H CH2OH ОН A CH₂OH B C Но E CH₂OH
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
Related questions
Question
Identify which letter corresponds to the anomeric carbon in the figure.

Transcribed Image Text:### Molecular Structure of Disaccharide
This diagram illustrates the molecular structure of a disaccharide, specifically a two-ring sugar molecule. Each ring represents a monosaccharide that has joined together through a glycosidic bond. The labelled points A, B, C, D, E, and F highlight specific atoms or groups within the molecule.
1. **Point A (CH2OH)**: This is a hydroxymethyl group attached to the carbon atom in the monosaccharide ring.
2. **Point B (-O- glycosidic bond)**: The oxygen bridge connecting the two monosaccharide units. This bond is formed through a dehydration reaction, where a water molecule is removed to join the two monosaccharides.
3. **Point C (OH)**: This represents a hydroxyl group attached to a specific carbon atom in the monosaccharide ring.
4. **Point D (HO)**: Another hydroxyl group in the second monosaccharide unit.
5. **Point E (CH2OH)**: A hydroxymethyl group similar to Point A, attached to the carbon in the second monosaccharide ring.
6. **Point F (CH2OH)**: Another hydroxymethyl group in the first monosaccharide ring similar to Point A.
### Understanding Glycosidic Linkage
The bond between the two monosaccharides is known as a glycosidic linkage. This bond is a crucial feature in the formation of disaccharides, oligosaccharides, and polysaccharides. It can occur between different carbon atoms of the monosaccharides, leading to various types of glycosidic bonds such as α (alpha) and β (beta) linkages, which can significantly affect the properties and digestibility of the sugars.
### Hydroxyl Groups (OH and HO)
Hydroxyl groups (-OH and HO-) are essential functional groups in sugars, influencing their solubility and reactivity. Their position and orientation can also affect the overall structure and function of the sugar molecule.
This structure is fundamental in biochemistry, where understanding the formation and breakdown of disaccharides is crucial for studying metabolism, energy storage, and cellular processes.
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