Concept explainers
(a)
Interpretation: The given structural characteristics has to be matched with the corresponding polysaccharide(s).
Concept introduction: A large molecule forned by the combination of many monosaccharidesis called polysaccharide. The polysaccharides are distinguished on the basis of the identity of the repeating monosaccharide, the length of the
(b)
Interpretation: The given structural characteristics has to be matched with the corresponding polysaccharide(s).
Concept introduction: A large molecule forned by combining many monosaccharides.is called polysaccharide. The polysaccharides are distinguished on the basis of the identity of the repeating monosaccharide, the length of the polymer chain, type of glycosidic linkage between monomer units and degree of branching in the polymer chain.
(c)
Interpretation: The given structural characteristics has to be matched with the corresponding polysaccharide(s).
Concept introduction: A large molecule forned by combining many monosaccharides.is called polysaccharide. The polysaccharides are distinguished on the basis of the identity of the repeating monosaccharide, the length of the polymer chain, type of glycosidic linkage between monomer units and degree of branching in the polymer chain.
(d)
Interpretation: The given structural characteristics has to be matched with the corresponding polysaccharide(s).
Concept introduction: A large molecule forned by combining many monosaccharides.is called polysaccharide. The polysaccharides are distinguished on the basis of the identity of the repeating monosaccharide, the length of the polymer chain, type of glycosidic linkage between monomer units and degree of branching in the polymer chain.
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Chapter 18 Solutions
EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
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- Describe, identify, and DRAW the monomers (e.g. what is typically illustrated as a hexagon?) andpolymers of:a. Proteinsb. Carbohydratesc. Lipids Identify the type of chemical bonds that join the monomers of:a. Proteins (describe the structure and function of a polymer)b. Carbohydrates (describe the structure and function of a polymer)c. Lipids Identify the portions of the cell membrane (phospholipid bi-layer) that area. Hydrophobicb. Hydrophilicc. Polard. Non-polararrow_forward2) Consider the following disaccharide which was formed from the breakdown of a polysaccharide found in plant material. ОН Glycosidic linkage: H H OH H H НО H H. OH H. ОН OH H НО H ОН a. Label the glycosidic linkage above in the following format: a/B(# → #) b. Would you expect this disaccharide to have been formed from amylose or amylopectin? c. Describe at least two chemical tests that would give insight into the structure of this disaccharide, assuming you've isolated it and wanted to elucidate the structure from scratch. Include detail on not only the tests you would use but what results you would expect to get given the structure above. Assume you can analyze the structure of any monosaccharide you get from your chemical tests.arrow_forwardAmylopectin has which of the following structural features? a. only α(1,4) glycosidic linkages b. only β(1,4) glycosidic linkages c. both α(1,4) and α(1,6) glycosidic linkages d. both α(1,4) and β(1,6) glycosidic linkagesarrow_forward
- H OH CH2OH D H ОН H الحزن ОН CH2OH ОН H ОН I Which of the following statements correctly describes this structure? (A) The monomer units are bonded by beta 1-2 glycosidic linkage. B The monomer units are bonded by alpha 1-2 glycosidic linkage. The monomer units are bonded by alpha 1-4 glycosidic linkage. The monomer units are bonded by beta 1-4 glycosidic linkage. H CH2OH H ОН H ОН H ОНarrow_forward1. ) In one (1) sentence point out a key functional similarity and difference in each of the pair of terms a) Cellulose and chitin b) α(alpha)- and β(beta)- anomers c) glycosidic and ester bonds d) triacylglycerols and glycerophospholipids e) linoleic and linolenic acidsarrow_forwardGlucose polymers: Which of the following is/are FALSE? a. Beta-glycosidic bonds are found in starch, glycogen and chitin b. Beta-glycosidic bonds are found in cellulose and chitin C. alpha-glycosidic bonds are found in starch and glycogen d. alpha-glycosidic bonds are found in chitin and cellulose O b,c.d O a, b, c, d а, d a,b, darrow_forward
- Briefly describe the structural differences for each pair listed: A) Glycogen and Cellulose B) Lactose and Sucrosearrow_forwardAnswer the following questions regarding the trisaccharide composed of a glucose, mannose and galactose a) What is the configuration on the anomeric carbon for the each of the sugars b) Which sugar end(s) are reducing? c) What is the numbering on the linkage connecting the glucose to the mannose? d) What is the numbering on the linkage connecting the mannose to the galactose? OH CH,OH Galactose но. но, CH,OH но но. он Glucose но. он Mannosearrow_forward8) Consider the tetrasaccharide stachyose drawn below. Stachyose is found in white jasmine, soybeans, and lentils. Because humans cannot digest it, its consumption causes flatulence. HO How ОН OH stachyose OH HO HO OH HO OH OH OH OH «ОН a. Label all glycoside bonds. b. Classify each glycosidic linkage as a or ẞ and use numbers to designate its location between two rings (e.g., 1-4-3). c. What products are formed when stachyose is hydrolyzed with H,O"? d. Is stachyose a reducing sugar? e. What product is formed when stachyose is treated with excess CHI, Ag₂O? f. What products are formed when the product in (e) is treated with H₂O"?arrow_forward
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