HydrolysisHydrolysis (; from Ancient Greek hydro- 'water' and lysis 'to unbind') is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution and elimination reactions in which water is the nucleophile. Biological hydrolysis is the cleavage of biomolecules where a water molecule is consumed to effect the separation of a larger molecule into component parts.
MonosaccharideMonosaccharides (from Greek: single, : sugar), also called simple sugars, are a class of organic compounds usually with the formula (CH2O)x. By definition they have two or more carbon-carbon bonds. More specifically, they are classified as polyhydroxy aldehydes or polyhydroxy ketones with the respective formulas H-[CHOH]n-CHO or H-[CHOH]m-CO-[CHOH]n-H respectively.
CarbohydrateA carbohydrate () is a sugar (saccharide), a polysaccharide such as starch, or a derivative of these compounds. For many carbohydrates such as simple sugars, the carbon-to-hydrogen-to-oxygen atomic ratio is 1:2:1 so their empirical formula is CH2O and their molecular formulas have the form Cn(H2O)n. Along with amino acids, fats, and nucleic acids, the carbohydrates are one of the major families of biomolecules. Carbohydrates perform numerous roles in living organisms.
BiochemistryBiochemistry, or biological chemistry (distinct from chemical biology), is the study of chemical processes within and relating to living organisms. A sub-discipline of both chemistry and biology, biochemistry may be divided into three fields: structural biology, enzymology, and metabolism. Over the last decades of the 20th century, biochemistry has become successful at explaining living processes through these three disciplines.
SugarSweet-tasting, water-soluble carbohydratesSugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane sugar Sugar is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose.
GlucoseGlucose is a sugar with the molecular formulaC6H12O6. It is the most abundant monosaccharide, a subcategory of carbohydrates. It is made from water and carbon dioxide during photosynthesis by plants and most algae. It is used by plants to make cellulose, the most abundant carbohydrate in the world, for use in cell walls, and by all living organisms to make adenosine triphosphate (ATP), which is used by the cell as energy. Glucose is often abbreviated as Glc.
SucroseSucrose (also called saccharose) is a disaccharide, a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formulaC12H22O11. For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet.
EnzymeLarge biological molecule that acts as a catalystThe enzyme glucosidase converts the sugar maltose into two glucose sugars. Active site residues in red, maltose substrate in black, and NADcofactor in yellow. (PDB: 1OBB)An enzyme is a biological macromolecule, usually a protein, that acts as a biological catalyst, accelerating chemical reactions without being consumed in the process.
AmylaseAn amylase () is an enzyme that catalyses the hydrolysis of starch (Latin ) into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a sweet taste as they are chewed because amylase degrades some of their starch into sugar.
FructoseHaworth projection of β-d-fructofuranoseNames IUPAC nameD-arabino-Hex-2-uloseSystematic IUPAC name(3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-oneOther names Fruit sugar, levulose, d-fructofuranose, d-fructose, d-arabino-hexuloseIdentifiers CAS Number57-48-73D model (JSmol)Interactive imageChEBICHEBI:48095ChEMBLChEMBL604608ChemSpider388775ECHA InfoCard100.000.303EC Number200-333-3KEGGC02336PubChemCID5984UNII6YSS42VSEVCompTox Dashboard(EPA)DTXSID5023081InChIInChI=1S/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m1/s1Key: RFSUNEUAIZKAJO-ARQDHWQXSA-NSMILESO[C@H]1[C@H](O)[C@H](O[C@]1(O)CO)COProperties Chemical formulaC6H12O6Molar mass180.156 g·mol Density1.694 g/cm Melting point103 °C (217 °F; 376 K) Solubility in water~4000 g/L (25 °C) Magnetic susceptibility (χ)−102.60×10 cm/mol Thermochemistry Std enthalpy ofcombustion(ΔcH298)675.6 kcal/mol (2,827 kJ/mol) (Higher heating value) Pharmacology ATC codeV06DC02 (WHO) Hazards Lethal dose or concentration (LD, LC): LD50 (median dose)15000 mg/kg (intravenous, rabbit) Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).Nverify ( ?)
SalivaSaliva (commonly referred to as spit, drool or slobber) is an extracellular fluid produced and secreted by salivary glands in the mouth. In humans, saliva is around 99% water, plus electrolytes, mucus, white blood cells, epithelial cells (from which DNA can be extracted), enzymes (such as lingual lipase and amylase), and antimicrobial agents (such as secretory IgA, and lysozymes).
Chemical reactionProcess that leads to chemical changesA thermite reaction using iron(III) oxide. The sparks flying outwards are globules of molten iron trailing smoke in their wake.A chemical reaction is a process that leads to the chemical transformation of one set of chemical substances to another. When chemical reactions occur, the atoms are rearranged and the reaction is accompanied by an energy change as new products are generated.
