Carbohydrates (1)
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Carbohydrates are biological molecules composed of carbon, hydrogen, and oxygen atoms, usually with a ratio of 2 hydrogen atoms to 1 oxygen atom. Carbohydrates include monosaccharides (simple sugars), disaccharides (two monosaccharides linked together), oligosaccharides (a few monosaccharides linked together), and polysaccharides (long chains of monosaccharides linked together). The basic units are monosaccharides, which are crystalline solids that cannot be broken down further and some have a sweet taste.
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Introduction carbohydrates
Carbohydrates are the most abundant biological molecules on Earth, produced through photosynthesis. They serve important roles as energy storage, structural components, and in cellular recognition. Carbohydrates include monosaccharides (simple sugars), oligosaccharides, and polysaccharides. Monosaccharides are either aldoses or ketoses that contain an aldehyde or ketone functional group. They are chiral molecules that can cyclize to form pyranose or furanose rings, introducing additional chiral centers. Monosaccharides exist as anomers and cyclic forms that impact their three-dimensional structure and reactivity. Common monosaccharide derivatives include sugar phosphates, deoxy acids, and amino sugars.
Monosaccharides
Monosaccharides are simple sugars that cannot be further broken down. They are categorized by the number of carbons they contain and whether they have an aldehyde or ketone functional group. Monosaccharides can exist as different isomers depending on the spatial arrangement of their atoms. Some types of isomerism in monosaccharides include stereoisomers, enantiomers, epimers, anomers, and pyranose-furanose isomers.
2017-2018محاضرات الكاربوهيدرات
Carbohydrates are polyhydroxy aldehydes or ketones that can be hydrolyzed into monosaccharides. They serve important functions like energy storage, structure, and metabolism. Glucose is a key monosaccharide that provides energy through cellular respiration in plants and animals. Carbohydrates exist as monomers, dimers, and polymers. They can form rings through hemiacetal or hemiketal bonds and exist in different cyclic and linear isomers depending on bonding orientation.
Chemistry of carbohydrates and isomerism
carbohydrates with their brief introduction and their classification. then structural features of carbohydrates
Carbohydrates
This document provides information about carbohydrates:
- Carbohydrates are composed of carbon, hydrogen, and oxygen and are the most abundant compounds found in nature. They are found naturally in bound form as polysaccharides, glycoproteins, glycolipids, and other complex forms.
- Carbohydrates serve as sources of energy, participate in biosynthesis, and form structural tissues in plants. They also play roles in biological transport, cell recognition, and immune system modulation.
- Monosaccharides can be classified based on the number of carbons and whether they are aldoses or ketoses. Disaccharides, oligosaccharides, and polysaccharides consist of multiple monosaccharide units.
Carbohydrate 1 --Sir Khalid (Biochem)
This document discusses carbohydrates, including their importance, chemistry, and classification. It provides the following key points:
- Carbohydrates are classified into four main groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides include glucose and fructose. Disaccharides are formed by linking two monosaccharides, such as sucrose.
- Carbohydrates serve important functions like energy storage, structural components of cells, and roles in biological processes. They are also used industrially as sweeteners, binders, and other applications.
- Tests like Fehling's solution and Tollens' reagent are used to identify the presence of carbohydr
Monosaccharides by KK Sahu sir
WHAT IS CARBOHYDRATE? CLASSIFICATION OF CARBOHYDRATE? WHAT IS MONOSACCHARIDE? CLASSIFICATION OF MONOSACCHARIDE. PHYSICAL PROPERTY. CHEMICAL PROPERTY. ATRUCTURAL FORMULA. METABOLISM . IMPORTANCE OF MONOSACCHARIDE. IMPORTANT FACT RELATED TO MONOSACCHARIDE. DISORDER OF MONOSACCHARIDE CONCLUSION. REFRANCES
Carbohydrates
Carbohydrates are the most abundant biomolecules on Earth. They function as organic matter, energy stores, structural components, and in industries. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides. Monosaccharides include aldoses and ketoses ranging from trioses to heptoses. Fischer and Haworth projections are used to represent monosaccharide structures. Oligosaccharides contain 2-10 monosaccharide units and include disaccharides like sucrose, maltose, lactose, and trehalose. Polysaccharides are polymers of monosaccharides that can be classified as storage polysaccharides like starch and glycogen or structural polysaccharides.
