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Questions and Answers
Which bond type is present in cellobiose?
Which bond type is present in cellobiose?
What distinguishes sucrose from other disaccharides?
What distinguishes sucrose from other disaccharides?
Which disaccharide is primarily composed of β-galactose and β-glucose?
Which disaccharide is primarily composed of β-galactose and β-glucose?
What causes lactose intolerance?
What causes lactose intolerance?
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Which of the following substances does not exhibit reducing sugar properties?
Which of the following substances does not exhibit reducing sugar properties?
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What is the bond type in maltose?
What is the bond type in maltose?
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What is the typical source of maltose?
What is the typical source of maltose?
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Which of the following pairs are correct regarding the composition of disaccharides?
Which of the following pairs are correct regarding the composition of disaccharides?
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What characteristic of invert sugar is notable?
What characteristic of invert sugar is notable?
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Which disaccharide is composed solely of two identical monosaccharide units?
Which disaccharide is composed solely of two identical monosaccharide units?
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Which of the following is a characteristic of non-reducing disaccharides?
Which of the following is a characteristic of non-reducing disaccharides?
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Which of the following disaccharides is formed by the hydrolysis of starch?
Which of the following disaccharides is formed by the hydrolysis of starch?
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Which disaccharide is classified as a reducing sugar?
Which disaccharide is classified as a reducing sugar?
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What distinguishes heterodisaccharides from homodisaccharides?
What distinguishes heterodisaccharides from homodisaccharides?
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Which glycosidic bond type is found in isomaltose?
Which glycosidic bond type is found in isomaltose?
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In which condition is cellobiose primarily obtained?
In which condition is cellobiose primarily obtained?
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What type of glycosidic linkage is associated with the attachment of oligosaccharides to Serine or Threonine amino acids?
What type of glycosidic linkage is associated with the attachment of oligosaccharides to Serine or Threonine amino acids?
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Which disaccharide is known for being the most abundant in nature?
Which disaccharide is known for being the most abundant in nature?
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Which of the following is NOT a component of oligosaccharides?
Which of the following is NOT a component of oligosaccharides?
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What symptoms are associated with congenital sucrose intolerance?
What symptoms are associated with congenital sucrose intolerance?
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What type of bond joins the monosaccharide units in maltose?
What type of bond joins the monosaccharide units in maltose?
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Which type of disaccharide is lactose classified as?
Which type of disaccharide is lactose classified as?
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What is the primary consequence of low lactase levels in individuals with lactose intolerance?
What is the primary consequence of low lactase levels in individuals with lactose intolerance?
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Which amino acid side chain is linked by N-glycosidic linkages?
Which amino acid side chain is linked by N-glycosidic linkages?
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What is the main component of maltotriose?
What is the main component of maltotriose?
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Which of the following best describes oligosaccharides?
Which of the following best describes oligosaccharides?
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What happens during the bacterial fermentation of undigested lactose?
What happens during the bacterial fermentation of undigested lactose?
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How are oligosaccharides significant in relation to proteins?
How are oligosaccharides significant in relation to proteins?
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What likely triggers the symptoms of lactose intolerance in a child?
What likely triggers the symptoms of lactose intolerance in a child?
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Study Notes
Carbohydrates Chemistry: Di- and Oligosaccharides
- Disaccharides are formed from two monosaccharide units joined by an O-glycosidic bond.
- Disaccharides are classified into homodisaccharides (same monosaccharide units) and heterodisaccharides (different monosaccharide units). Examples of homodisaccharides include maltose, isomaltose, and cellobiose; examples of heterodisaccharides include sucrose and lactose.
- Common disaccharides include sucrose, lactose, and maltose.
- Sucrose is a non-reducing sugar because its aldehyde/ketone groups are involved in the glycosidic bond.
- Lactose is a reducing sugar with a free anomeric carbon.
- Maltose is a reducing sugar with a free anomeric carbon.
- Isomaltose is a reducing sugar formed by linking two α-glucose units via an α(1→6) glycosidic bond.
- Cellobiose is a reducing sugar formed by linking two β-glucose units via a β(1→4) glycosidic bond.
- The hydrolysis of sucrose to glucose and fructose is catalyzed by sucrase (also called invertase).
- Sucrose is dextrorotatory; the equilibrium mixture of glucose and fructose (invert sugar) is levorotatory.
- Lactose is the primary carbohydrate in milk.
- Lactose is formed from β-galactose and β-glucose via a β(1→4) link.
- Low lactase levels lead to lactose intolerance, resulting in bacterial fermentation and production of gases/acids, leading to symptoms such as abdominal discomfort or cramps.
- Oligosaccharides consist of 3-10 monosaccharide units linked by glycoside bonds. Examples include maltotriose.
- Oligosaccharides appear in cell membranes (glycolipids) and proteins (glycoproteins).
Case Scenarios
- Hamed, a 26-year-old patient, experiences digestive discomfort (abdominal cramps, diarrhea) one hour after eating cheese and milk. His doctor advised him to avoid dairy products.
- Hana, a 2-year-old infant, presents with gastric distention and diarrhea after her mother added table sugar to her food. Symptoms began after the addition of table sugar. Lab values were within a normal range. The doctor suspects congenital sucrose intolerance.
Learning Outcomes
- Define disaccharides.
- Classify disaccharides.
- Recognize the structure and significance of different types of disaccharides.
- Define oligosaccharides.
- Understand the existence and significance of oligosaccharides.
- Correlate knowledge to a clinical situation.
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Description
This quiz focuses on the chemistry of disaccharides, including their formation, classification, and common examples. You'll explore the differences between homodisaccharides and heterodisaccharides, as well as the properties of sugars like sucrose, lactose, and maltose. Test your knowledge of these essential carbohydrate compounds!
