1. Draw a segment of glycogen with 10 glucose molecules in a straight chain and one branching point with 4 glucose molecules. Also identify the reducing ends.
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- 2. Draw the structure of the disaccharide a -glycosyl(1-6)-galactose in the B anomeric form and circle the part of this structure that makes the compound a reducing sugar.The disaccharide maltose is shown below. It contains an a-1,4'-glycosidic linkage between two sugars. Number the carbons on each using the correct numbering scheme for sugars (the sugar on the right should be numbered 1', 2', 3', etc.). Circle the glycosidic bond. Name the two monosaccharides that make up maltose. OH Sugar 1 (left): Sugar 2 (right): Type of glycosidic bond: но- HO Sugar: Type of glycosidic bond: HO- Sugar 1 (left): Sugar 2 (right): Name the two monosaccharides that comprise lactose (shown below). Number the carbons. Name the type of glycosidic bond. HOOH OH НО HO HO- OH OH HO- Name the monosaccharide and the type of glycosidic bond in the polysaccharide galactan shown below. OH НОО OH HO- OH OH OH OHConsider the tetrasaccharide stachyose drawn below. Stachyose is found in white jasmine, soybeans, and lentils. Because humans cannot digest it, its consumption causes flatulence.a. Label all glycoside bonds.b. Classify each glycosidic linkage as αα or ββ and use numbers to designate its location between two rings (e.g., 1→→4-ββ)-c. What products are formed when stachyose is hydrolyzed with H33O++?d. Is stachyose a reducing sugar?e. What product is formed when stachyose is treated with excess CH33I, Ag22O?f. What products are formed when the product in (e) is treated with H33O++?
- Question 21 Match the structures with the description NH NH CHO CH HO CH, HO HỌ CH, NICH H. ocit, CH, он он HO но- HO HO он CH2 OH >4. . Fill in the blanks for the following molecule. CI H CH₂OH H CICH₂ O H OH H H OH H HO H OH H H CH₂Cl a. This molecule is a b. This molecule connects two c. They are connected by a d. Circle the glycosidic bond. saccharide. saccharide units. glycosidic bond.For the disaccharide shown below answer the following questions. CH,OH H H H OH H НО H ОН HOCH, OH CH2OH H OH H a. Identify this disaccharide. Do not worry about alpha, beta, D or L notation. b. What type of glycosidic bond links the monosaccharide units together? Be sure to include alpha, beta, and numbers if appropriate and in the correct order. c. Write the names of the two monosaccharide units produced by hydrolysis of this disaccharide. Be sure to include alpha, beta, and D appropriately in the names and in the correct order.
- Consider the tetrasaccharide stachyose drawn below. Stachyose is found in white jasmine, soybeans, and lentils. Because humans cannot digest it, its consumption causes flatulence.a. Label all glycoside bonds.b. Classify each glycosidic linkage as α or β and use numbers to designate its location between two rings (e.g., 1→4-β).c. What products are formed when stachyose is hydrolyzed with H3O+?d. Is stachyose a reducing sugar?e. What product is formed when stachyose is treated with excess CH3I, Ag2O?f. What products are formed when the product in (e) is treated with H3O+?Q3: Use arrows to match the terms (A) column with (B) column. Some may be used more than once and others not at all. 1- Tirglyceride 2- Glycogen 3- Sphingomyelins 4- Membranes 5- Starch 6- Proteins 7- Cholesterol 8- Lactose B a- contain glycerol backbone b- glucose é- amino acids d- esters of fatty acids e- octapeptide f- disaccharide g- polysaccharide K- compound lipids i- steroid-like j- lipids k- polar lipids + glucose storage in animals 9- Waxes 10AngiotensinlIa). Identify the type of glycosidic bond (α or b, 1→4 or 1→6) b). Circle the reducing end, if any.
- Show the condensation of two glucose molecules to form a disaccharide with an a linkage.B4. CH₂OH H H но. H CH₂OH OH H AR Zeval O OH H H HO H O H OH OH H OH H OH H OH OH/ H H Lactose H OH НО. H OH H H Sucrose The structures of the disaccharides lactose and sucrose are shown above. a) Identify the monosaccharide residue that is common to both disaccharides. OH b) Identify and explain the diastereomeric relationship between two of the monosaccharide units in these sugars. c) Draw a simple mechanism for the lactase-catalyzed cleavage of the glycosidic bond in lactose. d) Explain why lactose and sucrose give different results in the Benedict's test.Draw the structure of the disaccharide maltose (-D-glucopyranosyl (1→4)-D-glucopyranose). Indicate with arrows the reducing end and the acetal functional group.
