CHM361H5 Lecture Notes - Lecture 11: Amylose, Anomer, Blood Sugar
Document Summary
Sugar acids: helps us determine the carbohydrates we are dealing with, reducing end- gives directionality, these are free anomeric carbon that can be oxidized to a carboxylic acid. The open ring of glucose- we can see the aldehyde of glucose with reduction of cu2+ to cu2o and ag+ to ag we get the ring to become a carboxylic acid. Sugar esters- result from phosphorylation- phosphate esters, e. g. atp. Amino sugars- they have amino group that replaced the oh group- the amino group is very water soluble: often we get n-acetylation, e. g. n-acetylglucosamine, which is much less polar. Oligosaccharides: have tons of glycosidic bonds, there is no extra carbon- it is just to force it into a beta conformation, anomeric carbon has two oxygen bound to it. Polysaccharides: different kinds- most organic matter on planet is glucose there are two types of polymers- branched and unbranched, with polymers of glucose the number of linkages is limited, starch:
