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Biology Noor > 12.1 Carbs and Lipids > Flashcards

12.1 Carbs and Lipids Flashcards

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1
Q

Monomer

A

A monomer is a smaller / repeating) unit / molecule from which larger molecules / polymers are made;

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2
Q

Polymer

A
  • Large molecules made from joining many identical monomers together
  • Formed via a condensation reaction
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3
Q

Condensation reaction

A

Removal of water to form bond for polymer and byproduct of water

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4
Q

Hydrolysis reaction

A

Addition of water to break bond in polymer

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5
Q

Alpha glucose

A

6 carbon
12 hydrogen
6 oxygen
OH point downwards- parallel

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6
Q

Beta glucose

A

6 carbon
12 hydrogen
6 oxygen
One OH points up one points down- diagonal

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7
Q

Bond between 2 glucose molecules

A

Glycosidic bond

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8
Q

Water is removed from where to form glycosidic bond

A

H removed from one glucose and OH removed from the other

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9
Q

Monosaccharide examples

A

Glucose (penguin)
Galactose (rave)
Fructose (witch’s hat)

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10
Q

Disaccharide examples

A

Maltose
Sucrose
Lactose

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11
Q

Disaccharide formula

A

C12 H22 O11

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12
Q

Polysaccharide examples

A

Glycogen
Starch
Cellulose

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13
Q

Maltose

A

Alpha glucose and alpha glucose
Maltase enzyme

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14
Q

Lactose

A

Galactose and alpha glucose
Lactase enzyme

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15
Q

Sucrose

A

Fructose and alpha glucose
Sucrase enzyme

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16
Q

Glycogen

A
  • Only found in animals
  • Alpha glucose
  • Shorter chains SO more readily hydrolysed into glucose
  • Highly branched
  • Larger surface area
  • Stored in muscle and liver
  • Insoluble SO does not affect water potential
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17
Q

Amylose

A
  • Carbon 1:4 glycosidic bonds SO long and linear chains of alpha glucose with coil into a helix
  • Compact SO good for storage
  • Insoluble SO does not affect water potential
  • Large SO does not diffuse out of cell
18
Q

Two types of starch

A

Amylose
Amylopectin

19
Q

Amylopectin

A
  • Branched chain of alpha glucose
  • Carbon 1:4 and 1:6 glycosidic bonds
  • Provides a large surface area FOR rapid hydrolysis by enzymes to release glucose for respiration
  • Insoluble SO does not affect water potential
  • Large SO does not diffuse out of cells
20
Q

A starch molecule has a spiral shape. Explain why this shape is important to its function in cells.

A

Compact/occupies small space/tightly packed;

21
Q

The structure of cellulose is related to its role in plant cell walls. Explain how. (3)

A
  • Long, straight, unbranched chains of Beta glucose;
  • (Joined by) many WEAK hydrogen bonds;
  • Form microfibrils / macrofibrils;
  • Provide rigidity/strength/support;
22
Q

Cellulose

A
  • Only found in plants
  • Beta glucose
    -Made of B-glucose molecules join together via condensation reactions to form long unbranched chains
  • Every other b-glucose molecule rotates 180 degrees to allow carbon 1 and 4 to be adjacent to form a GLYCOSIDIC BOND
  • Several chains are joined via weak hydrogen bonds to form microfibrils
23
Q

Hydrogen bonds are important in cellulose molecules. Explain why.

A
  • Holds chains/cellulose molecules together/forms cross links between chains/cellulose molecules/forms microfibrils;
  • Providing strength/rigidity (to cellulose/cell wall);
  • Weak Hydrogen bonds provide strength in large numbers;
24
Q

Describe how lactose is formed and where in the cell it would be attached to a polypeptide to form a glycoprotein

A
  • Glucose and galactose
  • Joined by condensation
  • Joined by glycosidic bond
  • Added to polypeptide in Golgi
25
Q

Describe how the student would show that reducing sugars were present in a solution.

