Carbohydrates.ppt
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This document summarizes different types of carbohydrates. It defines monosaccharides, oligosaccharides, and polysaccharides. It then discusses specific polysaccharides including starch, glycogen, cellulose, and pectin. Starch is a storage polysaccharide in plants made of amylose and amylopectin glucose chains. Glycogen serves the same function as starch in animals. Cellulose is a structural polysaccharide made of straight beta-glucose chains. Pectin is a polysaccharide found in plant cell walls.
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Carbohydrates
This document discusses different types of carbohydrates including monosaccharides, oligosaccharides, and polysaccharides. It provides details on specific oligosaccharides (disaccharides and higher oligosaccharides) and polysaccharides such as starch, glycogen, cellulose, chitin, dextrans, and how they differ in their monomer units and glycosidic linkages. It also describes N-linked and O-linked glycoproteins and how carbohydrates are attached to proteins and their various functions.
Carbohydrate 2--Sir Khalid (Biochem)
The document discusses various reactions and properties of monosaccharides such as glucose and fructose. It explains that glucose can be converted to sorbitol or mannitol through reduction, and that glucose and fructose can isomerize to each other in weak alkali. It also describes how monosaccharides can cyclize through hemiacetal and hemiketal formation to form pyranoses and furanoses with alpha and beta anomers. Storage polysaccharides like starch, glycogen, and structural polysaccharides such as cellulose, chitin, and glycosaminoglycans are formed from linked monosaccharide units.
Carbohydrates - the carbohydrates are optically active polyhydroxy aldehydes/...
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Fructose
This document provides information about various sugars and carbohydrates. It discusses fructose, a simple sugar found in plants that is absorbed directly into the blood. Sucrose, or table sugar, is introduced as a disaccharide made of glucose and fructose. Starch is described as a glucan made of glucose molecules linked together in plants. The document also examines the structures of fructose, sucrose, starch, and cellulose, including their cyclic formations and glycosidic linkages.
Glycoproteins -3
This document discusses different types of carbohydrates including monosaccharides, oligosaccharides, polysaccharides, and how they are linked together. It provides examples of common disaccharides like sucrose, lactose, and maltose. Starch and glycogen are introduced as storage polysaccharides in plants and animals respectively. Structural polysaccharides like cellulose, chitin, and glycoproteins are also summarized along with examples of their biological functions and linkages.
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.
chemistry presentation
Monosaccharides are the simplest form of carbohydrates and contain carbon, hydrogen and oxygen. The most common monosaccharides are pentoses and hexoses, with glucose being a hexose. Monosaccharides can form ring structures and optical isomers. Glucose exists in D and L forms, with D-glucose being natural. Monosaccharides can link together to form disaccharides like sucrose and polysaccharides like starch. Starch is made of amylose and amylopectin and is an important energy storage carbohydrate in plants. Polysaccharides also provide energy, store energy as glycogen, act as precursors for other molecules, and serve as dietary fiber.
Carbohydrates
Monosaccharides are simple sugars that can be classified based on their number of carbons as trioses, tetroses, pentoses, or hexoses. Disaccharides consist of two monosaccharides linked together, while oligosaccharides have a few monosaccharides linked together. Polysaccharides are long chains of monosaccharide or disaccharide units that serve as energy storage molecules in plants and animals.
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Carbohydrates
This document discusses different types of carbohydrates including monosaccharides, oligosaccharides, and polysaccharides. It provides details on specific oligosaccharides (disaccharides and higher oligosaccharides) and polysaccharides such as starch, glycogen, cellulose, chitin, dextrans, and how they differ in their monomer units and glycosidic linkages. It also describes N-linked and O-linked glycoproteins and how carbohydrates are attached to proteins and their various functions.
Carbohydrate 2--Sir Khalid (Biochem)
The document discusses various reactions and properties of monosaccharides such as glucose and fructose. It explains that glucose can be converted to sorbitol or mannitol through reduction, and that glucose and fructose can isomerize to each other in weak alkali. It also describes how monosaccharides can cyclize through hemiacetal and hemiketal formation to form pyranoses and furanoses with alpha and beta anomers. Storage polysaccharides like starch, glycogen, and structural polysaccharides such as cellulose, chitin, and glycosaminoglycans are formed from linked monosaccharide units.
Carbohydrates - the carbohydrates are optically active polyhydroxy aldehydes/...
