Problem 1
Word origin. Account for the origin of the term carbohydrate.
Problem 2
Diversity. How many different oligosaccharides can be made by linking one glucose, one mannose, and one galactose residue? Assume that each sugar is in its pyranose form. Compare this number with the number of tripeptides that can be made from three different amino acids.
Problem 3
They go together like a horse and carriage. Match each term with its description. (a) Enantiomers _____ (b) Cellulose ____ (c) Lectins ______ (d) Glycosyltransferases ____ (e) Epimers _____ (f) Starch ____ (g) Carbohydrates _____ (h) Proteoglycan _____ (i) Mucoprotein _____ (j) Glycogen _____ 1\. Has the molecular formula of \(\left(\mathrm{CH}_{2} \mathrm{O}\right) n\) 2\. Monosaccharides that differ at a single asymmetric carbon atom 3\. The storage form of glucose in animals 4\. The storage form of glucose in plants 5\. Glycoprotein containing glycosaminoglycans 6\. The most abundant organic molecule in the biosphere 7\. N-Acetylgalactosamine is a key component of this glycoprotein 8\. Carbohydrate-binding proteins 9\. Enzymes that synthesize oligosaccharides 10\. Stereoisomers that are mirror images of each other
Problem 4
Couples. Indicate whether each of the following pairs of sugars consists of anomers, epimers, or an aldose-ketose pair. \(\sqrt{1}\) (a) D-glyceraldehyde and dihydroxyacetone (b) D-glucose and D-mannose (c) D-glucose and D-fructose (d) \(\alpha\) -D-glucose and \(\beta\) -D-glucose (e) D-ribose and D-ribulose (f) D-galactose and D-glucose
Problem 8
A lost property. Glucose and fructose are reducing sugars. Sucrose, or table sugar, is a disaccharide consisting of both fructose and glucose. Is sucrose a reducing sugar? Explain.
Problem 16
Meat and potatoes. Compare the structures of glycogen and starch.
Problem 18
Sweet proteins. List the key classes of glycoprotein, their defining characteristics, and their biological functions.
Problem 19
Life extender. What is the function of the carbohydrate moiety that is attached to EPO?
Problem 20
Carbohydrates-not just for breakfast anymore. Differentiate between a glycoprotein and a lectin.
Problem 21
Cushioning. What is the role of the glycosaminoglycan in the cushioning provided by cartilage?
