Indicate the following for each disaccharide:I) type of glycosidic linkage i.e. a(1→4)II) configuration i.e. alpha or beta1.ОНCH₂OHOHI)II)III)IV)0ОН0CH₂OHOHОНOH2.HOCH₂OHI)II)III)IV)ОНHOCH₂,OH·0НО0ОНАCH₂OH3.HOI)II)III)IV)CH OHOHOОНIII) reducing or non-reducing sugarIV) name of each monosaccharideHOCH₂ОНOHОН4.HOI)II)III)IV)CH₂OH0OHОНCH₂OHOHООНОН

Understanding the characteristics and activities of carbohydrates depends on the measurement of the…

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Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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Indicate the following for each disaccharide: I) type of glycosidic linkage i.e. a(1→4) II) configuration i.e. alpha or beta 1. OH CH₂OH 0 OH I) II) III) IV) OH CH₂OH -0 OH ОН OH 2. HO CH₂OH 0 I) II) III) IV) ОН HOCH2 ОН HO ОН CH₂OH 3. CH, OH CH2 О CG OH ОН HO ОН HỎ I) II) III) III) reducing or non-reducing sugar IV) name of each monosaccharide IV) OH OH 4. HO I) II) III) IV) CH₂OH OH 0 ОН CH₂OH OH ОН OH
Consider each of the following disaccharides: a) Label the acetal and hemiacetal in each disaccharide. b) Number the carbons in each of their monosaccharide rings. c) Classify the glycosidic linkage as α or β and use numbers to designate its location. d) Draw the Fishcher projections of the monosaccharides formed when each of thedisaccharides is hydrolyzed? e) Draw the chair conformation of each monosaccharide, where applicable.
A) Describe the glycosidic bond (using standard convention) indicated by “Arrow a.” B) Draw the open chain Fischer projection formula of the monosaccharide labeled “B” C) Describe the glycosidic bond (as in question A) indicated by “Arrow b.”
When D-gulose forms a ring structure, a) b) a ketone and a hydroxyl group react to form a hemiketal. the ring is unstable at neutral pH. the ring contains four stereogenic centers. an intramolecular reaction creates a glycosidic bond.
Draw the following Lipids in A) Condensed (detailed) Structure, B) its Block Diagram.C) Show/Indicate the type of linkages per structure (put an arrow). 1.) Biological Wax (use arachidic acid and a 20-Carbon long chain alcohol to form the ester). Waxes uses saturated fatty acid since it is generally solid at room temperatues;
Draw the following Lipids in: A) Condensed (detailed) Structure, B) its Block Diagram. C) Show/Indicate the type of linkages per structure (put an arrow). 5) Glycosphingolipid/Sphingoglycolipid (use sphingosine, stearic acid, and D-galactose);
Uronic acids are another class compound for carbohydrates. a) Describe the structural difference between glucose and glucouronic acid (in either the Fischer or Haworth form) b) Describe the saccharide units and glycosidic bonding found in hyaluronic acid.
a) What are the differences between the synthetically prepared hydroxyapatite and biologically derived hydroxyapatite? b) How do you define porous and dense hydroxyapatite? Please explain the differences? c) What is the importance of Ca/P ratio? Give example.
OH но— H- H- -O- OH + Resorcinol/dilute HCI 1.) 2.) Sucrose + Copper (II) Acetate/Acetic Acid HO- H- HO H- но H- H- HO- 3.) OH + Orcinol/HCi
Indicate the FALSE alternative: a) The formation of osazones is a characteristic reaction of aldoses and ketoses. b) Disaccharides formed by aldoses with 1-1' linkages do not have reducing power or mutarotation. c) Glycosides have no reducing power. d) Glycosidic bonds allow the formation of branched structures. e) A characteristic of alditols is that they all have optical activity.
For each fatty acid below, categorize it via lipid numbers (e.g. 16:0, 18:1cA9) and, when appropriate, N-x designations (e.g. N-3) a) b) d) MO
Draw the following Lipids in: A) Condensed (detailed) Structure, B) its Block Diagram.C) Show/Indicate the type of linkages per structure (put an arrow). 4) Sphingolipid/Sphingophospholipid (use sphingosine, myristic acid, phosphate, and choline for amino alcohol);

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Indicate the following for each disaccharide: I) type of glycosidic linkage i.e. a(14) II) configuration i.e. alpha or beta III) reducing or non-reducing sugar IV) name of each monosaccharide