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-biology <3 > -1A: carbohydrates > Flashcards

-1A: carbohydrates Flashcards

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1
Q

define monomer:

A

repeating units from which polymers are made

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2
Q

define polymer:

A

made from lots of monomers bonded together

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3
Q

what are the 3 main monomers to polymers in biology?

A

glucose -> starch, cellulose, glycogen
amino acids -> proteins
nucleotides -> DNA + RNA

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4
Q

what elements do all carbohydrates contain?

A

carbon, hydrogen, oxygen

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5
Q

what are the 3 classes?

A

-monosaccharides
-disaccharides
-polysaccharides

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6
Q

what is the main monosaccharide?

A

glucose

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7
Q

what are the two isomers of glucose + whats the difference between them?

A

-alpha + beta
-hydroxyl group of C1 is flipped at the top for B glucose

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8
Q

draw the structure of both alpha + beta glucose

A
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9
Q

what are the 3 monosaccharides?

A

-glucose
-fructose
-galactose

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10
Q

define disaccharide:

A

-two monosaccharides
-joined together by a glycosidic bond
-via a condensation reaction

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11
Q

what are the 3 disaccharides?

A

-sucrose
-maltose
-lactose

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12
Q

word equation: sucrose?

A

glucose + fructose -> sucrose + water

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13
Q

word equation: lactose?

A

glucose + galactose -> lactose + water

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14
Q

word equation: maltose?

A

glucose + glucose -> maltose + water

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15
Q

what are the two main reactions in biology, define them:

A

-condensation: joins monomers together which forms a chemical bond and releases water
-hydrolysis (reversal): breaking a chemical bond between monomers through the addition of water

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16
Q

give an example of one of where polymers are hydrolysed into monomers in the body?

A

during digestion, starch -> glucose

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17
Q

what catalyses the hydrolysis reactions?

A

enzymes

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18
Q

define polysaccharide:

A

-two/more monosaccharides
-joined together by glycosidic bonds
-via condensation reactions

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19
Q

what are the 3 polysaccharides?

A

-starch
-cellulose
-glycogen

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20
Q

function of starch?

A

insoluble store of glucose

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21
Q

what is starch made from?

A

-2 polymers of a glucose
-amylose + amylopectin

22
Q

amylose?

A

-formed through condensation reaction -> 1-4 glycosidic bonds
-straight, unbranched helix -> compact, store large amount of glucose

23
Q

amylopectin?

A

-formed through condensation reactions -> 1-4 + 1-6 glycosidic bonds
-branched molecule -> easily compacted to store large amount of glucose

24
Q

glycogen function?

A

insoluble store of glucose

25
Q

what is glycogen made from?

A

-condensation reactions -> 1-4 + 1-6 glycosidic bonds
-more 1-6 glycosidic bonds -> highly branched molecule

26
Q

cellulose function?

A

provides structural strength to plant cell wall

27
Q

what is cellulose made from?

A

-condensation reactions between B glucose -> 1-4 glycosidic bonds
-long straight chains lie parallel together, held by hydrogen bonds to form fibrils

28
Q

how does starch’s structure lead to its function?

A

-helix = compact -> fit a lot of glucose into one place
-branched structure increases s:a for rapid hydrolysis back to glucose
-insoluble -> wont affect water potential

29
Q

how does glycogens structure lead to its function?

A

-branched structure increases s:a for rapid hydrolysis back to glucose
-insoluble -> wont affect water potential

30
Q

how does celluloses structure lead to its function?

A

-many hydrogen bonds provide collective strength
-insoluble -> wont affect water potential

31
Q

a student carried out a benedicts test. suggest a method, other than a colorimeter, that this student could use to measure the quantity of reducing sugar in a solution

A

-filter + dry the precipitate
-find weight/mass

32
Q

use of a colorimeter in this investigation would improve the repeatability of the students results, give one reason why

A

-quantitative
-standardises the method

33
Q

in test 1, the student used a measuring culinder to measure 15cm3 of solution from a beaker. the measuring cylinder gives a volume with an uncertainty of +/- 1cm3. she used a graduated syringe to measure 5.0cm3 of benedicts solution. the graduated syringe gives a volume with an uncertainty of +/- 0.5cm3. she mixed these volumes of liquid to do the biochemical test.

calculate the percentage error for the measurements used to obtain a 20 cm3 mixture of the solution from the beaker and benedicts solution. show your working

A

1/150 + 0.5.5 x 100

16.7-17

34
Q

what test would show the presence of starch?

A

iodine/potassium iodide test

35
Q

describe the structure of glycogen

A

-polymer of a glucose
-branched

36
Q

explain how you would use the graph to determine the maltose concentration with a light absorbance of 0.45 arbitrary units

A

-draw a line of best fit
-read off value of 0.45

37
Q

difference between alpha and beta glucose?

A

position of hydrogen and hydroxyl group on C1 = inverted

38
Q

what is meant by the term ‘sugars’?

A

all monosaccharides + disaccharides

39
Q

what can sugars be classed into?

A

-reducing
-non-reducing

40
Q

what are reducing sugars?

A

-all monosaccharides
-lactose + maltose

41
Q

example of non-reducing sugar?

A

sucrose

42
Q

describe how you would test for reducing sugars in a food sample

A

-add benedicts reagent (blue)
-heat - in water bath that’s been bought to boil
-positive result = coloured precipitate
(blue -> green -> yellow -> orange -> red)

43
Q

what is the concentration of reducing sugars determined by, and what can this be used for?

A

-how far along the colour change is
-used to compare concentrations of reducing sugars between different solutions

44
Q

what is the concentration of reducing sugars determined by, and what can this be used for?

A

-how far along the colour change is
-used to compare concentrations of reducing sugars between different solutions

45
Q

describe the test used for non-reducing sugars

A

-new sample of test solution
(-negative result from reducing sugars test)
-add dilute HCL + heat in water bath that’s been bought to boil
-add sodium carbonate - to neutralise
-carry out benedict’s test

46
Q

why do you add dilute HCL to the sample in test for non-reducing sugars?

A

to break it down into its monosaccharides

47
Q

why do we use an excess of benedict’s reagent?

A

to ensure all of the sugar reacts

48
Q

describe how a molecule of maltose is formed:

A

-condensation reactions between two a glucose molecules
-releasing a molecule of water
-forming a glycosidic bond

49
Q

why is _____ described as a polysaccharide?

A

because its made up of chains of monosaccharides

50
Q

when describing a specific hydrolysis reaction, what should you always try to do?

A

name bond being broken

51
Q

some organisms are able to make their own chitinases, explain how it would be beneficial for plants to make + secrete chitinases as a defense system

A

-secretion of chitinases would protect plants against attack by insects
-fungus infection by breaking down chitin in the exoskeleton of insects + cell walls of fungi
-which would kill invading organisms

-biology <3 (9 decks)

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