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biology paper 1 > 1.2 carbohydrates > Flashcards

1.2 carbohydrates Flashcards

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1
Q

what are monosaccharides

A

monomers from which larger carbohydrates are made

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2
Q

what are three common examples of monosaccharides

A

glucose, fructose and galactose

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3
Q

describe the structure of alpha glucose

A
  • H on upper left and right
  • O on upper right
  • HO on bottom left
  • O on bottom right
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4
Q

describe the difference between the structure of alpha glucose and beta glucose

A

the OH group is below carbon 1 in alpha glucose but above carbon 1 in beta glucose

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5
Q

what is meant by alpha and beta glucose being isomers

A

they have the same molecular formula but differently arranged atoms

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6
Q

what are disaccharides

A

two monosaccharides joined together by a glycosidic bond

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7
Q

how are disaccharides formed

A

by a condensation reaction, releasing a water molecule

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8
Q

what are the three common disaccharides and the monosaccharides from which they are made

A
  • glucose + glucose –> maltose
  • glucose + fructose –> sucrose
  • glucose + galactose –> lactose
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9
Q

what is a diagram to show how 2 monosaccharides are joined together

A

water molecule is drawn from OH and HO groups of 2 alpha glucose leaving an O which is a glycosidic bond

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10
Q

what are polysaccharides

A

many monosaccharides joined together with glycosidic bonds

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11
Q

how are polysaccharides formed

A

by many condensation reactions, releasing water molecules

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12
Q

describe the basic function of starch

A

energy store in plant stores

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13
Q

describe the basic structure of starch

A
  • polysaccharide of alpha glucose
  • amylose ( 1,4 glycosidic bonds and unbranched )
  • amylopectin ( 1,4 and 1,6 glycosidic bonds & branched )
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14
Q

describe the basic function of glycogen

A

energy store in animal cells

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15
Q

describe the basic structure of glycogen

A
  • polysaccharide made of alpha glucose
  • 1,4 and 1,6 glycosidic bonds & branched
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16
Q

how does the structure of starch relate to its function

A
  • helical so compact for storage in cell
  • large, insoluble polysaccharide molecule so cant leave the cell or cross the cell membrane
  • insoluble in water so water potential of cell is not affected ( no osmotic effect )
17
Q

how does the structure of glycogen relate to its function

A
  • branched so compact to fit more molecules in small areas
  • branched so has more ends for faster hydrolysis releasing glucose for respiration to make ATP for energy release
  • large, insoluble polysaccharide molecule so cant cross cell membrane to leave cell
  • insoluble in water so water potential of cell is not affected ( no osmotic effect )
18
Q

describe the basic function of cellulose

A

provides strength and structural support to plant/algal cell walls

19
Q

describe the basic structure of cellulose

A
  • polysaccharide of beta glucose
  • 1,4 glycosidic bonds which are straight unbranched chains
  • chains are linked in parallel by hydrogen bonds forming microfibrils
20
Q

how does the structure of cellulose relate to its function

A
  • every other beta glucose molecule is inverted in a long straight unbranched chain
  • many hydrogen bonds link the crosslinks to form microfibrils ( strong fibres )
  • hydrogen bonds are strong in numbers
  • so provides strength to plant cell walls
21
Q

what are the reducing sugars

A

monosaccharides, maltose and lactose

22
Q

describe the test for reducing sugars

A
  1. add Benedict’s solution to sample
  2. heat in boiling water bath
  3. positive result = green/yellow/orange/red precipitate
23
Q

what are the non reducing sugars

A

sucrose

24
Q

describe the test for non reducing sugars

A
  1. do Benedict’s test and stays blue/negative
  2. heat in a boiling water bath with acid to hydrolyse into reducing sugar
  3. neutralise with alkali ( eg. sodium bicarbonate )
  4. heat in a boiling water bath with Benedict’s solution
  5. positive result= green/yellow/orange/red participate
25
Q

suggest a method to measure the quantity of sugar in a solution

A
  • carry out benedicts test, then filter and dry precipitate
  • find mass/weight
26
Q

suggest another method to measure the quantity of sugar in a solution

A
  1. make sugar solutions of known concentrations
  2. heat a set volume of each sample with a set volume of benedicts solution for the same time
  3. use a colorimeter to measure absorbance of light of each known concentration
  4. plot a calibration curve - concentration on x axis, absorbence on y axis and draw a line of best fit
  5. repeat benedicts test with unknown sample and measure absorbance
  6. read off calibration curve to find concentration associated with unknown samples absorbance
27
Q

describe the biochemical test for starch

A
  1. add iodine dissolved in potassium iodide and shake & stir
  2. positive result = blue/black

biology paper 1 (16 decks)

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