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 best describes the number of sugar units found in complex carbohydrates?

They contain exactly two sugar units.

They do not contain any sugar units.

They contain only one sugar unit.

They contain many monosaccharide units linked together.

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Verified step by step guidance

Understand the term 'complex carbohydrates': Complex carbohydrates are polysaccharides, which are large molecules made up of many monosaccharide (simple sugar) units linked together by glycosidic bonds.

Recall the structure of monosaccharides: Monosaccharides are the simplest form of carbohydrates, such as glucose or fructose, and serve as the building blocks for complex carbohydrates.

Differentiate between simple and complex carbohydrates: Simple carbohydrates include monosaccharides and disaccharides (two sugar units), while complex carbohydrates consist of long chains of monosaccharides.

Analyze the options provided: The first three options describe carbohydrates with fewer sugar units (one or two, or none), which do not match the definition of complex carbohydrates. The correct description is the one stating 'They contain many monosaccharide units linked together.'

Conclude that complex carbohydrates are characterized by their structure, which involves many monosaccharide units linked together, forming polysaccharides such as starch, glycogen, and cellulose.