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 oligosaccharides?

Carbohydrates consisting of a single monosaccharide unit.

Carbohydrates composed of 3 to 10 monosaccharide units linked by glycosidic bonds.

Carbohydrates made up of hundreds to thousands of monosaccharide units.

Carbohydrates that are non-reducing sugars only.

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Verified step by step guidance

Step 1: Begin by understanding the term 'oligosaccharides.' Oligosaccharides are carbohydrates composed of a small number of monosaccharide units, typically ranging from 3 to 10, linked together by glycosidic bonds.

Step 2: Compare the given options to the definition of oligosaccharides. The first option describes monosaccharides, which are single sugar units, and does not match the definition of oligosaccharides.

Step 3: Evaluate the second option. It states that oligosaccharides are carbohydrates composed of 3 to 10 monosaccharide units linked by glycosidic bonds. This aligns with the definition of oligosaccharides.

Step 4: Analyze the third option. It describes polysaccharides, which are carbohydrates made up of hundreds to thousands of monosaccharide units, and does not match the definition of oligosaccharides.

Step 5: Consider the fourth option. It states that oligosaccharides are non-reducing sugars only. This is incorrect because oligosaccharides can be reducing or non-reducing depending on their structure and the presence of free anomeric carbons.