21. Glycosphingolipids are a combination of(A) Ceramide with one or more sugar residues(B) Glycerol with galactose(C) Sphingosine with galactose(D) Sphingosine with phosphoric acid

Glycosphingolipids are a type of complex sphingolipid that are composed of a ceramide and one or…

Answered: 21. Glycosphingolipids are a…

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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11.32) Identify the following as properties of either glycogen, amylopectin, both glycogen and amylopectin, or neither glycogen nor amylopectin. a) contains a-(1-6) glycosidic bonds both glycogen and a my lopectin b) contains ß-(1→6) glycosidic bonds neither glycogen nor amylopectin c) contains ß-(1→4) glycosidic bonds neither glycogen nor a mylopectin d) contains glucose and fructose residues only neither glycogen nor amylopectin e) homopolysaccharide both glycogen and a my lo pectin f) heteropolysaccharide neither glycogen nor a mylopectin g) branching occurs less frequently (glycogen or amylopectin) amy lo pectin h) contains helical structures both glycogen and amylopection i) found in plants amy lopectin
(b) Biotin is a coenzyme required for a key step in gluconeogenesis. (i) To which enzyme is biotin linked and what is the nature of the bond? (ii) What properties do the biotin and the linkage have that enable biotin to interact with two distinct active sites in this enzyme? (iii) What chemical steps take place at each of these active sites (no need to specify the complete reactions)?
1) Please list all glycosidic linkages between each monosaccharide units. For example, α(1→4)2) Please discuss whether these oligo/polysaccharides would be reducing or non-reducing sugar. Remember to state your reasoning in complete sentence.
Raffinose is a trisaccharide and a minor constituent in sugar beets. (a) Is raffinose a reducing sugar?Explain. (b) What are the monosaccharides that compose raffinose ? (c) β - Galactosidase is an enzyme that will remove galactose residues from an oligosaccharide. What are the products of β - galactosidase treatment of raffinose ?
What two types of glycosidic bonds must be hydrolyzed to break amylopectin down into individual glucose molecules? P -(1-3) glycosidic bonds C -(1-6) glycosidic bonds a -(1-4) glycosidic bonds B -(1-6) glycosidic bonds B -(4-6) glycosidic bonds a -(1-3) glycosidic bonds C -(4-6) glycosidic bonds B -(1-4) glycosidic bonds
Which of the following are saponifiable lipids? (Recall that ester bonds are broken by base hydrolysis.)(a) Progesterone (b) Glyceryl trioleate(c) A sphingomyelin (d) Prostaglandin E1(e) A cerebroside (f) A lecithin
Can you help me to explain every question with these answer?
Briefly describe the structural differences for each pair listed: A) Glycogen and Cellulose B) Lactose and Sucrose
Indicate whether each of the following pairs of sugars consists of anomers , epimers , or an aldose–ketose pair: (a) D - glyceraldehyde and dihydroxyacetone (b) D -glucose and D -mannose (c) D -glucose and D -fructose (d) α - D -glucose and β - D -glucose (e) D -ribose and D - ribulose (f) D - galactose and D -glucose
Draw the structure of the α-keto acid formed by the transamination of each amino acid: (a) tyrosine; (b) asparagine.
One or more of the compounds shown below will satisfy each of the following statements. Not all compounds may be used; some may be used twice. Put the number(s) in the blank. (1) Found in chitin. (2) An L-saccharide. (3) The first residue attached to asparagine in N-linked glycans. (4) A uronic acid. (5) A ketose. CH,OH CoO COO OH H H H H ОН Н но OH OH H OH H HO OH H NHC- CH, Oso, OH (a) (b) (c) CH,OH CH,OH CH,OH C=0 CHOH C=0 H-C- OH CH,OH но -с-н ČH,OH CH,OH (d) (e)
The melting points of a series of 18-carbon fatty acids are: stearic acid, 69.6 °C; oleic acid, 13.4 °C; linoleic acid, −5 °C; and linolenic acid, −11 °C.(a) What structural aspect of these 18-carbon fatty acids can be correlated with the melting point?(b) Draw all the possible triacylglycerols that can be constructed from glycerol, palmitic acid, and oleic acid. Rank them in order of increasing melting point.(c) Branched-chain fatty acids are found in some bacterial membrane lipids. Would their presence increase or decrease the fluidity of the membrane (that is, give the lipids a lower or higher melting point)? Why?

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21. Glycosphingolipids are a combination of (A) Ceramide with one or more sugar residues (B) Glycerol with galactose (C) Sphingosine with galactose (D) Sphingosine with phosphoric acid