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Fructose
This document provides information about various sugars and carbohydrates. It discusses fructose, a simple sugar found in plants that is absorbed directly into the blood. Sucrose, or table sugar, is introduced as a disaccharide made of glucose and fructose. Starch is described as a glucan made of glucose molecules linked together in plants. The document also examines the structures of fructose, sucrose, starch, and cellulose, including their cyclic formations and glycosidic linkages.
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This document discusses different types of carbohydrates including monosaccharides, oligosaccharides, polysaccharides, and how they are linked together. It provides examples of common disaccharides like sucrose, lactose, and maltose. Starch and glycogen are introduced as storage polysaccharides in plants and animals respectively. Structural polysaccharides like cellulose, chitin, and glycoproteins are also summarized along with examples of their biological functions and linkages.
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.
chemistry presentation
Monosaccharides are the simplest form of carbohydrates and contain carbon, hydrogen and oxygen. The most common monosaccharides are pentoses and hexoses, with glucose being a hexose. Monosaccharides can form ring structures and optical isomers. Glucose exists in D and L forms, with D-glucose being natural. Monosaccharides can link together to form disaccharides like sucrose and polysaccharides like starch. Starch is made of amylose and amylopectin and is an important energy storage carbohydrate in plants. Polysaccharides also provide energy, store energy as glycogen, act as precursors for other molecules, and serve as dietary fiber.
Carbohydrates
Monosaccharides are simple sugars that can be classified based on their number of carbons as trioses, tetroses, pentoses, or hexoses. Disaccharides consist of two monosaccharides linked together, while oligosaccharides have a few monosaccharides linked together. Polysaccharides are long chains of monosaccharide or disaccharide units that serve as energy storage molecules in plants and animals.
Biochemistry lecture notes carbohydrates
This document provides information about carbohydrates. It begins by defining carbohydrates and describing their main biological functions. It then discusses the three main classes of carbohydrates: monosaccharides, disaccharides, and polysaccharides. For each class, key examples are provided and their structures and properties are explained. The document also covers topics like stereochemistry of carbohydrates, glycosaminoglycans, and important monosaccharides and polysaccharides like starch, cellulose, and glycogen. In summary, it serves as a comprehensive overview of carbohydrate structure, classification, and functions in biological systems.
Carbohydrate 2
The document discusses the structure and properties of monosaccharides and polysaccharides. It describes how glucose is converted to sorbitol and mannitol through reduction with sodium amalgam. It also discusses the cyclic structures that monosaccharides like glucose and fructose form through intramolecular reactions, forming pyranoses and furanoses. Additionally, it describes common storage polysaccharides like starch and glycogen, noting that starch consists of amylose and amylopectin while glycogen serves as the main storage polysaccharide in animals.
Carbohydrhshshbebehhxbbebensidcfates_.pdf
This document summarizes key information about carbohydrates. It defines carbohydrates and discusses their classification including monosaccharides, disaccharides, oligosaccharides, and polysaccharides. It describes important monosaccharides like glucose and fructose and how they can form cyclic structures. It also discusses glycosidic bond formation and several important polysaccharides like starch, glycogen, and cellulose.
The Nature of Carbohydrates
Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk products. Though often maligned in trendy diets, carbohydrates — one of the basic food groups — are important to a healthy life.
Carbohydrates
- Carbohydrates are the most abundant biomolecules on Earth and serve important functions such as energy storage, structural support, and cell signaling.
- There are three main classes of carbohydrates: monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are simple sugars that can join together to form larger carbohydrates.
- Common monosaccharides include glucose, fructose, and galactose. Disaccharides like sucrose, lactose, and maltose are composed of two monosaccharide units joined by glycosidic bonds. Polysaccharides form structural components of cell walls and connective tissues.
Biomolecules.pptx
Carbohydrates are classified based on their structure and behavior during hydrolysis. Monosaccharides like glucose and fructose can further cyclize to form rings. Glucose forms a 6-membered pyranose ring while fructose forms a 5-membered furanose ring. Carbohydrates can also be classified as reducing or non-reducing based on whether their functional groups are free to participate in reduction reactions. Glucose and fructose both exist as alpha and beta cyclic isomers differentiated by the orientation of their hydroxyl group. Characteristic reactions and inability to explain properties with an open chain form indicate carbohydrates exist predominantly in ring structures.
