Question

please answer questions 3&4

thanks

Q• Identify components of glycoconjugate structures and classify them based on open and closed forms, conformations and epimeric classes ( CC2)

Q2• Draw mechanisms related to the interconversion of anomeric forms of sugars (CC2)

Q3• Explain the complexity of glycoconjugates and how carbohydrate structures contribute to biological function ( CC2 )

Q4• Compare carbohydrate polymers to protein polymers in terms of structure, stability and biological function. (CC2)

Answer 1

Carbohydrates are a vital source of energy for cells(glucose, glycogen, amylose), as a marker of cellular identity, they also provide support to plants cells and as constituents of nucleotides

Q4

Ans Carbohydrate polymer: Carbohydrates are the biological macromolecule composed of sugar molecules. Their formula is (CH2O)n. According to this formula, carbohydrates are made up of carbon (C), hydrogen (H) and oxygen (O) atoms in the ratio 1:2:1. Carbohydrates are also called saccharides and their monomers are called monosaccharides. Glucose is an important monosaccharide that is broken down during cellular respiration to be used as an energy source. Starch is an example of a polysaccharide (many saccharides linked together) and is a form of stored glucose in plants.

Proteins - Proteins are formed as a result of bonding together amino acids in chain-like macromolecules. Unlike many synthetic (e.g., polystyrene) and natural (e.g., cellulose, starch) polymers in which repeating units are identical, proteins consist of various kinds of amino acids as structural units in the bio macromolecular chains. Proteins have a wide variety of functions including transportation of molecules and muscle movement. Collagen, hemoglobin, antibodies, and enzymes are examples of proteins.