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Introduction carbohydrates
Carbohydrates are the most abundant biological molecules on Earth, produced through photosynthesis. They serve important roles as energy storage, structural components, and in cellular recognition. Carbohydrates include monosaccharides (simple sugars), oligosaccharides, and polysaccharides. Monosaccharides are either aldoses or ketoses that contain an aldehyde or ketone functional group. They are chiral molecules that can cyclize to form pyranose or furanose rings, introducing additional chiral centers. Monosaccharides exist as anomers and cyclic forms that impact their three-dimensional structure and reactivity. Common monosaccharide derivatives include sugar phosphates, deoxy acids, and amino sugars.
Monosaccharides
Monosaccharides are simple sugars that cannot be further broken down. They are categorized by the number of carbons they contain and whether they have an aldehyde or ketone functional group. Monosaccharides can exist as different isomers depending on the spatial arrangement of their atoms. Some types of isomerism in monosaccharides include stereoisomers, enantiomers, epimers, anomers, and pyranose-furanose isomers.
2017-2018محاضرات الكاربوهيدرات
Carbohydrates are polyhydroxy aldehydes or ketones that can be hydrolyzed into monosaccharides. They serve important functions like energy storage, structure, and metabolism. Glucose is a key monosaccharide that provides energy through cellular respiration in plants and animals. Carbohydrates exist as monomers, dimers, and polymers. They can form rings through hemiacetal or hemiketal bonds and exist in different cyclic and linear isomers depending on bonding orientation.
Chemistry of carbohydrates and isomerism
carbohydrates with their brief introduction and their classification. then structural features of carbohydrates
Carbohydrates
This document provides information about carbohydrates:
- Carbohydrates are composed of carbon, hydrogen, and oxygen and are the most abundant compounds found in nature. They are found naturally in bound form as polysaccharides, glycoproteins, glycolipids, and other complex forms.
- Carbohydrates serve as sources of energy, participate in biosynthesis, and form structural tissues in plants. They also play roles in biological transport, cell recognition, and immune system modulation.
- Monosaccharides can be classified based on the number of carbons and whether they are aldoses or ketoses. Disaccharides, oligosaccharides, and polysaccharides consist of multiple monosaccharide units.
Carbohydrate 1 --Sir Khalid (Biochem)
This document discusses carbohydrates, including their importance, chemistry, and classification. It provides the following key points:
- Carbohydrates are classified into four main groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides include glucose and fructose. Disaccharides are formed by linking two monosaccharides, such as sucrose.
- Carbohydrates serve important functions like energy storage, structural components of cells, and roles in biological processes. They are also used industrially as sweeteners, binders, and other applications.
- Tests like Fehling's solution and Tollens' reagent are used to identify the presence of carbohydr
Monosaccharides by KK Sahu sir
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Carbohydrates
Carbohydrates are the most abundant biomolecules on Earth. They function as organic matter, energy stores, structural components, and in industries. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides. Monosaccharides include aldoses and ketoses ranging from trioses to heptoses. Fischer and Haworth projections are used to represent monosaccharide structures. Oligosaccharides contain 2-10 monosaccharide units and include disaccharides like sucrose, maltose, lactose, and trehalose. Polysaccharides are polymers of monosaccharides that can be classified as storage polysaccharides like starch and glycogen or structural polysaccharides.
Lecture 14 carbohydrates complete to be taught
Carbohydrates are the most abundant biological molecules and can exist as monosaccharides or polysaccharides. Monosaccharides include aldoses and ketoses containing 3-7 carbons that can form cyclic structures. Common monosaccharides are glucose, fructose, galactose. Polysaccharides are polymeric carbohydrates that can be homopolymers or heteropolymers linked by glycosidic bonds. Examples of important polysaccharides are cellulose, starch, glycogen, and glycosaminoglycans in proteoglycans.
Chem 1123 unit 7a
Carbohydrates are a major source of energy and are composed of carbon, hydrogen, and oxygen. There are three main types of carbohydrates: monosaccharides, disaccharides, and polysaccharides. Monosaccharides include glucose and fructose, which can form cyclic structures in solution. Disaccharides are formed from two monosaccharides and include maltose, lactose, and sucrose. Polysaccharides are polymers of monosaccharides and starch is a polymer of glucose that provides long-term energy storage.
The reactions of carbohydrates
This document summarizes various reactions of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It describes reactions such as reduction, oxidation, acetylation, methylation, hydrolysis, nitration, and color reactions used to identify different carbohydrate types. Specific monosaccharides discussed include glucose and fructose, and disaccharides discussed include sucrose and lactose. Polysaccharides discussed include starch and cellulose.
