Monosaccharides are simple sugar molecules. These molecules have different configurations due to which various isomeric forms are formed. The structure of monosaccharides help to understand the positions of H and OH in the structure and the aldehyde and keto groups.
Disaccharides are double sugars that yield two simple sugars called monosaccharides upon hydrolysis. The three main disaccharides are sucrose, maltose, and lactose. They differ in their solubility, with sucrose being very soluble, maltose fairly soluble, and lactose only slightly soluble. Disaccharides are formed through a dehydration synthesis reaction combining two monosaccharides. Their structures depend on the type of glycosidic linkage between the monosaccharides. This determines their properties such as whether they are reducing sugars or able to undergo fermentation.
Disaccharides are composed of two monosaccharides joined by an O-glycosidic linkage. The main disaccharides discussed are:
1) Sucrose (table sugar), which hydrolyzes into glucose and fructose. Inversion of sucrose produces invert sugar, which is sweeter.
2) Maltose, formed from two glucose molecules and is a reducing sugar. It is found in germinating seeds.
3) Lactose is the sugar in milk, formed from glucose and galactose. It is hydrolyzed by lactase in the small intestine.
Disaccharides are carbohydrates formed from two monosaccharides bonded together. The three most common disaccharides are maltose, lactose, and sucrose. Maltose contains two glucose molecules bonded with an alpha-1,4 linkage. Lactose contains glucose and galactose with a beta-1,4 linkage. Sucrose contains glucose and fructose with an alpha-1,2 linkage. These disaccharides differ in their monosaccharide components and bond linkages.
Introduction and defination
Classification
Reducing sugars
Non-reducing sugars
General properties
Common disaccharides
1) sucrose
Origin
Structure
Properties
Function
This document discusses carbohydrate chemistry. It defines carbohydrates as organic molecules found in nature that are made up of carbon, hydrogen, and oxygen. Carbohydrates are classified based on their structure into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides include important hexoses like glucose and fructose. Carbohydrates exhibit properties like optical activity and stereoisomerism due to asymmetric carbon atoms. Key topics covered include glycosidic linkages, reducing sugars, ring structure forms (pyranose and furanose), and epimers. Physiologically important monosaccharides and derived sugars are also mentioned.
The document discusses carbohydrate structure and properties. It covers the biological and medical importance of carbohydrates, including their functions as energy stores and structural components. It also describes the chemical nature of carbohydrates as polyhydroxy alcohols with an aldehyde or keto group. Carbohydrate structure is examined using Fisher, Haworth and chair conformations. Carbohydrates are classified as monosaccharides, oligosaccharides like disaccharides, and polysaccharides including homo- and heteropolysaccharides. Important monosaccharides, derivatives, disaccharides and polysaccharides are identified. Properties of monosaccharides such as isomerism, optical activity, epimerism, hemiacetal/ketal formation,
Monosaccharides are simple sugar molecules. These molecules have different configurations due to which various isomeric forms are formed. The structure of monosaccharides help to understand the positions of H and OH in the structure and the aldehyde and keto groups.
Disaccharides are double sugars that yield two simple sugars called monosaccharides upon hydrolysis. The three main disaccharides are sucrose, maltose, and lactose. They differ in their solubility, with sucrose being very soluble, maltose fairly soluble, and lactose only slightly soluble. Disaccharides are formed through a dehydration synthesis reaction combining two monosaccharides. Their structures depend on the type of glycosidic linkage between the monosaccharides. This determines their properties such as whether they are reducing sugars or able to undergo fermentation.
Disaccharides are composed of two monosaccharides joined by an O-glycosidic linkage. The main disaccharides discussed are:
1) Sucrose (table sugar), which hydrolyzes into glucose and fructose. Inversion of sucrose produces invert sugar, which is sweeter.
2) Maltose, formed from two glucose molecules and is a reducing sugar. It is found in germinating seeds.
3) Lactose is the sugar in milk, formed from glucose and galactose. It is hydrolyzed by lactase in the small intestine.
Disaccharides are carbohydrates formed from two monosaccharides bonded together. The three most common disaccharides are maltose, lactose, and sucrose. Maltose contains two glucose molecules bonded with an alpha-1,4 linkage. Lactose contains glucose and galactose with a beta-1,4 linkage. Sucrose contains glucose and fructose with an alpha-1,2 linkage. These disaccharides differ in their monosaccharide components and bond linkages.
