Biological Science (6th Edition)
6th Edition
ISBN: 9780321976499
Author: Scott Freeman, Kim Quillin, Lizabeth Allison, Michael Black, Emily Taylor, Greg Podgorski, Jeff Carmichael
Publisher: PEARSON
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Textbook Question
Chapter 5, Problem 12PIAT
Sucrose is cleaved in your saliva by the enzyme sucrase to release glucose and fructose. Use the structural formula of sucrose to describe fructose using the terms that define its carbon number and placement of the carbonyl group.
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Chapter 5 Solutions
Biological Science (6th Edition)
Ch. 5 - 1. What are three ways monosaccharides differ from...Ch. 5 - Prob. 2TYKCh. 5 - Prob. 3TYKCh. 5 - 4. What are the primary functions of carbohydrates...Ch. 5 - Which of the differences listed here could be...Ch. 5 - What is the difference between linking glucose...Ch. 5 - Compare and contrast polysaccharides and nucleic...Ch. 5 - 8. Lysozyme, an enzyme found in human saliva,...Ch. 5 - SOCIETY Galactosemia is a potentially fatal...Ch. 5 - 10. If you hold a salty cracker in your mouth long...
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- Identify the component monosaccharides of each of the following compounds and describe the type of glycosidic linkage in each.arrow_forwardWrite the reaction equation for the formation of sucrose, indicate the bonds that connect the monosaccharides in the disaccharide. Biological value of sucrose.arrow_forwardName the three different polysaccharides. explain their structure (and their differences) and where they occur (where you find them).arrow_forward
- Which of the following are a pair of structural isomers? Glucose and Mannose Galactose and Fructose Ribulose and Xylulose ribose and glucose The correct answer is Galactose and Fructose. Please explain why and discuss how to identify structural isomers.arrow_forwardIdentify the name of each of the structures of sugar and identify as reducing or nonreducing sugar. One of the structures may be not identified from the usual structures of disaccharides. Kindly answer a, b, c, and d.You only identify the name of each structure of sugars and identify as reducing or nonreducing sugar. No explanation needed.arrow_forwarddraw the following amino acid chains and give the single and three letter abbreviations for cysteinearrow_forward
- A fatty acid is designated as having the structure 18:2 ( 9,12). Draw the structure of the fatty acid.arrow_forwardIdentify which of the following structural polysaccharides (amylopectin, amylose, glycogen, cellulose, and chitin fits the description given below. A specific description may apply to more than on of the polysaccharidesarrow_forwardCellulose is a large polysaccharide containing many alpha(1→4) glycosidic linkages and alpha(1→6) glycosidic linkages. True or False?arrow_forward
- Name the two functional groups that make up a carbohydratearrow_forwardA long-chain amino alcohol joined by an amide bond to a fatty acid and containing a glycosidic or a phosphodiester linked head group make up (A].arrow_forwardGiven the trisaccharide answer the following:what is the name of monosaccharide A?what is the name of the glycosidic linkage between monosaccharides a and b is it reducing sugar or not?arrow_forward
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