Biochemistry
9th Edition
ISBN: 9781319114671
Author: Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher: W. H. Freeman
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give one example of charbohydrate being used as information molecule, explain
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- Using an example, explain how the structure of a polysaccharidegives rise to its functionarrow_forwardName three carbohydrates that can be built using onlyglucose monomers.arrow_forwardIdentify the structure and function of starch. Which monosaccharide(s) is (are) the building block of starch? Where in narure can starch be found?arrow_forward
- Tabulate the monomers, glycosidic bond between simple sugars and the linkages if branching is possible of the following polysaccharides: Amylose, amylopectin, cellulose, glycogen and chitin.arrow_forwarddiscuss the biochemistry behind disorders related to aromatic amino acids with an aid of an illustrationarrow_forwardAlthough the first two carbons of fructose and glucose are identical in structure to DHAP and GADP (from glycolysis), DHAP and GADP equilibriate on their in solution to favor the ketone over the aldehyde, while fructose and glucose do not. Why? a)The larger size of the molecule sterically hinders the isomerization b)The larger sugars have more OH groups which hydrogen bond and disrupt isomerization c)The larger sugars cyclize, and there is no carbonyl to isomerize in the cyclic form d)The larger sugars cyclize, and in the cyclic form the hydrogen bonding is very strong e)The larger sugars are less soluble in water than the smaller sugarsarrow_forward
- Draw a lipid exhibiting both an ether-linked and ester-linked acyl group attached to a glycerol phosphate backbone. Then attached an appropriate head group to the phosphate (ethanolamine, choline, serine, etc.)arrow_forwardThere are some similarities and differences in the structure and function of starch and cellulose. Briefly compare these two substances and describe two major differences and two similarities of these substances.arrow_forwardGive an example of each of the following: a. epimer b. acetal linkage c. reducing sugar d. monosaccharide e. anomer f. diastereomerarrow_forward
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