Haworth Structures of Monosaccharides
The Haworth structures of pentose and hexose sugars are five- or six-membered rings. These cyclic structures are produced through an intramolecular reaction between a carbonyl group and hydroxyl group on the same monosaccharide molecule. Common examples are the α- and β-anomers of D-glucose. Monosaccharides can be oxidized to form sugar acids by oxidizing the aldehyde group. They can also be reduced to form sugar alcohols by reducing the carbonyl group. Fructose can rearrange and oxidize to form glucose. Sugar testing uses Benedict's reagent to detect glucose in the urine, indicating diabetes.
7 ch20 carbohydrates
This document provides information on carbohydrates including monosaccharides, disaccharides, and polysaccharides. It defines carbohydrates as hydrates of carbon and lists glucose and sucrose as examples. Monosaccharides are single unit carbohydrates that can be aldoses containing an aldehyde group or ketoses containing a ketone group. Common monosaccharides include glucose, fructose, and galactose. Disaccharides are two monosaccharides bonded together, such as sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose). Polysaccharides are long chains of monosaccharides and include starch, glycogen, cellulose, and
Carbohydrates
Carbohydrates are hydrates of carbon that are primarily composed of carbon, hydrogen, and oxygen. They can be classified as monosaccharides, oligosaccharides, or polysaccharides depending on their size. Monosaccharides like glucose are the basic units that cannot be broken down further, while polysaccharides consist of over 10 monosaccharide units bonded together. Important carbohydrates include starch, a homopolysaccharide of glucose found in plants; and sucrose, a disaccharide composed of glucose and fructose. Hyaluronic acid is a heteropolysaccharide found in connective tissues.
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This document provides an overview of carbohydrate structure and classification. It begins by defining monosaccharides as the basic units of carbohydrates and discusses their classification as aldoses and ketoses depending on whether they contain an aldehyde or ketone functional group. It then examines various monosaccharides in detail including hexoses like glucose and fructose. The document outlines how monosaccharides can join to form disaccharides, polysaccharides, and glycoproteins through glycosidic bond formation and post-translational modifications. Examples of specific carbohydrates are provided, such as cellulose, starch, and glycogen, highlighting their biological roles and macromolecular structures.
Carbohydrate
The document discusses carbohydrates, which are classified as monosaccharides, disaccharides, and polysaccharides. Monosaccharides include glucose and galactose and cannot be broken down further. Disaccharides are formed when two monosaccharides bond, such as sucrose, maltose, and lactose. Polysaccharides are long chains of monosaccharides and include cellulose and chitin. Carbohydrates serve important functions in the body including energy provision, blood glucose regulation, and dietary fiber.
Biomolecule ISC Carbohydrates
Carbohydrates are non-nitrogenous biomolecules composed of carbon, hydrogen, and oxygen. They are classified as monosaccharides, oligosaccharides, or polysaccharides based on the number of monosaccharide units present. Monosaccharides include glucose and fructose and cannot be broken down further. Oligosaccharides contain a few monosaccharide units linked by glycosidic bonds, such as sucrose. Polysaccharides are made of many monosaccharide units and include starch and cellulose. Carbohydrates can be reducing or non-reducing based on whether they reduce Fehling's or Tollen's reagents.
Lec carbohydrates lec 4 10
- Epimers are isomers that differ in the configuration of hydroxyl and hydrogen groups on carbons 2, 3, and 4 of glucose. The main epimers of glucose are mannose (epimerized at carbon 2) and galactose (epimerized at carbon 4).
- Monosaccharides can form hemiacetals or hemiketals through an intramolecular reaction between a hydroxyl group and a carbonyl group, forming a ring structure and new chiral center called the anomeric carbon.
- Glucose exists as two anomers, alpha and beta, which differ in the configuration around the anomeric carbon in the ring structure.
Glycoside instant notes
Glycosides are compounds that contain a sugar component (glycone) bonded to another part of the molecule (aglycone) through a glycosidic linkage. There are several types of glycosidic linkages and classifications of glycosides based on their structure. Glycosides can be hydrolyzed by acids, bases, or enzymes to release sugars. They play various roles in medicine as cardiac drugs, laxatives, and other therapeutic agents. The document provides detailed information on the definition, classification, isolation, identification, and properties of different types of glycosides.
