Write The Scientific Terms For The Given Following -:
a) A chain of several several sugar molecules link together : ___________
b) The unit by which energy released is measured
Answers
Answer:
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Explanation:
Because sugars contain many hydroxyl groups, glycosidic bonds can join one monosaccharide to another. Oligosaccharides are built by the linkage of two or more monosaccharides by O-glycosidic bonds (Figure 11.10). In maltose, for example, two d-glucose residues are joined by a glycosidic linkage between the α-anomeric form of C-1 on one sugar and the hydroxyl oxygen atom on C-4 of the adjacent sugar. Such a linkage is called an α-1,4-glycosidic bond. The fact that monosaccharides have multiple hydroxyl groups means that various glycosidic linkages are possible. Indeed, the wide array of these linkages in concert with the wide variety of monosaccharides and their many isomeric forms makes complex carbohydrates information-rich molecules.
Figure 11.10. Maltose, a Disaccharide.
Figure 11.10
Maltose, a Disaccharide. Two molecules of glucose are linked by an α-1,4-glycosidic bond to form the disaccharide maltose.
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11.2.1. Sucrose, Lactose, and Maltose Are the Common Disaccharides
A disaccharide consists of two sugars joined by an O-glycosidic bond. Three abundant disaccharides are sucrose, lactose, and maltose (Figure 11.11). Sucrose (common table sugar) is obtained commercially from cane or beet. The anomeric carbon atoms of a glucose unit and a fructose unit are joined in this disaccharide; the configuration of this glycosidic linkage is α for glucose and β for fructose. Sucrose can be cleaved into its component monosaccharides by the enzyme sucrase.
Figure 11.11. Common Disaccharides.
Figure 11.11
Common Disaccharides. Sucrose, lactose, and maltose are common dietary components.
Lactose, the disaccharide of milk, consists of galactose joined to glucose by a β-1,4-glycosidic linkage. Lactose is hydrolyzed to these monosaccharides by lactase in human beings (Section 16.1.12) and by β-galactosidase in bacteria. In maltose, two glucose units are joined by an α-1,4 glycosidic linkage, as stated earlier. Maltose comes from the hydrolysis of starch and is in turn hydrolyzed to glucose by maltase. Sucrase, lactase, and maltase are located on the outer surfaces of epithelial cells lining the small intestine (Figure 11.12).
Figure 11.12. Electron Micrograph of a Microvillus.
Figure 11.12
Electron Micrograph of a Microvillus. Lactase and other enzymes that hydrolyze carbohydrates are present on microvilli that project from the outer face of the plasma membrane of intestinal epithelial cells. [From M. S. Mooseker and L. G. Tilney, J. Cell. (more...)
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11.2.2. Glycogen and Starch Are Mobilizable Stores of Glucose
Large polymeric oligosaccharides, formed by the linkage of multiple monosaccharides, are called polysaccharides. Polysaccharides play vital roles in energy storage and in maintaining the structural integrity of an organism. If all of the monosaccharides are the same, these polymers are called homopolymers. The most common homopolymer in animal cells is glycogen, the storage form of glucose. As will be considered in detail in Chapter 21, glycogen is a very large, branched polymer of glucose residues. Most of the glucose units in glycogen are linked by α-1,4-glycosidic bonds. The branches are formed by α-1,6-glycosidic bonds, present about once in 10 units (Figure 11.13).
Figure 11.13. Branch Point in Glycogen.
Figure 11.13
Branch Point in Glycogen. Two chains of glucose molecules joined by α-1,4-glycosidic bonds are linked by an α-1,6-glycosidic bond to create a branch point. Such an α-1,6-glycosidic bond forms at approximately every 10 glucose units, (more...)
The nutritional reservoir in plants is starch, of which there are two forms. Amylose, the unbranched type of starch, consists of glucose residues in α-1,4 linkage. Amylopectin, the branched form, has about 1 α-1,6 linkage per 30 α-1,4 linkages, in similar fashion to glycogen except for its lower degree of branching. More than half the carbohydrate ingested by human beings is starch. Both amylopectin and amylose are rapidly hydrolyzed by α-amylase, an enzyme secreted by the salivary glands and the pancreas.
Answer:
a) When many glucose molecules link together in a long chain, molecules called polysaccharides (many sugars) are formed. The link formed between each molecule is known as a glycosidic bond
b) joule
Explanation:
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