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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Chapter 5, Problem 14PIAT
High-fructose corn syrup is produced by converting starch from com into a mixture of glucose and fructose monosaccharides. What two events must occur in this process in order to turn starch into these simple sugars?
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An oligosaccharide is a repeating unit of a-D-galactopyranosyl-(a-1 >3)-allopyranoside. Each disaccharide unit is linked via B-1 --->4 glycosidic bond. The oligosaccharide has 10 monosaccharide residues.
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Is this oligosaccharide a good substrate for glycolysis? Why or why not? Provide two reasons and discuss corn prehensively.
Raffinose, the most abundant trisaccharide found in nature, occurs in whole grains and numerous vegetables (e.g., asparagus, cabbage, and beans). Hydrolysis of raffinose yields galactose and sucrose. Provide the systematic name for this trisaccharide. Is raffinose a reducing or nonreducing sugar? Is raffinose capable of mutarotation?
As sweet as sucrose is, an equimolar mixture of its constituent monosaccharides, D-glucose and D-fructose, is sweeter. Besides enhancingsweetness, fructose has hygroscopic properties that improve the texture of foods, reducing crystallization and increasing moisture. In the food industry, hydrolyzed sucrose is called invert sugar, and the yeast enzymethat hydrolyzes it is called invertase. The hydrolysis reaction is generally monitored by measuring the specific rotation of the solution, which is positive (+66.4°) for sucrose, but becomes negative (inverts) as more D-glucose (specific rotation = +52.7°) and D-fructose (specific rotation = −92°) form. From what you know about the chemistry of the glycosidic bond, how would you hydrolyze sucrose to invert sugar nonenzymatically in a home kitchen?
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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- Why is lactose a reducing sugar while sucrose is a non-reducing sugar? Explain clearly. Please support the answer with an illustration.arrow_forwardBased on the structure of sucrose below, is it classified as a reducing sugar? ОН 6CH OH 5 5 ОН 3 6CH OH a-Glucose 2 ОН 0. ОН HO 3 1 ОН ОН 2 CH₂OH 1 B-Fructose ОН CH₂OH ОН CH₂OH ОН OH НО a, B (1-2) linkage CH₂OH Sucrose + H2Oarrow_forwardIn order to metabolize lactose, most infants express the enzyme lactase in their intestines. What kind of glycosidic linkage does lactose have? Please draw the individual monosaccharides to explain your answer. Please explain how the monosaccharides in lactose will be used in glycolysis. Be specific.arrow_forward
- draw disaccharide as Haworth projection: (shown in image) -is this drawing a reducing sugar? Briefly explainarrow_forwardDraw the structure of lactose and name its constituent monosaccharides. What enzyme is responsible for the degradation of lactose into its component parts?arrow_forwardHow many molecules of Glucose-1 - phosphate can be generated from this molecule?arrow_forward
- Name which, if any, of the following are epimers of d-glucose: Dmannose, D-galactose, D-ribose.arrow_forwardConsider the following statements: (1) The term sugar is a general designation for both monosaccharides and disaccharides. (2) The "penultimate carbon" in a monosaccharide is used to determine D- or L-configuration. (3) Sucrose is a reducing sugar and lactose is a nonreducing sugar. O Two of the three statements are true. All three statements are true. O Only one of the statements is true. None of the statements are true.arrow_forwardWhat is the relationship between the following monosaccharides (enantiomers, diastereomers, or epimers)? - D-glucose and L-glucose - D-glucose and D-allose - D-allose and D-altrose - D-altrose and D-glucosearrow_forward
- Glucose is a reducing sugar while sucrose is a non-reducing sugar. What could possibly be the chemical structure present in a sugar that renders it reducing or non-reducing?arrow_forward1) Please list all glycosidic linkages between each monosaccharide units. For example, α(1→4)2) Please discuss whether these oligo/polysaccharides would be reducing or non-reducing sugar. Remember to state your reasoning in complete sentence.arrow_forwardA glycogen polymer and an amylopectin polymer, each containing 100 monosaccharide subunits, are cleaved completely by an enzyme. How many individual glucose molecules are created during this process?arrow_forward
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