MonosaccharideMonosaccharides (from Greek: single, : sugar), also called simple sugars, are a class of organic compounds usually with the formula (CH2O)x. By definition they have two or more carbon-carbon bonds. More specifically, they are classified as polyhydroxy aldehydes or polyhydroxy ketones with the respective formulas H-[CHOH]n-CHO or H-[CHOH]m-CO-[CHOH]n-H respectively.CarbohydrateA carbohydrate () is a sugar (saccharide), a polysaccharide such as starch, or a derivative of these compounds. For many carbohydrates such as simple sugars, the carbon-to-hydrogen-to-oxygen atomic ratio is 1:2:1 so their empirical formula is CH2O and their molecular formulas have the form Cn(H2O)n. Along with amino acids, fats, and nucleic acids, the carbohydrates are one of the major families of biomolecules. Carbohydrates perform numerous roles in living organisms.BiochemistryBiochemistry, or biological chemistry (distinct from chemical biology), is the study of chemical processes within and relating to living organisms. A sub-discipline of both chemistry and biology, biochemistry may be divided into three fields: structural biology, enzymology, and metabolism. Over the last decades of the 20th century, biochemistry has become successful at explaining living processes through these three disciplines.SugarSweet-tasting, water-soluble carbohydratesSugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane sugar Sugar is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose.GlucoseGlucose is a sugar with the molecular formulaC6H12O6. It is the most abundant monosaccharide, a subcategory of carbohydrates. It is made from water and carbon dioxide during photosynthesis by plants and most algae. It is used by plants to make cellulose, the most abundant carbohydrate in the world, for use in cell walls, and by all living organisms to make adenosine triphosphate (ATP), which is used by the cell as energy. Glucose is often abbreviated as Glc.SucroseSucrose (also called saccharose) is a disaccharide, a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formulaC12H22O11. For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet.EnzymeLarge biological molecule that acts as a catalystThe enzyme glucosidase converts the sugar maltose into two glucose sugars. Active site residues in red, maltose substrate in black, and NADcofactor in yellow. (PDB: 1OBB)An enzyme is a biological macromolecule, usually a protein, that acts as a biological catalyst, accelerating chemical reactions without being consumed in the process.AmylaseAn amylase () is an enzyme that catalyses the hydrolysis of starch (Latin ) into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a sweet taste as they are chewed because amylase degrades some of their starch into sugar.FructoseHaworth projection of β-d-fructofuranoseNames IUPAC nameD-arabino-Hex-2-uloseSystematic IUPAC name(3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-oneOther names Fruit sugar, levulose, d-fructofuranose, d-fructose, d-arabino-hexuloseIdentifiers CAS Number57-48-73D model (JSmol)Interactive imageChEBICHEBI:48095ChEMBLChEMBL604608ChemSpider388775ECHA InfoCard100.000.303EC Number200-333-3KEGGC02336PubChemCID5984UNII6YSS42VSEVCompTox Dashboard(EPA)DTXSID5023081InChIInChI=1S/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m1/s1Key: RFSUNEUAIZKAJO-ARQDHWQXSA-NSMILESO[C@H]1[C@H](O)[C@H](O[C@]1(O)CO)COProperties Chemical formulaC6H12O6Molar mass180.156 g·mol Density1.694 g/cm Melting point103 °C (217 °F; 376 K) Solubility in water~4000 g/L (25 °C) Magnetic susceptibility (χ)−102.60×10 cm/mol Thermochemistry Std enthalpy ofcombustion(ΔcH298)675.6 kcal/mol (2,827 kJ/mol) (Higher heating value) Pharmacology ATC codeV06DC02 (WHO) Hazards Lethal dose or concentration (LD, LC): LD50 (median dose)15000 mg/kg (intravenous, rabbit) Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).Nverify ( ?)SalivaSaliva (commonly referred to as spit, drool or slobber) is an extracellular fluid produced and secreted by salivary glands in the mouth. In humans, saliva is around 99% water, plus electrolytes, mucus, white blood cells, epithelial cells (from which DNA can be extracted), enzymes (such as lingual lipase and amylase), and antimicrobial agents (such as secretory IgA, and lysozymes).Chemical reactionProcess that leads to chemical changesA thermite reaction using iron(III) oxide. The sparks flying outwards are globules of molten iron trailing smoke in their wake.A chemical reaction is a process that leads to the chemical transformation of one set of chemical substances to another. When chemical reactions occur, the atoms are rearranged and the reaction is accompanied by an energy change as new products are generated.*As an Amazon Associate I earn from qualifying purchases.