Identify which of the following structural polysaccharides (amylopectin, amylose,glycogen, cellulose, and chitin) fits the description given below. A specificdescription may apply to more than one of the polysaccharides.1. Contains both a(1→4) and a(1→6) glycosidic linkages2. Polymer chain is unbranched3. Glucose derivatives are present in the polymer chain4. Contains only ß(1→4) glycosidic linkages

Carbohydrates are molecules made up of carbon hydrogen and oxygen with hydrogen to oxygen ratio…

Answered: Identify which of the following…

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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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
Which of the following statement regarding the ends of polysaccharides are true? for heads up 2 and 4 are not correct .. just pick only one answer 1) All polysaccharides have one, and only one, reducing end. 2) Some polysaccharides may have no reducing end. 3) Some polysaccharides may have no non-reducing ends. 4) All polysaccharides have a N-glycosidic bond at their reducing ends. 5) Some polysaccharides may have a functional group other than a carbonyl group at their reducing ends.
The structure below shows that of a trisaccharide that is composed of (going from top left to bottom right) galactose, glucose, and fructose. More specifically, the component monosaccharides are [D-galactose, L-galactose], [D-glucose, L-glucose], and [D-fructose, L-fructose] .
Fill in ..... (1) the complete systematic names for sugars A, B and C (remember to you pyranosyl or furanosyl because these are not the terminal sugar). (2) The appropriate descriptor of the glycosidic bonds where appropriate/necessary. (3) Draw the missing sugars as indicated onto the given diagram. HO OH GED A HO OH a-L-psicofuranose (1➜6)- (1➜4)- a-D-idopyranose HO OH B OH OH OH OH SUGAR A SUGAR B SUGAR C
Consider the disaccharide maltose. сон H -= H OH OH Part 1 of 2 д- CH₂OH H H H он Н Н д- ОН Н Он Н Он Classify the glycosidic linkage as a or ẞ. Select the single best answer. α В Part: 1/2 Part 2 of 2 Modify the structure of maltose to show the monosaccharide products that form from hydrolysis. You may draw the structures in any arrangement th you like, so long as they aren't touching. Н он Снон Н -= Он Н снон Н H H Он Н д- Н он -= Н Он H Он
Your friend has discovered a protein that they suspect is glycosylated. They decide to perform a series of tests to determine the nature of the oligosaccharide. Assuming/Knowing the following: Fucose molecular weight is approximately 164 Galactose molecular weight is approximately 180 GalNAc molecular weight is approximately 221 Mannose molecular weight is approximately 180 Sialic Acid molecular weight is approximately 309 Neuraminidase cleaves before a Sialic Acid (Sialic Acid and anything after leaves the protein) Beta-galactosidase cleaves after a Galactose (Galactose and anything before remains on the protein) Peanut Agglutinin binds to GalNAc Concanavalin A binds to Mannose Hemagglutinin binds to Sialic Acid Based on preliminary results, they suspect that the oligosaccharide is 7 glycosides long and weighs a total of 1414 g/mol They carried out the following experiments: they treated the protein with either a glycosidase or a lectin, and then pelleted the protein using…

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