Biomolecules.pptx
Carbohydrates are classified based on their structure and behavior during hydrolysis. Monosaccharides like glucose and fructose can further cyclize to form rings. Glucose forms a 6-membered pyranose ring while fructose forms a 5-membered furanose ring. Carbohydrates can also be classified as reducing or non-reducing based on whether their functional groups are free to participate in reduction reactions. Glucose and fructose both exist as cyclic structures with α and β anomers formed by the addition of the hydroxyl group to the carbonyl carbon. Their open chain forms do not fully explain properties like crystallization behavior and lack of reactivity of functional groups.
Carbohydrate
- Carbohydrates consist of carbon, hydrogen, and oxygen in a ratio of 1:2:1. They include sugars, starches, and fiber.
- Sugars can be simple monosaccharides like glucose or combined to form more complex disaccharides and polysaccharides.
- Carbohydrates exist as both linear chains and ring structures. The ring form is favored in water.
- Carbohydrates serve as the primary energy source for the body but excess consumption can contribute to obesity, diabetes, and metabolic syndrome.
CHO.pptx
Carbohydrates can be classified as monosaccharides, oligosaccharides, or polysaccharides. Monosaccharides include glucose, fructose, and galactose. Oligosaccharides have 2-10 monosaccharide units linked together, while polysaccharides contain over 10 units and include starch, glycogen, cellulose. Carbohydrates provide energy and are important structural components. Their digestion and absorption provides glucose for cellular metabolism. Disorders like diabetes occur when insulin production or function is inadequate, leading to high blood glucose levels and metabolic disturbances.
Carbohydrate
This document provides information on carbohydrates and monosaccharides. It defines carbohydrates and explains their four main functions in living organisms. It then classifies carbohydrates into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The document focuses on monosaccharides, describing their structures, classifications, stereochemistry including D and L isomers, anomers, mutarotation, and important naturally occurring monosaccharides like glucose, fructose, and ribose. It also outlines important reactions of monosaccharides such as oxidation, reduction, glycoside formation, and phosphate ester formation.
2. carbohydrates
Carbohydrates are made of carbon, hydrogen, and oxygen. Monosaccharides like glucose are simple sugars that provide energy. Glucose can exist as an open chain or ring structure. Disaccharides like sucrose are formed by joining two monosaccharides. Polysaccharides such as starch, glycogen, and cellulose are made of many monosaccharide units and function as energy stores. Starch is made of amylose and amylopectin. Cellulose is an unbranched polymer of glucose units linked by beta bonds that provides structure to plant cells.
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.
Chapter7 carbs
Carbohydrates range widely in size and structure, and serve important functions in living organisms. They are produced from carbon dioxide and water through photosynthesis in plants. Monosaccharides are the simplest carbohydrates and include sugars like glucose, galactose, and fructose. In solution, monosaccharides typically form ring structures called pyranoses or furanoses with intramolecular bonds. The cyclic forms exist in equilibrium with linear forms, and reducing sugars can be detected through chemical tests involving oxidation-reduction reactions. Modern methods for quantifying sugars like glucose use enzyme-based colorimetric or electrochemical assays.
Carbohydrates
Monosaccharides are simple sugars with multiple OH groups classified based on carbon number as trioses, tetroses, pentoses or hexoses. Disaccharides consist of two covalently linked monosaccharides, while oligosaccharides have a few linked monosaccharides and polysaccharides are polymers of monosaccharide or disaccharide units. Common monosaccharides include glucose and fructose which can cyclize to form pyranose or furanose rings.
Carbohydrates
Monosaccharides are simple sugars with multiple OH groups classified based on carbon number as trioses, tetroses, pentoses or hexoses. Disaccharides consist of two covalently linked monosaccharides, while oligosaccharides have a few linked monosaccharides and polysaccharides are polymers of monosaccharide or disaccharide units. Common monosaccharides include glucose and fructose, while examples of disaccharides are sucrose, lactose and maltose formed by glycosidic bonds between the monosaccharides. Polysaccharides in plants include starch and cellulose consisting of glucose polymers.
Chapter 7
Carbohydrates are made up of carbon, hydrogen, and oxygen. They exist as monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides can be aldoses or ketoses and exist as cyclic structures in solution. Disaccharides like sucrose are formed through glycosidic bond formation between two monosaccharides. Polysaccharides vary in composition and function, with starch and glycogen serving as energy storage and cellulose providing structural support. Glycoconjugates are carbohydrates bound to proteins or lipids that play important roles in cell signaling and recognition.
