Organic Chemistry of Carbohydrates

These flashcards cover key terms and concepts from the organic chemistry of carbohydrates, including definitions related to the structure and classification of sugars.

Carbohydrates

Organic compounds composed of carbon, hydrogen, and oxygen, typically known as sugars.

Monosaccharides

Single sugar molecules, the simplest form of carbohydrates.

Disaccharides

Carbohydrates formed by two monosaccharides linked together.

Oligosaccharides

Carbohydrates that consist of 3-10 monosaccharide units linked together.

Polysaccharides

Complex carbohydrates that contain more than 10 monosaccharide units.

Aldose

A type of sugar that contains an aldehyde group.

Ketose

A type of sugar that contains a ketone group.

Epimers

Sugar stereoisomers that differ at only one specific asymmetric carbon.

Anomeric Carbon

The carbon atom in a carbohydrate that is attached to two oxygens and can exist in two forms, alpha and beta.

Glycosides

Acetals of sugars formed through the reaction of a sugar with an alcohol.

Reducing sugars

Sugars that can reduce other compounds and have a free aldehyde or ketone group.

Non-reducing sugars

Sugars that cannot reduce other compounds and lack a free aldehyde or ketone group.

Glycogen

A branched polysaccharide that serves as an energy storage molecule in animals.

Cellulose

A structural polysaccharide composed of glucose units, forming the cell walls of plants.

Chitin

A structural polysaccharide that is a component of the exoskeleton of arthropods.

D-Ribose

The sugar component of RNA, a five-carbon sugar.

D-2-Deoxyribose

The sugar component of DNA, a modified form of ribose.

Amino sugars

Sugars in which one or more hydroxyl (OH) groups are replaced by amino (NH2) groups.

Artificial sweeteners

Synthetic sugar substitutes used to provide sweetness without the calories of sugar.

Lactose

A disaccharide composed of glucose and galactose, commonly found in milk.

Sucrose

A disaccharide composed of glucose and fructose, commonly known as table sugar.

Maltose

A disaccharide formed from two glucose units, commonly found in malted foods.