Glycosides-lect-notes-phkhnk
1) Glycosides are compounds that contain a sugar component (glycone) bonded to a non-sugar component (aglycone) through a glycosidic linkage. Common types include O-glycosides (with an alcoholic hydroxyl group), S-glycosides (with a sulfur group), and N-glycosides (with a nitrogen group).
2) Glycosides can be classified in several ways, including by the type of sugar (e.g. glucosides contain glucose), number of sugars, physiological activity, chemical nature of the aglycone, and plant family. All natural glycosides contain beta-linked sugars.
3) Glycosides exhibit diversity in properties
Chapter 7 carbohydrate Biocjemistry
Carbohydrates range in size from small monosaccharides like glyceraldehyde to large polysaccharides such as amylopectin. They serve important functions like energy storage, structural components of cell walls, and cell signaling. Monosaccharides can exist as linear or cyclic structures, with cyclic forms predominating in solution. Common monosaccharides include glucose, fructose, and galactose, which differ in stereochemistry and functional groups. Glucose is frequently used to test for reducing sugars through colorimetric or electrochemical methods.
Carbohydrates lec 2 3
This document discusses carbohydrates and their classification. It notes that carbohydrates are polyhydric alcohol derivatives that can be classified as monosaccharides, oligosaccharides, or polysaccharides. Monosaccharides are the simplest forms of carbohydrates and include aldoses and ketoses. Disaccharides are formed from the condensation of two monosaccharide units, while oligosaccharides contain 3-10 monosaccharide units. Polysaccharides are composed of over 10 monosaccharide units and function as energy stores or structural elements in cells. The document also discusses isomerism in monosaccharides.
Phospholipids cholesterol
1. The document discusses various lipid components and their properties including fatty acids, phospholipids, sphingolipids, glycolipids, cardiolipids, sulfolipids, and steroids.
2. Key properties described include the saponification number, acetyl number, and iodine number which are used to characterize fatty acids.
3. Major phospholipids include phosphatidylcholine, phosphatidylserine, and phosphatidylethanolamine. Sphingolipids contain sphingosine.
4. Glycolipids have a sugar polar head, and cerebrosides and gangliosides are examples. Cardiolipins contain four acyl chains
Carbohydrates
This document defines and classifies monosaccharides, which are simple sugars that contain carbon, hydrogen, oxygen, and either an aldehyde or ketone functional group. It discusses how monosaccharides are classified based on their number of carbon atoms (trioses, tetroses, pentoses, hexoses) and whether they contain an aldehyde or ketone group. Examples of common monosaccharides from each category are provided, such as glyceraldehyde, erythrose, ribose, and glucose. Monosaccharides are further specified as optical isomers that can exist in D- or L-forms depending on the number and configuration of asymmetric carbon atoms they contain.
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This document summarizes different types of lipids and their functions. It discusses fatty acids, triacylglycerols, glycerophospholipids, sphingolipids, steroids, and eicosanoids. The main points are:
1) Lipids perform important biological functions as components of biological membranes, as energy stores, and in cell signaling.
2) Common lipids include fatty acids, triacylglycerols, glycerophospholipids, sphingolipids, and steroids.
3) Lipids have structural diversity and consist of hydrophobic molecules involved in membrane structure and energy storage.
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The document discusses carbohydrates, including their classification into monosaccharides, oligosaccharides, and polysaccharides. It describes the functions of carbohydrates as an energy source for the brain and regulating blood sugar levels. It also notes diseases that can result from carbohydrate deficiency, such as muscle cramping, fatigue, headaches, and dizziness.
Lecture 15 lipids can be taught
The document summarizes key aspects of lipids. It describes the main classes of lipids, including fatty acids, triacylglycerols, glycerophospholipids, sphingolipids, steroids, and eicosanoids. It also discusses the main biological functions of lipids as essential components of biological membranes, as energy stores, and in cell signaling. Key lipid structures are presented, along with enzymatic pathways involved in lipid biosynthesis and metabolism.
Triglycerides
A lecture I almost had to give as a 'stand-in' for one of my colleagues. Probably the fastest I've ever prepared a lecture and the first time I have taken someone else's notes and effectively given them a 'presentation make-over. Never did give it but it seems pointless having it sitting around on my hard drive.
Lecture7-Carbohydrates101.pptx
Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They include sugars (monosaccharides and disaccharides) and starch (polysaccharides). Monosaccharides are single sugars that cannot be broken down further. Common monosaccharides include glucose, fructose, and galactose. Disaccharides are formed when two monosaccharides bond together, such as sucrose, maltose, and lactose. Polysaccharides are long chains of monosaccharides and include starch, cellulose, and glycogen. Plants and animals use carbohydrates for energy storage and structural support.
