Term
| What basic chemical formula do all carbohydraes have? |
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Definition
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Term
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Definition
| a monosaccharide (simple sugar) containing SIX carbon atoms |
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Term
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Definition
| a monosaccharide (simple sugar) containing FIVE carbon atoms |
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Term
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Definition
| a monosaccharide (simple sugar) containing THREE carbon atoms |
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Term
| What functional group do linear sugar molecules have? What happens to this fnctional group when sugars adopt a ring conformation? |
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Definition
-Carbonyl functional group
-The oxygen from the 5'carbon bonds to the 1' carbon, resulting in a ring structure |
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Term
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Definition
| carbonyl group is attached to the end of the carbon chain |
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Term
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Definition
| carbonyl group is in the middle of the carbon chain |
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Term
| Explain the difference between alpha-glucose and beta-glucose. |
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Definition
| Alpha and Beta refer to the contrasting orientations of the C-1 hydroxyls-- on oposite sides of the plane of the glucose rings (i.e., "above" which beta-glucose's is OR "below" which alpha-glucose's is) |
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Term
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Definition
| a carbohydrate consisting of two monosaccharides (sugar residues) linked together |
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Term
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Definition
| a molecule that has the molecular formula (CH2O)n and cannot be hydrolyzed to form any smaller carbohydrates. Also called simple sugar |
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Term
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Definition
| a linear or branched polymer consisting of many monosaccharides joined by glycosidic linkages |
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Term
| What do lactose, maltose, and sucrose have in common? |
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Definition
| All of these molecules are disaccharides, and come together through condensation reactions; they are linked together by the C-1 and the C-4 glycosdic linkage |
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Term
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Definition
-B-galactose + B-glucose
-formation of B-glycosidic linkages
-humans have a hard time breaking down the B-1,4-glycosidic linkage (if they don't have lactase, an enzyme, help them) |
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Term
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Definition
-a-glucose + a-glucose
-formation of a-glycosidic linkages |
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Term
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Definition
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Term
| In starch and glycogen, what type of chemical bonds link a-glucose monosaccharides together? |
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Definition
| The a-1,4-glycosidic linkage bonds link the a-glucose monosaccharides together |
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Term
| Are a-1,4-glycosidic linkages forming in cellulose? |
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Definition
| No, B-1,4-glycosidic linkages occur along with hydrogen bonding |
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Term
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Definition
| a-glucose can be unbranched helix or branched helix |
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Term
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Definition
| is the same as starch, except there are a lot more branched helices |
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Term
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Definition
| has two B-glucose linked together by B-1,4-glycosidic linkages and hydrogen bonds to provide a parallel strand structure |
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Term
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Definition
| is the exact same as cellulose except is has a NHCOCH3 group attached to it |
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Term
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Definition
| is the exact same as chitin and cellulose except it has a chain of 4 amino acids to form a parallel strand structure formed by peptide bonds |
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Term
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Definition
| used for structural support in cell walls of plants and many algae |
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Term
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Definition
| used for structural support in the cell walls of fungi and the external skeletons of insects and crustaceans |
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Term
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Definition
| used for structural support in bacterial cell walls |
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Term
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Definition
| used for energy storage in animal cells (such as in liver and muscles) |
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Term
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Definition
| used for energy storage in plant cells (such as in potatoes) |
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Term
| Why do fat molecules store more energy than carbohydrate molecules? |
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Definition
| Fat molecules store more energy than carbohydrate molecules because fat molecules have more nonpolar bonds (C-H bonds) and they have high potential energy since they are further away from the nuclesu. Since, carbohyrates have many C-OH bonds there is less potential energy since O is more electronegative than C and pulls electrons closer to its nucleus making it have less potential energy |
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Term
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Definition
| a protein that has covalently attached carbohydrates |
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Term
| What is the difference between a monosaccharide, an oligosaccharide, and a polysaccharide? |
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Definition
| the number of monomers in the molecule |
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Term
| What are three ways monosaccharides differ from one another? |
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Definition
-the location of their carbonyl group
-the number of carbon atoms they contain
-the orientations of their hydroxyl groups |
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Term
| What type of bond is formed between two sugars in a disaccharide? |
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Definition
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Term
| What holds cellulose molecules together in bundles large enough to form fibers? |
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Definition
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Term
| What are the primary functions of carbohydrates in cells? |
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Definition
-energy storage
-cell identity
-structure
-building blocks for synthesis |
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Term
| What is responsible for the difference in potential energy between carbohydrates and carbon dioxide? |
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Definition
| the electrons in the C=O bonds of carbon dioxide molecules are held tightly by the highly electronegative oxygen atoms, so they have low potential energy. The electronsin the C-C and C-H bonds of carbohydrates are shared equally, so they have much higher potential energy |
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Term
| Explain how the structure of carbohydrates supports their function in displaying the identity of a cell. |
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Definition
| Carbohydrates are ideal for displaying the identity of the cell because they are so diverse structurally. This diversity enables them to serve as very specific identity tags for cells |
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Term
| What is the difference betwen linking glucose molecules with a-1,4-glycosidic linkages versus B-1,4-glycosidic linkages? What are the consequences? |
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Definition
| When you compare the glucose monomers in an a-1,4-glycosidic linkage versus in a B-1,4-glycosidic linkage, the linkages are located on opposite sides of the plane of the glucose rings, and the glucose monomers are linked in the same orientation versus having every other glucose flipped in orientation, B-1,4-glycosidic linkages are much more likely to form linear fibers and sheets so they resist degradation |
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Term
| Compare and contrast the structures and functions of starch and glycogen. How are they similar? Different? |
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Definition
| Starch and glycogen both consist of glucose monomers joined by a-1,4-glycosidic linkages, and both function as storage carbohydrates. Starch is a mixture of unbranched and branched polysaccharides--called amylose and amylopectin, respectively. All glycogen polysaccharides are branched |
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Term
| Lysozyme, an enzyme found in human saliva, tears, and other secretions, catalyzes the hydrolysis of the B-1,4-glycosidic linkages in peptidoglycan. Predict the effect of this enzyme on bacteria, and explain the role its activity plays in human health. |
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Definition
| When bacteria contact lysozyme, the peptidoglycan in their cell walls begin to degrade, leading to the death of the bacteria. Lysozyme therefore helps protect humans against bacterial infections |
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