Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

9. Carbohydrates

Glycosidic Bond

Biochemistry

9. Carbohydrates

Glycosidic Bond

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Multiple Choice

Determine the name of the glycosidic bond of the following disaccharide.

α-1,2-glycosidic bond.

β-1,3-glycosidic bond.

α-1,4-glycosidic bond.

β-1,4-glycosidic bond.

α,β-1,3-glycosidic bond.

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Verified step by step guidance

Identify the two monosaccharides involved in the disaccharide structure. In the image, you can see two hexose rings, which are likely glucose molecules.

Determine the orientation of the glycosidic bond. Look at the oxygen bridge connecting the two sugar units. The bond is formed between the anomeric carbon of one sugar and a hydroxyl group of the other sugar.

Examine the configuration of the anomeric carbon involved in the glycosidic bond. If the hydroxyl group on the anomeric carbon is below the plane of the sugar ring, it is an alpha (α) configuration; if it is above, it is a beta (β) configuration.

Identify the carbon numbers involved in the glycosidic bond. Count the carbons starting from the anomeric carbon. The bond in the image is between the first carbon of the left sugar and the fourth carbon of the right sugar.

Combine the configuration and carbon numbers to name the glycosidic bond. Based on the image, the bond is a β-1,4-glycosidic bond, as the anomeric carbon is in the beta configuration and connects to the fourth carbon of the second sugar.