Imported Deck

• D sugars are mirror images of L sugars
• Carbohydrates are chiral molecules with carbon atoms carrying four different groups
• Glyceraldehyde exists as a pair of enantiomers
• Epimers differ at only one chiral center
• Diastereomers are stereoisomers that are not exact mirror images
• Hemiacetals and hemiketals are formed from the reaction between aldehydes or ketones and alcohols
• Monosaccharides can form cyclic hemiacetals
• Anomers are two possible diastereomers that may form during the cyclization reaction
• Mutarotation is the interconversion of alpha and beta anomers in solution
• Haworth projections are used to represent cyclic sugars
• Monosaccharides can undergo oxidation, reduction, phosphate ester formation, amino sugar formation, and glycoside formation
• Reducing sugars have the ability to reduce silver and copper ions.
• Reducing sugars have aldehyde groups, hydroxyketone groups, or cyclic hemiacetal groups.
• Reduction tests such as the Benedict, Barfoed, and Fehling tests are used to detect reducing sugars.
• The Tollens test is based on the formation of a silver mirror.
• The Barfoed test can distinguish between reducing monosaccharides and reducing disaccharides.
• Hydrolysis is the process of breaking a chemical bond between two molecules using a water molecule.
• Phosphate esters of monosaccharides play important roles in carbohydrate metabolism.
• Amino sugars have one hydroxyl group replaced with an amino group.
• Glycoside formation involves the reaction of hemiacetals with alcohols to form acetals.
• Disaccharides are formed by the condensation of two monosaccharides through glycosidic bonds.
• Common disaccharides include maltose, sucrose, and lactose.
• Lactose intolerance is a condition where individuals lack the enzyme lactase needed to hydrolyze lactose.
• Cellobiose is a reducing disaccharide found in cellulose.
• Invert sugar is formed by the hydrolysis of sucrose and is commonly used in food processing.
• Artificial sweeteners like aspartame and sucralose are noncarbohydrate sweeteners.
• Water is the solvent for biochemical reactions
• Heat capacity is the amount of energy needed to raise the temperature of a substance
• Hydrolysis is the breaking of a chemical bond between two molecules using a water molecule
• Oligosaccharides are commonly found in onions, cabbage, broccoli, and wheat
• Antigens in the ABO blood group are polysaccharides
• Starch is the chief caloric distributor in the diet and the reserve carbohydrates for plants
• Amylose is a long, unbranched chain polymer of glucose units joined by (α1→4) glycosidic bonds
• Amylopectin is a branched chain polymer of glucose units joined primarily by (α1→4) glycosidic bonds and occasionally by (α1→6) glycosidic bonds
• Glycogen is the glucose storage molecule of animals, stored in granules in liver and skeletal muscle cells
• Cellulose is a fibrous carbohydrate found in plants and is the structural component of the plant's cell wall
• Chitin is a polymer of N-acetyl-D-glucosamine and gives rigidity to the exoskeletons of arthropods
• Dextrans are bacterial and yeast polysaccharides made up of (α1→6)-linked poly-D-glucose
• Carageenan is a hydrocolloid extracted from red algae and widely used in the food industry
• Peptidoglycan is a network of cross-linked carbohydrate chains and peptides that constitutes the cell walls of bacteria