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.
Carbohydrates
Carbohydrates are organic compounds that serve as a primary energy source. They can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on their structure. The three most common disaccharides are maltose, lactose, and sucrose. Polysaccharides include glycogen, starch, and cellulose. Glycogen functions as energy storage in animals, while cellulose provides structure to plant cell walls. Carbohydrates play important structural and functional roles throughout biology.
CHO-CNP .ppt
Carbohydrates can be classified as sugars, oligosaccharides, or polysaccharides based on their number of sugar units. Monosaccharides exist as both open-chain and cyclic forms when in solution. Cyclization leads to the formation of hemiacetals and hemiketals, with monosaccharides having five or more carbons existing primarily as five- or six-membered rings. The cyclic forms can interconvert between alpha and beta anomers. Monosaccharides undergo various reactions including reduction, oxidation, and formation of derivatives like glycosides.
Carbohdrates 2013
Carbohydrates are an essential organic compound composed of carbon, hydrogen, and oxygen. They serve as an important energy source and structural component in organisms. There are several types of carbohydrates including monosaccharides (glucose, fructose), disaccharides (sucrose, lactose, maltose), and polysaccharides (starch, cellulose, glycogen). Carbohydrates can form isomers and undergo various reactions like oxidation. They play critical roles in energy storage, membrane structure, and structural support in living things.
Glycolysis.pptx
Glycolysis is the pathway that converts glucose to pyruvate, generating a small amount of ATP. The liver plays a key role in monitoring and stabilizing blood glucose levels. Glycolysis occurs through three phases: 1) energy investment where glucose is phosphorylated, 2) splitting of a six-carbon molecule into two three-carbon molecules, and 3) energy generation where ATP is produced from the breakdown of the three-carbon molecules. The pathway generates 2 ATP per glucose under anaerobic conditions and up to 8 ATP per glucose under aerobic conditions using shuttle pathways to further oxidize NADH in the mitochondria.
Enzymes.pptx
This document provides information about enzymes. Some key points:
- Enzymes are protein catalysts that speed up chemical reactions without being consumed. They have specific active sites that substrates bind to in order to undergo reactions.
- There are six major classes of enzymes based on the type of reaction they catalyze: oxidoreductases, transferases, hydrolases, lyases, isomerases, and ligases.
- Enzymes exhibit specificity in terms of the substrates, reactions, and stereoisomers they act on. Their active sites allow for selective binding.
- In addition to the protein component, some enzymes require cofactors like metals ions or coenzymes to function properly
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Biochemistry lecture notes carbohydrates
This document provides information about carbohydrates. It begins by defining carbohydrates and describing their main biological functions. It then discusses the three main classes of carbohydrates: monosaccharides, disaccharides, and polysaccharides. For each class, key examples are provided and their structures and properties are explained. The document also covers topics like stereochemistry of carbohydrates, glycosaminoglycans, and important monosaccharides and polysaccharides like starch, cellulose, and glycogen. In summary, it serves as a comprehensive overview of carbohydrate structure, classification, and functions in biological systems.
Carbohydrate 2
The document discusses the structure and properties of monosaccharides and polysaccharides. It describes how glucose is converted to sorbitol and mannitol through reduction with sodium amalgam. It also discusses the cyclic structures that monosaccharides like glucose and fructose form through intramolecular reactions, forming pyranoses and furanoses. Additionally, it describes common storage polysaccharides like starch and glycogen, noting that starch consists of amylose and amylopectin while glycogen serves as the main storage polysaccharide in animals.
Carbohydrhshshbebehhxbbebensidcfates_.pdf
This document summarizes key information about carbohydrates. It defines carbohydrates and discusses their classification including monosaccharides, disaccharides, oligosaccharides, and polysaccharides. It describes important monosaccharides like glucose and fructose and how they can form cyclic structures. It also discusses glycosidic bond formation and several important polysaccharides like starch, glycogen, and cellulose.
The Nature of Carbohydrates
Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk products. Though often maligned in trendy diets, carbohydrates — one of the basic food groups — are important to a healthy life.
Carbohydrates
- Carbohydrates are the most abundant biomolecules on Earth and serve important functions such as energy storage, structural support, and cell signaling.
- There are three main classes of carbohydrates: monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are simple sugars that can join together to form larger carbohydrates.