Introduction and defination
Classification
Reducing sugars
Non-reducing sugars
General properties
Common disaccharides
1) sucrose
Origin
Structure
Properties
Function
This document discusses carbohydrate chemistry. It defines carbohydrates as organic molecules found in nature that are made up of carbon, hydrogen, and oxygen. Carbohydrates are classified based on their structure into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides include important hexoses like glucose and fructose. Carbohydrates exhibit properties like optical activity and stereoisomerism due to asymmetric carbon atoms. Key topics covered include glycosidic linkages, reducing sugars, ring structure forms (pyranose and furanose), and epimers. Physiologically important monosaccharides and derived sugars are also mentioned.
The document discusses carbohydrate structure and properties. It covers the biological and medical importance of carbohydrates, including their functions as energy stores and structural components. It also describes the chemical nature of carbohydrates as polyhydroxy alcohols with an aldehyde or keto group. Carbohydrate structure is examined using Fisher, Haworth and chair conformations. Carbohydrates are classified as monosaccharides, oligosaccharides like disaccharides, and polysaccharides including homo- and heteropolysaccharides. Important monosaccharides, derivatives, disaccharides and polysaccharides are identified. Properties of monosaccharides such as isomerism, optical activity, epimerism, hemiacetal/ketal formation,
Chemistry of carbohydrates disaccharidesRavi Kiran
This document discusses various disaccharides. It describes the structures and properties of sucrose, lactose, maltose, and isomaltose. Sucrose is a non-reducing disaccharide of glucose and fructose linked by an alpha-1,2 glycosidic bond. Lactose is a reducing disaccharide found in milk consisting of glucose and galactose linked by a beta-1,4 bond. Maltose contains two glucose units linked by an alpha-1,4 bond, while isomaltose contains two glucose units linked by an alpha-1,6 bond. The document also provides details on the hydrolysis and properties of each disaccharide.
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.
This document provides information about various carbohydrates including monosaccharides, oligosaccharides, and polysaccharides. It discusses the structures and properties of common disaccharides like maltose, lactose, and sucrose. Larger carbohydrates covered include maltodextrins, dextrans, inulin, chitin, cellulose, starch, and glycogen. For each carbohydrate, details are given about its source, structure, properties when tested, and digestive breakdown. The document aims to describe the chemistry of many important carbohydrates.
- Plants convert 100 metric tons of CO2 into carbohydrates each year through photosynthesis.
- Carbohydrates are the most abundant organic molecules and serve important functions like energy storage, structure, and encoding biologic information through oligosaccharide chains.
- Monosaccharides can exist as cyclic or linear structures and take on different configurations that impact their chemical and physical properties. Common techniques like mutarotation, osazone formation, and oxidation reactions are used to characterize carbohydrates.
Oligosaccharides are carbohydrates composed of 2 to 10 monosaccharides linked by glycosidic bonds. They are found in many plants and foods. Common oligosaccharides include disaccharides like maltose, lactose, and sucrose. Oligosaccharides serve various functions like promoting the growth of beneficial gut bacteria and increasing mineral absorption. They are also used as prebiotics to improve gastrointestinal health.
Carbohydrates its Classification, Isomerism, Characteristic and Chemical prop...SalmaAjmal
1. Carbohydrates are the most abundant biomolecules found in animals and plants, forming 1% of total body mass in humans. They include sugars, oligosaccharides, and polysaccharides.
2. Monosaccharides are the simplest form of carbohydrates and include glucose, fructose, and galactose. Disaccharides are short chain polymers of two monosaccharide units joined by glycosidic bonds.
3. Polysaccharides are long chain polymers that serve as energy stores. Starch, cellulose, and glycogen are examples of homopolysaccharides containing a single monosaccharide, while glycosaminoglycans are heteropolysaccharides with two or more
This presentation is made for F.Y.Bsc. Students.
The presentation includes the General Properties of Carbohydrate and the classification of carbohydrates.
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
A complete review of carbohydrates. definition, source of carbohydrates. Importance, function of carbohydrates. translocation of carbohydrates in plants.
• The compounds possessing identical
molecular formula but different structures are
called isomers.
Various types of isomerism
1. Structural isomerism
2. Stereoisomerism
Stereoisomerism
• Same molecular formula and same structure
but they differ in configuration.
• That is arrangement of their atoms in space.