Carbohydrates: Monosaccharides- structure and function
Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They include sugars and starches, and are made up of monosaccharides which are simple sugars that can be aldehydes or ketones. Monosaccharides can take on different configurations around the carbon atom called the anomeric carbon. The two main anomers are alpha and beta, which can interconvert through a process called mutarotation. Monosaccharides can also form linear or cyclic structures depending on whether they form an open or closed ring. Common monosaccharide derivatives include sugar acids, sugar alcohols, deoxy sugars, and amino sugars.
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Lecture 14 carbohydrates complete to be taught
Carbohydrates are the most abundant biological molecules and can exist as monosaccharides or polysaccharides. Monosaccharides include aldoses and ketoses containing 3-7 carbons that can form cyclic structures. Common monosaccharides are glucose, fructose, galactose. Polysaccharides are polymeric carbohydrates that can be homopolymers or heteropolymers linked by glycosidic bonds. Examples of important polysaccharides are cellulose, starch, glycogen, and glycosaminoglycans in proteoglycans.
Chem 1123 unit 7a
Carbohydrates are a major source of energy and are composed of carbon, hydrogen, and oxygen. There are three main types of carbohydrates: monosaccharides, disaccharides, and polysaccharides. Monosaccharides include glucose and fructose, which can form cyclic structures in solution. Disaccharides are formed from two monosaccharides and include maltose, lactose, and sucrose. Polysaccharides are polymers of monosaccharides and starch is a polymer of glucose that provides long-term energy storage.
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This document summarizes various reactions of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It describes reactions such as reduction, oxidation, acetylation, methylation, hydrolysis, nitration, and color reactions used to identify different carbohydrate types. Specific monosaccharides discussed include glucose and fructose, and disaccharides discussed include sucrose and lactose. Polysaccharides discussed include starch and cellulose.
Haworth Structures of Monosaccharides
The Haworth structures of pentose and hexose sugars are five- or six-membered rings. These cyclic structures are produced through an intramolecular reaction between a carbonyl group and hydroxyl group on the same monosaccharide molecule. Common examples are the α- and β-anomers of D-glucose. Monosaccharides can be oxidized to form sugar acids by oxidizing the aldehyde group. They can also be reduced to form sugar alcohols by reducing the carbonyl group. Fructose can rearrange and oxidize to form glucose. Sugar testing uses Benedict's reagent to detect glucose in the urine, indicating diabetes.
7 ch20 carbohydrates
This document provides information on carbohydrates including monosaccharides, disaccharides, and polysaccharides. It defines carbohydrates as hydrates of carbon and lists glucose and sucrose as examples. Monosaccharides are single unit carbohydrates that can be aldoses containing an aldehyde group or ketoses containing a ketone group. Common monosaccharides include glucose, fructose, and galactose. Disaccharides are two monosaccharides bonded together, such as sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose). Polysaccharides are long chains of monosaccharides and include starch, glycogen, cellulose, and
Carbohydrates
Carbohydrates are hydrates of carbon that are primarily composed of carbon, hydrogen, and oxygen. They can be classified as monosaccharides, oligosaccharides, or polysaccharides depending on their size. Monosaccharides like glucose are the basic units that cannot be broken down further, while polysaccharides consist of over 10 monosaccharide units bonded together. Important carbohydrates include starch, a homopolysaccharide of glucose found in plants; and sucrose, a disaccharide composed of glucose and fructose. Hyaluronic acid is a heteropolysaccharide found in connective tissues.
1carbs best with structure
This document provides an overview of carbohydrate structure and classification. It begins by defining monosaccharides as the basic units of carbohydrates and discusses their classification as aldoses and ketoses depending on whether they contain an aldehyde or ketone functional group. It then examines various monosaccharides in detail including hexoses like glucose and fructose. The document outlines how monosaccharides can join to form disaccharides, polysaccharides, and glycoproteins through glycosidic bond formation and post-translational modifications. Examples of specific carbohydrates are provided, such as cellulose, starch, and glycogen, highlighting their biological roles and macromolecular structures.
Carbohydrate
The document discusses carbohydrates, which are classified as monosaccharides, disaccharides, and polysaccharides. Monosaccharides include glucose and galactose and cannot be broken down further. Disaccharides are formed when two monosaccharides bond, such as sucrose, maltose, and lactose. Polysaccharides are long chains of monosaccharides and include cellulose and chitin. Carbohydrates serve important functions in the body including energy provision, blood glucose regulation, and dietary fiber.
