Lecture 2
2. Carbohydrates:
Disaccharides,
Oligosaccharides &
Polysaccharides
1
, Chapter Outline
2.0 Disaccharides
2.1 Oligosaccharides
2.2 Polysaccharides
2.3 Carbohydrates and Blood
2
, 2.0 Disaccharides
Condensation and Hydrolysis—Forming and
Breaking Glycosidic Bonds
• The –OH group that is most reactive in a
monosaccharide is the one on the anomeric carbon.
• When this hydroxyl group reacts with another hydroxyl
group on another monosaccharide a glycosidic bond
is formed.
3
, 2.0 Disaccharides, Continued
Formation of glycosides is an example of
another type of organic reaction. During this
reaction, a molecule of water is eliminated as
two molecules join.
4
2. Carbohydrates:
Disaccharides,
Oligosaccharides &
Polysaccharides
1
, Chapter Outline
2.0 Disaccharides
2.1 Oligosaccharides
2.2 Polysaccharides
2.3 Carbohydrates and Blood
2
, 2.0 Disaccharides
Condensation and Hydrolysis—Forming and
Breaking Glycosidic Bonds
• The –OH group that is most reactive in a
monosaccharide is the one on the anomeric carbon.
• When this hydroxyl group reacts with another hydroxyl
group on another monosaccharide a glycosidic bond
is formed.
3
, 2.0 Disaccharides, Continued
Formation of glycosides is an example of
another type of organic reaction. During this
reaction, a molecule of water is eliminated as
two molecules join.
4