• Presence of asymmetric carbon atoms allow
the formation of stereoisomerism
Polysaccharides are polymers of monosaccharides or their derivatives joined by glycosidic bonds. They are classified as homopolymers or heteropolymers. Starch is a major homopolysaccharide composed of amylose and amylopectin, while glycogen is the animal equivalent found mainly in liver and muscle. Cellulose is an insoluble polymer of glucose that provides structure to plant cell walls. Mucopolysaccharides are heteropolymers containing amino sugars and acidic sugars. Common types include hyaluronic acid, chondroitin sulfate, keratin sulfate, heparin, and heparan sulfate. Mucopolysaccharidoses are a group of genetic disorders caused by
1. Disaccharides are formed when two monosaccharide units join covalently through an O-glycosidic linkage. The important disaccharides discussed are sucrose, maltose, lactose, and isomaltose.
2. Sucrose is composed of glucose and fructose with a beta-1,2 linkage and is non-reducing. Lactose contains glucose and galactose with a beta-1,4 linkage and is reducing. Maltose has two glucose units with an alpha-1,4 linkage. Isomaltose contains two glucose units in an alpha-1,6 linkage.
3. Lactose intolerance is caused by a
Carbohydrates are polyhydroxy aldehydes or ketones. The most common monosaccharide is D-glucose, which cells use for energy. Carbohydrates are classified as monosaccharides (simple sugars like glucose and fructose), disaccharides (two monosaccharides joined like sucrose), oligosaccharides (3-9 monosaccharides), or polysaccharides (long chains of monosaccharides like starch, cellulose, and glycogen). D-glucose is the primary energy source in animals and plants and is stored as glycogen in animals. Common disaccharides formed from monosaccharides include sucrose from glucose and fructose, lactose from glucose and galactose, and malto
This document summarizes various monosaccharides and disaccharides. It describes the main sources and properties of glucose, fructose, galactose, mannose, and discusses disaccharides including maltose, sucrose, lactose, lactulose and trehalose. Key points covered include glucose being the main metabolic fuel, hereditary fructose intolerance, galactosemia being caused by a GALT enzyme deficiency, and lactose intolerance resulting from lactase deficiency.
Carbohydrates provide the body with heat and can be classified into simple or complex forms. They consist of carbon, hydrogen, and oxygen and include sugars, starches, and fibers. Carbohydrates are grouped into monosaccharides, disaccharides, trisaccharides, polysaccharides, and heterosaccharides. They can also be categorized as simple starchy, complex starchy, or complex fibrous carbohydrates. Simple carbohydrates like glucose and sucrose are made of 1-2 sugar molecules while complex starches like whole grains have longer sugar chains. Complex fibrous carbohydrates are found in green vegetables and provide vitamins, minerals and fiber.
- Carbohydrates provide energy and are composed of carbon, hydrogen, and oxygen. Glucose is a primary carbohydrate that our bodies use for energy.
- Carbohydrates exist as monosaccharides, disaccharides, and polysaccharides. Monosaccharides like glucose cannot be broken down further. Disaccharides contain two monosaccharide units joined by a glycosidic bond. Polysaccharides contain long chains of monosaccharide units.
- Examples of monosaccharides are glucose, fructose, and galactose. Disaccharides include sucrose, lactose, and maltose. Starch, glycogen, and cellulose are examples of polysaccharides that provide energy storage or structural support
Carbohydrates are sugars that provide the body with energy. There are two types - simple carbohydrates like refined sugars and fruits, and complex carbohydrates like grains. Carbohydrates are digested and absorbed for energy, and the best choices are whole grains, vegetables, and fruits. Disorders can result from too few or too many carbohydrates, such as diabetes, hypoglycemia, and lactose intolerance. Hypoglycemia occurs when blood sugar is too low and symptoms include shakiness, dizziness, and mood changes.
This document discusses various disaccharides including maltose, sucrose, lactose, lactulose, and trehalose. It provides information on their composition, sources, properties, and uses. Disaccharides are composed of two monosaccharide units joined by an alpha-glycosidic bond. Each disaccharide is then described in more detail regarding its specific monosaccharide components, where it can be found, and any relevant enzymatic breakdown or physiological effects.
Individual sugars and their role in health and diseasemuti ullah
This document summarizes several monosaccharides (hexoses) and disaccharides that are important in human metabolism. It describes the sources and properties of glucose, fructose, galactose, and mannose. It then discusses the disaccharides maltose, sucrose, lactose, and lactulose, providing their compositions and sources. Key points about intolerance and deficiencies related to some of these sugars are also summarized.
