Carbohydrates structure and FunCTION
... "squeezed out" and the GAGs are forced to occupy a smaller volume. When the compression is released, the GAGs spring back to their original, hydrated volume because of the repulsion of their negative charges ...
... "squeezed out" and the GAGs are forced to occupy a smaller volume. When the compression is released, the GAGs spring back to their original, hydrated volume because of the repulsion of their negative charges ...
Carbohydrate chemistry
... Sugar with aldehyde=aldohexoses. System of numbering the carbon . The carbon are numbered sequentially with aldehyde or ketone group being on the carbon with the lowest possible number. ...
... Sugar with aldehyde=aldohexoses. System of numbering the carbon . The carbon are numbered sequentially with aldehyde or ketone group being on the carbon with the lowest possible number. ...
Carbohydrates - University of San Diego Home Pages
... Carbohydrates Of the macromolecules that we will cover in this class, those involving carbohydrates are the most abundant in nature. Via photosynthesis, over 100 billion metric tons of CO2 and H2O are converted into cellulose and other plant products. The term carbohydrate is a generic one that refe ...
... Carbohydrates Of the macromolecules that we will cover in this class, those involving carbohydrates are the most abundant in nature. Via photosynthesis, over 100 billion metric tons of CO2 and H2O are converted into cellulose and other plant products. The term carbohydrate is a generic one that refe ...
ORGANIC CHEMISTRY
... • Functional groups-OH (hydroxyl) • Tests-negative for both benedicts and iodine • Ex’s-sucrose, maltose, lactose ...
... • Functional groups-OH (hydroxyl) • Tests-negative for both benedicts and iodine • Ex’s-sucrose, maltose, lactose ...
Chapter 3 – The Carbohydrates: Sugar, Starch, and Fiber
... The primary role of carbohydrates is to provide the body with energy (calories), and for certain body systems (for example, the brain and the nervous system), carbohydrates are the preferred energy source. At least half our food energy is derived from carbohydrate, principally from starch but also f ...
... The primary role of carbohydrates is to provide the body with energy (calories), and for certain body systems (for example, the brain and the nervous system), carbohydrates are the preferred energy source. At least half our food energy is derived from carbohydrate, principally from starch but also f ...
Chapter 20: Carboxylic Acids and Nitriles
... An aldohexose, A, is reacted with Br2/H2O to yield an aldonic acid, B. The other end of B is oxidized to yield an optically active sugar, C. Reaction of C with one equivalent of LiAlH4 in Et2O followed by workup with H2O results in only one unique product, D. Of the eight naturally occurring Daldoh ...
... An aldohexose, A, is reacted with Br2/H2O to yield an aldonic acid, B. The other end of B is oxidized to yield an optically active sugar, C. Reaction of C with one equivalent of LiAlH4 in Et2O followed by workup with H2O results in only one unique product, D. Of the eight naturally occurring Daldoh ...
Document
... Structures of the following compounds are obligatory for the control test of carbohydrates General scheme of hemiacetal and hemiketal formation. Structures of D-glucose and D-fructose presented in open chain, Fischer projection formulas and Haworth projection formulas (use whole chemical name for ea ...
... Structures of the following compounds are obligatory for the control test of carbohydrates General scheme of hemiacetal and hemiketal formation. Structures of D-glucose and D-fructose presented in open chain, Fischer projection formulas and Haworth projection formulas (use whole chemical name for ea ...
- Chautauqua Lake Central SD
... than the number of molecules that are being joined together. • A disaccharide is made by linking two monosaccharides together. • A polysaccharide is made by linking more than two monosaccharides together. ...
... than the number of molecules that are being joined together. • A disaccharide is made by linking two monosaccharides together. • A polysaccharide is made by linking more than two monosaccharides together. ...
Ch.20Pt.2_000
... • Hydroxyl group is replaced by an amino group --> Aldosamine – Important in cartilage polysaccharides and red blood cell markers (ABO) – There are 3 important, naturally-occurring amino sugars. • In each the amino group is on C#2. ...
... • Hydroxyl group is replaced by an amino group --> Aldosamine – Important in cartilage polysaccharides and red blood cell markers (ABO) – There are 3 important, naturally-occurring amino sugars. • In each the amino group is on C#2. ...
Diabetes and Low Blood Sugar (Blood Glucose) Hypoglycemia
... A low blood sugar or blood glucose level is a level that is below 70. It is important to prevent low blood sugar! Blood sugar and blood glucose are words that mean the same thing. They may also be called hypoglycemia. What may cause low blood sugar? You might have low blood sugar if you: Eat too f ...
... A low blood sugar or blood glucose level is a level that is below 70. It is important to prevent low blood sugar! Blood sugar and blood glucose are words that mean the same thing. They may also be called hypoglycemia. What may cause low blood sugar? You might have low blood sugar if you: Eat too f ...
