Carbohydrates
... The new OH bearing carbon is now a stereo center and is called an anomeric carbon. If the OH on the ring is “up” the carbon is b, if the OH is “down” it is a. 7P1-15 ...
... The new OH bearing carbon is now a stereo center and is called an anomeric carbon. If the OH on the ring is “up” the carbon is b, if the OH is “down” it is a. 7P1-15 ...
ANN 202
... The total number of possible stereoisomers of one compound (n) is dependent on the number of stereogenic centers (c) in the molecule. The upper limit for the number of possible stereoisomers is n = 2c. The only monosaccharide without an isomer is dihydroxyacetone or DHA. Monosaccharides are classifi ...
... The total number of possible stereoisomers of one compound (n) is dependent on the number of stereogenic centers (c) in the molecule. The upper limit for the number of possible stereoisomers is n = 2c. The only monosaccharide without an isomer is dihydroxyacetone or DHA. Monosaccharides are classifi ...
Chemistry of Carbohydrates Name_____________ Prd.___
... 1. Attempt to join 2 paper models of glucose to form maltose. What must be removed from each model in order to join them? ______________________________. Models should fit together but will not join unless an OH end and an H end are removed. 2. What common molecule does an H atom combined with an OH ...
... 1. Attempt to join 2 paper models of glucose to form maltose. What must be removed from each model in order to join them? ______________________________. Models should fit together but will not join unless an OH end and an H end are removed. 2. What common molecule does an H atom combined with an OH ...
Carbohidratos
... – The 1 à 4 glycosidic linkage is most common. – The bottom ring is capable of mutarotaKon at its anomeric posiKon. – Because the anomeric posiKon of the bottom ring is a HEMIACETAL rather than ...
... – The 1 à 4 glycosidic linkage is most common. – The bottom ring is capable of mutarotaKon at its anomeric posiKon. – Because the anomeric posiKon of the bottom ring is a HEMIACETAL rather than ...
Chapter 25. Biomolecules: Carbohydrates
... Structural components of plants (cellulose) Central to materials of industrial products: paper, lumber, fibers Key component of food sources: sugars, flour, vegetable fiber Contain OH groups on most carbons in linear chains or in rings ...
... Structural components of plants (cellulose) Central to materials of industrial products: paper, lumber, fibers Key component of food sources: sugars, flour, vegetable fiber Contain OH groups on most carbons in linear chains or in rings ...
Name:
... Simple Sugars All carbohydrates are made up of units of sugar (also called saccharide units). Carbohydrates that contain only one sugar unit (monosaccharides) or two sugar units (disaccharides) are referred to as simple sugars. Simple sugars are sweet in taste and are broken down quickly in the body ...
... Simple Sugars All carbohydrates are made up of units of sugar (also called saccharide units). Carbohydrates that contain only one sugar unit (monosaccharides) or two sugar units (disaccharides) are referred to as simple sugars. Simple sugars are sweet in taste and are broken down quickly in the body ...
BIOL103 Ch 4 Carbohydrates SP16_for Students.pptx
... • Major food sources: Plants – Produced during photosynthesis • Two main carbohydrate types – Simple (Sugars) – Complex (Starches and fibers) ...
... • Major food sources: Plants – Produced during photosynthesis • Two main carbohydrate types – Simple (Sugars) – Complex (Starches and fibers) ...
Chapter 25 Organic and Biological Chemistry
... These are tasteless CHO made up of chains of simple sugars and are known as Polysaccharides. Generally more than 10 monosaccharides most are made up of 100 of monosaccharides bonded ...
... These are tasteless CHO made up of chains of simple sugars and are known as Polysaccharides. Generally more than 10 monosaccharides most are made up of 100 of monosaccharides bonded ...
LESSON ON CARBOHYDRATES – Simple and complex I tell my
... In English we talk about prefixes – Mono means 1; di means 2; poly means many. In Food science we talk about saccharides. There are 3 different mono saccharides - Fructose (fruit sugar) Glucose (blood sugar) and galactose which is never found alone in nature so we don’t spend time talking about it. ...
