Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

1. Introduction to Biochemistry

Carbohydrates

Biochemistry

1. Introduction to Biochemistry

Carbohydrates

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Multiple Choice

Which of the following polysaccharides contains $\alpha$-glycosidic linkages?

Cellulose

Starch

Hyaluronic acid

Chitin

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Understand the structure of polysaccharides: Polysaccharides are long chains of monosaccharides linked by glycosidic bonds. The type of glycosidic bond (α or β) determines the structural and functional properties of the polysaccharide.

Review the glycosidic linkages: α-glycosidic linkages occur when the hydroxyl group on the anomeric carbon of a monosaccharide is oriented downward (axial position) in the cyclic form. β-glycosidic linkages occur when the hydroxyl group is oriented upward (equatorial position).

Analyze the structure of cellulose: Cellulose is composed of β-D-glucose units linked by β-1,4-glycosidic bonds. This makes cellulose a polysaccharide with β-glycosidic linkages, not α-glycosidic linkages.

Examine the structure of starch: Starch is composed of two components, amylose and amylopectin, both of which contain α-D-glucose units linked by α-1,4-glycosidic bonds (amylose) and α-1,6-glycosidic bonds (amylopectin). Therefore, starch contains α-glycosidic linkages.

Evaluate hyaluronic acid and chitin: Hyaluronic acid is a glycosaminoglycan composed of repeating disaccharide units with β-glycosidic linkages. Chitin is composed of N-acetylglucosamine units linked by β-1,4-glycosidic bonds. Neither contains α-glycosidic linkages.