1.3: Carbohydrates - disaccharides and polysaccharides Flashcards

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1
Q

Monosaccharides can also be combined in much larger numbers to form polysaccharides.

In carbohydrates, the monomer unit is called what?

A

In carbohydrates, the monomer unit is called a monosaccharide

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2
Q

Pairs of monosaccharides can also be combined to form a disaccharide.

For example, glucose joined to glucose forms what?

A

For example, glucose joined to glucose forms maltose

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3
Q

Pairs of monosaccharides can also be combined to form a disaccharide.

For example, glucose joined to fructose forms what?

A

For example, glucose joined to fructose forms sucrose

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4
Q

Pairs of monosaccharides can also be combined to form a disaccharide.

For example, glucose joined to galactose forms what?

A

For example, glucose joined to galactose forms lactose

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5
Q

Pairs of monosaccharides can also be combined to form a disaccharide.

When the monosaccharides join, a molecule of water is what?

A

When the monosaccharides join, a molecule of water is removed

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6
Q

Pairs of monosaccharides can also be combined to form a disaccharide.

When the monosaccharides join, a molecule of water is removed and the reaction is therefore called what?

A

When the monosaccharides join, a molecule of water is removed and the reaction is therefore called a condensation reaction

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7
Q

Condensation reaction

A

A condensation reaction is a chemical process in which 2 molecules combine to form a more complex one with the elimination of a simple substance, usually water

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8
Q

A condensation reaction is a chemical process in which 2 molecules combine to form a more complex one with the elimination of a simple substance, usually water.

Many what are formed by condensation reactions?

A

Many biological polymers are formed by condensation reactions

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9
Q

A condensation reaction is a chemical process in which 2 molecules combine to form a more complex one with the elimination of a simple substance, usually water.

Many biological polymers, such as what, are formed by condensation reactions?

A

Many biological polymers, such as:

  1. Polysaccharides
  2. Polypeptides

,are formed by condensation reactions

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10
Q

Pairs of monosaccharides can also be combined to form a disaccharide.

When the monosaccharides join, a molecule of water is removed and the reaction is therefore called a condensation reaction.

The bond that is formed is called what?

A

The bond that is formed is called a glycosidic bond

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11
Q

Pairs of monosaccharides can also be combined to form a disaccharide.

When the monosaccharides join, a molecule of water is removed and the reaction is therefore called a condensation reaction.

The bond that is formed is called a glycosidic bond.

When water is added to a disaccharide under suitable conditions, it does what?

A

When water is added to a disaccharide under suitable conditions, it breaks the glycosidic bond, releasing the constituent monosaccharides

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12
Q

Pairs of monosaccharides can also be combined to form a disaccharide.

When the monosaccharides join, a molecule of water is removed and the reaction is therefore called a condensation reaction.

The bond that is formed is called a glycosidic bond.

When water is added to a disaccharide under suitable conditions, it breaks the glycosidic bond, releasing the constituent monosaccharides.

What is this called?

A

This is called hydrolysis

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13
Q

Hydrolysis

A

Hydrolysis is the breaking down of large molecules into smaller ones by the addition of water molecules

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14
Q

Be clear about the difference between the terms ‘condensation’ and ‘hydrolysis.’

Both condensation and hydrolysis involve the use of water in reactions.

However, condensation is what, while hydrolysis is what?

A
  1. Condensation is the giving out of water in reactions

,while

  1. Hydrolysis is the taking in of water to split molecules in reactions
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15
Q

Some disaccharides, like maltose, are what?

A

Some disaccharides, like maltose, are reducing sugars

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16
Q

Some disaccharides, like maltose, are reducing sugars.

To detect these we use the Benedict’s test.

Other disaccharides, like sucrose, are known as what?

A

Other disaccharides, like sucrose, are known as non-reducing sugars

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17
Q

Some disaccharides, like maltose, are reducing sugars.

To detect these we use the Benedict’s test.

Other disaccharides, like sucrose, are known as non-reducing sugars, because they what?

A

Other disaccharides, like sucrose, are known as non-reducing sugars, because they do not change the colour of Benedict’s reagent when they are heated with it

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18
Q

Some disaccharides, like maltose, are reducing sugars.

To detect these we use the Benedict’s test.

Other disaccharides, like sucrose, are known as non-reducing sugars, because they do not change the colour of Benedict’s reagent when they are heated with it.

In order to detect a non-reducing sugar, it must first be what?

A

In order to detect a non-reducing sugar, it must first be hydrolysed into its monosaccharide components by hydrolysis

19
Q

Polysaccharides are polymers, formed by combining together many monosaccharide molecules.

The monosaccharides are joined by glycosidic bonds that were formed by condensation reactions.

As polysaccharides are very large molecules, they are what?

A

As polysaccharides are very large molecules, they are insoluble

20
Q

Polysaccharides are polymers, formed by combining together many monosaccharide molecules.

The monosaccharides are joined by glycosidic bonds that were formed by condensation reactions.

As polysaccharides are very large molecules, they are insoluble.

This feature makes them suitable for what?

