1.6 - Carbohydrates

Question 1

What are carbohydrates made of?

Answer 1

Carbon, hydrogen, and oxygen

Question 2

What is the ratio of C, H, and O?

Answer 2

1:2:1

Question 3

What are monosaccharides?

Answer 3

They are simple sugars, that is made up of one sugar.
Mono=one

Question 4

What are disaccarides?

Answer 4

They are comprised of two monosaccharides,
Di=two

Question 5

What are oligosaccharides?

Answer 5

Short chains of monosaccharides connected together.
Oligo= a few (between 3-5; no set limit/distinction)

Question 6

What are polysaccharides?

Answer 6

Long chains of monosaccharides
poly=many

Question 7

What are monomers?

Answer 7

• Monosaccharides that are connected in a repeating pattern to form polymers.
• Think of monomers as a sub-unit to create something larger

Question 8

What are polymers?

Answer 8

• monomers connected in a repeating pattern to form long chains
• a chain made of smaller pieces
  all molecules are polymers

Question 9

What are the 3 types of simple sugars (monosaccharides) that we need to know?

Answer 9

Frutose, glucose, and galactose

Question 10

What chemical formula does frutose, glucose, and galactose share?

Answer 10

C6H12O6

Question 11

What are isomers?

Answer 11

molecues that share the same chemical formula but have different structures and/or positioning of molecues

Question 12

What happens when glucose is not in a solution?

Answer 12

It arranges itself into a linear chain

Question 13

What happens when glucose is in a solution?

Answer 13

The glucose chain folds it’s self into a ring.
This is due to the presense of the polarity of hydrogen and water.

Question 14

What happens to the carbon ends when glucose folds into a ring?

What two possiblilites does the formation of the ring present?

Answer 14

The hydroxyl group on C-1 connects with C-5 to form the single ring.
The hydroxyl group either ends up on the bottom or the top
Alpha or Beta glucose

Question 15

What are the 2 formations of glucose called?

Answer 15

Alpha-glucose-> single hydrogen at the top (H to H)
- trans position
Beta-glucose-> OH abover the ring
- cis position

Question 16

When two monosaccharides form to make a disaccharide, what carbons (#) join together?

Answer 16

C-1 and C-4

Question 17

Maltose is made from:

Answer 17

glucose + glucose

Question 18

Sucrose is made from:

Answer 18

glucose + frutose

Question 19

Lactose is made from:

Answer 19

glucose + fructose

Question 20

The linkage between 2 -OH groups is called…

Answer 20

An ether linkage
(an O is inbetween and connecting 2 molecules)

Question 21

If alpha-glucose comes first in a disaccharide, what will the linkage be?

Answer 21

α-1,4 ether linkage
OR
α-1,4 glycosidic linkage

Bonds conncected to O are angled downward

Question 22

If beta-glucose comes first in a disaccharide, what will the linkage be?

Answer 22

β-1,4 ether linkage

Bonds connected to O are in a diagnonal position

Question 23

True or false:
Disaccharides must be broken down into monosaccarides by special emzymes.

Answer 23

True.
This is done to obtain energy.
If ending is -tose, the emzyme ends in -tase with the same begining
Ex: Lactose is digested by lactase

Question 24

Is it easier to digest an alpha or beta linkage?

Answer 24

It is easier to digest an alpha linkage

Question 25

Explain why polysaccarides are "water loving" but don't dissolve. Give an example.

Answer 25

- polar - hydrophilic - made of many monosaccarides joined together - combination of alpha & beta linkages - molecues are too big to be dissovled in water **Example**: paper towles-> very absorbent, yet do not dissovle when in contact with water

Question 26

Plant stock pile glucose for photosynthesis. What does is it used to form?

Answer 26

Amylose and cellulose

Question 27

What is amylose? Describe it. | List some points about it

Answer 27

- its a starch - joined using alpha linkages - can be digested using amylase - crops that are good sources of starch are essential to human civilliation

Question 28

What is Amylopechtin?

Answer 28

- a branched version of amylose - used in jams and jellies - similar to glycogen

Question 29

What linkages hold **cellulose** together?

Answer 29

Beta linkages

Question 30

What digests cellulose?

Answer 30

Cellulase

Question 31

Describe cellulose.

Answer 31

- cellulose is rare in nature - most mammals can't digest cellulose - cellulose strands lock together to from strong strands of fibe (ex. cellery) - used to from plant and animal cells which in turn can form a varitey of things - having fibre in diet can prevent constipation, but too much isn't good b/c you can't digest it for energy

Question 32

Does cellulose have alpha or beta bonds?

Answer 32

Beta bonds/linkage

Question 33

Glycogen is formed of what?

Answer 33

Excess suagrs connected together

Question 34

Where is glycogen stored? Give some points about glycogen

Answer 34

- In the liver **and** muscles - can be formed back into glucose if needed - VERY branched - important for energy in the cell - glucose can be broken off from glycogen when glucose is running low

Question 35

What is **Chitin** [kite-en]? List some points about it.

Answer 35

- polysaccharide made from a monosaccharide that contains nitrogen - used to form cell walls of fungi and exoskeletons of arthropods (ex. spiders) - also used to make surgical thread