Biomolecule ISC Carbohydrates
Carbohydrates are non-nitrogenous biomolecules composed of carbon, hydrogen, and oxygen. They are classified as monosaccharides, oligosaccharides, or polysaccharides based on the number of monosaccharide units present. Monosaccharides include glucose and fructose and cannot be broken down further. Oligosaccharides contain a few monosaccharide units linked by glycosidic bonds, such as sucrose. Polysaccharides are made of many monosaccharide units and include starch and cellulose. Carbohydrates can be reducing or non-reducing based on whether they reduce Fehling's or Tollen's reagents.
Lec carbohydrates lec 4 10
- Epimers are isomers that differ in the configuration of hydroxyl and hydrogen groups on carbons 2, 3, and 4 of glucose. The main epimers of glucose are mannose (epimerized at carbon 2) and galactose (epimerized at carbon 4).
- Monosaccharides can form hemiacetals or hemiketals through an intramolecular reaction between a hydroxyl group and a carbonyl group, forming a ring structure and new chiral center called the anomeric carbon.
- Glucose exists as two anomers, alpha and beta, which differ in the configuration around the anomeric carbon in the ring structure.
Glycoside instant notes
Glycosides are compounds that contain a sugar component (glycone) bonded to another part of the molecule (aglycone) through a glycosidic linkage. There are several types of glycosidic linkages and classifications of glycosides based on their structure. Glycosides can be hydrolyzed by acids, bases, or enzymes to release sugars. They play various roles in medicine as cardiac drugs, laxatives, and other therapeutic agents. The document provides detailed information on the definition, classification, isolation, identification, and properties of different types of glycosides.
Glycosides-lect-notes-phkhnk
1) Glycosides are compounds that contain a sugar component (glycone) bonded to a non-sugar component (aglycone) through a glycosidic linkage. Common types include O-glycosides (with an alcoholic hydroxyl group), S-glycosides (with a sulfur group), and N-glycosides (with a nitrogen group).
2) Glycosides can be classified in several ways, including by the type of sugar (e.g. glucosides contain glucose), number of sugars, physiological activity, chemical nature of the aglycone, and plant family. All natural glycosides contain beta-linked sugars.
3) Glycosides exhibit diversity in properties
Chapter 7 carbohydrate Biocjemistry
Carbohydrates range in size from small monosaccharides like glyceraldehyde to large polysaccharides such as amylopectin. They serve important functions like energy storage, structural components of cell walls, and cell signaling. Monosaccharides can exist as linear or cyclic structures, with cyclic forms predominating in solution. Common monosaccharides include glucose, fructose, and galactose, which differ in stereochemistry and functional groups. Glucose is frequently used to test for reducing sugars through colorimetric or electrochemical methods.
Carbohydrates lec 2 3
This document discusses carbohydrates and their classification. It notes that carbohydrates are polyhydric alcohol derivatives that can be classified as monosaccharides, oligosaccharides, or polysaccharides. Monosaccharides are the simplest forms of carbohydrates and include aldoses and ketoses. Disaccharides are formed from the condensation of two monosaccharide units, while oligosaccharides contain 3-10 monosaccharide units. Polysaccharides are composed of over 10 monosaccharide units and function as energy stores or structural elements in cells. The document also discusses isomerism in monosaccharides.
Phospholipids cholesterol
1. The document discusses various lipid components and their properties including fatty acids, phospholipids, sphingolipids, glycolipids, cardiolipids, sulfolipids, and steroids.
2. Key properties described include the saponification number, acetyl number, and iodine number which are used to characterize fatty acids.
3. Major phospholipids include phosphatidylcholine, phosphatidylserine, and phosphatidylethanolamine. Sphingolipids contain sphingosine.
4. Glycolipids have a sugar polar head, and cerebrosides and gangliosides are examples. Cardiolipins contain four acyl chains
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This document defines and classifies monosaccharides, which are simple sugars that contain carbon, hydrogen, oxygen, and either an aldehyde or ketone functional group. It discusses how monosaccharides are classified based on their number of carbon atoms (trioses, tetroses, pentoses, hexoses) and whether they contain an aldehyde or ketone group. Examples of common monosaccharides from each category are provided, such as glyceraldehyde, erythrose, ribose, and glucose. Monosaccharides are further specified as optical isomers that can exist in D- or L-forms depending on the number and configuration of asymmetric carbon atoms they contain.