Chemistry of carbohydrates disaccharidesRavi Kiran
This document discusses various disaccharides. It describes the structures and properties of sucrose, lactose, maltose, and isomaltose. Sucrose is a non-reducing disaccharide of glucose and fructose linked by an alpha-1,2 glycosidic bond. Lactose is a reducing disaccharide found in milk consisting of glucose and galactose linked by a beta-1,4 bond. Maltose contains two glucose units linked by an alpha-1,4 bond, while isomaltose contains two glucose units linked by an alpha-1,6 bond. The document also provides details on the hydrolysis and properties of each disaccharide.
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.
This document provides information about various carbohydrates including monosaccharides, oligosaccharides, and polysaccharides. It discusses the structures and properties of common disaccharides like maltose, lactose, and sucrose. Larger carbohydrates covered include maltodextrins, dextrans, inulin, chitin, cellulose, starch, and glycogen. For each carbohydrate, details are given about its source, structure, properties when tested, and digestive breakdown. The document aims to describe the chemistry of many important carbohydrates.
- Plants convert 100 metric tons of CO2 into carbohydrates each year through photosynthesis.
- Carbohydrates are the most abundant organic molecules and serve important functions like energy storage, structure, and encoding biologic information through oligosaccharide chains.
- Monosaccharides can exist as cyclic or linear structures and take on different configurations that impact their chemical and physical properties. Common techniques like mutarotation, osazone formation, and oxidation reactions are used to characterize carbohydrates.
Oligosaccharides are carbohydrates composed of 2 to 10 monosaccharides linked by glycosidic bonds. They are found in many plants and foods. Common oligosaccharides include disaccharides like maltose, lactose, and sucrose. Oligosaccharides serve various functions like promoting the growth of beneficial gut bacteria and increasing mineral absorption. They are also used as prebiotics to improve gastrointestinal health.
Carbohydrates its Classification, Isomerism, Characteristic and Chemical prop...SalmaAjmal
1. Carbohydrates are the most abundant biomolecules found in animals and plants, forming 1% of total body mass in humans. They include sugars, oligosaccharides, and polysaccharides.
2. Monosaccharides are the simplest form of carbohydrates and include glucose, fructose, and galactose. Disaccharides are short chain polymers of two monosaccharide units joined by glycosidic bonds.
3. Polysaccharides are long chain polymers that serve as energy stores. Starch, cellulose, and glycogen are examples of homopolysaccharides containing a single monosaccharide, while glycosaminoglycans are heteropolysaccharides with two or more
This presentation is made for F.Y.Bsc. Students.
The presentation includes the General Properties of Carbohydrate and the classification of carbohydrates.
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
A complete review of carbohydrates. definition, source of carbohydrates. Importance, function of carbohydrates. translocation of carbohydrates in plants.
• The compounds possessing identical
molecular formula but different structures are
called isomers.
Various types of isomerism
1. Structural isomerism
2. Stereoisomerism
Stereoisomerism
• Same molecular formula and same structure
but they differ in configuration.
• That is arrangement of their atoms in space.
• Presence of asymmetric carbon atoms allow
the formation of stereoisomerism
Polysaccharides are polymers of monosaccharides or their derivatives joined by glycosidic bonds. They are classified as homopolymers or heteropolymers. Starch is a major homopolysaccharide composed of amylose and amylopectin, while glycogen is the animal equivalent found mainly in liver and muscle. Cellulose is an insoluble polymer of glucose that provides structure to plant cell walls. Mucopolysaccharides are heteropolymers containing amino sugars and acidic sugars. Common types include hyaluronic acid, chondroitin sulfate, keratin sulfate, heparin, and heparan sulfate. Mucopolysaccharidoses are a group of genetic disorders caused by
1. Disaccharides are formed when two monosaccharide units join covalently through an O-glycosidic linkage. The important disaccharides discussed are sucrose, maltose, lactose, and isomaltose.
2. Sucrose is composed of glucose and fructose with a beta-1,2 linkage and is non-reducing. Lactose contains glucose and galactose with a beta-1,4 linkage and is reducing. Maltose has two glucose units with an alpha-1,4 linkage. Isomaltose contains two glucose units in an alpha-1,6 linkage.
