Carbohydrates & Glycobiology Dr. Jeelan Moghraby B.Sc.‚ D.Phil Assistant Professor Email: moghrabyj@ksau-hs.edu.sa Lecture 13 & 14 BIOC211 2013 Objectives Describe the structure of carbohydrates Classify the types of carbohydrates Recognise different types of glycoconjugates and their role Dr. Jeelan Moghraby Introduction Carbohydrates Most abundant organic molecule in nature Empirical formula (CH2O)n Originally produced from CO2 and H2O during
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Questions 1. Monosaccharides and polysaccharides are two classes of Carbohydrates 2. Long chains of amino acids make up Proteins_ and contain the atom _Nitrogen which is unique to this macromolecule. 3. Fats like triacylglycerols are the macromolecule ___lipids_____. 4. You just reviewed type of carbohydrates. Glucose is a simple sugar called a monosaccharide ‚ whereas starch contains compound carbon chains and is a polysaccharide . 5. Polysaccharides are formed by a dehydration synthesis
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the linking together of many similar. Distinguish between monosaccharides‚ disaccharides‚ and polysaccharides: Monosaccharides- Simple sugars; sugar molecules may be enantiomers due due to the spatial arrangement of parts around asymmetric carbons; raw material for synthesis of other organic molecules. Disaccharides- Two monosaccharides that are joined by a glycosidic linkage. Polysaccharides- Storage or structural macromolecules made from a few hundred to a few thousand monosaccharides.
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presence of starch. When starch is presence‚ the iodine lodges itself in the helical structure of the polysaccharide chain to give it a black blue colour. 2. Dilute Iodine was dripped onto a thin slice of potato to test for the presence of starch. Dark blue colouration forms on the potato slice indicating the presence of starch. The Iodine solution traps itself in the helical structure of the polysaccharide to form dark blue colour. 3. To test for the presence of glucose‚ Benedict’s solution was
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adjacent cellulose molecules allow them to form strong fibres‚ which suite them to their role as the main structural component of plant cell walls. For more details see: http://www.steve.gb.com/science/index.html http://en.wikipedia.org/wiki/Polysaccharide http://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/sugar.htm
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that form each of the following disaccharides and give their common name. 1. maltose-glucose:glucose 2. sucrose-glucose:fructose 3. lactose- • a. What are polysaccharides?macromolecules polymers with a few hundred to a few thousand monosaccharides joined by a glycosidic linkage b. Which forms of polysaccharide is best for each function listed below? 1. strength of structure- glycogen(animals)‚starch(plants)‚chitin(exoskeletons) 2. storage and sugar release-cellulose‚ c
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Chitin is one of the most abundant polysaccharide in nature‚ being only second after cellulose. It can be found in animals (exoskeletons of crustacean and insects) as well as in fungi‚ mushrooms and yeasts. Chitin can be described as a biopolymer composed of N-acetyl-D-glucosamine; a chemical structure very close to cellulose except that the hydroxyl group in C of cellulose is replaced by an acetamido group in chitin. One can associate this chemical similarity between cellulose and chitin as serving
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MACROMOLECULS LAB: What are the mystery powders? Period: 4 Asia Enoch Introduction: A carbohydrate is an immediate form of energy in your body. Monomers is smaller than a polymer. For carbohydrate the monomer is sugar and the polymer is a polysaccharides. Carbohydrates are important to our body because we need to use energy. The purpose of this lab is to figure which one is the monomer and which one is the polymer. Hypothesis: If I place two drops of iodine into the mystery powder‚ it would
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Dialysis of starch‚ glucose and sucrose Introduction: Research question: Does the dialysis tube only allow certain substances to pass through the pores because of their size? Dependent and Independent variables: Independent variables: The temperature of the classroom The size of the molecules The size of the pores in the tube The concentration of the indicators Dependent variables: The substance will either pass the pores of the tube or not The result will vary in darkness (color) Controlled
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(boil for 4 minutes -> it has extra pectin added to help setting) This is a polysaccharide It is found in the cell walls of ripe fruit. Pectin affects the setting quality of the jam. Releases pectin from the cell walls of the fruit as the fruit softens. Gives a good colour and flavour to jam. Acid prevents crystals forming. Lemon juice is commonly added. A closer look at pectin Pectin = carbohydrate -> Polysaccharides Using lemon juice helps to draw the pectin from the cell wall. Under-ripe
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