Carbohydrates_1_Monos_2025

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27 Terms

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Monosaccharides
Carbohydrate molecules that cannot be broken into simpler carbohydrate molecules.
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D-glucose
A naturally occurring polyhydroxy aldehyde and hexose that is a monosaccharide.
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Hemiacetal
An intermediate formed when an aldehyde reacts with a hydroxyl group.
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Acetal
A compound formed when a hemiacetal reacts further with another hydroxyl group.
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Anomer
A type of diastereomer that differs at the anomeric carbon.
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Pyranose ring
A six-membered ring formed from the reaction of an aldehyde with a hydroxyl group.
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Furanose ring
A five-membered ring resulting from the reaction of an aldehyde with a hydroxyl group.
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Mutorotation
The change in optical rotation that occurs when α and β anomers interconvert in solution.
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Tautomeric forms of fructose
Different structural forms of fructose in solution, typically involving a ketone and aldehyde structure.
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Aldose
A carbohydrate that contains an aldehyde functional group.
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Ketose
A carbohydrate that contains a ketone functional group.
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Glyco-
The generic prefix for a carbohydrate containing compound.
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Glycose
The generic term for a monosaccharide.
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Chiral centre
A carbon atom bonded to four different groups, making it asymmetric.
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Optical activity
The ability of a substance to rotate the plane of polarized light.
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Isomerisation
The process by which a carbohydrate molecule rearranges to form an isomer.
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D-sugars
Sugars where the hydroxyl group on the highest numbered chiral carbon is on the right side.
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L-sugars
Sugars where the hydroxyl group on the highest numbered chiral carbon is on the left side.
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Cyclic structure
The closed ring form of a monosaccharide.
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Linear structure
The open-chain form of a monosaccharide.
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Chirality
The property of a molecule having non-superimposable mirror images.
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Aldehyde at C1
The structural characteristic of aldoses where the carbonyl group is at the first carbon atom.
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High fructose corn syrup
A sweetener made from corn syrup that has been processed to convert some of its glucose into fructose.
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Hexose
A monosaccharide containing six carbon atoms.
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Oligosaccharides
Carbohydrates composed of 2 to 10 monosaccharide units.
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Polysaccharides
Carbohydrates composed of long chains of monosaccharide units.
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Caloric intake
The total amount of energy in calories consumed by an individual.