3.1.1/2- Monomers and Polymers and Carbohydrates

Question 1

1-4 Glycosidic Bond

Answer 1

The bond in maltose that joins the two glucose molecules together. Happens because carbon 1 is joined to carbon 4 of another glucose.

Question 2

Condensation Reaction

Answer 2

When 2 biological monomers are linked together and water is produced

Question 3

Dimer/ Trimer

Answer 3

Two monomers linked together.

Three monomers linked together.

Question 4

Disaccharides

Answer 4

2 sugars- Maltose, Lactose, Sucrose

Question 5

Hydrolysis

Answer 5

A chemical process that splits a molecule by adding water.

Question 6

Monomers

Answer 6

1 individual molecules linked together to form a polymer

Question 7

Monosaccharides

Answer 7

Single sugar molecules- glucose, galactose, fructose

Question 8

Polymer

Answer 8

long chain of monomers with many repeating units

Question 9

Polysaccharide

Answer 9

a long chain of monosaccharides; may be branched or unbranched

Question 10

Structural Isomers

Answer 10

have different covalent arrangements of their atoms but the same components

Question 11

Monosaccharide general formula

Answer 11

Cn(h20)n

Question 12

Monosaccharide examples

Answer 12

glucose, galactose, fructose

Question 13

Disaccharide examples

Answer 13

maltose, lactose, sucrose

Question 14

Polysaccharide examples

Answer 14

starch, glycogen, cellulose

Question 15

Test for reducing sugars

Answer 15

Heat benedicts solution in a water bath:
Brick red- present Blue- not present

Question 16

Test for non-reducing sugars

Answer 16

If reducing test if negative, add dilute hydrochloric acid and heat in water bath. Neutralise with sodium hydrogencarbonate then add benedicts. Coloured precipitate- present.

Question 17

Starch

Answer 17

Main energy storage material in plants. Excess glucose is stored as starch. Mixture of amylose and amylopectin

Question 18

Structure of starch- amylose

Answer 18

Long unbranched chain of alpha glucose. Coiled structure & compact- good for storage as you can fit more in a smaller space.
Insoluble- doesn’t affect water potential so the cells wont swell and burst.

Question 19

Structure of starch- amylopectin

Answer 19

Long branched chain of alpha glucose. Branches allow molecule breaking enzymes to get at glycosidic bonds easier and glucose to be released quicker.
Insoluble and doesn’t affect water potential.

Question 20

Structure of glycogen

Answer 20

Many, many side branches to release the store of glucose much quicker- this is important for energy release. Compact and good for storage.

Question 21

Glycogen

Answer 21

Main energy storage in animals

Question 22

Cellulose

Answer 22

Major component of structure/cell walls in plants

Question 23

Structure of cellulose

Answer 23

Long, unbranched chains of beta glucose, straight chains (flip 180 degrees each time). Microfibrils are made up of chains of cellulose joined by hydrogen bonds to strengthen.

Question 24

Carbohydrate Elements

Answer 24

carbon, hydrogen, oxygen