Biochemistry: Carbohydrates of Physiologic Significance (Part 4: Polysaccharides)

D

A homopolymer of glucose forming an α-glucosidic chain called glucosan or glucan A. Cellulose B. Dextrin C. Inulin D. Starch

C

A major integral membrane glycoprotein of human erythrocytes A. Conconavalin A B. Glycocalyx C. Glycophorin D. Lectin

B

A nine-carbon sugar derived from mannosamine and pyruvate A. Hyaluronic acid B. Neuraminic acid C. Sialic acid D. Uronic acid

B

A polysaccharide found in fruits, which is a polymer of galacturonic acid linked α1 → 4, with some galactose an/or arabinose branches, and is partially methylated A. Neuraminic acid B. Pectin C. Fructose D. Sialic acid

C

A polysaccharide of fructose (a fructosan) found in tubers and roots of dahlias, artichokes, and dandelions A. Amylose B. Amylopectin C. Inulin D. Sucrose

B

Also known as mucopolysaccharides A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

A

Also known as mucoproteins A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

C

An N-or O-acyl derivatives of neuraminic acid that are constituents of both glycoproteins and gangliosides. A. Hyaluronic acid B. Neuraminic acid C. Sialic acid D. Uronic acid

A

Binds α-glucosyl and α-mannosyl residues. A. Conconavalin A B. Glycocalyx C. Glycophorin D. Lectin

B

Chondroitin sulfate A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

B

Complex carbohydrates containing amino sugars and uronic acids. A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

A

Consists of 80-87% of starch A. Amylopectin B. Amylose

B

Consists of N-acetyl-d-glucosamine units joined by β1 → 4 glycosidic bonds A. Cellulose B. Chitin C. Glycosaminoglycans D. Glycoprotein

A

Consists of branched chains, consists of 24 to 30 glucose residues with α1 → 4 linkages in the chains and by α1 → 6 linkages at the branch points A. Amylopectin B. Amylose

A

Found in cell membranes A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

C

Found in dental plaque, also serve in fractionation of proteins in size exclusion chromatography A. Amylose B. Amylopectin C. Dextrin D. Inulin

D

Found in plants, they are proteins that bind specific glycosyl residues A. Conconavalin A B. Glycocalyx C. Glycophorin D. Lectin

B

Found in the outer surface of the plasma membrane A. Conconavalin A B. Glycocalyx C. Glycophorin D. Lectin

B

Found mainly in liver and skeletal muscles A. Cellulose B. Glycogen C. Inulin D. Starch

D

From amylose and amylopectin A. Cellulose B. Dextrin C. Glycogen D. Starch

C

Has a more highly branched structure than amylopectin, with chains of 12 to 15 α-d-glucopyranose residues with branching by means of α1 → 6 glucosidic bonds A. Amylose B. Cellulose C. Glycogen D. Inulin

B

Has a nonbranching helical structure A. Amylopectin B. Amylose

C

Has the highest negative charge density for any known organic macromolecule A. Chondroitin Sulfate B. Dermatan Sulfate C. Heparin D. Keratan Sulfate

B

Heparin A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

B

Hold large quantities of water and occupy space, thus cushioning or lubricating other structures, because of the large number of —OH groups and negative charges on the molecule, which, by repulsion, keep the carbohydrate chains apart. A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

B

Hyaluronic acid A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

C

Inhibit blood coagulation by binding to antithrombin A. Chondroitin Sulfate B. Dermatan Sulfate C. Heparin D. Keratan Sulfate

C

Intermediates in the hydrolysis of starch A. Amylose B. Amylopectin C. Dextrin D. Inulin

B

Makes up 13-20% of starch A. Amylopectin B. Amylose

A

Mammals lack any enzyme that hydrolyzes the β1 → 4 bonds, and so cannot digest this polysaccharide A. Cellulose B. Chitin C. Glycoprotein D. Pectin

A

Membrane lipids of eukaryotic cells A. Gangliosides B. Lipopolysaccharides

B

Outer membrane of gram negative bacteria A. Gangliosides B. Lipopolysaccharides

A

Polar head group is oligosaccharides containing sialic acid A. Gangliosides B. Lipopolysaccharides

D

Present in cornea, cartilage, bone, and a variety of horny structures formed of dead cells: horn, hair, hoofs, nails, and claws A. Chondroitin Sulfate B. Dermatan Sulfate C. Heparin D. Keratan Sulfate

A

Proteins containing branched or unbranched oligosaccharide chains such as fucose A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

A

Provide extracellular support for organisms of all kingdoms A. Heteropolysaccharide B. Homopolysaccharide

B

Provides pliability of skin, also present in blood vessels and heart valves A. Chondroitin Sulfate B. Dermatan Sulfate C. Heparin D. Keratan Sulfate

A

Provides tensile strength of cartilage, tendon, ligaments and walls of aorta A. Chondroitin Sulfate B. Dermatan Sulfate C. Heparin D. Keratan Sulfate

A

Serve as lubricants in the synovial fluids of joints, also responsible for gel like consistency of vitreous humor in the eyes A. Hyaluronic acid B. Neuraminic acid C. Sialic acid D. Uronic acid

B

Serve as structural elements in plant cell walls and animal exoskeletons A. Heteropolysaccharide B. Homopolysaccharide

A

Smaller and more diverse carbohydrate moeities A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

B

Storage form of monosaccharides, "fuels" A. Heteropolysaccharide B. Homopolysaccharide

B

Structural polysaccharide in the exoskeleton of crustaceans and insects, and also in mushrooms. A. Cellulose B. Chitin C. Glycogen D. Pectin

B

Target of specific antibodies A. Gangliosides B. Lipopolysaccharides

A

The chief constituent of plant cell walls. A. Cellulose B. Chitin C. Glycogen D. Pectin

C

The storage form of glucose in animals A. Cellulose B. Dextrin C. Glycogen D. Starch

D

The storage form of glucose in plants A. Cellulose B. Glycogen C. Inulin D. Starch

B

They may be attached to a protein molecule to form a proteoglycan which provide the ground or packing substance of connective tissue and cartilage A. Glycoproteins B. Glycosaminoglycans C. Glycolipids

C

True about glycolipids: I. Membrane lipids in which the hydrophilic head groups are heteropolysaccharides II. Membrane lipids in which the hydrophilic head groups are oligosaccharides III. Act as specific sites for recognition by carbohydrate-binding proteins IV. Act as specific sites for recognition by carbohydrate-binding lipid A. I, III B. I, IV C. II, III D. II, IV

A

Which of the following are polysaccharides? I. Hexosan II. Starch III. Lactose IV. Dextrin V. Trehalose A. I, II, IV B. I, II, V C. II, IV, V D. II, III, IV