-by Sayed Mohamed-
n n
Carbohydrates
IV. Enumerate (Mention):
n n
1. Two sugar alcohols one from aldoses and one from ketoses
n n n n n n n n n n
Glycerol
D- Sorbitol & D-Manitol
n n n
2. One sugar acid
n n n
Glucuronic acid n
3. One amino sugar
n n n
D- Galactosamine
n
4. Two trioses and two pentoses Dihyd
n n n n n
roxyacetone & D-Glyceraldehyde D- n n n
Ribose & D-Xylose
n n
5. Two aldose- n
ketose isomers Fructose & Gl
n n n n n
ucose
Ribose & Ribulose
n n
6. Two reducing disaccharides
n n n
Maltose & Isomaltose & Lactose
n n n n
7. Two disaccharides one of them has fructose as hydrolytic product and one has
n n n n n n n n n n n n n
galactose as hydrolytic product.
n n n
Sucrose > Fructose La
n n n
ctose > Galactose
n n
8. A non-
n
reducing disaccharide Sucrose
n n
1
,9. A sulfate free GAG
n n n n
Hyaluronic acid n
10. Two Sulfate containing GAGs
n n n n
Heparan sulfate n
Keratan sulfate n
11. Two glucans n
Starch & Glycogen & Cellulose & dextrin
n n n n n n
12. The sugar alcohol from each of the following: glucose, galactose, and fructose.
n n n n n n n n n n n n
Glucose > Sorbitol n n
Galactose > Dulcitol n n
Fructose > Sorbitol & Mannitol
n n n n
13. Sugar acid from glucose n n n n
Glucuronic acid n
14. Two monosaccharide derivatives S
n n n
ugar acid – n n
n Glucose > Glucuronic acid Sugar alcoh
n n n n n
ol – Glucose > Sorbitol
n n n n
15. Glycosidic linkages in: starch, glycogen, maltose, isomaltose.
n n n n n n n
Starch, glycogen, maltose > 1-4 Glycosidic linkages
n n n n n n n
Isomaltose > 1-6 Glycosidic linkages n n n n n
2
,V. On biochemical basis explain:
n n n n
1. Sucrose is a non-reducing sugar. n n n n
Because it's non-reducing as both anomeric carbons of glucose & fructose
n n n n n n n n n n
are involved in the linkage so it doesn’t have or forms.
n n n n n n n n n n n n
2. Polysaccharides are non-reducing. n n
Polysaccharides are composed of more than 10 monosaccharide units linked by glycos
n n n n n n n n n n n
idic bonds. since the condensation of the monosaccharide units involves the carbonyl g
n n n n n n n n n n n n
roups of the sugars leaving one free carbonyl group at the end of a big molecule so pol
n n n n n n n n n n n n n n n n n
ysaccharides are non-reducing n n
3. Maltose or (lactose) is a reducing sugar. As
n n n n n n n
n both of them have free annomeric carbon
n n n n n n
4. Cellulose can prevent constipation. n n n
It can’t be hydrolyzed by amylase enzyme as amylase is specific only for the gluco
n n n n n n n n n n n n n n n
sidic bond, and bond in cellulose is 1-
n n n n n n n
4 glucosidic bond .. so it makes a bulk of food > stimuli intestine > prevent constipati
n n n n n n n n n n n n n n n n
on
5. GAGs act as a shock absorbent.
n n n n n
when (GAGs) Solution is compressed, water is squeezed out & GAGS occupy a smaller
n n n n n n n n n n n n n n
volume. When the compression is released, their molecules regain their original hydra
n n n n n n n n n n n
ted size. This gives GAGs solutions the shock Absorbing properties
n n n n n n n n n
6. Heparin acts as an anticoagulant. n n n n n
As it binds to factor lX & Xl
n n n n n n n
And activation of antithrombin III
n n n n
3
, 7. Glucose and mannose are epimers.
