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Carbohydrates: CH2O Ratio, Aldoses, Hexoses, Chirality, Cyclic Monosaccharides, and Bonds , Study notes of Biology

An in-depth exploration of various aspects of carbohydrates, including their ch2o ratio, aldoses and hexoses, chirality, cyclic monosaccharides, and glycosidic bonds. Topics covered include the difference between aldoses and hexoses, the concept of chirality and its relation to enantiomers, the formation of cyclic hemiacetal rings, and the role of glycosidic bonds in disaccharides and polysaccharides such as starch, cellulose, and glycogen.

Typology: Study notes

Pre 2010

Uploaded on 08/10/2009

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XIV. Carbohydrate
A. Appr CH2O ratio
B. Aldoses & hexoses
C. Chirality
D. Cyclic monosaccharides
E. Glycosidic bonds
F. Benedict’s test
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XIV. Carbohydrate

A. Appr CH 2 O ratio B. Aldoses & hexoses C. Chirality D. Cyclic monosaccharides E. Glycosidic bonds F. Benedict’s test

A. Appr CH 2 O ratio

  1. C 6 H 12 O 6 - glucose, fructose, & galactose
  2. C 5 H 10 O 5 - ribose
  3. C 12 H 22 O 11 - sucrose, maltose, lactose
  4. C 5 H 10 O 4 - deoxyribose

C. Chirality

  1. Chiral carbon- four different atoms or functional groups attached
  2. Chiral molecules form mirror images
  3. Enantiomers- stereoisomers that are chiral
  4. Glyceraldehyde
  5. Glucose

4. Glyceraldehyde

a. D-glyceraldehyde b. L-glyceraldehyde

Hydroxyl is on Hydroxyl is on right left

D. Cyclic Monosaccharides

  1. C5 OH reacts with carbonyl carbon & forms a cyclic hemiacetal ring
  2. Fructose
  3. Glucose

3. Fructose

a. Former carbonyl carbon is the anomeric carbon b. C5 OH is either a or b

b-D-fructose Fischer Haworth

2. Glucose

a. b is more stable

a-D-glucose Fischer Haworth

a. Glucose anomers

a-D-glucose b-D-glucose (36%) trace (64%)

1. Disaccharides

a. Maltose b. Lactose c. Sucrose d. Amygdalin

a. Maltose (malt sugar)

1.) Glucose & glucose in a-1,4 bond

c. Sucrose (table, beet, or cane sugar)

1.) Glucose & fructose in a,b-1,2 bond

d. Amygdalin

1.) Glucose & glucose in a-1,6 bond

a. Starch

1.) Amylose (20%)- repeating glucose units in a-1,4 bonds, a-amylase

2.) Amylopectin (80%)- repeating glucose units in a-1,4 bonds with a-1,6 bonds every 24-30 glucose units

b. Cellulose

1.) Repeating glucose units in b-1, bonds, every other glucose is inverted, no b-amylase in humans