IV. Write on the first column the monosaccharide unit(s) that is present in the given disaccharide. On the second column, give the specific type of glycosidic bond between saccharide units 1. Maltose 2. Lactose 3. Sucrose 4. Cellobiose
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- 8) Consider the tetrasaccharide stachyose drawn below. Stachyose is found in white jasmine, soybeans, and lentils. Because humans cannot digest it, its consumption causes flatulence. HO How ОН OH stachyose OH HO HO OH HO OH OH OH OH «ОН a. Label all glycoside bonds. b. Classify each glycosidic linkage as a or ẞ and use numbers to designate its location between two rings (e.g., 1-4-3). c. What products are formed when stachyose is hydrolyzed with H,O"? d. Is stachyose a reducing sugar? e. What product is formed when stachyose is treated with excess CHI, Ag₂O? f. What products are formed when the product in (e) is treated with H₂O"?Give the complete name of the disaccharides below: 1. Lactose 2. Cellobiose 3. Sucrose 4. IsomaltoseSUBSTRATE ENZYME PRODUCTS 1. Sucrose Sucrase 2. Fatty acid 3. Lipids 4. 5. Cellulase Monosaccharides 6. Maltose Maltase 7. 9. 8. Lactose 10.
- Differentiate the glycosidic linkages 1. Between glucose and fructose in sucrose 2. Glucose units in amylose, amylopectin, glycogen, and starch. 3. Between starch and celluloseDisaccharides are joined by glycosidic bonds formed between the anomeric carbon on one monosaccharide and a hydroxyl (-OH) group of another monosaccharide. Identify the types of linkages in each of the three disaccharides. Only place three of the linkages. но. CH₂OH CH₂OH CH₂OH OH OH OH OH OH CH₂OH HO НО. НО OH OH 0 OH B1 - 4 B1 OH ·2 OH О CH₂OH Answer Bank al - 4 OH al + al OH al + B2 OH OH OHDisaccharides are joined by glycosidic bonds formed between the anomeric carbon on one monosaccharide and a hydroxyl (-OH) group of another monosaccharide. Identify the types of linkages in each of the three disaccharides. Only place three of the linkages. НО. CH₂OH CH₂OH CH₂OH HO OH OH OH OH OH CH₂OH HO. НО OH OH 0 OH B12 al OH 4 OH 0 О CH₂OH Answer Bank al + B2 OH al + al OH B14 OH о OH OH
- 3. Below are abbreviated Haworth projections of 4 sugars. Label the sugars as a or B. Which sugars are anomers of one another? Are these sugars furanoses or pyranoses? Are they hemiacetals or full acetals? What is the difference between hemiacetals and full acetals? ОН A نت ОН 5 -O ОН √3 2 1 OH OH 6 В OH ОН ОН 3 2 ОН ОН 4 6 с OH OH ОН НО 32 1 OH OH D OH ОН НО 3 OH 13. Name the following oxidation/reduction product for the given monosaccharide. (2 pts each) COOH Сно H- OH но H- но -- но -- -OH H- -OH OH ČH2OH COOH а. b. COOH CHO H- -O- но -H но -H но но -H но -H H- -OH H -HO- COOH COOH C. d. COOH CH2OH H- -O- -OH -O- но H- Но -H -OH -OH H OH ČOOH ČH2OH е. f.1. Explain why some natural starches are chemically modified. 2. What is birefringence? What does its presence or absence tell you about the starch? 3. new premium creamy salad dressing contains 70 % fat. How can you test if it is an oil-in-water or water-in-oil emulsion
- 1. draw the structures (linear and cyclical) of the common carbohydrates. 2. draw the structure of the DNA/RNA nucleotides 3.write the averages for UV absorption for both nucleus acids and proteins 4. write the difference between nucleotide and nucleosideConsider the tetrasaccharide stachyose drawn below. Stachyose is found in white jasmine,soybeans, and lentils. Because humans cannot digest it, its consumption causes flatulence What products are formed when stachyose is hydrolyzed with H3O+?Classify the monosaccharides. H H-C- -OH H-C- -OH H- CH₂OH D-erythrose H- CH₂OH FO -OH H. CH₂OH D-erythrulose H- -OH -OH H-C OH CH₂OH H- D-ribose CH₂OH OH H-C OH CH₂OH D-ribulose H H-C- CH₂OH D-glyceraldehyde -OH HO- -C- H- CH₂OH FO -H -C- -OH H-C OH CH₂OH D-fructose CH₂OH C=O CH₂OH Dihydroxyacetone triose Answer Bank ketose hexose aldose tetrose pentose