Carbohydrates and Monosaccharides Quiz

Pentoses and hexoses form cyclic structures by reacting the ketone or aldehyde group with a distal hydroxyl.

Isomers of a cyclic sugar that differ only in the position of the hydroxyl group at the anomeric carbon.

Representations that depict cyclic sugars as nearly planar rings.

A reaction of the C1 aldehyde & C5 OH that creates a 6-membered pyranose ring.

The six-membered cyclic structure formed by the intramolecular hemiacetal reaction.

Sugar derivatives where the carbonyl group is reduced to an alcohol group.

Sugar derivatives where the aldehyde or ketone is oxidized to a carboxylic acid.

Sugar derivatives where a hydroxyl group is replaced by an hydrogen atom.

Compounds made up of carbon, hydrogen, and oxygen, often with the formula Cn(H₂O)n, and serve as energy sources and structural components.

Simple sugars, the simplest form of carbohydrates.

Monosaccharides with an aldehyde group.

Monosaccharides with a keto group.

The process where monosaccharides form ring structures (pyranose or furanose) from linear structures.

Different spatial arrangements of atoms around a chiral carbon in a sugar. D and L configurations are used to describe the spatial arrangements in more complex sugar molecules.

Reactants that lead a cyclic structure when in a sugar form.

The interconversion of α and β anomers of a sugar in solution.

Chemical reactions that add oxygen to the sugars

A sugar acid formed by oxidation of the aldehyde group of an aldose.

Sugars that react with Tollen's or Benedict's reagents.

Converting aldoses into alditols using sodium borohydride.

Formation of osazones by reaction of an aldose aldehyde group with reagents like hydroxylamine and phenylhydrazine.

Formation of glycosides (acetals) by reaction of the anomeric carbon.

Reaction of sugar hydroxyl groups with acids, acid derivatives, or phosphates.

A covalent bond that links two monosaccharides together, forming a disaccharide or polysaccharide.

Carbohydrates formed by the linkage of two monosaccharides via a glycosidic bond.

A disaccharide formed by the α(1→4) glycosidic linkage of two glucose molecules.

A disaccharide formed by the α(1→2) glycosidic linkage of glucose and fructose.

A disaccharide formed by the β(1→4) glycosidic linkage of galactose and glucose.

Polysaccharides composed of only one type of monosaccharide.

Polysaccharides composed of two or more different types of monosaccharides.

A large molecule composed of a core protein with one or more glycosaminoglycans attached.

Long, unbranched polysaccharide chains composed of repeating disaccharide units that are negatively charged.

They form gels that act as selective sieves, regulating the movement of molecules and cells based on size and charge.

They associate with fibrous matrix proteins like collagen, providing structural support.

Carbohydrates attached to glycoproteins and glycolipids on red blood cells that act as antigenic determinants.

A major component of bacterial cell walls, composed of linear polysaccharide chains cross-linked by short peptides. It gives structural rigidity to bacterial cells and prevents them from bursting due to high internal osmotic pressure.

Penicillin inhibits the cross-linking enzyme transpeptidase, which is responsible for forming the peptide bonds in peptidoglycan.

Linear polysaccharide chains with repeating disaccharide units containing an amino sugar (glucosamine or galactosamine) modified with a negatively charged carboxylate or sulfate group. They form proteoglycans by attaching to proteins.

Large macromolecules composed of glycosaminoglycans (GAGs) covalently attached to proteins. Found primarily in animal cells.

Proteins that contain oligosaccharide chains covalently attached to their polypeptide side chains. Distinguished from other glycoproteins by the nature, quantity, and arrangement of their sugar side chains.

A type of glycosidic bond that connects the sugar to the nitrogen (N) atom of the asparagine side chain in a glycoprotein.

A type of glycosidic bond that connects the sugar to the oxygen (O) atom of the serine or threonine side chain in a glycoprotein.

Proteoglycans are distinguished from other glycoproteins by the nature, quantity, and arrangement of their sugar side chains. They contain a large amount of carbohydrates (up to 95% by weight) compared to other glycoproteins.