CHEMISTRY GLOSSARY

glycogen    →   glikogen

Glycogen (animal starch) is a polysaccharide that serves the same energy storage function in animals that starch serves in plants. Dietary carbohydrates not needed for immediate energy are converted by the body to glycogen for long term storage (principally in muscle and liver cells). Like amylopectin found in starch, glycogen is a polymer of α(1→4)-linked subunits of glucose, with α(1→6)-linked branches. Glycogen molecules are larger than those of amylopectin (up to 100 000 glucose units) and contain even more branches. Branch points occur about every 10 residues in glycogen and about every 25 residues in amylopectin. The branching also creates lots of ends for enzyme attack and provides for rapid release of glucose when it is needed.

glucose    →   glukoza

Glucose (grape sugar, blood sugar), C₆H₁₂O₆, is an aldohexose (a monosaccharide sugar having six carbon atoms and an aldehyde group). An older common name for glucose is dextrose, after its dextrorotatory property of rotating plane polarized light to the right. Glucose in free (in sweet fruits and honey) or combined form (sucrose, starch, cellulose, glycogen) is is probably the most abundant organic compound in nature. During the photosynthesis process, plants use energy from the sun, water from the soil and carbon dioxide gas from the air to make glucose. In cellular respiration, glucose is ultimately broken down to yield carbon dioxide and water, and the energy from this process is stored as ATP molecules (36 molecules of ATP across all processes).

Naturally occurring glucose is D isomers (OH group on the stereogenic carbon farthest from the aldehyde group, C-5, is to the right in the Fischer projection). Although often displayed as an open chain structure, glucose and most common sugars exist as ring structures. In the α form, the hydroxyl group attached to C-1 and the CH₂OH attached to C-5 are located on opposite sides of the ring. β-glucose has these two groups on the same side of the ring. The full names for these two anomers of glucose are α-D-glucopyranose and β-D-glucopyranose.

lactic acid    →   mliječna kiselina

Lactic acid is an acid produced as a result of anaerobic respiration in muscles and red blood cells, i.e. when glycogen is used as an energy source for respiration rather than oxygen. After production, it is converted back to glycogen in the liver. The build up of large amounts of lactic acid in the blood can lead to stress and toxic effects. High levels are usually a result of sustained, excessive exercise.

polysaccharide    →   polisaharid

Polysaccharides are compounds consisting of a large number of simple sugars (monosaccharides) linked together by glycosidic bonds. When polysaccharides are composed of a single monosaccharide building block, they are termed homopolysaccharides. Heteropolysaccharides contain two or more different types of monosaccharide. Polysaccharides may have molecular weights of up to several million and are often highly branched. Since they have only the one free anomeric -OH group at the end of a very long chain, polysaccharides aren’t reducing sugars and don’t show noticeable mutarotation. The most common polysaccharides are cellulose, starch, and glycogen.

starch    →   škrob

Starch (C₆H₁₀O5)_x is a polysaccharide used by plants to stockpile glucose molecules. It is the major component of flour, potatoes, rice, beans, corn, and peas. Starch is a mixture of two different polysaccharides: amylose (about 20 %), which is insoluble in cold water, and amylopectin (about 80 %), which is soluble in cold water. Amylose is composed of unbranched chains of D-glucose units joined by α(1→4)-glycosidic linkages. Unlike amylose, which are linear polymers, amylopectin contains α(1→6)-glycoside branches approximately every 25 glucose units.

Starch digestion begins in the mouth via the action of amylase, a digestive enzyme present in saliva. The process is completed in the small intestine by the pancreatic amylase. The final products of starch digestion, glucose molecules, are absorbed into the intestinal bloodstream and transported to the liver. Like most enzymes, glycosidases are highly selective in their action. They hydrolyze only the α-glycoside links in starch and leave the β-glycoside links in cellulose untouched. Starch is important food stuff and is used in adhesives, and sizes, in laundering, pharmacy and medicine.