Question

Define the following terms: (a) Glycosidic linkage
(b) Invert sugar
(c) Oligosaccharides

Hint:

Glycosidic linkages are fundamental to the structure of polysaccharides and oligosaccharides. Understanding the types of sugars and their linkages is key in biochemistry and nutrition.

Answer 1

(a) Glycosidic linkage: A glycosidic linkage is the covalent bond formed between two monosaccharides through a dehydration reaction, where a water molecule is released. This bond links the anomeric carbon of one monosaccharide to the hydroxyl group of another. For example, in sucrose, the glycosidic bond connects glucose and fructose. (b) Invert sugar: Invert sugar is a mixture of glucose and fructose produced by hydrolyzing sucrose. Invert sugar is named for its ability to invert the plane of polarized light, which is caused by the presence of both glucose and fructose in equal amounts. (c) Oligosaccharides: Oligosaccharides are carbohydrates composed of 2-10 monosaccharide units joined by glycosidic bonds. Examples include disaccharides like sucrose and maltose, and trisaccharides like raffinose.