Study Guide for Campbell Biology
11th Edition
ISBN: 9780134443775
Author: Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Jane B. Reece, Martha R. Taylor, Michael A. Pollock
Publisher: PEARSON
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Textbook Question
Chapter 5, Problem 2IQ
You can recognize a monosaccharide by its multiple (a)_____1 groups and its one (b)_____group, whose location determines whether the sugar is a(n) (c)_____or a(n) (d)______. In aqueous solutions, most five- and six-carbon sugars form (e) ______The names for most sugars end in (f)____.
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Identify the name of each of the structures of sugar and identify as reducing or nonreducing sugar. One of the structures may be not identified from the usual structures of disaccharides. Kindly answer a, b, c, and d.You only identify the name of each structure of sugars and identify as reducing or nonreducing sugar. No explanation needed.
Consider the following statements:
(1) The term sugar is a general designation for both monosaccharides and disaccharides.
(2) The "penultimate carbon" in a monosaccharide is used to determine D- or L-configuration.
(3) Sucrose is a reducing sugar and lactose is a nonreducing sugar.
O Two of the three statements are true.
All three statements are true.
O Only one of the statements is true.
None of the statements are true.
Name the three different polysaccharides. explain their structure (and their differences) and where they occur (where you find them).
Chapter 5 Solutions
Study Guide for Campbell Biology
Ch. 5 - Monomers are linked into polymers by ________...Ch. 5 - You can recognize a monosaccharide by its multiple...Ch. 5 - Number the carbons in the following glucose and...Ch. 5 - Prob. 4IQCh. 5 - Fill in this concept map to help you organize your...Ch. 5 - a. Draw the amino acids alanine (R group: CH3) and...Ch. 5 - In the following diagram of a portion of a...Ch. 5 - Now that you have gained experience with concept...Ch. 5 - a. Label the three parts of this nucleotide....Ch. 5 - Take the time to create a concept map that...
Ch. 5 - Prob. 1SYKCh. 5 - Prob. 2SYKCh. 5 - glycogen A. carbohydrate B. lipid C. protein D....Ch. 5 - cholesterol A. carbohydrate B. lipid C. protein D....Ch. 5 - RNA A. carbohydrate B. lipid C. protein D. nucleic...Ch. 5 - collagen A. carbohydrate B. lipid C. protein D....Ch. 5 - hemoglobin A. carbohydrate B. lipid C. protein D....Ch. 5 - A. carbohydrate B. lipid C. protein D. nucleic...Ch. 5 - Prob. 7TYKMCh. 5 - enzyme A. carbohydrate B. lipid C. protein D....Ch. 5 - cellulose A. carbohydrate B. lipid C. protein D....Ch. 5 - Chitin A. carbohydrate B. lipid C. protein D....Ch. 5 - Polymerization (the formation of polymers) is a...Ch. 5 - Which of the following statements is not true of a...Ch. 5 - Prob. 3TYKCh. 5 - Prob. 4TYKCh. 5 - Prob. 5TYKCh. 5 - Prob. 6TYKCh. 5 - A fatty acid that has the formula C16H32O2 is a....Ch. 5 - Prob. 8TYKCh. 5 - Prob. 9TYKCh. 5 - Prob. 10TYKCh. 5 - Which of the following molecules provides the most...Ch. 5 - Prob. 12TYKCh. 5 - What happens when a protein denatures? a. Its...Ch. 5 - The helix of proteins is a. part of a proteins...Ch. 5 - What is the best description of the following...Ch. 5 - Prob. 16TYKCh. 5 - Prob. 17TYKCh. 5 - Which of the following is true of the subunits of...Ch. 5 - Prob. 19TYKCh. 5 - If the nucleotide sequence of one strand of a DNA...Ch. 5 - How are nucleotide monomers connected to form a...Ch. 5 - Prob. 22TYK
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Consider the trisaccharide below and answer the following questions: но. OH OH H. OH HO Но ОН ÓH H ÓH ОН C Name of monosaccharide A (Follow this format in typing your answer: ribose): Name the glycosidic linkage between monosaccharides A and B. (strictly follow this format, do not put spaces in between: beta-1,2): Is the trisaccharide a reducing sugar? Type Yes or No: I- I-arrow_forwardGlucose is a reducing sugar while sucrose is a non-reducing sugar. What could possibly be the chemical structure present in a sugar that renders it reducing or non-reducing?arrow_forwardCellulose is a large polysaccharide containing many alpha(1→4) glycosidic linkages and alpha(1→6) glycosidic linkages. True or False?arrow_forward
- 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.arrow_forwardMore specifically, the component monosaccharides are (D-galactose, L-galactose), (D-glucose, L-glucose), (D-fructose, L-fructose)The galactose residue is linked to glucose via a/an (alpha linkage, beta linkage) and the glucose residue is linked to fructose via a/an (alpha linkage, beta linkage)arrow_forwardOne 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)arrow_forward
- 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] .arrow_forwardPlease answer this with the simplest answer no more than five sentencesarrow_forwardMonosaccharides have the general molecular formula of (CH₂0)m, where m is the number carbons. (m=5 is a pentose, such as xylose & m=6 is a hexose such as glucose.) Starch is a polysaccharide of thousands of glucose monomers, linked by an oxygen (-0-) bridge. The general molecular formula for starch is usually taken as (C6H1005) when n is the degree of polymerization. When formed from glucose a water molecule is released for every step in the polymerization process; when hydrolyzed (de-polymerized) a water molecule is necessary. The de-polymerization reaction can be considered as: (C6H1005)n + α H₂O → B (C6H1206) Balance the stoichiometry, i.e., find expressions for a & ß (that may involve the degree of polymerization, n). If we start with 1 kg of starch & totally hydrolyze it to glucose then how much glucose do we get [in kg & kg.mole]? Do the calculations assuming that n=1,000. The fermentation of glucose to ethanol can be expressed in the figure on the right¹. How much ethanol can be…arrow_forward
- Glucose and fructose are reducing sugars. Sucrose, or table sugar, is a disaccharide consisting of both fructose and glucose. Is sucrose a reducing sugar? Explain.arrow_forwardI was at the supermarket the other day shopping for groceries, and I picked up a box of Schtuck Margarine. On the front of the box, it listed “5% trans fats” and on the ingredient list it had “hydrogenated corn oil” listed as the main ingredient. If corn oil is a polyunsaturated vegetable oil with cis- double bonds (only), why is it hydrogenated, and where are the trans fats coming from? Additionally, what is the issue with trans- fats?arrow_forwardTrehalose, a disaccharide found in the blood of insects, has the following structure. What simple sugars would you obtain on hydrolysis of trehalose?arrow_forward
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