n n n n
As all the asymmetric carbons are the same only one is different The
n n n n n n n n n n n n
y are epimers at C2
n n n n
8. Glucose and galactose are epimers.
n n n n
As all the asymmetric carbons are the same only one is different The
n n n n n n n n n n n n
y are epimers at C4
n n n n
9. GAGs have many important functions.
n n n n
GAGs are unbranched heteropolysaccharides (amino sugar+uronic acid)
n n n n n n
-Component of ECM n n
-Attract water to ECM, so it act as hydralyated gel makes shock absorption
n n n n n n n n n n n n
-Lubricant
-Limit passage of large molecule
n n n n
-Compressibility of cartilage & resilience of eyeballn n n n n n
-Aggregation, present in cartilage n n n
-keratan sulfate, present in cornea
n n n n
-Heparan sulfate, present in structure of cell membrane
n n n n n n n
4
n n
Carbohydrates
IV. Enumerate (Mention):
n n
1. Two sugar alcohols one from aldoses and one from ketoses
n n n n n n n n n n
Glycerol
D- Sorbitol & D-Manitol
n n n
2. One sugar acid
n n n
Glucuronic acid n
3. One amino sugar
n n n
D- Galactosamine
n
4. Two trioses and two pentoses Dihyd
n n n n n
roxyacetone & D-Glyceraldehyde D- n n n
Ribose & D-Xylose
n n
5. Two aldose- n
ketose isomers Fructose & Gl
n n n n n
ucose
Ribose & Ribulose
n n
6. Two reducing disaccharides
n n n
Maltose & Isomaltose & Lactose
n n n n
7. Two disaccharides one of them has fructose as hydrolytic product and one has
n n n n n n n n n n n n n
galactose as hydrolytic product.
n n n
Sucrose > Fructose La
n n n
ctose > Galactose
n n
8. A non-
n
reducing disaccharide Sucrose
n n
1
,9. A sulfate free GAG
n n n n
Hyaluronic acid n
10. Two Sulfate containing GAGs
n n n n
Heparan sulfate n
Keratan sulfate n
11. Two glucans n
Starch & Glycogen & Cellulose & dextrin
n n n n n n
12. The sugar alcohol from each of the following: glucose, galactose, and fructose.
n n n n n n n n n n n n
Glucose > Sorbitol n n
Galactose > Dulcitol n n
Fructose > Sorbitol & Mannitol
n n n n
13. Sugar acid from glucose n n n n
Glucuronic acid n
14. Two monosaccharide derivatives S
n n n
ugar acid – n n
n Glucose > Glucuronic acid Sugar alcoh
n n n n n
ol – Glucose > Sorbitol
n n n n
15. Glycosidic linkages in: starch, glycogen, maltose, isomaltose.
n n n n n n n
Starch, glycogen, maltose > 1-4 Glycosidic linkages
n n n n n n n
Isomaltose > 1-6 Glycosidic linkages n n n n n
2
,V. On biochemical basis explain:
n n n n
1. Sucrose is a non-reducing sugar. n n n n
Because it's non-reducing as both anomeric carbons of glucose & fructose
n n n n n n n n n n
are involved in the linkage so it doesn’t have or forms.
n n n n n n n n n n n n
2. Polysaccharides are non-reducing. n n
Polysaccharides are composed of more than 10 monosaccharide units linked by glycos
n n n n n n n n n n n
idic bonds. since the condensation of the monosaccharide units involves the carbonyl g
n n n n n n n n n n n n
roups of the sugars leaving one free carbonyl group at the end of a big molecule so pol
n n n n n n n n n n n n n n n n n
ysaccharides are non-reducing n n
3. Maltose or (lactose) is a reducing sugar. As
n n n n n n n
n both of them have free annomeric carbon
n n n n n n
4. Cellulose can prevent constipation. n n n
It can’t be hydrolyzed by amylase enzyme as amylase is specific only for the gluco
n n n n n n n n n n n n n n n
sidic bond, and bond in cellulose is 1-
n n n n n n n
4 glucosidic bond .. so it makes a bulk of food > stimuli intestine > prevent constipati
n n n n n n n n n n n n n n n n
on
5. GAGs act as a shock absorbent.
n n n n n
when (GAGs) Solution is compressed, water is squeezed out & GAGS occupy a smaller
n n n n n n n n n n n n n n
volume. When the compression is released, their molecules regain their original hydra
n n n n n n n n n n n
ted size. This gives GAGs solutions the shock Absorbing properties
n n n n n n n n n
6. Heparin acts as an anticoagulant. n n n n n
As it binds to factor lX & Xl
n n n n n n n
And activation of antithrombin III
n n n n
3
, 7. Glucose and mannose are epimers.
n n n n
As all the asymmetric carbons are the same only one is different The
n n n n n n n n n n n n
y are epimers at C2
n n n n
8. Glucose and galactose are epimers.
n n n n
As all the asymmetric carbons are the same only one is different The
n n n n n n n n n n n n
y are epimers at C4
n n n n
9. GAGs have many important functions.
n n n n
GAGs are unbranched heteropolysaccharides (amino sugar+uronic acid)
n n n n n n
-Component of ECM n n
-Attract water to ECM, so it act as hydralyated gel makes shock absorption
n n n n n n n n n n n n
-Lubricant
-Limit passage of large molecule
n n n n
-Compressibility of cartilage & resilience of eyeballn n n n n n
-Aggregation, present in cartilage n n n
-keratan sulfate, present in cornea
n n n n
-Heparan sulfate, present in structure of cell membrane
n n n n n n n
4
