Biochem Ch. 7

Front 1

acetal

Back 1

the family of organic compounds with the general formula RCH(OR')_2; formed from the reaction of a hemiacetal with an alcohol

Front 2

adduct

Back 2

the product of an addition reaction

Front 3

aldaric acid

Back 3

the product formed when the aldehyde and CH_2OH groups of a monosaccharide are oxidized to carboxylic acids

Front 4

alditol

Back 4

a sugar alcohol; the product of the reduction of the aldehyde or ketone group of a monosaccharide

Front 5

aldonic acid

Back 5

the product of the oxidation of the aldehyde group of a monosaccharide

Front 6

aldose

Back 6

a monosaccharide with an aldehyde functional group

Front 7

amylopectin

Back 7

a type of plant starch; a branched polymer containing alpha(1, 4)- and alpha(1, 6)-glycosidic linkages

Front 8

amylose

Back 8

a type of plant starch; an unbranched polymer of D-glucose residues linked with alpha(1, 4)-glycosidic linkages

Front 9

anomer

Back 9

an isomerof a cyclic sugar that differs from another in its configuration about the hemiacetal or the acetal carbon

Front 10

cellobiose

Back 10

s degradation product of cellulose; a dissacharide that contains two molecules of glucose linked by a betal(1, 4)-glycosidic bond

Front 11

cellulose

Back 11

a polymer produced by plants that is composed of D-glucopyranose residues linked by beta(1, 4)-glycosidic bonds

Front 12

chitin

Back 12

the principal structural component of the exoskeletons of arthropods and the cell walls of many fungi. Made up pf N-acetylglucosamine.

Front 13

diastereomer

Back 13

a stereoisomer that is not an enantiomer (mirror-image isomer)

Front 14

disaccharide

Back 14

a glycoside composed of two monosaccharide residues

Front 15

enediol

Back 15

the intermediate formed during the isomerization reactions of monosaccharides. It contains a double bond with a hydroxyl group on each carbon of the double bond.

Front 16

epimer

Back 16

a molecule that differs from the configuration of another by one asymmetric carbon

Front 17

epimerization

Back 17

the reversible interconversion of epimers

Front 18

glycan

Back 18

a polymer of monosaccharides; a polysaccharide

Front 19

glycoconjugate

Back 19

a molecule that possesses covalently bound carbohydrate components
e.g., glycoproteins and glycolipids

Front 20

glycoform

Back 20

slightly different forms of glycoproteins

Front 21

glycogen

Back 21

a glucose storage molecule in vertebrates; a branched polymer containing alpha(1, 4)- and alpha(1, 6)-glycosidic linkages

Front 22

glycome

Back 22

the total set of sugars and glycans that a cell or organism produces

Front 23

glycomics

Back 23

the investigation of the structural and functional properties of all the carbohydrate molecules produced by organisms

Front 24

glycosaminoglycan

Back 24

a long unbranched heteropolysaccharide chain composed of disaccharide repeating units

Front 25

glycoside

Back 25

the acetal of a sugar

Front 26

glycosidic linkage

Back 26

an acetal linkage formed between two monosaccharides

Front 27

hemiacetal

Back 27

one of the family of organic molecules with the general formula RCH(OR)OH that is formed by the reaction of one molecules of alcohol with an aldehyde

Front 28

hemiketal

Back 28

one of the family of organic molecules with the general formula RRC(OR)OH that is formed by the reaction of a molecule of alcohol with a ketone

Front 29

heteroglycan

Back 29

a high-molecular-weight carbohydrate polymer that contains more than one kind of monosaccharide

Front 30

homoglycan

Back 30

high-molecular-weight carbohydrate polymers that contain only one type of monosaccharide

Front 31

ketal

Back 31

the family of organic compounds with the general forumla RRC(OR)_2; formed from the reaction of a hemiketal with an alcohol

Front 32

lactone

Back 32

a cyclic ester

Front 33

lactose

Back 33

a disaccharide found in milk; composed of one molecule of galactose linked in a beta(1, 4)-glycodisid bond to a molecule of glucose

Front 34

lectin

Back 34

a carbohydrate-binding protein

Front 35

maltose

Back 35

a degeneration product of starch hydrolysis; a disaccharide composed of two glucose molecules linked by an alpha(1, 4)-glycosidic bond

Front 36

microheterogeneity

Back 36

the phenomenon of producing various glycoforms due to variations in precursor concentration and localization of glycan-processing enzymes

Front 37

monosaccharide

Back 37

a polyhydroxyl aldehyde or ketone containing at least three carbon atoms

Front 38

mutarotation

Back 38

a spontaneous process in which alpha and beta forms of monosaccharides are readily interconverted

Front 39

N-glycan

Back 39

an asparagine-linked oligosaccharide

Front 40

O-glycan

Back 40

a mucin-type polysaccharide

Front 41

oligosaccharide

Back 41

an intermediate-sized carbohydrate composed of 2 to 10 monosaccharides

Front 42

polysaccharide

Back 42

a linear or branched polymer of monosaccharides linked by glycosidic bonds

Front 43

proteoglycan

Back 43

a large molecule containing large numbers of glycosaminoglycan chains linked to a core protein molecule

Front 44

reducing sugars

Back 44

a sugar that can be oxidized by weak oxidizing agents

Front 45

sucrose

Back 45

a dissacharide composed of alpha-glucose and beta-fructose residues linked through a glycosidic bond between both anomeric carbons

Front 46

uronic acid

Back 46

the product formed when the terminal CH_2OH of a monosaccharide is oxidized