Biochemistry 1 Lecture 3: Oligosaccharides & Polysaccharides
16 Questions
2 Views

Biochemistry 1 Lecture 3: Oligosaccharides & Polysaccharides

Created by
@EfficientGeometry

Podcast Beta

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the product of oxidation when a weak oxidizing agent like bromine water acts on the aldehyde group of glucose?

  • Galactose
  • Gluconic acid (correct)
  • Glucose
  • Galactonic acid
  • What is the result of oxidation when a moderate oxidizing agent like hydrogen peroxide acts on the primary alcoholic group of glucose?

  • Glucose
  • Glucouronic acid (correct)
  • Galactose
  • Galacturonic acid
  • What occurs when concentrated nitric acid acts on both the aldehyde and the primary alcoholic groups of galactose?

  • Glucose
  • Galactose
  • Glucaric acid
  • Galactaric acid (correct)
  • What is the product of reduction when mannose reacts with reducing reagents?

    <p>Mannitol</p> Signup and view all the answers

    What is the reduction product of fructose when it reacts with reducing reagents?

    <p>Sorbitol</p> Signup and view all the answers

    What is the mixture formed when fructose undergoes reduction by means of reducing reagents?

    <p>Mixture of Sorbitol and Mannitol</p> Signup and view all the answers

    What is the definition of an oligosaccharide?

    <p>A sugar that yields 2 to 10 monosaccharides on hydrolysis</p> Signup and view all the answers

    Which of the following is a trisaccharide?

    <p>Raffinose</p> Signup and view all the answers

    What is the composition of sucrose?

    <p>α-D glucose and β-D fructose units</p> Signup and view all the answers

    Which polysaccharide serves as the main carbohydrate reserve in plants?

    <p>Starch</p> Signup and view all the answers

    Where is glycogen mainly stored in humans and animals?

    <p>In liver and muscle cells</p> Signup and view all the answers

    How can polysaccharides be broken down into smaller molecules?

    <p>Through hydrolysis by adding diluted acid or through enzymatic action</p> Signup and view all the answers

    What is the main carbohydrate reserve in animals and yeast?

    <p>Glycogen</p> Signup and view all the answers

    What is the composition of lactose?

    <p>$\beta$-D galactose and $\beta$-D glucose units</p> Signup and view all the answers

    What is the structure of maltose?

    <p>$\alpha$-D glucose and $\alpha$-D glucose units</p> Signup and view all the answers

    Which of the following is not a common characteristic of polysaccharides?

    <p>Taste sweetness.</p> Signup and view all the answers

    Study Notes

    Oxidation of Glucose

    • When a weak oxidizing agent like bromine water acts on the aldehyde group of glucose, the product of oxidation is gluconic acid.
    • When a moderate oxidizing agent like hydrogen peroxide acts on the primary alcoholic group of glucose, the result of oxidation is gluconic acid and glucose-1-phosphate.

    Oxidation of Galactose

    • When concentrated nitric acid acts on both the aldehyde and the primary alcoholic groups of galactose, the oxidation products are gluconic acid and galacturonic acid.

    Reduction of Mannose and Fructose

    • When mannose reacts with reducing reagents, the product of reduction is mannitol.
    • When fructose reacts with reducing reagents, the reduction products are sorbitol and a mixture of sorbitol and mannitol.

    Oligosaccharides

    • An oligosaccharide is a carbohydrate composed of 2-10 monosaccharide units.
    • Raffinose is a trisaccharide composed of galactose, glucose, and fructose units.

    Composition of Sucrose and Lactose

    • Sucrose is composed of glucose and fructose units.
    • Lactose is composed of glucose and galactose units.

    Polysaccharides

    • The main carbohydrate reserve in plants is starch.
    • Glycogen is mainly stored in the liver and muscles in humans and animals.
    • Polysaccharides can be broken down into smaller molecules through hydrolysis.
    • Glycogen is the main carbohydrate reserve in animals and yeast.
    • Polysaccharides are typically non-sweet, insoluble in water, and do not have a sweet taste, unlike monosaccharides.

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    Description

    This quiz covers the chemical reactions of monosaccharides, including reduction and oxidation processes. Presented by Dr. Michael Mounir from the Faculty of Science at Helwan University.

    More Like This

    Use Quizgecko on...
    Browser
    Browser