3. Lactose intolerance is caused by a
Carbohydrates are polyhydroxy aldehydes or ketones. The most common monosaccharide is D-glucose, which cells use for energy. Carbohydrates are classified as monosaccharides (simple sugars like glucose and fructose), disaccharides (two monosaccharides joined like sucrose), oligosaccharides (3-9 monosaccharides), or polysaccharides (long chains of monosaccharides like starch, cellulose, and glycogen). D-glucose is the primary energy source in animals and plants and is stored as glycogen in animals. Common disaccharides formed from monosaccharides include sucrose from glucose and fructose, lactose from glucose and galactose, and malto
This document summarizes various monosaccharides and disaccharides. It describes the main sources and properties of glucose, fructose, galactose, mannose, and discusses disaccharides including maltose, sucrose, lactose, lactulose and trehalose. Key points covered include glucose being the main metabolic fuel, hereditary fructose intolerance, galactosemia being caused by a GALT enzyme deficiency, and lactose intolerance resulting from lactase deficiency.
Carbohydrates provide the body with heat and can be classified into simple or complex forms. They consist of carbon, hydrogen, and oxygen and include sugars, starches, and fibers. Carbohydrates are grouped into monosaccharides, disaccharides, trisaccharides, polysaccharides, and heterosaccharides. They can also be categorized as simple starchy, complex starchy, or complex fibrous carbohydrates. Simple carbohydrates like glucose and sucrose are made of 1-2 sugar molecules while complex starches like whole grains have longer sugar chains. Complex fibrous carbohydrates are found in green vegetables and provide vitamins, minerals and fiber.
- Carbohydrates provide energy and are composed of carbon, hydrogen, and oxygen. Glucose is a primary carbohydrate that our bodies use for energy.
- Carbohydrates exist as monosaccharides, disaccharides, and polysaccharides. Monosaccharides like glucose cannot be broken down further. Disaccharides contain two monosaccharide units joined by a glycosidic bond. Polysaccharides contain long chains of monosaccharide units.
- Examples of monosaccharides are glucose, fructose, and galactose. Disaccharides include sucrose, lactose, and maltose. Starch, glycogen, and cellulose are examples of polysaccharides that provide energy storage or structural support
Carbohydrates are sugars that provide the body with energy. There are two types - simple carbohydrates like refined sugars and fruits, and complex carbohydrates like grains. Carbohydrates are digested and absorbed for energy, and the best choices are whole grains, vegetables, and fruits. Disorders can result from too few or too many carbohydrates, such as diabetes, hypoglycemia, and lactose intolerance. Hypoglycemia occurs when blood sugar is too low and symptoms include shakiness, dizziness, and mood changes.
This document discusses various disaccharides including maltose, sucrose, lactose, lactulose, and trehalose. It provides information on their composition, sources, properties, and uses. Disaccharides are composed of two monosaccharide units joined by an alpha-glycosidic bond. Each disaccharide is then described in more detail regarding its specific monosaccharide components, where it can be found, and any relevant enzymatic breakdown or physiological effects.
Individual sugars and their role in health and diseasemuti ullah
This document summarizes several monosaccharides (hexoses) and disaccharides that are important in human metabolism. It describes the sources and properties of glucose, fructose, galactose, and mannose. It then discusses the disaccharides maltose, sucrose, lactose, and lactulose, providing their compositions and sources. Key points about intolerance and deficiencies related to some of these sugars are also summarized.
This document discusses different types of disaccharides. It defines disaccharides as consisting of two monosaccharide units held together by glycosidic linkages. It describes reducing disaccharides like maltose, lactose, and isomaltose which contain free functional groups, and non-reducing disaccharides like sucrose which do not contain free functional groups. Specific details are provided about the structure, properties, and digestion of maltose, lactose, sucrose, and related conditions like lactose intolerance and sucrase deficiency. The document concludes by thanking the reader and providing information about the next class topic.
The document summarizes key information about disaccharides, focusing on sucrose. It defines disaccharides as consisting of two monosaccharide units joined by a glycosidic bond. The most common disaccharides are maltose, lactose, and sucrose. Sucrose, or table sugar, is specifically composed of glucose and fructose bonded together. Sucrose is non-reducing and used widely as a sweetener in foods due to being sweeter than other sugars like glucose and maltose. Hydrolysis of sucrose into its component sugars glucose and fructose is called inversion.
disaccharide biochemistry Sucrose for biochemistry.pptxTaroTari
Disaccharides are sugars formed from two monosaccharides bonded together with elimination of a water molecule. The most common disaccharides are maltose, lactose, and sucrose. Sucrose is composed of glucose and fructose bonded together at their anomeric carbons. It is obtained from sugar cane, sugar beets, and maple trees. Sucrose is important as a dietary carbohydrate and is widely used as a sweetener in food due to its sweet taste. When hydrolyzed by enzymes or acids, sucrose breaks down into its component sugars glucose and fructose, changing its optical rotation properties in a process known as inversion.
