looked at the general structure of monosaccharides now let's take a look at some derivatives of monosaccharides that are useful in biological systems the first is our sugar phosphates so we know that phosphate is a po43 minus group and a sugar phosphate is simply a sugar that has a phosphate attached to one of the alcohols so here we've got our beta D glucose so we know it is glucose based on the positioning of these o groups it's beta because the O group is pointed up at the anomeric carbon and then it is called one phosphate because on the alcohol on carbon 1 we have a phosphate group this would be Alpha D fructose 16 bisphosphate so with Alpha D fructose our anomeric carbon which is over here is pointed down so that would be why it would be an alpha um and then it's a def fructose sugar and then on carbons 1 and six so here's carbon one and here's carbon 6 our o groups have phosphates so because there's two this would be bis phosphate and they're located off of carbons 1 and six so in fructose Carbon 2 is our anomeric carbon here we have another example of a phosphos sugar this is adenosine 5 Prime triphosphate so this molecule is adenosine which is a nucleotide um but this adenosine triphosphate is also known as ATP so this is our energy molecule in this case we've got three phosphates attached to this sugar here and you'll notice that is the Five membered Rings similar to fructose but we've got a different arrangement of O's on these carbons here we also have our deoxy acids so deoxy acids are going to be used in um DNA uh so we've got deoxy ribos we've got rnos and fucos and why they're deoxy a is because they have carbons that are missing oxygens so the ones that are colored red are the ones that are missing oxygens so for example in deoxy ribos this uh carbon uh in this case would be Carbon 2 is missing an O group instead it has just a hydrogen so this carbon is not a chyal carbon it has two hydrogens instead when we look at our six membered rings remember this would be a ch2 in most sugars but in this case it's just a CH 3 so this carbon is missing an oxygen and then the same thing here our ch3 o is replaced with a CH a ch3 so we're replacing an O group with a hydrogen so they are all missing O oxygen so we call them deoxy acids we could also have an amino sugar in an amino sugar one of our o groups is going to be replaced by an amine so this is beta D glucosamine and beta d galactosamine so it's uh in this case glucose where one of our O's has been replaced by amine and galactose where again one of our O's has been replaced by an amine and if you'll recall uh glucose and galactose are dumers of each other so this O is just indicating the difference between glucose and galactose that one stereo center that is different we can also have sugar alcohols and you've probably heard of these if you've gone to the dentist or if you chew gum we've got sorbitol manitol Xylitol so they are derivatives of sugar that are sweet like sugar however uh they are missing the alahh or the Ketone functional group so they're reduced forms of your typical sugars so they're not able to form closed chain or closed rings they're all these are going to be in their open forms aside from inositol which is in a ring form but because it does not have a carbonal it's not able to do the reclosing reaction all right the main way though that we're going to have a derivative of of a monosaccharide is to link one monosaccharide to another monosaccharide through a glycosidic bond all right in order to on one sugar we have our Hemi acetal so remember Hemi acety is going to be a carbon with an O and an O group on it so our anomeric carbon in this case is serving as is our Hemi acety on this in this particular uh reaction on the other carbon we need just an alcohol so in this case this would be an alcohol it is not an acety because this carbon is just connected to two other carbons so our Hemi acety and our alcohol are going to react to form this glycosidic linkage so the o on one is going to form a bond to the carbon in the other and then the O and the hydrogen between them make make a water molecule so you can see this oxygen is here and the other oxygen and the hydrogens are removed as water so this would also be considered a dehydration reaction because we're removing water between the two monomers so one of the things I want you to notice is that if you are starting out here with a beta uh sugar which we have in this case this carbon is still going or this oxygen is still going up so this would still be a beta uh linkage this o is going down and we can see it's connected to the bottom side so it's still going down um and so really even though we draw this uh lactose linearly they would really be up on top of each other as this oxygen is going up and this um oxygen is going down so they would really be stacked one on top of each other rather than being linear all right so in this so we can see then that lactose is a disaccharide that is formed between beta D galactose and beta D glucose all right here we've got a different disaccharides so on the left we have our disaccharides with Alpha connections and how we label these is we say the name of the sugar on the left so this would be Alpha because it's O just pointed down D glucose and then the sugar on the right is Alpha glucose and we want to say the name of the carbons that they're connected to so in the left sugar it's carbon one on the right sugar it's carbon 4 so we would say this is an alpha D and then gluco uh purin ail which is just another way of saying glucose 14 Alpha would be our connection so this is an alpha 14 glycosidic Bond because our anomeric carbon is in the alpha position now the alpha that comes after this is saying what the uh anomeric carbon on the second group is doing so if this group was going up it would be Alpha up front 14 and then beta for the second one and we can see that down here uh where we've got the beta okay if we look at our next one this is a one one because in this case our ring has been rotated and we're connected to this carbon's o uh in this case we've got an alpha alpha one 14 glycidic Bond and then sucrose is going to be glucose and fructose glucose is going to have an alpha anomeric carbon whereas fructose is going to have a beta anomeric carbon so this Carbon 2 um well it's actually over here is our Carbon 2 is our um anomeric carbon for fructose this would be carbon 1 2 3 4 5 and six for fructose with two being our animic carbon so we're forming a glycosidic bond between carbons between carbons 1 and two again that first number is always the sugar on the left the second number is the sugar on the right and whether it's an alpha or a beta is dependent on your sugar on the left not necessarily the sugar on the right though you do want to say alpha or beta for both sugars all right so these are alpha connections over here we've got beta connections and so our anomeric carbon on the left is always got the O going up so this would be cellulo bios here so we've got two beta glucoses um we've got lactose here which we saw on the previous side so a beta galactose and a beta glucose and then we've got gentio bios so a beta glucose here another beta glucose here but now we are connected six instead of 14 or uh sorry 14 like we were up here so these are the the same sugar but just connected in different positions so that what what alcohol you're connected to is important now fun fact while we're here is our bodies can only naturally digest Alpha sugars so we are easily able to digest sucrose or maltose we need a special enzyme or we are not able to digest enzymes with beta glycosidic bonds and so that's why so many people are lactose intolerant is because they're missing the enzyme that is able to or they don't have enough of the enzyme that's able to break apart this beta glycosidic Bond um whereas if this was an alpha glycosidic Bond we would have no trouble being able to break it apart and get the sugars out