2. Name the disaccharide (shown at right) formed by glycosidiclinkage of D-Glucose and D-Fructose.●Name this disaccharide:Do you expect this disaccharide to be a reducing sugar?Briefly explain.OHHOCH₂HCH₂OHIHOHHHHOOH HHOOHHCH₂OH

Carbohydrates are organic molecules that act as the major source of energy for the body.…

Answered: 2. Name the disaccharide (shown at…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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F 9. In sugars that contain many chiral centers, only the chiral center that is most distant from the carbonyl carbon is designated as D (right) or L (left). Determine which of the structures below are D and L sugars. H-C-OH HIC OH H-C-OH I CH₂OH D-Ribose HO C-H H-C-OH H-C-OH I CH₂OH D-Arabinose H-C-OH HO-C-H H-C-OH H-C-OH T HO-C-H I H-C-OH I CH₂OH D-Xylose D-Aldoses Five carbons H-C-OH H-C-OH HO-C-H H-C-OH HO-C-H HO-C-H H-C-OH CH₂OH CH₂OH CH₂OH CH₂OH D-Ribose D-Arabinose D-Xylose D-Lyxose HO-C-H HO-C-H H- H-C-OH CHO IMPORTANT NOTE: most hexoses in living organism are D isomers. Thus, the D prefix is often omitted. DO NOT confuse this with amino acids. Remember that the most common amino acids in living organism are L isomers. L sugars are mirror images of D sugars. H-C-OH -OH 10. Sugars (monosaccharides) can be trioses, tetroses, pentoses, hexoses, heptoses, etc., depending on the number of carbons they have. Determine the number of carbons in the structures above (#9) and determine…
1.Circle and identify allfunction groups found in a sugar called “aldose” depicted below. Do NOT use the internet but you may use your notes to answer this question.
1) Which of the following statement(s) regarding the ends of polysaccharides are true? All polysaccharides have at least one reducing end. Some polysaccharides may have no reducing end. Some polysaccharides may have no non-reducing ends. All polysaccharides have a N-glycosidic bond at their reducing ends. none of the above 2) The transformation of a monosaccharide into its ______ occurs easily and does not require the assistance of a catalyst. epimer anomer sugar alcohol diastereomer zwitterion
15.
Although the first two carbons of fructose and glucose are identical in structure to DHAP and GADP (from glycolysis), DHAP and GADP equilibriate on their in solution to favor the ketone over the aldehyde, while fructose and glucose do not. Why? a)The larger size of the molecule sterically hinders the isomerization b)The larger sugars have more OH groups which hydrogen bond and disrupt isomerization c)The larger sugars cyclize, and there is no carbonyl to isomerize in the cyclic form d)The larger sugars cyclize, and in the cyclic form the hydrogen bonding is very strong e)The larger sugars are less soluble in water than the smaller sugars
12.
4. Which molecules represent a non-bonding sugar?
16.
1. (a) The diagram below shows a structure of monosaccharide. CH,OH C=0 H-C-OH НО—С—Н ČH,OH i. Draw the figure above on your answer sheet and indicate ALL chiral carbon(s) in your figure with *. ii. With reference to the number of carbon, the type of carbonyl group and D/L configuration, suggest a name consisting these three properties to describe the monosaccharide shown above. Explain why this monosaccharide is in D- or L- configuration as you suggested in (ii). 111. (b) The diagram below shows different configurations of glucose. CH,OH CHO ÇH,OH H H-C-OH O. OH H. H. OH H. H OH HO-C-H но H-C-OH но H. H-C-OH OH OH ČH,OH A В C i. Which glucose molecule, A or C, is in a configuration? Explain. ii. What is the name of the conversion among different configurations? iii. Glycosaminoglycans (GAG) consist of modified sugars. Give a name of the typical modification to the sugar. What makes GAG ideal for the fluid in the joints? to
1- Please refer to the Fisher representation of the 5 monosaccharides below: ÇH2OH CHO CHO CHO CHO H- H- он H- OH OH HO HO но- H- OH HO Но- H- -OH H- H- -OH HO- OH HO H- -OH H- -OH HO HO H- OH ČH2OH ČH2CH ČH2CH ČH2CH ČH2CH D-Fructose D-Glucose L-Glucose L-Idose D-Galactose 1a- Which one(s) of the above molecules belong(s) to the subcategory of aldohexoses? and which one(s) of these molecules belong(s) to the subcategory of ketohexoses? Briefly explain your response. 1b- Which one of the above molecules is an enantiomer of D-Glucose? and which one is an epimer of L-Ildose? Briefly explain your response.
13. The structures of sphingosine and choline are given below. Draw the condensed structure and block diagram of the sphingolipid formed from these molecules and a molecule of myristic acid. CH3-(CH2)12-CH=CH-CH-OH CH₂ CH3-N-CH2-CH2-OH CH-NH2 sphingosine CH2-OH CH3 choline BLOCK DIAGRAM (draw below) CONDENSED STRUCTURE 14. Which fatty acid below should have the highest melting point? Why? Explain your answer based on structure and forces of attraction. OH O OH TOH OH
I would like to ask the following since I kinda don't clearly understand the concept behind them: 1. What is Dextrin and how does it differ from glycogen and starch? 2. Would acid hydrolysis (addition of conc. HCl) of starch lead to dextrin or glucose monomers? Kindly show the chemical reaction/s and kindly explain in simple terms. 3. Why is starch a non-reducing sugar? How can you easily differentiate reducing sugars from non-reducing sugar?

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2. Name the disaccharide (shown at right) formed by glycosidic linkage of D-Glucose and D-Fructose. Name this disaccharide: ● ● Do you expect this disaccharide to be a reducing sugar? Briefly explain. Н OH Н CH₂OH Н OH HOCH₂ Н 0 H HO OH H O Н OH Н CH2OH