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- Long explanations are not needed. Direct answers would suffice. a. Which of the following is not a complex conjugated carbohydrate? I. lipopolysaccharide II. proteoglycan III. glycoprotein IV. peptidoglycan V. oligosaccharide b. Gluconic acid is derived from _______ while glucuronic acid is derived from ______. I. glucose: gulose II. galactose: glucose III. gulose: glucose IV. glucose: glucose V. glucose: galactoseAs 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?Which of the following polysaccharides cannot be cleaved with ?α-amylase, a glycosidase that catalyzes the hydrolysis of ?α 1-4 glycosidic bonds. Select all that apply a. Amylopectin b. Glycogen c. Chitin d. Cellulose e. Amylose
- Which of the following is/are epimer/s of glucose?* A. Galactose only B. Mannose only C. Fructose only D. Galactose and mannose only E. Galactose, mannose, and fructoseSucrose, lactose, maltose, What is maltose and what monosaccharides are they each made of and tell whether they are connected by an alpha 1-4 glycosidic linkage, a 1-4 beta glycosidic linkage or a 1-5 beta glycosidic linkage.Describe functions of carbohydrates. Describe the polymerization process of carbohydrates. Describe the degradation process of carbohydrates.
- Long explanations are not needed. Direct answers would suffice. a. Which of the following is NOT an example of structural polysaccharides? I. amylose II. cellulose III. chitin b. Which of the following is the epimer of glucose at C-2? I. gulose II. galactose III. mannose IV. fructose V. taloseSugars are technically called carbohydrates, referring to the fact that their formulae are only multiple of C(H₂O). Pentoses therefore have five carbons, ten hydrogens and five oxygen atoms. Ribose is a pentose. Choose from among the following another pentose. A. Fructose B. Ribulose C. Galactose D. Erythrose Monomers are bonded together by which of the following processes? A. Hydrolysis B. Non-hydration lysis C. Ionic Bonding D. Dehydration SynthesisThe structure below shows that of a trisaccharide that is composed of (going from top left to bottom right) galactose, glucose, and fructose. More specifically, the component monosaccharides are [D-galactose, L-galactose], [D-glucose, L-glucose], and [D-fructose, L-fructose] .
- Dehydration Synthesis and Hydrolysis: Carbohydrates, proteins, and lipids are all synthesized and broken down by the same types of reactions. In dehydration synthesis, a hydrogen ion (H+) from one molecule joins with a hydroxyl group (OH-) from another molecule to form water (H2O), leaving the two molecules bonded to the same oxygen atom. For example, when two molecules of glucose are joined by dehydration synthesis, they form maltose and water (see below). In hydrolysis, complex organic molecules are broken down by the addition of the components of water - H+ and OH-. Both dehydration synthesis and hydrolysis require certain conditions of pH and temperature and the presence of particular enzymes. Briefly compare and contrast the dehydration synthesis and hydrolysis reactions.Amylose is comprised of glucose monomers connected by what kind of glycosidic bond? a (1 -->4) a (1 --> 6) b (1 --> 4) b (1 --> 6) None of the aboveThe diversity of functional groups on sugars that can form glycosidicbonds greatly increases the information content of glycans relative to oligopeptides. Consider three amino acids, A, B, and C. How many tripeptides can be formed from one molecule of each amino acid? Now considerthree sugars—glucose, glucuronic acid, and N-acetylglucosamine. Use shorthand (e.g., Glcα(1 → 4)GlcUAβ(1 → 4)GlcNAc to represent 10 trisaccharides with the sequence Glc-GlcUA-GluNAc. Is your list exhaustive?