... In English we talk about prefixes – Mono means 1; di means 2; poly means many. In Food science we talk about saccharides. There are 3 different mono saccharides - Fructose (fruit sugar) Glucose (blood sugar) and galactose which is never found alone in nature so we don’t spend time talking about it. ...
Biological role of carbohydrates
... • The two monosaccharide units present in -D-sucrose molecule are -D-glucose and -D-fructose. It is instead an ,(1-2) glycosidic linkage. Sucrose is а nonreducing sugar ...
... • The two monosaccharide units present in -D-sucrose molecule are -D-glucose and -D-fructose. It is instead an ,(1-2) glycosidic linkage. Sucrose is а nonreducing sugar ...
Notes 32 Polysaccharides
... plasma, cerebrospinal fluid, and urine samples as small as 20 L (microliters) can be used. • glucose reacts with 2-methylaniline (o-toluidine) in the presence of acetic acid to give an imine which has a ...
... plasma, cerebrospinal fluid, and urine samples as small as 20 L (microliters) can be used. • glucose reacts with 2-methylaniline (o-toluidine) in the presence of acetic acid to give an imine which has a ...
Chapter 5 Ans
... maltose: A disaccharide composed of two glucose molecules; sometimes called malt sugar. It seldom occurs naturally in foods but is formed whenever long molecules of starch break ...
... maltose: A disaccharide composed of two glucose molecules; sometimes called malt sugar. It seldom occurs naturally in foods but is formed whenever long molecules of starch break ...
DRAFT Carbohydrate and its functional
... carbohydrate, monosaccharides, disaccharides and polysaccharides. • To identify the different carbohydrate in foods, i.e. sugar, starch and fibre. • To recognise the functional properties of carbohydrate in food. ...
... carbohydrate, monosaccharides, disaccharides and polysaccharides. • To identify the different carbohydrate in foods, i.e. sugar, starch and fibre. • To recognise the functional properties of carbohydrate in food. ...
Carbohydrates - WordPress.com
... Glucose is the major metabolic fuel of mammals and a universal fuel of the fetus. It is the precursor for synthesis of all the other carbohydrates in the body, including for storage glycogen; ribose and deoxyribose in nucleic acids; galactose in lactose of milk, in glycolipids, and in combination wi ...
... Glucose is the major metabolic fuel of mammals and a universal fuel of the fetus. It is the precursor for synthesis of all the other carbohydrates in the body, including for storage glycogen; ribose and deoxyribose in nucleic acids; galactose in lactose of milk, in glycolipids, and in combination wi ...
14. Bio molecules
... and so on. The simplest amino acid is glycine (H2N-CH2-COOH). Except glycine, all other naturally occurring αamino acids are optically active, since the α-carbon atom is asymmetric. Amino acids are generally represented by a three letter symbol. (e.g. ‘Gly’ for glycine, ‘Ala’ for alanine etc). Amino ...
... and so on. The simplest amino acid is glycine (H2N-CH2-COOH). Except glycine, all other naturally occurring αamino acids are optically active, since the α-carbon atom is asymmetric. Amino acids are generally represented by a three letter symbol. (e.g. ‘Gly’ for glycine, ‘Ala’ for alanine etc). Amino ...
Chapter 18: Carbohydrates 18.1 Biochemistry-
... Saccharide- (derived from Latin for sugar) is the chemical name for a sugar unit: Monosaccharide (one sugar unit); Disaccharide (two sugar units); Oligosaccharide (2 to 10 sugar units); Polysaccharide (over 10 sugar units). Monosaccharides also can be named based on their functional groups ...
... Saccharide- (derived from Latin for sugar) is the chemical name for a sugar unit: Monosaccharide (one sugar unit); Disaccharide (two sugar units); Oligosaccharide (2 to 10 sugar units); Polysaccharide (over 10 sugar units). Monosaccharides also can be named based on their functional groups ...
