group consisting of a carbon bonded to three hydrogen atoms. The methyl group may be attached to a carbon or to a different atom. • Macromolecule: a giant molecule formed by the joining of smaller molecules‚ usually by a dehydration reaction. Polysaccharides‚ proteins‚ and nucleic acids are macromolecules. • Polymer: a long molecule consisting of many similar or identical monomers linked together by covalent bonds. • Monomer: the subunit that serves as the building block of a polymer. • Condensation
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structure of various polysaccharides permits them to react with the iodine stain to produce a certain color. As far as the molecular level‚ there is an OIL – RIG method. Oxidation occurs when a substance gains oxygen or loses electrons or hydrogen (OIL – oxidation is loss) and reduction occurs when a substance loses oxygen or gains electrons or hydrogen (RIG – reduction is gain). Also‚ the distilled water (test tube one) served as a control for the experiment. Since polysaccharides are complex‚ the 3-
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0019-9567/05/$08.00 0 doi:10.1128/IAI.73.4.2184–2189.2005 Copyright © 2005‚ American Society for Microbiology. All Rights Reserved. Vol. 73‚ No. 4 Effect of B7-2 and CD40 Signals from Activated Antigen-Presenting Cells on the Ability of Zwitterionic Polysaccharides To Induce T-Cell Stimulation Tom Li Stephen‚1† Marcus Niemeyer‚2† Arthur O. Tzianabos‚2 Martin Kroenke‚1 Dennis L. Kasper‚2‚3 and Wiltrud M. Kalka-Moll1‚2‚4* Institute for Medical Microbiology‚ Immunology and Hygiene‚1 and First Department of
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When gram-negative dies‚ they release lipid A and functions as endotoxin. Core polysaccharide is attached to lipid A and provides stability. Lastly‚ O polysaccharide is what extends outward from the core polysaccharide and functions as an antigen. O polysaccharide is useful for differentiating species of gram-negative bacteria. Lipoproteins are what connect the outer membrane to the peptidoglycan. The plasma membrane of
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Basic chemistry of a cell Properties of water – – – Life on Earth began in water and evolved there for 3 billion years before spreading onto land. Modern life‚ even terrestrial life‚ remains tied to water. All living organisms require water more than any other substance. Human beings for example‚ can survive for quite for a few weeks without food‚ but only a week or so without water. – – – Water is deceptively simple. It is shaped something like a wide V‚ with its two hydrogen atoms joined
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carbohydrates‚ simple and complicated. Monosaccharides‚ disaccharides and polysaccharides. L. O. 1.2 Carbohydrates are split into different classifications depending on how many molecules they have. Monosaccharide: one sugar molecule. E.g. Fructose‚ Galactose or Glucose. Disaccharide: Two sugar molecules linked together by a glycocidic bond. E.g. Glucose + Glucose = Maltose Glucose + Fructose = Sucrose Polysaccharide: A long chain of monosaccharides joined together by a glycocidic bond. E.g.
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contain a transparent mucilaginous jelly which is referred to as Aloe vera gel. Potential use of aloe products often involves some type of processing‚ e.g. heating‚ dehydration and grinding. Processing may cause irreversible modifications to the polysaccharides‚ affecting their original structure which may promote important changes in the proposed physiological and pharmaceutical
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a ketone functional group. Carbohydrates are classified based on size of base carbon chain‚ number of sugar units‚ location of C=O and stereochemistry. Classifications of carbohydrate are monosaccharides‚ disaccharides‚ oligosaccharides‚ and polysaccharides. Monosaccharide is the smallest possible sugar unit. Examples include glucose‚ galactose or fructose. When we talk about blood sugar we are referring to glucose in the blood; glucose is a major source of energy for a cell. In human nutrition
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disaccharide formed from two units of glucose joined with an α bond‚ formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α bond. Amylose- Amylose is a spiral polymer made up of D-glucose units. This polysaccharide is one of the two components of starch‚ making up approximately 20-30% of the structure. The other component is amylopectin‚ which makes up 70–80% of the structure. Amylase- an enzyme‚ found chiefly in saliva and pancreatic fluid‚ that converts
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form rather than as simple sugars Polysaccharides (starch‚ cellulose‚ inulin‚ gums) Glycoproteins and proteoglycans (hormones‚ blood group substances‚ antibodies) Glycolipids (cerebrosides‚ gangliosides) Glycosides Nucleic acids Classification of carbohydrates Monosaccharides Trioses‚ tetroses‚ pentoses‚ hexoses Disaccharides Maltose‚ sucrose‚ lactose Oligosaccharides 3 to 9 Polysaccharides or glycans Homopolysaccharides Heteropolysaccharides
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