- Common monosaccharides include glucose, fructose, and galactose. Disaccharides like sucrose, lactose, and maltose are composed of two monosaccharide units joined by glycosidic bonds. Polysaccharides form structural components of cell walls and connective tissues.
Biomolecules.pptx
Carbohydrates are classified based on their structure and behavior during hydrolysis. Monosaccharides like glucose and fructose can further cyclize to form rings. Glucose forms a 6-membered pyranose ring while fructose forms a 5-membered furanose ring. Carbohydrates can also be classified as reducing or non-reducing based on whether their functional groups are free to participate in reduction reactions. Glucose and fructose both exist as alpha and beta cyclic isomers differentiated by the orientation of their hydroxyl group. Characteristic reactions and inability to explain properties with an open chain form indicate carbohydrates exist predominantly in ring structures.
Biomolecules.pptx
Carbohydrates are classified based on their structure and behavior during hydrolysis. Monosaccharides like glucose and fructose can further cyclize to form rings. Glucose forms a 6-membered pyranose ring while fructose forms a 5-membered furanose ring. Carbohydrates can also be classified as reducing or non-reducing based on whether their functional groups are free to participate in reduction reactions. Glucose and fructose both exist as cyclic structures with α and β anomers formed by the addition of the hydroxyl group to the carbonyl carbon. Their open chain forms do not fully explain properties like crystallization behavior and lack of reactivity of functional groups.
Carbohydrate
- Carbohydrates consist of carbon, hydrogen, and oxygen in a ratio of 1:2:1. They include sugars, starches, and fiber.
- Sugars can be simple monosaccharides like glucose or combined to form more complex disaccharides and polysaccharides.
- Carbohydrates exist as both linear chains and ring structures. The ring form is favored in water.
- Carbohydrates serve as the primary energy source for the body but excess consumption can contribute to obesity, diabetes, and metabolic syndrome.
CHO.pptx
Carbohydrates can be classified as monosaccharides, oligosaccharides, or polysaccharides. Monosaccharides include glucose, fructose, and galactose. Oligosaccharides have 2-10 monosaccharide units linked together, while polysaccharides contain over 10 units and include starch, glycogen, cellulose. Carbohydrates provide energy and are important structural components. Their digestion and absorption provides glucose for cellular metabolism. Disorders like diabetes occur when insulin production or function is inadequate, leading to high blood glucose levels and metabolic disturbances.
Carbohydrate
This document provides information on carbohydrates and monosaccharides. It defines carbohydrates and explains their four main functions in living organisms. It then classifies carbohydrates into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The document focuses on monosaccharides, describing their structures, classifications, stereochemistry including D and L isomers, anomers, mutarotation, and important naturally occurring monosaccharides like glucose, fructose, and ribose. It also outlines important reactions of monosaccharides such as oxidation, reduction, glycoside formation, and phosphate ester formation.
2. carbohydrates
Carbohydrates are made of carbon, hydrogen, and oxygen. Monosaccharides like glucose are simple sugars that provide energy. Glucose can exist as an open chain or ring structure. Disaccharides like sucrose are formed by joining two monosaccharides. Polysaccharides such as starch, glycogen, and cellulose are made of many monosaccharide units and function as energy stores. Starch is made of amylose and amylopectin. Cellulose is an unbranched polymer of glucose units linked by beta bonds that provides structure to plant cells.
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.
Chapter7 carbs
Carbohydrates range widely in size and structure, and serve important functions in living organisms. They are produced from carbon dioxide and water through photosynthesis in plants. Monosaccharides are the simplest carbohydrates and include sugars like glucose, galactose, and fructose. In solution, monosaccharides typically form ring structures called pyranoses or furanoses with intramolecular bonds. The cyclic forms exist in equilibrium with linear forms, and reducing sugars can be detected through chemical tests involving oxidation-reduction reactions. Modern methods for quantifying sugars like glucose use enzyme-based colorimetric or electrochemical assays.
Carbohydrates
Monosaccharides are simple sugars with multiple OH groups classified based on carbon number as trioses, tetroses, pentoses or hexoses. Disaccharides consist of two covalently linked monosaccharides, while oligosaccharides have a few linked monosaccharides and polysaccharides are polymers of monosaccharide or disaccharide units. Common monosaccharides include glucose and fructose which can cyclize to form pyranose or furanose rings.
