Carbohydrates

Reduction of carbs (NaBH)

• Add H to C, add H to O, remove double bond.

• “-ose” becomes “-itol“ (suffix)

Oxidation using Cu2+

• aldehydes and ketones oxidize to carboxylic acids

α-isomer

anomeric OH and CH2OH point opposite directions

β-isomer

anomeric OH and CH2OH point in the same direction

to break glycosidic bonds

each carbon will have OH where it separates

reducing vs non reducing sugars

disaccharides that ave both anomeric carbons in the glycoside bonds will NOT reduce

similarities of glycogen, cellulose, amylose and amylopectin

1. Made of only glucose
2. Contain mostly 1,4-glycosidic bonds

how is cellulose different from the rest

• the glucose rings in cellulose are connected by β-1,4-glycosidic bonds

• Glucose rings in amylose, amylopectin and glycogen
  are connected by α-1,4-glycosidic bond

frequency of branching

• glycogen - contains many 1,6-glycosidic bond branches

• amylopectin - contains some 1,6-branches

• amylose - almost no branches

reduction of monosaccharides produces (NaBH4)

sugar alcohols (-itol)

oxidation of carbs produces (Cu2+)

sugar acid