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Basic Chemistry 2 {Carbohydrates}

Basic Chemistry 2 {Carbohydrates}. 1. Characteristics 2. Isomers (examples) 3. Structural units (monosaccharides) (ddisaccharides) (polysaccharides) 4. Fundamental Organic Groups. BASIC CHEMISTRY 2 [Carbohydrates) contd. 5. Draw the following monosaccharides:

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Basic Chemistry 2 {Carbohydrates}

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  1. Basic Chemistry 2 {Carbohydrates} • 1. Characteristics • 2. Isomers (examples) • 3. Structural units • (monosaccharides) • (ddisaccharides) • (polysaccharides) • 4. Fundamental Organic Groups.

  2. BASIC CHEMISTRY 2[Carbohydrates) contd. • 5. Draw the following monosaccharides: • (a) glucose (b) fructose (c galactose • (d) ribose (e) deoxyribose (f) pyruvic • acid) (g) lactic acid • 6. Which of these are isomers of each other ? What are isomers?

  3. BASIC CHEMISTRY 2(Carbohydrates) disaccharides • 1. Definition • 2. Draw the following isomers: • (a) maltose (b) cellobiose (c lactose • (d) sucrose • 3. Do a hyddrolysis (decomposition) equation for each • 4. Do a dehydration-synthesis (condensation) equation for each.

  4. BASIC CHEMISTRY 2CONTD. {Polysaccharides} • 1. Definition • 2. Also known as polymers • 3. Most carbohydrates in plants are polysccharides. • 4. List 5 polysaccharides and give their biological function. • 5. Study handout..

  5. BASIC CHEMISTRY 2contd. {Lipids} • LIPIDS {FATS; OILS} • 1. Related compounds • 2. Constituents • (glycerol) & fatty acids) • Structural equation for formation of lipid • FATS (saturated; monosaturated; polyunsaturated) • 3. Charts & Handouts

  6. BASIC CHEMISTRY 2contd. {Lipids} • 4. Phospholipids • (a) structure (b) functions • 5. Steroids & Sterols • Quotes from Goldman & O’Brien • (b)Cholesterol • (1) Definition • (2) Structure • (3 Types (4) Functions

  7. PROTEINS • 1. Importance • 2. Composition • (a) elements (b) constituent units • 3. Structure • (a) Formation of a peptide bond • (b) Variety • (c Dipeptides (d) polypeptides (e) mol. Wt

  8. PROTEIN contd.. • 4. Shape • 5. Conjugated Protein • 6. Denatured Protein • 7. Essentiality • (per cent in diet) (sources) • 8. Eaten in excess of structural needs

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