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Biology > 12.1 Carbohydrates > Flashcards

12.1 Carbohydrates Flashcards

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1
Q

What is a monomer?

A

Small identical / similar molecules which can be condensed to make larger molecules called polymers.

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2
Q

What is a polymer?

A

Large molecules made from joining 3 or more small identical / similar monomers together. Using covalent bonds.

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3
Q

What is a condensation reaction?

A

Joins 2 monomer units together with the removal of 1 water molecule which forms a bond.

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4
Q

What is a hydrolysis reaction?

A

The addition of 1 molecule of water to break the bond between 2 monomers.

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5
Q

3 monomers

A

Monosaccharides (alpha and beta glucose), amino acids and nucleotides.

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6
Q

3 polymers

A

Polysaccharides, Polypeptide / protein, polynucleotide or nucleic acid

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7
Q

Polysaccharide examples

A

starch, cellulose, glycogen.

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8
Q

nucleic acid examples

A

DNA, RNA

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9
Q

Bond between monosaccharides and polysaccharides

A

glycosidic bonds

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10
Q

polypeptide / protein examples

A

enzymes, haemoglobin

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11
Q

Bond between amino acids and polypeptide / protein

A

peptide bonds

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12
Q

Bond between nucleotides and polynucleotide / nucleic acid

A

phosphodiester bonds

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13
Q

Elements in carbohydrates

A

carbon, hydrogen, oxygen

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14
Q

ratio of elements in carbohydrates

A

H:O = 2:1 AND C:O = 1:1

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15
Q

generic formula for carbohydrates

A

(CH2O)n when n = 3 to 6

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16
Q

carbohydrates monomers

A

monosaccharides

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17
Q

creation of disaccharides / polysaccharides

A

monosaccharides joined together

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18
Q

disaccharides

A

dimer (joined in condensation reaction)

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19
Q

polysaccharides

A

polymer joining 1000’s of monosaccharides together

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20
Q

monosaccharide examples

A

glucose, galactose, fructose

21
Q

glucose, galactose, fructose

A

all have 6 carbons and same formula C6H12O6 (sugar isomers)

22
Q

alpha glucose chemical formula

A

C6H12O6

23
Q

alpha glucose

A

c1 OH group is at the bottom exact same as the OH group for c4

24
Q

beta glucose

A

c1 OH group is at the top different as the OH position of c4

25
Q

isomers meaning

A

same formula but different structure

26
Q

glucose + glucose

A

maltose (alpha c 1-4)

27
Q

glucose + galactose

A

lactose (alpha c 1-4)

28
Q

glucose + fructose

A

sucrose (alpha c 1-2)

29
Q

what breaks in a hydrolysis reaction

A

the glycosidic bond

30
Q

2 types of starch

A

amylose and amylopectin

31
Q

amylose

A

c 1-4 glycosidic bonds -> chains of alpha glucose -> coil into helix -> compact -> good for storage

32
Q

amylopectin

A

branched chain of alpha glucose molecules, c 1-4 and c 1-6 glycosidic bonds

33
Q

3 factors of amylopectin

A

Large SA
Insoluble
Large cell

34
Q

How does a large SA affect amylopectin

A

rapid hydrolysis by enzymes to release glucose for respiration

35
Q

How does being insoluble affect amylopectin

A

Doesn’t affect water potential (osmosis)

36
Q

How does a large cell affect amylopectin

A

Doesnt diffuse out of cells

37
Q

glycogen

A
  • only animal cells (stored in muscles + liver)
  • c 1-4 and c 1-6 glycosidic bonds used
38
Q

3 factors of glycogen

A

shorter chains
insoluble
large

39
Q

how does having shorter chains affect glycogen

A

glycogen more rapidly hydrolysed into glucose used in respiration -> required by animals (move more)

40
Q

how does being insoluble affect glycogen

A

doesnt affect water potential

41
Q

how does being large affect glycogen

A

doesnt move out of cells

42
Q

cellulose

A
  • condensed beta glucose molecules
  • c 1-4 beta glycosidic bonds
43
Q

factor of cellulose

A

long straight unbranched chains

44
Q

how does having long straight unbranched chains affect cellulose

A

long straight unbranched chains of beta glucose -> (Joined by) many weak hydrogen bonds -> form microfibrils / macrofibrils -> provide rigidity / strength / support to plant cell walls

45
Q

benedicts test for reducing sugar

A
  • add 2cm3 benedicts solution to the sample
  • heat to 95C
  • positive brick-red / red /orange / yellow / green precipitate
  • negative blue / light blue
46
Q

benedicts test for non reducing sugar

A

no change in benedicts test for reducing sugar
- heat sample with acid (HCl) for a few mins to hydrolyse the glycosidic bonds then neutralise the solution with an alkali (NaHCO3)
- heat again with benedicts reagent
- positive brick-red precipitate

47
Q

standardising the method

A
  • samples should always be shaken before testing
  • zero the colorimeter before use (with a control)
  • use the same (absorbance / transmission) filter throughout
  • use the same volume for each reading
48
Q

what is an arbitrary unit

A

relative unit of measurement

49
Q

test for starch

A
  • add 2 drops of potassium-iodide (KI) solution to your sample / solution
  • positive a blue / black colour

Biology (7 decks)

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