Biological Science (7th Edition)
7th Edition
ISBN: 9780134678320
Author: Scott Freeman, Kim Quillin, Lizabeth Allison, Michael Black, Greg Podgorski, Emily Taylor, Jeff Carmichael
Publisher: PEARSON
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Chapter 5, Problem 13PIAT
Summary Introduction
To review:
The structural difference between fructose and glucose accounting for the fact that fructose tastes more sweeter.
Introduction:
The sweetness of a substance is based on its ability to interact with the proteins present on the tongue’s taste receptors or buds and form hydrogen bonds with them. The sugars like fructose and glucose are sweet in taste because the hydroxyl groups in them can form the hydrogen bond with the proteins on the tongue’s taste buds.
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Chapter 5 Solutions
Biological Science (7th Edition)
Ch. 5 - 1. What are three ways monosaccharides differ from...Ch. 5 - Prob. 2TYKCh. 5 - Prob. 3TYKCh. 5 - 4. What are the primary functions of carbohydrates...Ch. 5 - 8. Lysozyme, an enzyme found in human saliva,...Ch. 5 - SOCIETY Galactosemia is a potentially fatal...Ch. 5 - 10. If you hold a salty cracker in your mouth long...Ch. 5 - Sucrose is cleaved in your saliva by the enzyme...Ch. 5 - Prob. 13PIATCh. 5 - High-fructose corn syrup is produced by converting...
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- Many people who are lactose intolerant can eat yogurt, which is prepared from milk curdled by bacteria, without any digestive problems. Give a reason why this is possible. (Hint: Read the label on each of several yogurt containers. Do the ingredients make a difference?)arrow_forwardIn preparation for the winter months, a squirrel gorges itself daily with 25g of blueberries (100 g blueberry = 3.6 g glucose [180 g/mol] / 3.6 g fructose [180 g/mol]). How many grams of C16 fatty acids (255 g/mol) can this squirrel accumulate over 10 days of such a diet (assume that all the sugars from the blueberries are converted into C16 fatty acids)?arrow_forwardThe 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?arrow_forward
- True or Falsearrow_forwardDescribe the common structural features and the differences for eachof the following pairs: (a) cellulose and glycogen; (b) D-glucose and D-fructose; (c) maltose and sucrose.arrow_forwardIs the methyl group at the junction of rings A and B axial or equatorial to ring A? Is it axial or equatorial to ring B?arrow_forward
- describe how monosaccharides like glucose and fructose assume or transform into its corresponding Haworth structure. (in words)arrow_forwardDraw the structure of the a-keto acid formed by removal of the amino group during the catabolism of leucine. Note: Reference the Naturally-occurring amino acids table for additional information. Click and drag to start drawing a structure. xarrow_forward(iii) Draw a structural diagram of a hydrogen bond between β-D-glucose and the side chain of any polar residue in a protein. (iv) Name the type of bond that can occur between the axial hydrogens of glucose and the indole ring of tryptophan. Draw a structural diagram of this bond. (v) Comment on the polar / apolar nature of the bond in part (iv) and explain why this type of interaction is prevalent in protein-sugar complexes. Answer (iii) to (v) please.arrow_forward
- Draw the structure of the a-keto acid formed by removal of the amino group during the catabolism of leucine. Note: Reference the Naturally-occurring amino acids table for additional information. Click and drag to start drawing a structure. 口:肚arrow_forwardb-Galactosidase is an enzyme that hydrolyses only b(1,4)linkages of lactose. An unknown trisaccharide is convertedby b-galactosidase into maltose and galactose. Draw thestructure of the trisaccharidearrow_forwardThe diversity of functional groups on sugars that can form glycosidic bonds 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 consider three sugars- glucose, glucuronic acid, and N-acetylglucosamine. Use shorthand (eg., Glca(1 → 4)GICUAB(1 → 4)GICNAC) to represent 10 trisaccharides with the sequence Glc-GlcUA-GluNAc. Is your list exhaustive?arrow_forward
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