Zeeham P.

Escalona BSMT-II

1. Galactosemia is a disorder that affects how the body processes a simple s !ar called !alactose. " small
amo nt of !alactose is present in many foods. It is primarily part of a lar!er s !ar called lactose# which is fo nd in all dairy prod cts and many baby form las. The si!ns and symptoms of !alactosemia res lt from an inability to se !alactose to prod ce ener!y. Galactosemia is a condition in which the body is nable to se $metaboli%e& the simple s !ar !alactose. Infants with !alactosemia can de'elop symptoms in the first few days of life if they eat form la or breast mil( that contains lactose. )esearchers ha'e identified se'eral types of !alactosemia. These conditions are each ca sed by m tations in a partic lar !ene# and affect different en%ymes in'ol'ed in brea(in! down !alactose. *lassic !alactosemia# also (nown as type I# is the most common and most se'ere form of the condition. Galactosemia type II $also called !alacto(inase deficiency& and type III $also called !alactose epimerase deficiency& ca se different patterns of si!ns and symptoms. The symptoms may be d e to a serio s blood infection with the bacteria E. coli.

*on' lsions Irritability +ethar!y Poor feedin! $baby ref ses to eat form la containin! mil(& Poor wei!ht !ain ,ellow s(in and whites of the eyes $-a ndice& .omitin!

/. "mylose and cell lose are linear polymers of !l cose lin(ed with 1#0-bonds. The main difference is the anomeric confi! reration1 amylose2s !l cose nits are lin(ed with !lycosidic bonds# whereas cell lose2s

monomeric nits are lin(ed by !lycosidic bonds. This different (ind of bondin! ca ses amylose to form helical str ct res and cell lose to form strai!ht polymer chains. "M,+3SE *E++4+3SE

3. It consists of two types of molec les1 the linear andhelical amylose and the branched amylopectin.

5ependin! on the plant# starch !enerally contains /6 to /78 amylose and 97 to :68 amylopectin by wei!ht.
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Glyco!en# the !l cose store of animals# is a more branched 'ersion of amylopectin.

Starch consists of two types of molec les# amylose $normally /6-=68& andamylopectin $normally 96-:68&. Both consist of polymers of >-5-!l cose nits in the 0*1 conformation. In amylose these are lin(ed -$10&-# with the rin! o?y!en atoms all on the same side# whereas in amylopectin abo t one resid e in e'ery twenty or so is also lin(ed -$1@&- formin! branch-points. The relati'e proportions of amylose to amylopectin and $1@&- branch-points both depend on the so rce of the starch# for e?ample# amylomai%es contain o'er 768 amylose whereas Awa?yA mai%e has almost none $B=8&.

0. Gl cosamine in the body is sed to ma(e a Cc shionD that s rro nds the -oints. In osteoarthritis# this c shion becomes thinner and stiff. Ta(in! !l cosamine hydrochloride as a s pplement mi!ht help to s pply the materials needed to reb ild the c shion.

Some researchers belie'e that !l cosamine hydrochloride mi!ht not wor( as well as !l cosamine s lfate. They thin( the Cs lfateD part of !l cosamine s lfate is the important factor beca se s lfate is needed by the body to prod ce cartila!e.

7. In'erted or in'ert;1< s !ar syr p is a mi?t re of !l cose and fr ctoseE it is obtained by splittin! s crose into
these two components. *ompared with its prec rsor# s crose# in'erted s !ar is sweeter and its prod cts tend to retain moist re and are less prone to crystalli%ation. In'erted s !ar is therefore 'al ed by ba(ers# who refer to the syr p as trimoline or in'ert syr p.;/< In technical terms# s crose is a disaccharide# which means that it is a molec le deri'ed from two simple s !ars $monosaccharides&. In the case of s crose# these monosaccharide b ildin! bloc(s are fr ctose and !l cose. @. F mans do not ha'e the en%ymes necessary for the di!estion of e'ery type of polysaccharide into absorpti'e monosaccharides. Gor e?ample# they lac( en%ymes capable of brea(in! down cell lose. *ell lose is a linear polymer made of !l cose s b nits lin(ed by H-1#0 bonds. F mans specifically do not prod ce en%ymes capable of clea'in! the beta !lycosidic lin(a!e in cell lose 9. S crose is 'ery easily hydroly%ed# e'en by 'ery wea( acids# tho !h the addition of water to the s !ar molec le cannot be bro !ht abo t by mi?in! s !ar and water# b t may be bro !ht abo t byen%ymesas well as acids. The wea( acids sed in coo(ery - lemon - ice# 'ine!ar# fr it - ices# or the acid salt cream of tartar all ca se s crose to combine with water formin! de?trose and le' lose. Fydrolysis ta(es place more rapidly if thesol tionis heated. "cid# s ch as lemon - ice or cream of tartar# also accelerate the con'ersion of s crose to in'ert. *1/F//311$sucrose&IF/3*@F1/3@$glucose&I*@F1/3@$fructose&

The reaction can occ r to a small de!ree by simply heatin! s !ar with water in absence of acid catalysis. I ass me the acid is necessary to !et !ood con'ersion before yo b rn yo r s !ar or 'apori%e all of the water. :. The se of the word Js !arJ in Jblood s !arJ is a colloK ial term# a misnomer. Gl cose# one type of s !ar# is the one in the bloodstream that feeds cells and matters to s.