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Lecture 3- Carbohydrates
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- 1MonosaccharidesThe most basic unit of carbohydrates.
- 2DisaccharidesDimer of monosaccharides
- 3OligosaccharidePolymer of 3-20 monosaccharides
- 4PolysaccharidePolymer of mono- or disaccharides
- 5In which direction are carbons counted?From the top
- 6What has happened if monosaccharides are in the deoxy form?Hydroxyl has been replaced with H
- 7StereoisomersHave the same chemical formula but are arranged differently in space.
- 8EnantiomersThey are mirror images of each other that are non superimposable
- 9What direction do L isomers rotate plane polarised light?Left
- 10What direction do D isomers rotate plane polarised light?Right
- 11How to distinguish between D and L isomer?D isomer: The lowest OH on the carbon chain is on the right
L isomer: The lowest OH is on the carbon chain is on the left - 12—Glyceraldehyde
- 13—Glucose
- 14—Galactose
- 15—Fructose (F for Five carbon ring)
- 16—Ribose
- 17Which two monosaccharides join together to form maltose?Glucose + Glucose
- 18Which two monosaccharides join together to form lactose?Glucose + Glactose
- 19Which two monosaccharides join together to form sucrose?Glucose + Fructose
- 20Which enzyme catalyses the hydrolysis of maltose to glucose + glucose?Maltase
- 21Which enzyme catalyses the hydrolysis of lactose to glucose + galactose?Lactase
- 22Which enzyme catalyses the hydrolysis of sucrose to glucose + fructose?Sucrase
- 23What are glycoproteins?Proteins that have oligosaccharide chains covalently attached to their protein structure. They are glycosylated proteins.
- 24What are glycolipids?Lipids that have oligosaccharide chains covalently attached to their lipid structure. They are glycosylated lipids.
- 25What does it mean if an oligosaccharide is N-linked to a protein?The oligosaccharide is linked to the amide N of asparagine residue of the protein backbone.
- 26What does it mean if an oligosaccharide is O-linked to a protein?The oligosaccharide is linked to the the hydroxyl O of serine and threonine residues of the protein backbone.
- 27What is the role of glycoproteins?They make up mucin and glycocalyx (extracellular material secreted by some cells eg. slime on the outside of a fish)
- 28What are glycosaminoglycans (GAGS)?Long unbranched repeating disaccharide units that consist of amino sugars and uronic acids.
- 29What are the properties and uses of GAGS?Properties: Hydrophilic (-ve charge), high viscosity and low compressibility
Uses: Good lubricants and add structural integrity - 30What are GAGS that are attached to proteins known as?Proteoglycans
- 31What are GAGS that aren't attache dto proteins known as?Mucopolysaccharides
- 32What is the role of chondroitin in the body?Forms proteoglycans in cartilage, heart valves and bone.
- 33What is the role of Hyaluronic acid in the body?It is a mucopolysaccharide that acts as a lubricant and shock absorber in synovial fluid and vitreous humour of the eye.
- 34What are sphingolipids?They are a subtype of glycolipid. They contain sphingosine (18 carbon amino alcohol), a fatty acid and a charged head group.
- 35What is the difference between alpha glucose and beta glucose?Alpha glucose: The OH group on carbon 1 is down (alpha looks like a fish and fish are down in the sea)
Beta glucose: The OH group on carbon 1 is up (Beta for birds and birds are up the sky) - 36What is starch?Polymer of alpha-glucose
- 37What are the two types of starch?Amylose: has alpha 1,4 glycosidic links and assumes a helical coil shape.
Amylopectin: has alpha 1,4 and alpha 1,6 glycosidic links and assumes a brush shape. - 38Where is starch found?In amyloplasts and chloroplasts of plant cells
- 39Which enzymes digest starch?Amylase and Maltase
- 40What is glycogen?polymer of alpha glucose. It contains both alpha 1,4 glycosidic and alpha 1,6 glycosidic links (similar to amylopectin)
- 41Function of glycogen?Main storage polymer of animals, found in liver and muscle cells.
- 42How do starch and glycogen differ structurally?Glycogen is more branched than strach
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- (Lecture 3- Carbohydrates ) Biology- Semester 1 Fichas sobre Lecture 3- Carbohydrates , creado por emma_moran el 19/12/2013.
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