Carbohydrates + fats

D-glyceraldehyde (aldose)

Dihydroxyacetone (ketose)

D-fructose (ketose)

D-glucose (aldose)

α-D-glucose

β-D-glucose

most stable

β-D-fructose

α-D-fructose

Maltose

2 β-D-glucose

Lactose

β-D-galactose + β-D-glucose

Sucrose

α-D-glucose + β-D-fructose

Homoglycans

Starch, Glycogen (how we store sugar), Cellulose, Chitin

Heteroglycans

Heparin, Chondroitin, Sulfate, Keratan sulfate, Hyaluronic acid

Glycogen

glucose chains w/ α-1→4 linkages and branches every 8-12 sugars, animal sugar storage

Amylopectin

glucose chains w/ α-1→4 linkages and branches every 24-30 sugars

Palmitic acid

saturated fatty acid 16C

Linolenic acid

unsaturated fatty acid 18C

Elaidic acid

Trans fat, unsaturated fat with trans bond instead of cis (mimics saturated fats), Crisco

Triacylglycerols (TAGs)

Storage form of fatty acids, also known as triglycerides

Glycerophospholipids

Phospholipids, amphipathic → major component of cell membranes, polar phosphate group, nonpolar hydrocarbon tails

Lactose bond

β-1→4, free reducing end

Maltose bond

α-1→4, free reducing end

Sucrose bond

α-1→2, no reducing end

Amylose

α-1→4

Amylopectin

α-1→4 in chains, α-1→6 at branch points

Glycogen

α-1→4, branches more often that amylopectin

Cellulose

β-1→4

Chitin

β-1→4, amide bond

Diasaccrides with no reducing carbon

Sucrose