Lecture 15lipids
This document summarizes different types of lipids and their functions. It discusses fatty acids, triacylglycerols, glycerophospholipids, sphingolipids, steroids, and eicosanoids. The main points are:
1) Lipids perform important biological functions as components of biological membranes, as energy stores, and in cell signaling.
2) Common lipids include fatty acids, triacylglycerols, glycerophospholipids, sphingolipids, and steroids.
3) Lipids have structural diversity and consist of hydrophobic molecules involved in membrane structure and energy storage.
Carbohydrate 150516051014-lva1-app6891
The document discusses carbohydrates, including their classification into monosaccharides, oligosaccharides, and polysaccharides. It describes the functions of carbohydrates as an energy source for the brain and regulating blood sugar levels. It also notes diseases that can result from carbohydrate deficiency, such as muscle cramping, fatigue, headaches, and dizziness.
Lecture 15 lipids can be taught
The document summarizes key aspects of lipids. It describes the main classes of lipids, including fatty acids, triacylglycerols, glycerophospholipids, sphingolipids, steroids, and eicosanoids. It also discusses the main biological functions of lipids as essential components of biological membranes, as energy stores, and in cell signaling. Key lipid structures are presented, along with enzymatic pathways involved in lipid biosynthesis and metabolism.
Triglycerides
A lecture I almost had to give as a 'stand-in' for one of my colleagues. Probably the fastest I've ever prepared a lecture and the first time I have taken someone else's notes and effectively given them a 'presentation make-over. Never did give it but it seems pointless having it sitting around on my hard drive.
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This document provides an overview of carbohydrate chemistry. It defines carbohydrates as polyhydroxy aldehydes or ketones that yield such compounds upon hydrolysis. Carbohydrates are classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units present. Monosaccharides include common sugars like glucose and fructose. Disaccharides are formed from two joined monosaccharides and examples provided are sucrose, maltose, and lactose. The document discusses carbohydrate structure, isomerism, and biological derivatives such as sugar acids, sugar alcohols, and amino sugars.
Lec 4. Carbohydrates.pptx
This document discusses carbohydrates, including their definition, classification, occurrence, and importance. Carbohydrates are biological molecules made of carbon, hydrogen, and oxygen. They are classified into monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are simple sugars that cannot be broken down further, while oligosaccharides yield few and polysaccharides yield many monosaccharide units upon hydrolysis. Carbohydrates are widely distributed in plants and animals, playing important structural and energy storage roles.
Carbohydrates
This document discusses carbohydrates, specifically:
- Carbohydrates are a complex group of compounds that include monosaccharides (simple sugars), oligosaccharides, and polysaccharides.
- Monosaccharides exist as rings and take different conformations depending on temperature, solvent, and whether they are aldoses or ketoses.
- Monosaccharides can be modified into derivatives like sugar alcohols, polyols, uronic acids, onic acids, and deoxy/amino-sugars through chemical reactions that substitute functional groups.
Introduction of biochemistry
This document provides an introduction to biochemistry, focusing on carbohydrates. It defines biochemistry and describes the four major classes of biomolecules - carbohydrates, lipids, amino acids, and nucleotides. Carbohydrates are discussed in depth, including their classification, structures of simple sugars, stereoisomers, important monosaccharides like glucose and fructose, disaccharides like sucrose and lactose, and polysaccharides like starch, cellulose, and glycogen. Key carbohydrate structures, properties, and functions are summarized.
Carbohydrates
Carbohydrates are biological molecules made of carbon, hydrogen, and oxygen. They include monosaccharides (simple sugars like glucose and fructose), disaccharides (like sucrose), oligosaccharides, and polysaccharides. Polysaccharides are large carbohydrate molecules made of many monosaccharide units and can be classified as either structural (like cellulose) or storage (like starch). Carbohydrates can also be classified based on their degree of polymerization as simple or complex, and whether they are reducing sugars that can be identified through chemical tests or non-reducing sugars like sucrose.
Carbohydrates.pptx
In the ppt, I have tried to briefly explain Carbohydrates, Generalized Formula Of carbohydrates, Classification, Sources and Functions of Carbohydrates.
Carbohydrates and related systems
1. The document discusses carbohydrate nomenclature and stereochemistry, including D and L designations that are based on the configuration of glyceraldehyde.
2. It differentiates between aldoses and ketoses based on whether the carbon farthest from the functional group is an aldehyde or ketone, and describes hemiacetal and hemiketal ring formation that can occur in monosaccharides like glucose and fructose.