Carbohydrates
Monosaccharides are simple sugars with multiple OH groups classified based on carbon number as trioses, tetroses, pentoses or hexoses. Disaccharides consist of two covalently linked monosaccharides, while oligosaccharides have a few linked monosaccharides and polysaccharides are polymers of monosaccharide or disaccharide units. Common monosaccharides include glucose and fructose, while examples of disaccharides are sucrose, lactose and maltose formed by glycosidic bonds between the monosaccharides. Polysaccharides in plants include starch and cellulose consisting of glucose polymers.
Chapter 7
Carbohydrates are made up of carbon, hydrogen, and oxygen. They exist as monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides can be aldoses or ketoses and exist as cyclic structures in solution. Disaccharides like sucrose are formed through glycosidic bond formation between two monosaccharides. Polysaccharides vary in composition and function, with starch and glycogen serving as energy storage and cellulose providing structural support. Glycoconjugates are carbohydrates bound to proteins or lipids that play important roles in cell signaling and recognition.
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.
Carbohydrates
Carbohydrates are organic compounds that serve as a primary energy source. They can be classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on their structure. The three most common disaccharides are maltose, lactose, and sucrose. Polysaccharides include glycogen, starch, and cellulose. Glycogen functions as energy storage in animals, while cellulose provides structure to plant cell walls. Carbohydrates play important structural and functional roles throughout biology.
CHO-CNP .ppt
Carbohydrates can be classified as sugars, oligosaccharides, or polysaccharides based on their number of sugar units. Monosaccharides exist as both open-chain and cyclic forms when in solution. Cyclization leads to the formation of hemiacetals and hemiketals, with monosaccharides having five or more carbons existing primarily as five- or six-membered rings. The cyclic forms can interconvert between alpha and beta anomers. Monosaccharides undergo various reactions including reduction, oxidation, and formation of derivatives like glycosides.
Carbohdrates 2013
Carbohydrates are an essential organic compound composed of carbon, hydrogen, and oxygen. They serve as an important energy source and structural component in organisms. There are several types of carbohydrates including monosaccharides (glucose, fructose), disaccharides (sucrose, lactose, maltose), and polysaccharides (starch, cellulose, glycogen). Carbohydrates can form isomers and undergo various reactions like oxidation. They play critical roles in energy storage, membrane structure, and structural support in living things.
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Glycolysis.pptx
Glycolysis is the pathway that converts glucose to pyruvate, generating a small amount of ATP. The liver plays a key role in monitoring and stabilizing blood glucose levels. Glycolysis occurs through three phases: 1) energy investment where glucose is phosphorylated, 2) splitting of a six-carbon molecule into two three-carbon molecules, and 3) energy generation where ATP is produced from the breakdown of the three-carbon molecules. The pathway generates 2 ATP per glucose under anaerobic conditions and up to 8 ATP per glucose under aerobic conditions using shuttle pathways to further oxidize NADH in the mitochondria.
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PRECIPITATION TITRATTION.ppt
1. Precipitation involves combining two ionic species to form an insoluble product, forcing the reaction to completion. For precipitation reactions to be useful in titrimetric analysis, the precipitate must be insoluble and form rapidly and quantitatively without interference from adsorption effects. The equivalence point must also be detectable.
2. Factors that affect solubility include common ion effect, temperature, solvent, and pH. Solubility product constants describe the solubility equilibrium of slightly soluble salts. Fractional precipitation determines which salt will precipitate first when multiple anions are present.
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NON AQUEOUS TITRATION.pptx
Non-aqueous titrations are used for substances that are too weakly acidic or basic to titrate in water. The technique involves dissolving the substance and titrant in a non-aqueous solvent. There are four classes of non-aqueous solvents: protogenic solvents enhance basicity; protophillic solvents enhance acidity; amphiprotic solvents can act as acids or bases; and aprotic solvents are neutral. Common indicators used for non-aqueous titration include crystal violet, quinaldine red, and alpha-naphthal benzene. The substance being titrated can be categorized as behaving as an acid or base under the conditions, and an appropriate titrant
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It then discusses various reference electrodes that can be used, including the standard hydrogen electrode, silver/silver chloride electrode, and calomel electrode. The glass electrode is described as well, which can be used to directly measure pH based on the potential difference across its membrane in solutions of different hydrogen ion concentrations.
