Chromatography Of Monosaccharides

They are all polymers made during dehydration synthesis reactions from monomers. These reactions result in the loss of water forming strong covalent bonds. They are referred to as endergonic reactions since they require an input of energy. Hydrolytic reactions are the opposite as they break polymers into single unit monomers using water and in the process releasing energy thus referred to as exergonic reactions (Gorrod, 1985). The monomer form of carbohydrates is a monosaccharide e.g. glucose (used for energy in cells), fructose and ribose. When two monosaccharides undergo a dehydration synthesis reaction they form a disaccharide e.g. sucrose, which is a combination of glucose and fructose. Sucrose is used for transport in plants. Polysaccharides consist of three or more covalently bonded monosaccharides. Starch and glycogen are good examples and are both used in energy storage in plants and animals respectively. Monomers of lipids are fatty acids and glycerol while amino acids are monomers of proteins. Amino acids mainly function to regulate different cell functions as well as catalyze various cell reactions. Nucleotides are the monomers of nucleic acids and they function in storing the genetic information of a cell (DNA) and synthesis of proteins (RNA). All these monomers undergo dehydration synthesis reactions to form their corresponding polymers and are used in

(Driskell 29) These simple carbohydrates are easily broken down, converted into glucose for the body and easily flow into the blood stream. The downside to this form of carbohydrates is that they are most common in the form of refined sugars or refined flours which retain very few vitamins after being processed. (“HealthStyle Fitness”) As the body uses this form of glucose a cycle begins which involves fluctuations of high and low blood sugar. This cycle works when blood sugar rises after the consumption of simple carbs and then as the blood sugar begins to drop the body demands more simple carbs to bring blood sugar levels back to up. The cycle that is formed essentially keeps the body from burning body fat because there is a continuous demand and consumption of simple carbohydrates. The second form of carbohydrates is that of complex carbohydrates which consist of polysaccharides, three or more monosaccharides. These complex carbs are found in the form of starch, fiber and glycogen (animal starch). Those complex carbohydrates consumed in the form of starch are found in plant foods like corn, wheat, potatoes, cereals, pastas, and beans. When they are broken down these carbs allow for the slow production and release of glucose into the blood stream and allowing for a consistent blood sugar level. (Guthrie 27) Dietary fiber is another form of complex carbs which are present in plant foods because fiber is

One of the main organic compounds are carbohydrates. Some carbohydrates are a source of energy and others are used as structural materials for living things. Carbohydrates are composed of carbon, hydrogen, and oxygen. They are in a ratio of one carbon atom to two hydrogen atoms to one oxygen atom (1:2:1). The general formula of a carbohydrate is (CH2O)n. N is any whole number from three to eight. The functional group of a carbohydrate is hydroxyl. Carbohydrates also have subclasses, which are monosaccharides, disaccharides, and polysaccharides. A monosaccharide is a simple sugar that is the basic subunit of a carbohydrate. The three examples of monosaccharides are glucose, fructose, and galactose. Glucose is the main source of energy for cells. Fructose is the sweetest of the monosaccharides and is found in fruits, while galactose is found milk. Compounds like these sugars have the same chemical formula, but different structures, this is called isomers. A disaccharide is a sugar formed from two monosaccharides. For example, the monosaccharides fructose and glucose combining to form the disaccharide sucrose. A polysaccharide is one of

A monosaccharide is a carbohydrate that doesn’t hydrolize. A disaccharide is a group of that yield monosaccharides on hydrolosis. Lastly, polysaccharide is a carbohydrate that contains more than three monosaccharide units per molecule.

Sucrose is a disaccharide of glucose and fructose but it is not an essential nutrient. Fructose can only be metabolized by the liver and is in a slightly higher ratio in high fructose corn syrup than in the white form of sugar. When sucrose is ingested

Carbohydras is secreted in the mouth, pancreas, and small intestine. It starts to break down the carbohydrates in our mouth and the carbohydras is in our saliva. There are two carbohydras’s they are; amylase- which breaks down polysaccharides into disaccharides, and maltase- which breaks down disaccharides into monosaccharide molecules.

