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Biology > 12.1 Carbohydrates and Lipids > Flashcards

12.1 Carbohydrates and Lipids 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

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21
Q

glucose, galactose, fructose

A

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

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22
Q

alpha glucose chemical formula

A

C6H12O6

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23
Q

alpha glucose

A

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

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24
Q

beta glucose

A

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

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25
Q

isomers meaning

A

same formula but different structure

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26
Q

glucose + glucose

A

maltose (alpha c 1-4)

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27
Q

glucose + galactose

A

lactose (alpha c 1-4)

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28
Q

glucose + fructose

A

sucrose (alpha c 1-2)

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29
Q

what breaks in a hydrolysis reaction

A

the glycosidic bond

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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
50
Q

what are lipids

A

fats and oils

51
Q

properties of fats

A

solid (rt)
saturated - animals
insoluble - dont mix
immiscible - dont mix in water
dissolve in organic solvents - ethanol

52
Q

properties of oils

A

liquid (rt)
unsaturated - plants

53
Q

2 types of Lipids

A

Triglycerides and phospholipids

54
Q

what are triglycerides commonly found in

A
  • food - storage molecules
  • conduct heat slowly -> good thermal and electrical insulators (neurones)
55
Q

what do phospholipids do

A
  • help to form the cell membrane of a cell
  • stored around delicate organs - kidneys - to protect them
56
Q

what are triglycerides made up of

A

1 glycerol molecule and 3 fatty acids joined by ester bonds (condensation)
‘glycerol head’ and ‘fatty acid tails’

57
Q

why are triglycerides not polymers

A

they arent made up of the same / similar monomers

58
Q

formula for a triglyceride

A

CH3(CH2)nCOOH where n is 12 - 22 c atoms

59
Q

what 3 things happen when a glycerol molecule condenses with 3 fatty acids

A

3
esters bonds formed
condensation reactions occur
water molecules are released

60
Q

saturated meaning

A
  • do not have double bonds between the carbon atoms within the hydrocarbon chain
  • single carbon to carbon bonds
  • fatty acids packed closely together with the maximum number of hydrogen atoms
61
Q

unsaturated meaning

A
  • have double bonds between the carbon atoms within the hydrocarbon chain
  • kink - bend - is formed
62
Q

3 factors of triglycerides

A
  • low mass to energy ratio
  • insoluble
  • high H to O ratio
63
Q

how does having a low mass to energy ratio affect triglycerides

A

makes them a good store of energy

64
Q

how does being insoluble affect triglycerides

A

storing them doesnt affect the water potential

65
Q

how does having a high H to O ratio affect triglycerides

A

they are a good source of water when broken down

66
Q

emulsion test for lipids

A
  • small amount of sample placed in a test tube with 2cm3 of ethanol
  • shake - fat dissolves in the alcohol
  • water added drop by drop and shaken again
  • positive a cloudy white emulsion
67
Q

what are phospholipids made up of

A

1 glycerol molecule combined to 1 phosphate group and 2 fatty acids

68
Q

the phosphate group (formula and charge)

A

formula PO43- and has a negative charge - polar

69
Q

the fatty acid tails

A

have no charge, they are non-polar

70
Q

phospho-glycerol head

A

hydrophilic - attracts water - soluble
face the water

71
Q

fatty acid tails

A

hydrophobic - repels water - not soluble
face each other

72
Q

what do phospholipids form in water

A

a bilayer

73
Q

what does a phospholipid bilayer form

A

the basis of the cell membrane

74
Q
A

Biology (4 decks)

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