The document provides information about Ahmed Metwaly's academic positions and areas of research interest which include oligosaccharides, their classification, structure, properties and examples. It then discusses specific oligosaccharides in more detail including reducing and non-reducing disaccharides, their structures, sources and uses. Further sections cover topics such as glycosidic bond formation, enzymatic hydrolysis of glycosides, and potential applications of oligosaccharides.
Sugar alternatives and intense sweeteners information for techologists and ma...GeoffreyOsullivan
An introduction to sugar and other sweeteners how they are made and properties. Including intense sweeteners and polyols soluble fibres. Covers topics such as reduced sugars, GI, fibre and prebiotic Health benefits. Geoff O'Sullivan specialist in sugar alternatives.
Maltose, lactose, and sucrose are three important disaccharides. Maltose is formed from two glucose molecules and is produced during starch breakdown. Lactose contains glucose and galactose and is the main sugar in milk. Sucrose is a combination of glucose and fructose and is commonly known as table sugar. These disaccharides are broken down into their monosaccharide components during digestion.
Deoxy sugars, 6-Deoxy-hexoses
(methyl pentoses or hexomethyloses)
alpha-L-Rhamnose (6-deoxy-L-mannose),D-Digitoxose
a component of the sugar part of Digitalis glycosides
Keller Killiane test ,DISACCHARIDES, Maltose (malt sugar)
Lactose (milk sugar) LACTULOSE, Polysaccharide
This document discusses disaccharides, which are formed through a condensation reaction between two monosaccharides that results in the removal of a water molecule. It classifies the main disaccharides - sucrose, lactose, and maltose. Sucrose is formed from glucose and fructose and is non-reducing. Lactose is formed from glucose and galactose and is reducing. Maltose is formed from two glucose molecules and is also reducing. The document provides the structures and functions of these three disaccharides.
In general, carbohydrates are neutral chemical compounds containing the elements carbon, hydrogen and oxygen and have the empirical formula (CH2O)n, where n is 3 or more.
Sucrose Hydrolysis - Texa+.ppt biology and topic of biochemistrypanditankit5599
This document summarizes sucrose hydrolysis through both non-enzymatic acid hydrolysis and enzymatic hydrolysis using sucrase/invertase. It describes the chemical structure of sucrose and how it is composed of glucose and fructose bonded together. Both acid and enzymatic hydrolysis can break this bond to produce reducing sugars glucose and fructose. The document outlines the experimental plan to test different temperatures and time periods for hydrolysis to optimize production of reducing sugars while avoiding overhydrolysis that could degrade the sugars. The goal is to hydrolyze sucrose in a way that maximizes glucose and fructose yields for analysis.
Carbohydrates are the most abundant compounds on earth and are made of carbon, hydrogen, and oxygen. They exist as monosaccharides, disaccharides, and polysaccharides. Glucose, fructose, and galactose are common monosaccharides that serve as energy sources. Disaccharides like sucrose, lactose, and maltose are formed by joining two monosaccharides. Polysaccharides including starch, glycogen, and cellulose consist of long chains of monosaccharides and serve structural and storage functions.
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.
The brief classification, types, physical properties, chemical properties, mucopolysaccherides type, disorders related to GAG.
the Topic covered with the interest of MBBS, BDS, BPT, Nursing, Bsc and MSc Biochemistry and MLT students
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.
Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They are classified based on their structure and behavior during hydrolysis. Monosaccharides like glucose and fructose cannot be broken down further. Disaccharides break into two monosaccharides, such as sucrose into glucose and fructose. Polysaccharides yield many monosaccharide units and include starch, cellulose, and glycogen. Carbohydrates serve important functions as energy stores and structural components in plants and animals. They are also raw materials for many industries like textiles, paper, and breweries.
Carbohydrates can be categorized as monosaccharides, disaccharides, and polysaccharides. Glucose, fructose, and galactose are common monosaccharides that make up disaccharides like sucrose, lactose, and maltose. Starch is a storage polysaccharide made of amylose and amylopectin chains of glucose. Starch gelatinizes when heated in water. Cellulose provides fiber and is found in plant cell walls. Modified starches are used as thickeners and fat replacers in processed foods.
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Collagen and elastin are fibrous proteins found in the extracellular matrix that provide structure. Collagen is the most abundant protein in the body and forms rope-like triple helices from three polypeptide chains. There are over 25 types of collagen that form fibrils, networks, or are associated with fibrils. Collagen synthesis involves post-translational modifications before assembly into fibers and crosslinking outside cells. Abnormalities in collagen synthesis and structure can cause disorders like Ehlers-Danlos syndrome and osteogenesis imperfecta.