The body uses carbohydrates directly from the monosaccharide glucose. Glucose is in the blood and extracellular fluids (lymph) and can be made from glycogen. Glycogen is stored in the liver and muscles and in smaller amounts in the other organs and tissues of the body. Energy is derived from glucose by the splitting of the glucose molecules into smaller compounds and oxidizing these to form water, which frees quite a large amount of

Experimental Purpose: In this lab we are testing for monosaccharides disaccharides and polysaccharides. Monosaccharides are directly related to the tongues recognition of sweet things. This saccharides are very simple which allows your tongue to taste them. Disaccharides and polysaccharides on the other hand are too complicated for our tongues to pick up the sweet taste.

The fructose component in sugar causes dysregulation of lipid and carbohydrate metabolism.(Stanhope, 2015). Animal studies, principally performed in rodents, but also in other animal species, including non-human primates, which indicate that adding fructose to the diet can prompt to the development of obesity, insulin resistance, type 2 diabetes, dyslipidemia, high blood pressure(Tappy & Lê ,2015) and renal injury probably via uric acid (UA) production(Original et al.

Research in the investigation showed that different sugars fall under 3 categories. Monosaccharide is a simple sugar which contains one single ring. Glucose and Fructose are examples of a monosaccharide. Disaccharide is a class of sugar which contains two monosaccharide residues. Examples of disaccharide would be sucrose and maltose. The final is polysaccharide which is a bunch of sugar molecules mixed together and a example of polysaccharides

Glutaric acidemia type 1 is a type of inborn metabolic disorder which follows an autosomal recessive pattern with an occurrence of 1 in every 100,000 child[4]. Glutaric acidemia type 1 occurs when enzyme called “glutaryl-coA dehydrogenase” is either missing or not working properly. This is due to mutation in a gene which controls the production of or codes for the enzyme glutarylcoA dehydrogenase located on the short arm of chromosome 19P13.2.This enzyme’s job is to break down a substance called glutaryl-coA. Glutaryl-coA is produced when the amino acids lysine, hydroxylysine and tryptophan are processed. During this process it causes glutaric acid and other harmful substances to build up in the blood and cause problems.

Cell surface carbohydrates are carbohydrate chains that are bonded to lipids and proteins that are within the phospholipid bilayer of a cell. These are known as glycolipids and glycoproteins; they have carbohydrate chains protruding from them out of the cell membrane surface. They are the first molecules to be encountered and recognized by other cells, so they are used to identify the cell. Carbohydrates are used as the ligand component of glycoconjugates (glycoproteins and glycolipids) and their structure varies depending on the structure of the molecule it binds to, ranging from small saccharide units to very large polysaccharide chains. Although the carbohydrate chains are generally oligosaccharides and can either be straight or branched. Cell surface carbohydrates coat the exterior surfaces of cell membranes and extend from the phospholipid bilayer into the aqueous environment outside the cell presenting information-rich binding sites and have the potential to carry necessary information to act as markers for cellular recognition. The anomeric carbon of the carbohydrate binds to the hydroxyl group present on the lipid or protein through a covalent bond referred to as a glycosidic bond. The carbohydrate is hydrophilic and contains polar groups that enable the molecule to be soluble as it forms hydrogen

The roles of carbohydrates in biological processes--as indisputable as they are--still create a conundrum for scientists. The trouble for fully understanding their roles thoroughly stems from the “nontemplate nature of their synthesis.” This paper calls attention to what is known about the different binding partners of carbohydrates and their cooperation within the immune system, namely microbial (non-self), tumor (altered-self), and host (self).

Carbohydrates contain the elements carbon, hydrogen and oxygen and are hydrated due to the 2;1 ratio of hydrogen and water. Carbohydrates have 3 groups; monosaccharides, disaccharides and polysaccharides (see figure 7) Monosaccharides are simple sugars that made up of 1 sugar unit and include glucose, fructose, galactose which are substrates for respiration. When 2 monosaccharides gain a glycosidic bond to attach to another they become disaccharides. On the reverse, when they are broken down from 2 to 1, a condensation reaction and this is called hydrolysis. Adding one monosaccharide after another to the chain, it polysaccharides; this is called condensation polymerisation and the monosaccharides are then referred to as monomers. The properties of a polysaccharide molecule depend on the length and any folding which results in a more compact molecule.

The three Saccharides that make up carbohydrates are; Monosaccharides, Disaccharides, and Polysaccharides. These wondrous molecules can benefit us as humans in great ways. Carbohydrates are one of the best sources of natural energy you can consume. For example, all plants use the sun’s energy to convert CO2 into carbohydrates. These powerful molecules also provide structural support for cells, and can help out with the communication between two different cells. Carbohydrates can be found almost in all foods,