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Chapter 22
Carbohydrates

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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.
Keywords
 alpha, beta, d-glucose, carbohydrate
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.
Keywords
 glucose, fructose, fruits, blood
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.
Keywords
 maltose, ball-and-stick, chair, conformation, d-glucose, glycosidic, linkage
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.
Keywords
 cellobiose, ball-and-stick, chair, conformation, d-glucose, glycosidic, linkage
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.
Keywords
 lactose, ball-and-stick, chair, conformation, d-glucose, d-galactose, glycosidic, linkage
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.
Keywords
 sucrose, ball-and-stick, chair, conformation, d-glucose, d-fructose, glycosidic, linkage
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.
Keywords
 figure, 22.1, branching, amylopectin, glycosidic, linkage
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.
Keywords
 figure, 22.2, branching, amylose, amylopectin
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.
Keywords
 figure, 22.3, glycosidic, linkage, amylose, left-handed, helix
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.
Keywords
 gentamicin, ball-and-stick, chair, conformation, antibiotic
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.
Keywords
 figure, 22.5, blood, type
22-TB01
Title
 Table 22.1 Configurations of the a-Aldoses
Caption
Notes
Keywords
22-TB02
Title
 Table 22.2 Configurations of the p-Ketoses
Caption
Notes
Keywords
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