Figure Number: 22-00CO Title: Alpha and Beta d-Glucose Caption: Electrostatic potential maps of alpha and beta d-glucose. Notes: Alpha d-glucose is the monomer used by nature to make a wide variety of carbohydrate polymers, including starches and glycogen in the liver. Nature makes cellulose from beta d-glucose.

Figure Number: 22-00-01UN Title: d-Glucose and d-Fructose Caption: Space-filling models of d-glucose and d-fructose. Notes: Fructose is the sugar found in fruits, and glucose is blood sugar.

Figure Number: 22-00-59UN Title: Maltose Caption: Ball-and-stick model and chair conformation of the disaccharide maltose. Notes: Maltose is made from two d-glucose molecules covalently bonded together via an a-1,4-glycosidic linkage.

Figure Number: 22-00-60UN Title: Cellobiose Caption: Ball-and-stick model and chair conformation of the disaccharide cellobiose. Notes: Cellobiose is made from two d-glucose molecules covalently bonded together via a b-1,4-glycosidic linkage.

Figure Number: 22-00-61UN Title: Lactose Caption: Ball-and-stick model and chair conformation of the disaccharide lactose. Notes: Lactose is made from a d-glucose molecule covalently bonded to a d-galactose molecule via a b-1,4-glycosidic linkage. Galactose is an isomer of glucose which has the opposite stereochemistry at carbon 4.

Figure Number: 22-00-65UN Title: Sucrose Caption: Ball-and-stick model and chair conformation of the disaccharide sucrose. Notes: Sucrose is made from a d-glucose molecule covalently bonded to a d-fructose molecule via an a-1,4-glycosidic linkage. Both sugars are tethered together via their anomeric carbons. Fructose exists in the five-membered ring a-d-fructofuranose form when bound covalently to another sugar molecule via its (fructose's) anomeric carbon.

Figure Number: 22-01 Title: Figure 22.1 Caption: Branching in amylopectin. Notes: Amylopectin is an insoluble branched polysaccharide. The carbohydrate chains involve a-1,4-glycosidic linkages, and the branchpoints each use an a-1,6-glycosidic linkage.

Figure Number: 22-02 Title: Figure 22.2 Caption: Comparison of the branching in amylopectin and glycogen. Notes: Liver glycogen and plant amylopectin have similar structures, except that glycogen is more extensively branched. Glycogen branches, on average, after every 8 to 10 glucose units. Amylopectin averages about 22 glucose units between branches.

Figure Number: 22-03 Title: Figure 22.3 Caption: Structure of amylose. Notes: The a-1,4-glycosidic linkages in amylose cause this polymer to form a left-handed helix.

Figure Number: 22-04-06UN Title: Gentamicin Caption: Ball-and-stick model and chair conformation of gentamicin. Notes: Gentamicin is an antibiotic made from three amino sugar monomer molecules.

Figure Number: 22-05 Title: Figure 22.5 Caption: Blood type determination. Notes: Type A and B blood antigens are composed of membrane-bound proteins attached to a series of sugar and aminosugar units. The outermost sugar or amino sugar units determine the blood type.

Figure Number: 22-TB01 Title: Table 22.1 Configurations of the a-Aldoses Caption: Notes:

Figure Number: 22-TB02 Title: Table 22.2 Configurations of the p-Ketoses Caption: Notes: