1. Define and/or identify:

• DP (degree of polymerization)
• polydisperse, polydispersity
• polymolecular, polymolecularity
• Polysaccharide
• Glycan
• DS (degree of substitution)
• MS (molar substitution/moles of substitution)
• homoglycan
• heteroglycan
• Microheterogeneity
• Number-average molecular weight (Mn)
• Weight-average molecular weight (Mw)
• Polydispersity index

3. Describe the quantitative determination of polydispersity.

4. Correctly use the various recognized nomenclature systems for polysaccharides.
5. Describe composition and structure based upon names, and vice versa. For example,

• galactomannan
• D-galacto-D-mannan
• poly(D-galactose-D-mannose)

6. Make interconversions between abbreviated names such as aLAra_f(1,4)Xyl_p and Haworth and/or conformational structures for oligo- and polysaccharide structures containing D-glucose, D-galactose, D-mannose, D-glucuronic acid, D-galacturonic acid, D-mannuronic acid, L-guluronic acid, D-xylose, and/or L-arabinose.

7. Outline the general steps in the determination of chemical structures of polysaccharides.

8. Give the general procedures for determination of a) monosaccharide compositions, b) linkage positions, c) linkage configurations, d) functional groups, and/or e) chemical find structure of polysaccharides.

9.  Deduce the chemical structure of an oligo- or polysaccharide from methylation analysis and other data on that oligo- or polysaccharide and discuss any limitations of the data with regard to a description of its complete chemical structure.

10. Describe and discuss the stability of polysaccharides to heat, acidic conditions, basic conditions, and/or oxidizing agents.

11. Describe depolymerization of polysaccharides via acid catalyzed hydrolysis, discussing the variables involved (acid concentration, temperature, time, structure [sugar type, linkages]).

12. Calculate the DS or MS as appropriate from analytical information about a modified polysaccharide, or calculate the number of substitutent groups per polysaccharide unit of a given length from the DS value.

13. Describe depolymerization of polysaccharides in alkaline solution in the presence of air.

14.  Given analytical information about a modified polysaccharide, calculate the DS or MS as appropriate; or given the DS, calculate the number of substituent groups per polysaccharide unit of given length.

15.  Understand the definition of weight average molecular weight (Mw), number average molecular weight (Mn), and polydispersity.

16.  When given the number and molecular weight of two or three groups of molecules, be able to calculate Mw, Mn, and polydispersity index (see slide 72 in Dr. Yao's starch lecture).

17.  Describe three types of classification for polysaccharides. List two types of polysaccharide for each category of each type of classification.

18.  Calculate the polydispersity index of the system containing following glucans:
(1)    Group 1: 10 moles of DP 1000
(2)    Group 2: 20 moles of DP 500
(3)    Group 3: 50 moles of DP 100

19.   Describe the functions of amino acid residues in the catalytic center of -amylase in the double displacement mechanism.

20.  Schematically describe the formation of fish eyes during gum dispersion and list three approaches to prevent fish eyes formation. What can be done once fish eyes are formed?

21.  Compared with other gums, why gum arabic is highly soluble in water without causing high viscosity?

Web Authors: James R. Daniel, Ph. D., Yuan Yao,  and James N. BeMiller, Ph. D.
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