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A-Level Biology > 3.1.2 Carbohydrates > Flashcards

3.1.2 Carbohydrates Flashcards

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1
Q

Monosaccharides

A
  • Monomers from which larger carbohydrates are made
  • Soluble
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2
Q

Examples of monosaccharides

A
  • Glucose
  • Galactose
  • Fructose
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3
Q

What does a condensation reaction between 2 monosaccharides form?

A

Glycosidic bond

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4
Q

Disaccharides

A

2 monosaccharides joined together

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5
Q

Examples of disaccharides

A
  • Maltose
  • Sucrose
  • Lactose
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6
Q

Maltose

A

glucose + glucose

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7
Q

Sucrose

A

glucose + fructose

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8
Q

Lactose

A

glucose + galactose

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9
Q

Isomers of glucose

A
  • Alpha glucose
  • Beta glucose
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10
Q

Formula of glucose

A

C6H12O6

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11
Q

Polysaccharides

A
  • Many monosaccharides joined together
  • Large (so insoluble)
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12
Q

General formula of monosaccharides

A

(CH2O)n
n = any number between 3 and 7

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13
Q

Types of sugars

A
  • Reducing sugars
  • Non-reducing sugars
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14
Q

Reducing Sugars

A
  • A sugar that can reduce another chemical (the chemical gains electrons)
  • All monosaccharides and some disaccharides
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15
Q

Test for reducing sugars

A
  • Benedicts test
  1. If food sample is not in liquid form, grind up in water. Filter
  2. In test tube, add liquid sample + benedicts reagant
  3. Heat in boiling water bath
  4. If reducing sugar is present: colour change; blue -> brick red
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16
Q

Semi-quantitive use of benedicts reagent

A

From low to high:
Blue
Green
Yellow
Orange
Orange-brown

17
Q

Non-Reducing sugars

A

Some disaccharides

18
Q

Test for non-reducing sugars

A
  1. Start with test for reducing sugars. If no colour change, then a reducing sugar is not present.
  2. In another test tube, add a fresh liquid sample + dilute HCl.
  3. Heat in boiling water bath
  4. Retest this solution with the reducing sugars test
  5. If non-reducing sugar was present in original sample, it will turn brick-red
19
Q

Why is the reducing sugar test carried out first in the non-reducing test

A

To make sure no reducing-sugars are present, which would hinder the end result

20
Q

Why was dilute HCl added to the second sample in the non-reducing sugar test

A

Dilute HCl will hydrolyse the disaccharide into its monosaccharides

21
Q

Test for starch

A
  1. Add iodine to food sample
  2. If starch is present, colour change: orange -> blue/black
22
Q

Examples of polysaccharides

A
  • Starch
  • Glycogen
  • Cellulose
23
Q

Where is starch found

A

Plant cells

24
Q

What is starch made of

A

Alpha glucose

25
Q

Characteristics of starch

A
  • Branched or unbranched
  • Unbranched is wound in tight coil to make molecule compact
26
Q

Role of starch

A

Important component of food + majot energy source in diets

27
Q

Where is glycogen found

A

Animal + bacteria cells

28
Q

What is glycogen made of

A

Alpha glucose

29
Q

Role of glycogen

A

major carbohydrate storage of animals. very little quantity as fat makes up most of the energy store

30
Q

Comparison of starch and glycogen structure

A

Glycogen has same structure as starch but shorter chains and more branches

31
Q

Adaptations of starch and glycogen for energy storage

A
  • Insoluble - doesn’t affect osmosis
  • Large + insoluble - doesn’t diffuse out of cells
  • Compact - lots can be stored
  • Lots of branches - high S.A. for enzyme activity so glucose is released quickly
32
Q

What happens when starch and glycogen is hydrolysed to form glucose

A

It is readily used in respiration

33
Q

Adaptation of glycogen for energy storage compared to starch

A

More branches than starch so higher enzyme activity (as animals have high respiration rate)

34
Q

Where is cellulose found

A

Plant cell walls

35
Q

What is cellulose made of

A

beta glucose

36
Q

Structure of cellulose

A

Straight, unbranched chains which are parallel to eachother (hydrogen bonds form cross-linkages between adjacent chains)

  • The hydrogen bonds are individually weak but collectively strong (good for cell walls)
  • The cellulose chains are grouped to form microfibrilis -> fibres = more strength
37
Q

Adaptations of cellulose

A
  • Hydrogen bonds for strength + rigidity of cell wall
  • Microfibrilis for strength
38
Q
A

A-Level Biology (20 decks)

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