In Part 1 of Professor Fink’s Review of Biological Chemistry, he describes Carbohydrates (sugars) in general, and then covers monosaccharides and disaccharides in detail. Reference is made to 5-C monosaccharides (ribose & deoxyribose) & 6-C sugars (glucose, fructose & galactose) and the concept of chemical isomers. Reference is made to disaccharides (sucrose, lactose & maltose) and the concepts of dehydration synthesis reactions & hydrolysis reactions. Professor Fink then describes differences in sweetness in natural sugars and in artificial sweeteners (including cyclamates, saccharine, aspartame [Nutrasweet], and sucralose [Splenda].

Check-out professor fink’s web-site or additional resources in Biology, Anatomy, Physiology & Pharmacology: www.professorfink.com

Down-loadable e-books of the Lecture Outlines by Professor Fink (as well as “hard copy” versions) can be purchased from the WLAC Bookstore at: https://onlinestore.wlac.edu/fink.asp