Dextrose and NaCl injection

Question 34

Examples of Dextrose

Answer 34

Dextrose excipient Dextrates Liquid glucose

Question 35

– crystalline dextrose monohydrate that has undergone less rigorous purification.  Use: Pharmaceutic necessity

Answer 35

Dextrose excipient

Question 36

– purified mixture of saccharides (not less than 93% dextrose) prepared by controlled enzymatic hydrolysis of starch.  Use: Pharmaceutic necessity

Answer 36

Dextrates

Question 37

– product of incomplete hydrolysis of starch. • Colorless or yellowish, thick syrup liquid that is nearly odorless and taste sweet.  Uses: Manufacture of candy, carbonated beverages, ice cream, baking products and in canning industry.

Answer 37

Liquid Glucose

Question 38

 Fruit Sugar  Obtained by the inversion of aqueous solutions of sucrose and the subsequent separation of fructose from glucose.  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. Uses: • As food for diabetic patient. • Contained in infant feeding formulas. • Ingredient of fructose injection and fructose, and sodium chloride injection.

Answer 38

Fructose

Question 39

 Crystallized from whey  Impure crystals are redissolved in water, decolorized with charcoal, and recrystallized. Uses: Tablet diluents Nutrient in infant’s food Establishes intestinal microflora

Answer 39

Lactose

Question 40

Examples of Lactose

Answer 40

Lactulose Cow's milk Milk/dairy products

Question 41

Semi-synthetic sugar prepared by alkaline rearrangement of lactose.  Yields lactose and galactose upon hydrolysis.  Use: Laxative

Answer 41

Lactulose

Question 42

White, opaque liquid that is an emulsion of minute fat globules suspended in a solution of casein, albumin, lactose and inorganic salts.

Answer 42

Cow's Milk

Question 43

Milk/Dairy Products Examples

Answer 43

 Butter  Butter Milk  Skimmed Milk  Coagulum  Cheese  Whey

Question 44

Formed when fat globules in milk unite.

Answer 44

Butter

Question 45

Liquid left after fat globules unite.

Answer 45

Butter milk

Question 46

Milk left after separation of cream.

Answer 46

Skimmed Milk

Question 47

Formed when skimmed milk is treated with renin.

Answer 47

Coagulum

Question 48

Produced when coagulum is treated.

Answer 48

Cheese

Question 49

Liquid separated from the coagulum.

Answer 49

Whey

Question 50

 Wood Sugar A pentose obtained by boiling corn cobs, straw or similar materials with dilute acid to hydrolyze the xylan polymer.  Uses:  Diagnostic agent to evaluate intestinal absorption. o Cellac agent o Crohn’s disease o Pellagra o Radiation enteritis and surgical resection

Answer 50

Xylose

Question 51

Are polymers of monosaccharides linked together through glycosidic linkages.  Glycan Nomenclature: Nature of monosaccharide building units and the position and configuration of the glycosidic bonds.

Answer 51

Polysaccharides

Question 52

Classification of Polysaccharides: (4)

Answer 52

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

Question 53

 Usually hydrolyzed to a component Hexose and are therefore called Hexosans, represented by: Cellulose, Inulin and Starch

Answer 53

Complex Polysaccharides

Question 54

which yields glucose (glycosan/glucan)

Answer 54

Starch

Question 55

which yields fructose

Answer 55

Inulin

Question 56

forms the primary cell wall in plants

Answer 56

Cellulose

Question 57

forms the primary cell walls in plants

Answer 57

Cellulose

Question 58

-high molecular weight polysaccharides but are considerably more soluble and more easily hydrolyzed.  Gums, Mucilages, Pectin

Answer 58

Hemicelluloses

Question 59

Complex Polysaccharides

Answer 59

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

Question 60

 Natural plant hydrocolloids that may be classified as anionic or nonionic polysaccharides or salts of polysaccharides. Exudate gums, seed gums, marine gums, microbial gums.

Answer 60

Gums and Mucilages

Question 61

– Dispersion of gum in water.  Uses:  Pharmaceutical necessity.  Ingredients in dental and other adhesives and bulk laxatives.

Answer 61

Mucilage

Question 62

Examples of Gums and Mucilages

Answer 62

 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

Question 63

Algal Gelling Agents (2)

Answer 63

Agar Alginic Acid

Question 64

Miscellaneous

Answer 64

 Honey  Figs  Fucus  Cetraria – Iceland moss

Question 65

 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.

Answer 65

Pectin

Question 66

Products of Pectin

Answer 66

 Pharmaceutic Pectin – pure pectin  Commercial pectin o Contains sugar of organic acids o Obtained as a by-product of the citrus canning industry.

Question 67

Sugar Containing drugs FMPSTT

Answer 67

Fig ( dried fruits) Manna ( dried saccharine extracts) Prunes (Dried ripe fruits) Sugar cane (Sugar) Tamarind ( Ripe fruits) Triticum (Dried roots and Rhizomes)

Question 68

Starch Containing drugs A UAE, C, EAO, UWA, WRN

Answer 68

Arrowroot ( tubers) Banana (Fruits) Bean ( Legumes Buli (young plants- fruits) Cassava (freshly roots) Pea ( fruits- legumes) Plantain (seeds) Potato Sago (fruits) Sugar Palm (fruits) Sweet potato (freshly roots) Wheat (grains and rhizomes) Rice ( grains, rhizomes, roots) Nipa (leaves)

Question 69

Cellulose Containing drugs

Answer 69

Cotton (hairs)

Question 70

Mucilages containing drugs

Answer 70

Cetraria (dried plant) Agar (dried plant) Chondrus (dried plant) Elm (dried barks)

Question 71

OTHER MALVACEAE CONTAINING MUCILAGES DRUGS

Answer 71

Moonflower ( flowers- tops-leaves) Althea (dried roots) Gumamela ( flowers- leaves- barks- roots)

Question 72

GUMS CONTAINING DRUGS

Answer 72

Tragacanth (dried gummy exudates) Acacia (dried gummy exudates) Gelatin ( transparent nutrigenous animal substance)