Sugars

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BEROCEDIRAHCCASATNEPTFDBV ANACYLGONIMASOCYLGXDHUEGT HNDJIVSXPEKMUCINSULNLFSCZ FIOVSFBSOORJYNRRVPGCPEBSC HZFMPZFMTTMEJHAJINURERVRS YYFMEVVDTXNMMGPWYOXAHUNES VSYJARWHTRCXUODWPKTWMYFMR NRNMBEKESEVSWUEKFEZGHCDID ZPLIVPCYJHGBWYTRIKADCNYPA KVKRUZLNCNJCPHHUELOWPPMEK TBJGIXEKINVHWAIEPTFINBTQD PCHUZSJCCXBMFLSHMUSHQXGMM UBRZOUUMVDAMZHAPNIDAMWUWX SGWLZDXMHIUNKUWJAHAFIYSYA UGYGECTNSSCICXWPCRICUDJZV VMIRHEPMLACEAKERRRAHELBDT AVESULURDCXTMNAMIFBGFTAHZ MDJKBLQZECROQTEQWIYPIZASU ZEPDSUJOJHURSUTVTPJLJNTLI VOXCSLLJXARPTGMFRRWFUWEHY ZHRNMOEHARBOAYELRWHYVTSSH DCDOSSKBZIDCNBLGJMBURZMSR QJWOJEZZLDKYNDGLVLSYTWTXR TALXIKSZWEKLHRELYRRLPFAIQ NOFXQNRPDISGNLATEKIMEHYDK
1.
isomers that are not mirror images of each other
2.
diastereomers that differ in configuration at only one asymmetric center
3.
amino acid responsible for N-glycoside formation
4.
a specific type of stereoisomer that differs only in its configuration at the carbon that forms the ring
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components of cell membranes, mostly protein by weight
6.
made of repeating units of disaccharides containing one amino sugar derivative and one sugar with a negative charge
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polymeric form of glucose in plants
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common to all N-linked glycosides
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glycoprotein that is predominately carbohydrate, serve as lubricants
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the major structural polysaccharide in plants
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consists of two sugars joined by an O-glycosidic bond
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the unbranched type of starch
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linkages found in glycogen
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classification of any sugar that can be oxidized
15.
functional group formed when an aldehyde and an alcohol react
16.
functional group formed when a ketone and an alcohol react