Know What Are Sugars? (Campbell Biology)
Monosaccharides (from the Greek monos, single, and sacchar, sugar) generally have molecular formulas that are some multiple of the unit CH2O. Glucose (C6H12O6), the most common monosaccharide, is of central importance in the chemistry of life. In the structure of glucose, we can see the trademarks of a sugar: The molecule has a carbonyl group, and multiple hydroxyl groups. Depending on the location of the carbonyl group, a sugar is either an aldose (aldehyde sugar) or a ketose (ketone sugar). Glucose, for example, is an aldose; fructose, an isomer of glucose, is a ketose. (Most names for sugars end in -ose.) Another criterion for classifying sugars is the size of the carbon skeleton, which ranges from three to seven carbons long. Glucose, fructose, and other sugars that have six carbons are called hexoses. Trioses (three-carbon sugars) and pentoses (five-carbon sugars) are also common.
Still another source of diversity for simple sugars is in the way their parts are arranged spatially around asymmetric carbons. (Recall that an asymmetric carbon is a carbon attached to four different atoms or groups of atoms.) Glucose and galactose, for example, differ only in the placement of parts around one asymmetric carbon. What seems like a small difference is significant enough to give the two sugars distinctive shapes and binding activities, thus different behaviors.
Although it is convenient to draw glucose with a linear carbon skeleton, this representation is not completely accurate. In aqueous solutions, glucose molecules, as well as most other five- and six-carbon sugars, form rings, because they are the most stable form of these sugars under physiological conditions.
Monosaccharides, particularly glucose, are major nutrients for cells. In the process known as cellular respiration, cells extract energy from glucose molecules by breaking them down in a series of reactions. Not only are simple-sugar molecules a major fuel for cellular work, but their carbon skeletons also serve as raw material for the synthesis of other types of small organic molecules, such as amino acids and fatty acids. Sugar molecules that are not immediately used in these ways are generally incorporated as monomers into disaccharides or polysaccharides.
A disaccharide consists of two monosaccharides joined by a glycosidic linkage, a covalent bond formed between two monosaccharides by a dehydration reaction (glyco refers to carbohydrate). For example, maltose is a disaccharide formed by the linking of two molecules of glucose. Also known as malt sugar, maltose is an ingredient used in brewing beer. The most prevalent disaccharide is sucrose, or table sugar. Its two monomers are glucose and fructose. Plants generally transport carbohydrates from leaves to roots and other non-photosynthetic organs in the form of sucrose. Lactose, the sugar present in milk, is another disaccharide, in this case a glucose molecule joined to a galactose molecule. Disaccharides must be broken down into monosaccharides to be used for energy by organisms. Lactose intolerance is a common condition in humans who lack lactase, the enzyme that breaks down lactose. The sugar is instead broken down by intestinal bacteria, causing formation of gas and subsequent cramping. The problem may be avoided by taking the enzyme lactase when eating or drinking dairy products or consuming dairy products that have already been treated with lactase to break down the lactose.
Urry, Lisa A.. Campbell Biology. Pearson Education. Kindle Edition. https://www.pearson.com/us/higher-education/series/Campbell-Biology-Series/2244849.html
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