Allosteric enzymes can be regulated by effector molecules that bind at sites other than the active site. This binding can increase or decrease the enzyme's affinity for substrates or maximal catalytic activity. There are two classes of allosteric enzymes - K-series where the effector increases Km without affecting Vmax, and V-series where the effector decreases Vmax without affecting Km. Effectors can also cause allosteric enzymes to display sigmoidal reaction velocity curves rather than standard Michaelis-Menten hyperbolic curves. Covalent modifications like phosphorylation can also regulate enzymatic activity by increasing or decreasing the enzyme's activity.
enzyme kinetics, mechanism of action of enzymes and line-weaver burk plotmuti ullah
This document discusses key concepts in enzyme kinetics including:
Vmax represents the maximum initial rate of a catalyzed reaction when all enzyme is saturated with substrate. Km is the substrate concentration at which the reaction rate is at half of Vmax, and 50% of enzyme is bound to substrate. A Line-Weaver Burk plot can be used to determine Km and Vmax values from experimental data by taking the inverse of reaction rates and substrate concentrations.
chemistry of enzymes, ES complex theories, co factors and coenzymesmuti ullah
Enzymes are protein catalysts that increase the rate of reactions without being changed. They are typically proteins, heat labile, water soluble, and contain nitrogen. Enzymes consist of an apoenzyme protein component and may also contain non-protein cofactors, coenzymes, prosthetic groups, or metal ions. Enzymes act by lowering the activation energy of reactions, either by properly orienting substrates, or utilizing mechanisms like acid/base catalysis, strain induction, or covalent bonding to substrates. This allows enzymes to greatly accelerate chemical reactions by stabilizing high-energy transition states.
This document discusses the effects of various factors on enzyme activity. It describes how raising the temperature increases reaction rates by increasing kinetic energy until the enzyme denatures. Most human enzymes are stable up to 35-40°C while thermophilic bacterial enzymes can withstand over 100°C. It also discusses how pH, substrate concentration, enzyme concentration, product concentration, and inhibitors like competitive and noncompetitive inhibitors affect reaction rates. Competitive inhibitors bind the active site while noncompetitive inhibitors bind elsewhere and decrease Vmax. Examples of drug inhibitors are also provided.
Clinical uses of enzymes, diagnostic importance of enzymesmuti ullah
Serum enzymes can help diagnose cardiac and liver conditions. CK-MB, AST, and LDH are biomarkers for cardiac issues, while ALT levels rise with acute liver damage, ALP increases in bone diseases and obstructive jaundice, and γGT is elevated in hepatobiliary obstruction and alcohol-induced liver disease. Other enzymes like ALP, acid phosphatase, creatine kinase, and amylase provide information about bone, prostate, muscle, and pancreas conditions respectively.
coenzymes , nomenclature of enzymes, classificationmuti ullah
This document discusses various coenzymes and their roles in enzymatic reactions. It provides examples of specific coenzymes like NAD+, FAD, TPP, and pyridoxal phosphate that serve as carriers to transfer atoms or functional groups. The document also covers the classification system for enzymes based on the type of reaction catalyzed, with the major classes being oxidoreductases, transferases, hydrolases, lyases, and isomerases. Oxidoreductases are further broken down into subgroups like oxidases, dehydrogenases, and hydroperoxidases.
Hiranandani Hospital in Powai, Mumbai, is a premier healthcare institution that has been serving the community with exceptional medical care since its establishment. As a part of the renowned Hiranandani Group, the hospital is committed to delivering world-class healthcare services across a wide range of specialties, including kidney transplantation. With its state-of-the-art facilities, advanced medical technology, and a team of highly skilled healthcare professionals, Hiranandani Hospital has earned a reputation as a trusted name in the healthcare industry. The hospital's patient-centric approach, coupled with its focus on innovation and excellence, ensures that patients receive the highest standard of care in a compassionate and supportive environment.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of the physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar lead (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
6. Describe the flow of current around the heart during the cardiac cycle
7. Discuss the placement and polarity of the leads of electrocardiograph
8. Describe the normal electrocardiograms recorded from the limb leads and explain the physiological basis of the different records that are obtained
9. Define mean electrical vector (axis) of the heart and give the normal range
10. Define the mean QRS vector
11. Describe the axes of leads (hexagonal reference system)
12. Comprehend the vectorial analysis of the normal ECG
13. Determine the mean electrical axis of the ventricular QRS and appreciate the mean axis deviation
14. Explain the concepts of current of injury, J point, and their significance
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. Chapter 3, Cardiology Explained, https://www.ncbi.nlm.nih.gov/books/NBK2214/
7. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Cell Therapy Expansion and Challenges in Autoimmune DiseaseHealth Advances
There is increasing confidence that cell therapies will soon play a role in the treatment of autoimmune disorders, but the extent of this impact remains to be seen. Early readouts on autologous CAR-Ts in lupus are encouraging, but manufacturing and cost limitations are likely to restrict access to highly refractory patients. Allogeneic CAR-Ts have the potential to broaden access to earlier lines of treatment due to their inherent cost benefits, however they will need to demonstrate comparable or improved efficacy to established modalities.