Lecture Notes Chem 51C S. King Chapter 28 Carbohydrates
... • Amygdalin is a disaccharide derivative found in the seeds of foods such as cherries, peaches, and apricots. When Amygdalin is carefully hydrolyzed at low temperature, and the product is oxidized, Laetrile is formed. • Laetrile was a popular alternative cancer treatment in the 1970’ s and has since ...
... • Amygdalin is a disaccharide derivative found in the seeds of foods such as cherries, peaches, and apricots. When Amygdalin is carefully hydrolyzed at low temperature, and the product is oxidized, Laetrile is formed. • Laetrile was a popular alternative cancer treatment in the 1970’ s and has since ...
dr shamim shaikh mohiuddin dept of biochemistry university
... -Two monosaccharides are held together by a glycosidic bond, between C1 of α-glucose and C2 of β-fructose. -Sucrose is a non-reducing sugar because the reducing group of glucose and fructose are involved in glycosidic bond. -Sucrose is most abundant among the naturally occurring sugars and important ...
... -Two monosaccharides are held together by a glycosidic bond, between C1 of α-glucose and C2 of β-fructose. -Sucrose is a non-reducing sugar because the reducing group of glucose and fructose are involved in glycosidic bond. -Sucrose is most abundant among the naturally occurring sugars and important ...
Sugars, Starches, and Fibers Are All Carbohydrates
... is made up of glucose molecules linked together in either straight or branched chains. It is a carbohydrate storage molecule in plants where it provides energy for growth and reproduction. In our diet, we take advantage of these plant energy stores. When we eat potatoes or other tubers, we are eatin ...
... is made up of glucose molecules linked together in either straight or branched chains. It is a carbohydrate storage molecule in plants where it provides energy for growth and reproduction. In our diet, we take advantage of these plant energy stores. When we eat potatoes or other tubers, we are eatin ...
Types of Carbs/ Monosaccharides
... properly use insulin) combined with a relative insulin deficiency; If untreated, end up with high blood sugar Hypoglycemia – caused by the over excretion of insulin in response to a rise in blood sugar; If untreated, end up with low blood sugar ...
... properly use insulin) combined with a relative insulin deficiency; If untreated, end up with high blood sugar Hypoglycemia – caused by the over excretion of insulin in response to a rise in blood sugar; If untreated, end up with low blood sugar ...
Introduction What are Carbohydrates made of? What are
... metabolism, being used both as an energy source (glucose being the most important in nature) and in biosynthesis. • When monosaccharides are not immediately needed by many cells they are often converted to more space efficient forms, often polysaccharides. • In many animals, including humans, this s ...
... metabolism, being used both as an energy source (glucose being the most important in nature) and in biosynthesis. • When monosaccharides are not immediately needed by many cells they are often converted to more space efficient forms, often polysaccharides. • In many animals, including humans, this s ...
Sucrose
Sucrose is a common, naturally occurring carbohydrate found in many plants and plant parts. Saccharose is an obsolete name for sugars in general, especially sucrose. The molecule is a disaccharide combination of the monosaccharides glucose and fructose with the formula C12H22O11.Sucrose is often extracted and refined from either cane or beet sugar for human consumption. Modern industrial sugar refinement processes often involves bleaching and crystallization also, producing a white, odorless, crystalline powder with a sweet taste of pure sucrose, devoid of vitamins and minerals. This refined form of sucrose is commonly referred to as table sugar or just sugar. It plays a central role as an additive in food production and food consumption all over the world. About 175 million metric tons of sucrose sugar were produced worldwide in 2013.The word ""sucrose"" was coined in 1857 by the English chemist William Miller from the French sucre (""sugar"") and the generic chemical suffix for sugars -ose. The abbreviated term Suc is often used for sucrose in scientific literature.