Chapter 8
1) Know functional roles of carbohydrates
2) Know carbohydrate classifications.
3) Know the differences between aldoses and ketoses.
4) Be able to identify chiral carbons in monsaccharides.
5) Be able to calculate the number of possible stereoisomers for a given
monosaccharide.
6) Define enantiomer, epimer, diastereomer.
7) Understand how hemiacetal and hemiketal formation occurs and how this relates
to sugar cyclization.
8) Be able to draw Fischer and Haworth projections of D-glucose, D-galactose, Dfructose, D-ribose and D-ribulose. Be able to identify the anomeric carbon. Be
able to write and recognize the differences between alpha- and beta- forms. Know
the difference between furanoses and pyranoses.
9) Be familiar with chair and boat conformations of pyranose sugars.
10) Know what makes a reducing sugar a reducing sugar.
11) Be able to recognize derivatives of monosaccharides.
12) Know how glycosidic linkages form.
13) Be able to identify anomeric carbon in oligo/polysaccharides.
14) Know how to distinguish reducing oligosaccharide from none reducing
oligosaccharide.
15) Know the basic properties (monomers involved, linkage description, branching
linkages, functions, structural geometry, biological role) of starch (amylose and
amylopectin), glycogen, chitin.
16) Glycoproteins. N-linked and O-linked. Know the amino acid residues involved in
these types of glycosylations. Know the biological role of N-linked and O-linked
glycoproteins.