Finally, it covers different types of indicator electrodes that can be used for potentiometric titrations, including electrodes
Acid Base Titration.ppt
1. The document discusses acid-base theories including Arrhenius, Brønsted-Lowry, and Lewis theories. It also defines terms related to acid-base titrations such as titration, standard solution, titrant, equivalence point, and indicator.
2. Key concepts around acid-base equilibria are explained, including the autoionization of water and the dissociation constants for weak acids and bases (Ka and Kb). The Henderson-Hasselbalch equation relating pH and the concentrations of conjugate acid-base pairs in a buffer solution is also derived.
3. Methods for determining the endpoint in an acid-base titration are described, including the use of acid-
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Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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- 1. Mrs. Prajakta B. Kothawade Assistant Professor, PES Modern College of Pharmacy, for ladies, Moshi, Pune
- 2. Carbohydrates are Polyhydroxy aldehydes or ketones, or substances that yield such compounds on hydrolysis. General formula : (CH2O)n
- 3. • Monosaccharides – carbohydrates that cannot be hydrolyzed to simpler carbohydrates; eg. Glucose or fructose. • Oligosaccharides – carbohydrates that can be hydrolyzed into a few monosaccharide units; eg. Sucrose or lactose • Polysaccharides – carbohydrates that are polymeric sugars; eg Starch or cellulose
- 4. • Monosaccharides Contains 3-9 carbon atom sugars.
- 7. Ketone Aldehyde 4 Tetrose Tetrulose 5 Pentose Pentulose 6 Hexose Hexulose 7 Heptose Heptulose 8 Octose Octulose Number of carbons
- 8. • Oligosaccharides contains 2-10 monosaccharide units joined by glycosidic bonds. -OH group of one monosaccharide joined to -OH group of another monosaccharide . • Links may be a or b • Link around glycosidic bond is fixed but anomeric forms on the other C-1 are still in equilibrium.
- 10. Polysaccharides are complex carbohydrates made up More than 10 linked monosaccharide units. • Nomenclature: Homopolysaccharide-a polysaccharide is made up of one type of monosaccharide unit. Heteropolysaccharide-a polysaccharide is made up of more than one type of monosaccharide unit. • Starch and glycogen are storage molecules • Chitin and cellulose are structural molecules • Cell surface polysaccharides are recognition molecules
- 12. Some types of polysaccharides 1.Starch • Starch is a storage compound in plants, and made of glucose units • It is a homopolysaccharide made up of two components: amylose and amylopectin. • Most starch is 10-30% amylose and 70-90% amylopectin
- 13. • Amylose – a straight chain structure formed by 1,4 glycosidic bonds between α-D-glucose molecules. H O OH H OH H OH CH2OH H O H H OH H OH CH2OH H O H H H O O H OH H OH CH2OH H H H O H OH H OH CH2OH H OH H H O O H OH H OH CH2OH H O H 1 6 5 4 3 1 2 amylose Structure of Amylose Fraction of Starch
- 14. • The amylose chain forms a helix. • This causes the blue colour change on reaction with iodine. • Amylose is poorly soluble in water, but forms micellar suspensions Amylose
- 15. Amylopectin-a glucose polymer with mainly α -(14) linkages, but it also has branches formed by α -(16) linkages. Branches are generally longer than shown above. H O OH H OH H OH CH2OH H O H H OH H OH CH2OH H O H H H O O H OH H OH CH2 H H H O H OH H OH CH2OH H OH H H O O H OH H OH CH2OH H O H O 1 4 6 H O H OH H OH CH2OH H H H O H OH H OH CH2OH H H O 1 OH 3 4 5 2 amylopectin Structure of Amylopectin Fraction of Starch
- 16. • Amylopectin causes a red- violet colour change on reaction with iodine. • This change is usually masked by the much darker reaction of amylose to iodine. Amylopectin Amylopectin
- 17. Starch therefore consists of amylose helices entangled on branches of amylopectin.
- 18. 2 Glycogen • Storage polysaccharide in animals • Glycogen constitutes up to 10% of liver mass and 1-2% of muscle mass • Glycogen is stored energy for the organism • Similar in structure to amylopectin, only difference from starch: number of branches • Alpha(1,6) branches every 8-12 residues • Like amylopectin, glycogen gives a red-violet color with iodine
- 19. glycogen
- 20. 3 Cellulose • The β-glucose molecules are joined by condensation, i.e. the removal of water, forming β-(1,4) glycosidic linkages. • The glucose units are linked into straight chains each 100-1000 units long.
- 22. Cellulose