Carbohydrates: Oses and Osides

📋 Course Outline

1. Chemical Reduction of Oses
2. Esterification and Amino Substitution
3. Glycation and Maillard Reaction
4. Glycosidic Bonds and Nomenclature
5. Oside Analysis Methods
6. Major Disaccharides
7. Reserve and Structural Polysaccharides
8. Heterosides and Glycosylation

📖 1. Chemical Reduction of Oses

★ Must-know

📌 In alkaline solution, the free pseudoaldehydic or pseudoketonic functions of oses reduce copper salts in Fehling’s solution, converting blue Cu2+ into brick-red Cu2O.

• Reduction of an ose carbonyl group converts its aldehyde or ketone function into an alcohol and produces a polyol.

Further detail

• Fehling’s solution is used to assay reducing sugars.

💡 Memory Hook

Carbonyl reduction → polyol formation

📖 2. Esterification and Amino Substitution

🔑 Key Concepts & Definitions

• Osamine : formed when the hydroxyl group at C2 of an ose is replaced by an NH2 group, as in glucosamine

📌 The hydroxyl functions of oses react with acids to form ester or phosphoester functions.