Biochemistry: The Molecular Basis of Life
Biochemistry: The Molecular Basis of Life
6th Edition
ISBN: 9780190209896
Author: Trudy McKee, James R. McKee
Publisher: Oxford University Press
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Chapter 7, Problem 20RQ
Summary Introduction

To review:

The functions of the following:

a. Glycogen

b. Glycosaminoglycans

c. Glycoconjugates

d. Proteoglycans

e. Glycoproteins

f. Polysaccharides.

Introduction:

Carbohydrates are the most abundant biomolecule in nature. They are formed during photosynthesis in plants and in photosynthetic bacteria. They consist of carbon, hydroge, nnd oxygen. Glycogen, glycosaminoglycans, and glycoproteins are all classes of carbohydrates.

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Question 1. a) Explain how 5 specific fatty acids ultimately generate specific classes of prostaglandins and leukotrienes that are involved in blood pressure, platelet aggregation and inflammation.b) Indicate and explain the specific effects of each of these classes of prostaglandins and leukotrienes on blood pressure, platelet aggregation and inflammation.c) Identify which foods, functional foods and nutraceuticals provide one or more of these 5 fatty acids.
Question 13 Classify the following polysaccharides Chitin A. Heteroploysaccharide Cellulose B. Homopolysaccharide Peptidoglycan v Glycogen Glycosaminoglycan
Question 18 Match the following structural composition with the corresponding polysaccharide Linear homoglycan of glucose connected by a1-4 linkages a. agarose v Branched glycan formed by alternating units of D-galactose and L-galactose b. amylose v Linear sulfated chains of alternating B-D-galactopyranose and 3,6-anhydro- a-galactopyranosyl units c. amylopectin v Poly-B-Dmannopyranosyluronic acid and/or Poly-a-L-gulopyranosyluronic acid d. Alginate v Repeating Poly-D-galacturonic acid residues e. agaropectin deacetylated straight-chain amino-polysaccharide polymer linked in a B(1-4) type of linkage f. Pectin g. carrageenan h. chitosan
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