1. DS/ Reducing vs non-reducing α ( D) glucopyranosyl 1 2 fructofuranoside β ( D) galactopyranosyl 1 4 glucopyranose SucroseLactose

2. Amylose amylopectin glycogen cellulose

3. DS that are formed by the linkage of sugars derivatives

5. Definition and properties: Definition and properties: *They are composed of many sugar residues. *They are composed of many sugar residues. *All are nonreducing. *All are nonreducing. Polysaccharides

7. PS/Different classification. 1- Branched vs linear polysaccharides. 1- Branched vs linear polysaccharides. Example: amylose, inulin, and amylopectin, glycogen 2- Sturctural vs storage polysaccharides. 2- Sturctural vs storage polysaccharides. Example: Cellulose, pectin and glycogen, inulin. Example: Cellulose, pectin and glycogen, inulin. 3- Homo vs hetero polysaccharides. 3- Homo vs hetero polysaccharides. Example: Amylon, cellulose and glycosaminoglycanes. Example: Amylon, cellulose and glycosaminoglycanes.

8. PS/ linear vs Branched AmyloseAmylopectin / Glycogen Branched linear

10. Structural vs storage

11. Other Structural Polysaccharides Alginates - Ca-binding polymers in algae Alginates - Ca-binding polymers in algae and agaropectin - Agarose and agaropectin - galactose polymers Glycosaminoglycans - repeating disaccharides with amino sugars and negative charges Glycosaminoglycans - repeating disaccharides with amino sugars and negative charges

12. Dextrans If you change the main linkages between glucose from alpha(1,4) to alpha(1,6), you get a new family of polysaccharides - dextrans If you change the main linkages between glucose from alpha(1,4) to alpha(1,6), you get a new family of polysaccharides - dextrans Branches can be (1,2), (1,3), or (1,4) Branches can be (1,2), (1,3), or (1,4) Dextrans formed by bacteria are components of dental plaque Cross-linked are used as "" gels in column chromatography Cross-linked dextrans are used as "Sephadex" gels in column chromatography These gels are up to 98% water! These gels are up to 98% water!

13. PS/Homo vs Heteropolysaccharide Amylose, inulin, and amylopectin, glycogen, Cellulose Amylose, inulin, and amylopectin, glycogen, Cellulose Chitin - exoskeletons of crustaceans, insects and spiders, and cell walls of fungi Chitin - exoskeletons of crustaceans, insects and spiders, and cell walls of fungi Similar to cellulose, but Similar to cellulose, but C-2s are N- acetyl Cellulose strands are parallel, chitins can be parallel or antiparallel Cellulose strands are parallel, chitins can be parallel or antiparallel

14. Hetero PS (Glycosaminoglucans)

15. (GAG+ peptide) Glycoproteins vs Proteoglycans

17. Two main classes of ECM molecules: a) Glycosaminoglycans mostly proteoglycans polysaccharide chains - glycosaminoglycans, GAGs, covalently bound to proteins highly hydrated, porous, gels b) fibrous proteins (embedded in the above gel) structural (collagen, elastin) strengthen the ECM adhesive (fibronectin, laminin) attach cells to the appropriate part of ECM

18. Polysaccharides/ Peptidoglycanes Gram positive bacteria Gram Negative bacteria

19. Glycoproteins

20. Glycolipids (Crebroside, Ganglioside) Glycolipids Vs Lipopolysaccharides

21. Relative swetness & Artificial sweetners Relative sweetness of sugar Sucrose: 100 Sucrose: 100 Glc: 70 Glc: 70 Fru:170 Fru:170 Mal: 30 Mal: 30 Lac: 16 Lac: 16 Relative sweetness of Artificial sweetners Cyclamate: 3, 000 Cyclamate: 3, 000 Aspartam: 20, 000 Aspartam: 20, 000 Saccarin: 40, 000 Saccarin: 40, 000 Monilin: 400, 000 Monilin: 400, 000

22. Different ways for qualitative and quantitative identification of sugars Crystal formation(Osazones) Furfral and hydroxy furfural reaction with cyclic alcohol. Furfral and hydroxy furfural reaction with cyclic alcohol. Iodine Iodine Enzymatic Enzymatic Glucokinase Glucokinase Hexokinase Hexokinase Oxidative and reductive reactions: Benedict Oxidative and reductive reactions: Benedict

23. Benedict: An assay for sugars Cu + Cu 2+