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 composition of maltose?

One glucose and one galactose molecule

Two glucose molecules joined by an α(1→4) glycosidic bond

One glucose and one fructose molecule

Two galactose molecules joined by a β(1→4) glycosidic bond

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Verified step by step guidance

Understand the structure of maltose: Maltose is a disaccharide, meaning it is composed of two monosaccharide units joined by a glycosidic bond.

Identify the monosaccharides involved: Maltose is specifically composed of two glucose molecules. This distinguishes it from other disaccharides like lactose (glucose + galactose) or sucrose (glucose + fructose).

Examine the type of glycosidic bond: In maltose, the two glucose molecules are connected by an α(1→4) glycosidic bond. This means the bond forms between the hydroxyl group on the anomeric carbon (carbon 1) of one glucose molecule and the hydroxyl group on carbon 4 of the second glucose molecule.

Compare the options provided: Evaluate each option to determine which matches the composition of maltose. The correct description is 'Two glucose molecules joined by an α(1→4) glycosidic bond.'

Conclude the reasoning: The other options describe different disaccharides or incorrect combinations of monosaccharides, making them unsuitable descriptions for maltose.