3. Glucose forms a 6-membered pyranose ring through intramolecular hemiacetal formation, while fructose can form either a pyranose or furanose ring depending on the reaction site.
Classification of Carbohydrate Part-I.pptx
This document discusses the classification of carbohydrates. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides based on their sugar unit composition. Monosaccharides are the simplest and include glucose and fructose. Oligosaccharides contain 2-10 monosaccharide units and include disaccharides like sucrose and lactose. Polysaccharides are long chains of monosaccharide units and include starch and cellulose. Within these groups, carbohydrates can be further classified based on factors like the number of carbon atoms (trioses, hexoses) or the presence of an aldehyde or ketone functional group (aldoses, ketoses).
L-2 (Biomolecules).pptx
The document discusses biomolecules and carbohydrates. It defines biomolecules as the molecules and macromolecules that make up living matter, which are primarily composed of carbon, hydrogen, oxygen, nitrogen, phosphorus and sulfur. Carbohydrates are introduced as the most abundant biomolecules on Earth. They are classified into monosaccharides, oligosaccharides, and polysaccharides based on their size. Monosaccharides are the simplest carbohydrates and cannot be further broken down. Oligosaccharides contain 2-10 monosaccharide units. Polysaccharides are high molecular weight polymers of monosaccharides that form non-sugars and colloids in water.
carbohydrates.ppt
Carbohydrates can be classified based on their size, from monomers to polymers. Monosaccharides include aldoses and ketoses with stereochemistry determined by D/L notation. Common monosaccharides are glucose, fructose and galactose. Disaccharides are formed from two monomer units linked by glycosidic bonds. Starch is a storage polysaccharide in plants formed from linked glucose units in either linear amylose or branched amylopectin structures. Excess dietary carbohydrate can be converted and stored as fat if not used for energy.
carbohydrate.ppt
Carbohydrates can be classified based on their size, from monomers to polymers. Monosaccharides include aldoses and ketoses with stereochemistry determined by D/L notation. Common monosaccharides are glucose, fructose and galactose. Disaccharides are formed from two monomer units linked by glycosidic bonds. Starch is a storage polysaccharide in plants formed from linked glucose units in either linear amylose or branched amylopectin structures. Excess dietary carbohydrate can be converted and stored as fat if not used for energy.
Carbohydrate
This document discusses carbohydrates. It defines carbohydrates as polyhydroxyaldehydes, ketones, or compounds that produce them on hydrolysis. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides based on the number of sugar units. Monosaccharides include aldoses and ketoses. Carbohydrates participate in energy storage and structure. Common carbohydrates discussed include starch, glycogen, cellulose, and glycoproteins.
The nature of carbohydrates
Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They serve as an important energy source and structural component. There are three main types of carbohydrates: monosaccharides (simple sugars), disaccharides, and polysaccharides. Glucose is a common monosaccharide that exists as both an open chain and ring structure. Carbohydrates undergo chemical reactions like oxidation, reduction, and esterification. They also exhibit mutarotation when dissolved in water.
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Carbohydrates (1)
- 1. Carbohydrates Saranya S Nair-112
- 2. A carbohydrate is a large biological molecule, or macromolecule, consisting of carbon (C), hydrogen (H), and oxygen (O) atoms, usually with a hydrogen:oxygen atom ratio of 2:1
- 3. I Carbohydrates (glycans) have the following basic composition: (CH2O)n or H - C - OH I Monosaccharides - simple sugars with multiple OH groups. Based on number of carbons (3, 4, 5, 6), a monosaccharide is a triose, tetrose, pentose or hexose. Disaccharides - 2 monosaccharides covalently linked. Oligosaccharides - a few monosaccharides covalently linked. Polysaccharides - polymers consisting of chains of monosaccharide or disaccharide units.
- 4. MONOSACCHARAIDES Monosaccharide's are the most basic units of carbohydrates. They are the simplest form of sugar and are usually colourless, water-soluble, crystalline solids. Some monosaccharide's have a sweet taste Cannot be broken down to simple sugars
- 5. OLIGOSACCHARIDE An oligosaccharide is a saccharide polymer containing a small number (typically three to nine) of simple sugars (monosaccharides)
- 6. POLYSACCHARIDES Polysaccharides are polymeric carbohydrate mole -cules composed of long chains of monosaccharide units bound together by glycosidic linkages and on hydrolysis give the constituent monosaccharide's or oligosaccharides