File
... e. Glycoside formation: form bond between anomeric carbon of certain glycans and Nitrogen/Oxygen of other types of molecules (N-/Oglycosidic bond) 11. Know the structures for D--gluconic acid, D--glucoronic acid, D--glucaric acid, and the general alditol structures: a. General: sugar that is a polya ...
... e. Glycoside formation: form bond between anomeric carbon of certain glycans and Nitrogen/Oxygen of other types of molecules (N-/Oglycosidic bond) 11. Know the structures for D--gluconic acid, D--glucoronic acid, D--glucaric acid, and the general alditol structures: a. General: sugar that is a polya ...
SUGAR MATCHING
... more than ten sugar monomers joined together, ex. fiber, starch a plant structural polysaccharide, used to build cell walls, not digestible by humans a plant storage polysaccharide, used to store energy, digestible by humans a monosaccharide, 6-sided a monosaccharide, 5-sided a milk monosaccharide, ...
... more than ten sugar monomers joined together, ex. fiber, starch a plant structural polysaccharide, used to build cell walls, not digestible by humans a plant storage polysaccharide, used to store energy, digestible by humans a monosaccharide, 6-sided a monosaccharide, 5-sided a milk monosaccharide, ...
Polysaccharides
... is the carbohydrate formed when two monosaccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like monosaccharides, disaccharides also dissolve in water, taste sweet and are called sugars. There are two basic t ...
... is the carbohydrate formed when two monosaccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like monosaccharides, disaccharides also dissolve in water, taste sweet and are called sugars. There are two basic t ...
bio98a_l11.ppt
... Many carbohydrates have more complex formulas & contain amino, phosphate, sulfate & other groups ...
... Many carbohydrates have more complex formulas & contain amino, phosphate, sulfate & other groups ...
GHW#8-Questions
... a) Use the procedure we used in problem 4 to get linear form of the hexoketose sugar from cyclic D-fructofuranose with b-anomeric ...
... a) Use the procedure we used in problem 4 to get linear form of the hexoketose sugar from cyclic D-fructofuranose with b-anomeric ...
No Slide Title
... • Artificial Sweeteners and Weight Control – Much research still being done – Using artificial sweeteners will not automatically reduce energy intake. ...
... • Artificial Sweeteners and Weight Control – Much research still being done – Using artificial sweeteners will not automatically reduce energy intake. ...
Carbohydrates
... Primary source of energy for body (short-term) Sugar is absorbed in the small intestine Glucose is used in various tissues and organs Excess sugar is stored as Glycogen in the liver or in Adipose tissue as fat ...
... Primary source of energy for body (short-term) Sugar is absorbed in the small intestine Glucose is used in various tissues and organs Excess sugar is stored as Glycogen in the liver or in Adipose tissue as fat ...
Chapter 4 – Carbohydrates
... * Carbohydrates are the body’s preferred energy source Carbohydrates provide calories per gram SIMPLE CARBOHYDRATES: Monosaccharides (Single Sugars) 1. Glucose - energy source for all the body’s cells 2. Fructose - found naturally in fruit and honey 3. Galactose - part of lactose (milk sugar) ...
... * Carbohydrates are the body’s preferred energy source Carbohydrates provide calories per gram SIMPLE CARBOHYDRATES: Monosaccharides (Single Sugars) 1. Glucose - energy source for all the body’s cells 2. Fructose - found naturally in fruit and honey 3. Galactose - part of lactose (milk sugar) ...
FOOD-CHEMISTRY-CARBOHYDRATES-BY-DR.
... • Homoglycan & Hetroglycan • Homoglycan: glycosyl units are of the same sugar type. Eg., Cellulose and Starch amylose (linear) ...
... • Homoglycan & Hetroglycan • Homoglycan: glycosyl units are of the same sugar type. Eg., Cellulose and Starch amylose (linear) ...
Chapter 21
... In cellobiose, the two subunits are hooked together by a β-1,4’-glycosidic linkage ...
... In cellobiose, the two subunits are hooked together by a β-1,4’-glycosidic linkage ...
Carbohydrates - Faculty Pages
... Sugars that are bonded in such a way that the hemiacetal or hemiketal is converted to an acetal or ketal do not react like open-chain sugars: these are “non-reducing” sugars. Recall that reducing sugars react with oxidizing agents…the sugar gets oxidized and the agent gets reduced. Maltose and l ...
... Sugars that are bonded in such a way that the hemiacetal or hemiketal is converted to an acetal or ketal do not react like open-chain sugars: these are “non-reducing” sugars. Recall that reducing sugars react with oxidizing agents…the sugar gets oxidized and the agent gets reduced. Maltose and l ...
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.