Chapter 5

What are three ways monosaccharides differ from one another?

What type of bond is formed between two sugars in a disaccharide? a. glycosidic linkage b. phosphodiester bond c. peptide bond d. hydrogen bond

What holds cellulose molecules together in bundles large enough to form fibers? a. the cell wall b. peptide bonds c. hydrogen bonds d. hydrophobic interactions

What are the primary functions of carbohydrates in cells? a. cell identity, energy storage, raw material source for synthesis, and structure b. catalysis, energy storage, metabolism, and structure c. catalysis, digestion, energy storage, and information storage d. energy storage, information storage, polymerization, and raw material source for synthesis

Which of the differences listed here could be found among molecules of the same monosaccharide? a. different orientations of a hydroxyl group in the linear form b. different numbers of carbons e. different orientations of a hydroxyl group in the ring form d. different positions of the carbonyl group in the linear form

What is the difference between linking glucose molecules with \(\alpha-1,4\) -glycosidic linkages versus \(\beta-1,4\) -glycosidic linkages? What are the consequences?

Lysozyme, an enzyme found in human saliva, tears, and other secretions, catalyzes the hydrolysis of the \(\beta-1,4\) -glycosidic linkages in peptidoglycan. Predict the effect of this enzyme on bacteria and how it may be involved in human health.

Galactosemia is a potentially fatal disease that occurs in humans who lack the enzyme that converts galactose to glucose. If you were a physician treating a person with this disease, which of the following would you have them exclude from their diet? a. maltose b. starch c. mannose d. lactose

If you hold a salty cracker in your mouth long enough, it will begin to taste sweet. What is responsible for this change in taste?

Sucrose is a disaccharide consisting of \(\alpha\) -glucose and \(\beta\) -fructose. What type of glycosidic bond links these monosaccharides?

Sucrose is cleaved in your saliva by the enzyme sucrase to release glucose and fructose. Use the structural formula of sucrose to describe fructose using the terms that define its carbon number and placement of the carbonyl group.

You perceive the sweetness of sucrose based on a specific interaction between fructose and proteins on your tongue's taste buds. What structural difference between glucose and fructose would you predict to be responsible for the fact that fructose tastes sweeter?

High-fructose corn syrup is produced by converting starch from corn into a mixture of glucose and fructose monosaccharides. What two events must occur in this process in order to turn starch into these simple sugars?