1. Introduction to Carbohydrate Unit

2. 1. What is the predominant monosaccharide in carbohydrates?
Glucose, also referred to as dextrose

3. “Di” = 2; two monosaccharide units Oligo: 3-10 monosaccharide units
Poly: >10 monosaccharide units

5. Saccharide: derived from the Greek sakchar, meaning sugar or sweetness
#5 What is a common suffix for [specific] carbohydrates? List common carbohydrates
-Ose
Saccharide: derived from the Greek sakchar, meaning sugar or sweetness

6. #5 Specific examples of carbohydrates
Monosaccharides
Examples: glucose (C6H12O6), fructose, and galactose, ribose
Disaccharides
Examples: sucrose, lactose, and maltose 

7. #5 Specific examples of Carbohydrates
Oligosaccharides: 3-10 sugars
Raffinose and stachyose
Polysaccharides
Examples: starch, pectin, cellulose, and glycogen
Sugar alcohols
Sorbitol, xylitol

8. Dehydration synthesis/condensation
#6 & #9: What is the name of the reaction by which di-, oligo-, and polysaccharides are formed? What is the name of the bonds between carbohydrates monomers?
Dehydration synthesis/condensation
(#9 )This type of rxn forms a glycosidic bond (C-O-C) also called glycosidic linkage
Two forms:
alpha and beta

10. 10. How do alpha and beta glycosidic bonds differ and how can this affect digestion?
Alpha differs from the beta glycosidic bond only in the angle of formation between the two sugars
Alpha-glycosidic linkage is below the plane of the rings and the beta glycosidic linkages are above
Humans lack enzymes needed to cleave beta-glycosidic linkages – lactose intolerance

11. 16. Why are oligosaccharides "gassy"?
Can’t be broken down in small intestine and become “food” for bacteria of large intestine
Bacterial metabolism of oligosaccharides results in gas byproducts

12. The addition of a water molecule across a bond
7. What is the name of the reaction by which di-, oligo-, and polysaccharides are broken down?
Hydrolysis
The addition of a water molecule across a bond
The breaking down of a chemical compound into two or more simpler compounds by reacting with water.

14. #8 – Summarize the relationship between dehydration synthesis and hydrolysis
They are reverse rxns, where one is a synthesis rxn and one is a break down rxn
Hydrolysis  Dehydration Synthesis
Disaccharide + H20  MonoSach + MonoSach

16. 11. In your own words, describe how/why cyclic carbohydrates form.

17. 12. How are carbohydrates found in humans classified?6
By number of carbons
Trisoses
Pentoses
Hexoses
Septoses…. 5

18. Aldoses – contain aldehyde functional group
13. Carbs are also classified by their functional groups - what are the names of these classifications?
Aldoses – contain aldehyde functional group
Terminal carbonyl C=O
Ketoses – contain ketone functional group
Internal carbonyl
Carbonyl carbon
polyhydroxyaldehydes

19. Carbonyl Carbon
In the closed-ring (cyclic) structure, the carbonyl carbon is the one which is attached to the O of the ring and an OH group

20. 14. Where can your body storage glucose?
Liver as glycogen
Smaller amounts in muscles and brain as glycogen
Circulates in blood stream in very specific range
he glycogen is able to be broken back down into glucose when the muscle contracts and requires energy. The body is able to store 500 g of glycogen, roughly equivalent to 2,000 calories, in the muscles. Therefore, if you did not eat for a day, you will have drastically depleted these stores. After an intense workout, when these glycogen stores have been tapped into, consuming carbohydrates will replenish these reserves.

21. 15. What are indigestible forms of polysaccharides known as?
Dietary fiber

22. 17. Explain the basic relationship between sugar and diabetes.
Insulin: pancreatic hormone which signals cells to uptake glucose from blood (into cells)
People with Diabetes either do not produce insulin or do not respond to insulin that is present

23. 18. How does the glycemic index classify carbohydrates?
By how quickly and how high a specific carbohydrate boosts blood glucose levels compared to pure glucose

24. 19. List food sources of carbohydrates
Grains (breads, rice, pasta, cereal)
Fruit
Dairy
Beans, legumes
Soda, candy, etc.

25. 20. List some functions of carbohydrates:
Energy source for cells; primary for brain
Protein sparing
Breakdown of fats and preventing ketosis
Biological recognition
*Dietary fiber & digestive health
*Flavor and sweeteners