Page 2: Structural Representations and Reactions of Monosaccharides

This page delves deeper into the structural representations of monosacharydy, particularly focusing on glucose and fructose. It introduces the Haworth projection, which is a way to represent the cyclic structure of monosaccharides.

Vocabulary: The Haworth projection is a method of representing the cyclic structure of monosaccharides in a two-dimensional format.

The page discusses the concept of hemiacetal formation in glucose and the resulting anomers (α and β forms). It also presents the furanose and pyranose ring structures of monosaccharides.

Several important reactions of monosaccharides are outlined:

1. Photosynthesis: 6 CO2 + 6 H2O → C6H12O6 + 6 O2
2. Cellular respiration: C6H12O6 + 6 O2 → 6 CO2 + 6 H2O
3. Alcoholic fermentation: C6H12O6 → 2 CH3CH2OH + 2 CO2

Highlight: The cyclic structures of monosaccharides are in equilibrium with their open-chain forms, a process known as mutarotation.

Page 6: Disaccharides and Their Properties

This page introduces disaccharides, which are formed by the combination of two monosacharydy. It discusses the following disaccharides:

1. Sucrose (glucose + fructose)
2. Maltose (glucose + glucose)
3. Cellobiose (glucose + glucose)
4. Lactose (galactose + glucose)

Definition: Disaccharides are oligosaccharides composed of two monosaccharide units joined by a glycosidic bond.

The page presents the structural formulas of these disaccharides, highlighting the glycosidic bonds that join the monosaccharide units. It also discusses the reducing properties of these disaccharides.

Highlight: Sucrose does not have reducing properties due to the absence of a free aldehyde group, as it is involved in the glycosidic bond between glucose and fructose.

The page also mentions the sources of these disaccharides, such as sugar cane and sugar beets for sucrose, and milk for lactose.

Vocabulary: A glycosidic bond is a type of covalent bond that joins a carbohydrate molecule to another group, which may or may not be another carbohydrate.

Page 7: Polysaccharides and Starch

This final page introduces polysaccharides, focusing on starch as an example. Key points include:

1. Starch is composed of hundreds to hundreds of thousands of glucose molecules.
2. Glucose units in starch are connected by α-1,4 or α-1,4 and α-1,6 glycosidic bonds.
3. Amylose, a component of starch, is unbranched and forms a colloidal solution in hot water.

Definition: Polysaccharides are complex carbohydrates composed of long chains of monosaccharide units joined by glycosidic bonds.

The page briefly mentions the hydrolysis of starch and its lack of reducing properties. It also notes that starch forms a colloidal solution called starch paste when dissolved in hot water.

Highlight: The structure and properties of starch make it an important energy storage molecule in plants and a valuable component in many foods and industrial applications.