In addition to infrastructure and capacity constraints, CAR-Ts face a very different risk-benefit dynamic in autoimmune compared to oncology, highlighting the need for tolerable therapies with low adverse event risk. CAR-NK and Treg-based therapies are also being developed in certain autoimmune disorders and may demonstrate favorable safety profiles. Several novel non-cell therapies such as bispecific antibodies, nanobodies, and RNAi drugs, may also offer future alternative competitive solutions with variable value propositions.
Widespread adoption of cell therapies will not only require strong efficacy and safety data, but also adapted pricing and access strategies. At oncology-based price points, CAR-Ts are unlikely to achieve broad market access in autoimmune disorders, with eligible patient populations that are potentially orders of magnitude greater than the number of currently addressable cancer patients. Developers have made strides towards reducing cell therapy COGS while improving manufacturing efficiency, but payors will inevitably restrict access until more sustainable pricing is achieved.
Despite these headwinds, industry leaders and investors remain confident that cell therapies are poised to address significant unmet need in patients suffering from autoimmune disorders. However, the extent of this impact on the treatment landscape remains to be seen, as the industry rapidly approaches an inflection point.
Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...Oleg Kshivets
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
share - Lions, tigers, AI and health misinformation, oh my!.pptxTina Purnat
• Pitfalls and pivots needed to use AI effectively in public health
• Evidence-based strategies to address health misinformation effectively
• Building trust with communities online and offline
• Equipping health professionals to address questions, concerns and health misinformation
• Assessing risk and mitigating harm from adverse health narratives in communities, health workforce and health system
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- Video recording of this lecture in English language: https://youtu.be/Pt1nA32sdHQ
- Video recording of this lecture in Arabic language: https://youtu.be/uFdc9F0rlP0
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One health condition that is becoming more common day by day is diabetes.
According to research conducted by the National Family Health Survey of India, diabetic cases show a projection which might increase to 10.4% by 2030.
12. LACTULOSE
• O-α –D Galactopyranosyl (1-4 )-β-D Fructopyranosyl
•SOURCES
• Heated Milk , synthetically produced .
• Can not be hydrolyzed by intestinal enzymes .
• Fermentation by intestinal bacteria .
•USES
• Mild Diuretic /osmotic laxative .
13. SUCROSE (TABLE SUGAR )
• O α -D –Glucopyranosyl (1-2) β- D- fructofuranose
sources
• Cane ,beetroot,sorgham,fruits & vegetables.
• Non reducing sugar ,
• Does not form Osazone crystals.
• Does not exhibit muta rotation .
• Dextro rotatory sugar ( + 66.5 )
• On hydrolysis it becomes strongly Levorotatory (- 28.2)
14.
15. • INVERT SUGAR
• Hydrolytic products of Sucrose are called invert sugars.
• Sucrose hydrolysis by Sucrase/ dilute acids liberates one
molecule each of α D- Glucopyranose & β –D
Fructofuranose.
• β D- Fructofuranose form is unstable & immediately gets
converted to β –D Fructopyranose form, which is
strongly Levorotatory ( -92 )
• Overall effect is INVERSION of dextro rotatory Sucrose
(+66.5) to Levorotatory.( - 22.8)
• Invert sugars are 33% more sweet than Sucrose i.e. Honey
17. OLIGO SACCHARIDES
• 3-10 carbohydrate units.
• Components of integral membrane proteins,
present on their extra cellular domain.
• Mostly contain Mannose /Sialic acid residues.
• Help in degradation of these integral proteins.
• EXAMPLES
• Glycoproteins
• Antibodies
• Coagulation factors