A

This feature makes polysaccharides suitable for storage

21
Q

Polysaccharides are polymers, formed by combining together many monosaccharide molecules.

The monosaccharides are joined by glycosidic bonds that were formed by condensation reactions.

As polysaccharides are very large molecules, they are insoluble.

This feature makes them suitable for storage.

When they are hydrolysed, polysaccharides do what?

A

When they are hydrolysed, polysaccharides break down into:

  1. Disaccharides

Or,

  1. Monosaccharides
22
Q

Polysaccharides are polymers, formed by combining together many monosaccharide molecules.

The monosaccharides are joined by glycosidic bonds that were formed by condensation reactions.

As polysaccharides are very large molecules, they are insoluble.

This feature makes them suitable for storage.

When they are hydrolysed, polysaccharides break down into disaccharides or monosaccharides.

Some polysaccharides, such as cellulose, are what?

A

Some polysaccharides, such as cellulose, are not used for storage

23
Q

Polysaccharides are polymers, formed by combining together many monosaccharide molecules.

The monosaccharides are joined by glycosidic bonds that were formed by condensation reactions.

As polysaccharides are very large molecules, they are insoluble.

This feature makes them suitable for storage.

When they are hydrolysed, polysaccharides break down into disaccharides or monosaccharides.

Some polysaccharides, such as cellulose, are not used for storage, but do what?

A

Some polysaccharides, such as cellulose, are not used for storage, but give structural support to plant cells

24
Q

Polysaccharides illustrate an important principle, that a few basic monomer units can be what to give what?

A

Polysaccharides illustrate an important principle, that a few basic monomer units can be combined in a number of different ways to give a large range of different biological molecules

25
Q

Starch is a polysaccharide that is found in many parts of plants in the form of what?

A

Starch is a polysaccharide that is found in many parts of plants in the form of small:

  1. Granules

Or,

  1. Grains
26
Q

Starch is a polysaccharide that is found in many parts of plants in the form of small granules or grains.

Example

A

For example, starch grains in chloroplasts

27
Q

Starch is a polysaccharide that is found in many parts of plants in the form of small granules or grains.

It is formed by what?

A

Starch is formed by the joining of between:

  1. 200
  2. 100,000

a-glucose molecules by glycosidic bonds in a series of condensation reactions

28
Q

Starch is easily detected by its ability to do what?

A

Starch is easily detected by its ability to change the colour of the iodine in potassium iodide solution from:

  1. Yellow

to

  1. Blue-black
29
Q

The terms ‘condensation’ and ‘hydrolysis.’

Both involve the use of water in reactions.

However, condensation is the what of water in reactions, while hydrolysis is the what of water to split molecules in reactions?

A
  1. Condensation is the giving out of water in reactions

,while

  1. Hydrolysis is the taking in of water to split molecules in reactions
30
Q

The function of glucose is that it is what?

A

The function of glucose is that it is the main sugar used in respiration

31
Q

The function of glucose is that it is the main sugar used in respiration.

What are polymers of glucose?

A
  1. Starch
  2. Glycogen

are polymers of glucose

32
Q

The function of glucose is that it is the main sugar used in respiration.

Starch and glycogen are polymers of glucose.

Glucose is what in the bloodstream to cells?

A

Glucose is:

  1. Absorbed
  2. Transported

in the bloodstream to cells

33
Q

What is the function of galactose?

A

The function of galactose is that it is used mainly in our diet as part of the lactose disaccharide

34
Q

What is the function of fructose?

A

The function of fructose is that it is a sugar found naturally in:

  1. Fruit
  2. Honey
  3. Some vegetables
35
Q

What are monosaccharides used for in the body?

A

Monosaccharides are used to provide a rapid source of energy in the body

36
Q

Monosaccharides are used to provide a rapid source of energy in the body.

Why are they so useful for this job?

A

Monosaccharides are so useful for this job, because they:

  1. Are readily absorbed
  2. Require little to no change for use in respiration
37
Q

What is the function of sucrose?

A

The function of sucrose is that it is the form in which sugar is transported around the plant

38
Q

Maltose is made of 2 glucose monomers.

When is maltose produced?

A

Maltose is produced when amylase breaks down starch

39
Q

Why does it take us longer to use disaccharides in respiration?

A

It takes us longer to use disaccharides in respiration, because disaccharides need to be digested before they can be used to produce energy

40
Q

It takes us longer to use disaccharides in respiration, because disaccharides need to be digested before they can be used to produce energy.

What are often stored in this form?

A

Sugars are often stored in this form

41
Q

Like disaccharides, polysaccharides are formed by what?

A

Like disaccharides, polysaccharides are formed by condensation reactions

42
Q

Polysaccharides are mainly used as what?

A

Polysaccharides are mainly used as:

  1. An energy store
  2. Structural components of cells
43
Q

The major polysaccharides are what in plants and what in animals?

A

The major polysaccharides are:

  1. Starch and cellulose in plants
  2. Glycogen in animals
44
Q

One role of lactose in living organisms

A

One role of lactose in living organisms is that it is the carbohydrate source in mammalian milk