Concept explainers
(a)
Interpretation: The given carbohydrate is whether a complex carbohydrate or not has to be stated.
Concept introduction: Dietary carbohydrates are the carbohydrates that are present in the food or taken through diet. It includes sugars, cellulose and starch. Dietary carbohydrates are of two types, simple carbohydrates and mixed carbohydrates.
(b)
Interpretation: The given carbohydrate is whether a complex carbohydrate or not has to be stated.
Concept introduction: Dietary carbohydrates are the carbohydrates that are present in the food or taken through diet. It includes sugars, cellulose and starch. Dietary carbohydrates are of two types, simple carbohydrates and mixed carbohydrates.
(c)
Interpretation: The given carbohydrate is whether a complex carbohydrate or not has to be stated.
Concept introduction: Dietary carbohydrates are the carbohydrates that are present in the food or taken through diet. It includes sugars, cellulose and starch. Dietary carbohydrates are of two types, simple carbohydrates and mixed carbohydrates.
(d)
Interpretation: The given carbohydrate is whether a complex carbohydrate or not has to be stated.
Concept introduction: Dietary carbohydrates are the carbohydrates that are present in the food or taken through diet. It includes sugars, cellulose and starch. Dietary carbohydrates are of two types, simple carbohydrates and mixed carbohydrates.
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EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
- Classify each of the following sugar pairs as enantiomers, diastereomers, epimers, or an aldose–ketose pair. a. D-erythrose and D-threose b. D-glucose and D-mannose c. D-ribose and L-ribose d. D-allose and D-galactose e. D-glyceraldehyde and dihydroxyacetonearrow_forwardWhich of the following sugars do not have asymmetric centers? A. Fructose B. Glyceraldehyde C. Sedoheptulose D. Dihydroxyacetone E. Glucuronic acidarrow_forwardWhich 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. Amylosearrow_forward
- Page 3 of 6 Previous Next For items 16-20, determine the monosaccharide units for each carbohydrate. Choic are: A. B-D-galactopyranose, and D-glucopyranose B. a-D-glucopyranose and D-glucopyranose C. N-acetyl-galactosamine D. B-D-glucuronate-2-sulfate, E. N-acetyl-B-D-glucosamine, and D-glucuronate 16. Maltose 17. Lactose and N-sulfo-D-glucosamine-6-sulfate 18. A-antigen oligosaccharide (end unit) 19. Heparin 20. Hyaluronic acid 344arrow_forwardA student performed Benedict’s test on fructose, maltose, lactose, and sucrose to determine if they are reducing or non-reducing sugars. a. Draw out the products of those carbohydrates/sugars that can be oxidized and explain why those sugars are so easily oxidized. Please provide only those sugars that are reducing sugars.arrow_forwardDefine the following terms: a. monounsaturated fatty acid b. polyunsaturated fatty acid c. saturated fatty acid d. nonessential fatty acid e. essential fatty acidarrow_forward
- These are the options: Given the choices of carbohydrates in the following list and provide the type of carbohydrates that match with the given descriptions A. Glucose B. Fructose C. Galactose D. Mannose E. Ribose F. Xylose G. Xylulose H. Glucosamine I. Maltose J. Sucrose K. Lactose L. Trehalose M. Amylose N. Amylopectin O. Cellulose P. Agarose Q. Glycosaminoglycanarrow_forwardWhich of the following carbohydrates are reducing and which are nonreducing? a. starch b. sucrose c. cellulose d. ribose e. fructosearrow_forwardWhich of the following is/are (a) ketopentose? A. threose B. xylulose C. arabinose D. mannosearrow_forward
- Sugars 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 Synthesisarrow_forwardDescribe the structural similarities and differences of the following pairs. Identify which of these is a structural isomer, and how to identify structural isomers. a. Glucose and Mannose b. Galactose and Fructose c. Ribulose and Xylulose d. ribose and glucosearrow_forwardWhich of these is a disaccharide Select one: a. Fructose b. Amylopectin c. Cellulose d. Sucrosearrow_forward