A
  1. Add Benedict’s;
  2. Heat to 95°C;
  3. Red/orange/yellow/green precipitate (shows reducing sugar present);
26
Q

Describe how the student would show that non- reducing sugars were present in a solution. (sucrose)

A
  1. Test using Benedict’s test to show a no colour change
  2. Add HCL to a fresh sample
  3. Boil to hydrolyse glycosidic bonds
  4. Neutralise the solution by adding solid sodium hydrogen carbonate
  5. Test using Benedict’s reagent to show a red precipitate
27
Q

Test for unknown conc. of reducing sugars

A
  1. Make up several know conc of reducing sugar
  2. Carry out the Benedict’s test
  3. Use a colorimeter to measure the colour of each solution and plot using a calibration curve
  4. CONC ON X AND ABSORBANCE ON Y
  5. Find the concentration of the sample using the calibration curve
28
Q

Describe how you would test a sample of food for the presence of starch.

A
  1. Add potassium iodide (KI) solution to the food sample;
  2. Blue/black/purple indicates starch is present;
29
Q

Describe how you would test a liquid sample for the presence of lipid box and how you would recognise a positive result.

A
  1. (Mix / shake sample) with ethanol, then water and shake;
  2. Cloudy White / milky (emulsion);
30
Q

Triglycerides found in…

A

food

31
Q

Phospholipids help to…

A

form cell membrane of cell

32
Q

Types of lipids

A

Triglycerides
Phospholipids

33
Q

Triglyceride structure

A

1 glycerol head
3 fatty acid tails
Ester bond
Condensation reaction

34
Q

Saturated fatty acid definition

A

NO double bonds between carbon atoms within the hydrocarbon chain

35
Q

Unsaturated fatty acid definition

A

At least 1 double bond between carbon atoms within the hydrocarbon chain

36
Q

Triglyceride properties

A
  • Insoluble in water SO do not affect water potential
  • Low mass:energy ratio SO good stores of energy
  • High hydrogen:water ratio SO good sources of water
37
Q

Phospholipids

A
  • Similar structure to triglycerides
  • One fatty acid replaced by a phosphate group
  • Phosphate group is polar
38
Q

Compare and contrast the structure and properties of triglycerides and phospholipids

A
  • Both contain ester bonds
  • Both contain glycerol
  • Fatty acids on both may be saturated or unsaturated
  • Both are insoluble in water
  • Both contain C, H and O but phospholipids are also contain P
  • Triglyceride has three fatty acids and phospholipids have two fatty acids plus phosphate group
  • Triglycerides are hydrophobic/non-polar and phospholipids have hydrophilic and hydrophobic region
  • Phospholipids form monolayer/micelle/bilayer but triglycerides don’t.
39
Q

Describe the biochemical tests you would use to confirm the presence of lipid, non-reducing sugar and amylase in a sample.

A

Lipid
1. Add ethanol/alcohol then add water and shake/mix OR Add ethanol/alcohol and shake/mix then pour into/add water;
2. White/milky emulsion OR emulsion test turns white/milky;

Non-reducing sugar
3. Do Benedict’s test and stays blue/negative;
4. Boil with acid then neutralise with alkali;
5. Heat with Benedict’s and becomes red/orange (precipitate);

Amylase
6. Add biuret (reagent) and becomes purple/violet/mauve/lilac;
7. Add starch, (leave for a time), test for reducing sugar/absence of starch;

40
Q

A student carried out the Benedict’s test. Suggest a method, other than using a colorimeter, that this student could use to measure the quantity of reducing sugar in a solution.

A
  1. Filter and dry (the precipitate);
  2. Find mass/weight;
41
Q

Lipid functions (extra)

A
  • Conduct heat slowly SO good thermal and electrical insulators
  • Stored around delicate organs such as kidneys to protect them
42
Q

Lipids

A
  • Triglycerides found in food
  • Phospholipids help to form the cell membrane of a cell

Biology Noor (30 decks)

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