BIOLOGICAL CHEMISTRISTY; PART 1; MONOSACCHARIDES & DISACCHARIDES by Professor Fink

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: onlinestore.wla...

[@gibrielfatty4002]

without you, where else can I have it so simple, precise and brevity? prof you're really fantastic. thanks for not bothering us reading what we don't need in our clinical practice.

[@schnebbley]

I like Professor Fink the most. I like to watch different professors for a different point of view, but I like Fink the most. Tyanks Fink.

[@elisetakyiwaa7165]

Thank you so much Professor Fink. You are one of the best lecturers on you tube and will recommend everyone to listen to you. Your slides has been really helpful! Please keep up the good work.

[@hannahfarhan7131]

2021 studying medicine and watching professor fink after 8 yrs

[@basntt3737]

THIS MADE EVERYTHING SOO MUCH EASIER THANK YOU SO MUCH I LOVE YOU

[@winedrasanmon]

I like this proff. very informative and well discussed. thank you for posting.

[@youngsunyoga299]

Wow! Very interesting! I'll try Splenda next time I bake muffins.

[@bless1012]

His lecture is such a sugar to me. So sweet!

[@HafizahHoshni]

Thanks !

[@yamenarhim9336]

Thank you,prfessor fink you really helped me!.

[@cook13ncream754]

this proffecer is detailed and a good proffecer

[@charleneunderwood1378]

Wish I had this professor

[@mansoor619]

Very nice, informative and simple...thank you!

[@alilakh1205]

EXCELLENT AS USUAL!!! THANK YOU!!!

[@tracybutton6968]

Are you posting any more new stuff on you tube?. Can't get enough!!

[@mayssaadoghan9024]

Great lecture thank you

[@Youngblogger-Explorer]

you are awesome professor ,thanks

[@osun-ase]

Thank you for posting this!

[@tracyscanlon4587]

Who wrote in the title of this video? Anyway, I am interested in the numbering of these 5 and 6 carbon sugars (molecules). Is zero ever used? And does it always start with 1 at the top right in a clockwise rotation, in either L or D-form molecules? I'm not following the numbering from the open-chain to the cyclic form of glucose. Carbon 1 is really carbon 0?

[@H.O149]

That was brief easy and really useful big bad thank prof

[@Layown]

This was awesome. My brain thanks you.

[@amirlalji]

U r awesome…..please keep up the excellent work.

[@TalkinNews]

Ty

[@amolichalkaranje950]

How do u replace a hydroxide with chlorine. Doesn't it affect the balancing. Plus we still have enough hydroxide molecules to cause dehydration synthesis, so why doesn't sucralose break after consumption?

[@thugricanz]

Splenda isn't good for you. Date sugars are the best. :)