3.1.2 Carbohydrates Flashcards

1
Q

What is a condensation reaction?

A

-between two monosaccharides
-forms glycosidic bond

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2
Q

What does a condensation reaction release?

A

water

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3
Q

How is maltose made?

A

condensation of 2 glucose molecules

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4
Q

How is sucrose made?

A

condensation of a glucose and fructose molecule

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5
Q

Sucrose is a…

A

disaccharide

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6
Q

How is lactose made?

A

condensation of a glucose and galactose molecule

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7
Q

How are glycogen and starch formed?

A

condensation of alpha glucose molecules

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8
Q

How is cellulose formed?

A

condensation of beta glucose

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9
Q

Structure of starch

A

-made up of alpha glucose
-linear chain
-alpha 1,4 glycosidic bonds
-coiled/ helical

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10
Q

Structure of glycogen

A

-made up of alpha glucose
-branches
-alpha 1,4 glycosidic bonds AND alpha 1,6 glycosidic bonds
-spherical

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11
Q

Cellulose structure

A

-made up of beta glucose
-linear chain
-Beta -1,4- glycosidic bonds
-alternate glucose molecules inverted
-Hydrogen bonds form between adjacent chains (microfibrils)

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12
Q

Amylose and glycogen are polymers of alpha glucose so…

A

can provide respiratory substrate

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13
Q

Amylose is helical so is…

A

more compact (more can be stored in cell)

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14
Q

Glycogen is spherical so is…

A

more compact (more can be stored in cell)

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15
Q

Glycogen is branches so…

A

can be hydrolysed more rapidly

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16
Q

Amylose and glycogen are insoluble so…

A

do not affect movement of water into cell by osmosis

17
Q

Amylose and glycogen are large molecules so…

A

cannot diffuse out of cell

18
Q

Cellulose has Hydrogen bonds between adjacent chains so…

A

provides high tensile strength and flexible cell walls

19
Q

Cellulose has straight chains so…

A

form stronger fibres and are closely packed

20
Q

How to test for amylose (starch)

A

-add iodine
-turns from orange —-> blue/ black

21
Q

How to test for a reducing sugar (e.g. glucose, maltose)

A

-add Benedict’s solution
-heat at 85C in water bath
-turns from blue —-> brick red
(lower conc. = green, yellow, orange)

22
Q

How to test for non-reducing sugars (e.g. sucrose)

A

-test for reducing sugars = negative result
-heat sugar solution with HCl
-cool
-neutralise with sodium bicarbonate
-add Benedict’s solution
-heat at 85C in water bath
-turns from blue —-> brick red