Table of contents

1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

20. Carbohydrates

Classification of Carbohydrates

GOB Chemistry

20. Carbohydrates

Classification of Carbohydrates

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3:15 minutes

Problem 84

Textbook Question

Name a naturally occurring carbohydrate and its source for each type of carbohydrate listed in Problem 20.83.

Verified step by step guidance

Step 1: Understand the types of carbohydrates. Carbohydrates are classified into three main types: monosaccharides, disaccharides, and polysaccharides. Each type has distinct characteristics and examples.

Step 2: Identify a naturally occurring monosaccharide. For example, glucose is a common monosaccharide found in fruits like grapes and is a primary energy source for living organisms.

Step 3: Identify a naturally occurring disaccharide. For instance, sucrose (table sugar) is a disaccharide composed of glucose and fructose. It is commonly found in sugarcane and sugar beets.

Step 4: Identify a naturally occurring polysaccharide. Starch is a polysaccharide that serves as an energy storage molecule in plants. It is found in foods like potatoes, rice, and corn.

Step 5: Summarize the examples and their sources for each carbohydrate type: glucose (monosaccharide) from fruits, sucrose (disaccharide) from sugarcane, and starch (polysaccharide) from plants like potatoes.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Monosaccharides

Monosaccharides are the simplest form of carbohydrates, consisting of single sugar molecules. Common examples include glucose and fructose, which are naturally found in fruits and honey. They serve as fundamental building blocks for more complex carbohydrates and are crucial for energy production in living organisms.

Disaccharides

Disaccharides are carbohydrates formed by the combination of two monosaccharide molecules through a glycosidic bond. Sucrose, commonly known as table sugar, is a well-known disaccharide derived from sugarcane and sugar beets. Disaccharides are important for energy supply and are broken down into monosaccharides during digestion.

Polysaccharides

Polysaccharides are large, complex carbohydrates composed of long chains of monosaccharide units. Examples include starch, which is found in potatoes and grains, and cellulose, found in plant cell walls. These carbohydrates serve various functions, including energy storage and providing structural support in plants.

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How are the following pairs of carbohydrates, shown in a Fischer projection, related to each other? Are they structural isomers, enantiomers, diastereomers, or epimers?

(a)

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During the digestion of starch from potatoes, the enzyme α-amylase catalyzes the hydrolysis of starch into maltose. Subsequently, the enzyme maltase catalyzes the hydrolysis of maltose into two glucose units. Write an equation (in words) for the enzymatic conversion of starch to glucose. Classify each of the carbohydrates in the equation as a disaccharide, monosaccharide, or polysaccharide.

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Describe the differences between mono-, di-, and polysaccharides.

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What are the functional groups and number of carbons in a ketopentose?

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Textbook Question

Identify the monosaccharide that fits each of the following descriptions: