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Biology > 3.3 Carbohydrates > Flashcards

3.3 Carbohydrates Flashcards

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1
Q

What elements do carbohydrates contain?

A

Hydrogen, carbon , oxygen

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2
Q

General formula for carbohydrates

A

Cx (H2O)y

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3
Q

What is a monosaccharide

A

A single sugar unit

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4
Q

What is a disaccharide

A

when 2 monosaccharides link together

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5
Q

Examples of monosaccharides

A

fructose, glucose, ribose, deoxyribose, galactose

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6
Q

Examples of disaccharides

A

maltose, sucrose, lactose

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7
Q

What is a polysaccharide

A

when many monosaccharides link together to form a polymer

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8
Q

Examples of polysaccharides

A

glycogen, cellulose, starch

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9
Q

What is the chemical formula for glucose

A

C6H12O6

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10
Q

How many carbons does the monosaccharide glucose contain

A

6

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11
Q

How is glucose a polar molecule

A

Due to hydrogen bonds that form between hydroxyl groups and water molecules (Oxygen = negative + Hydrogen = positive)

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12
Q

What are the two types of glucose?

A

Alpha
Beta

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13
Q

What is the difference between between the two types of glucose?

A

Order of H and OH is reversed at Carbon-1 on beta glucose
H, OH = alpha
OH, H = beta

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14
Q

What is the structure of maltose

A

2 alpha glucose monosaccharides join together to form a disaccharide

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15
Q

What type of reaction is the formation of maltose? Why?

A

Condensation because water is released when the glycosidic bond forms from the two OH bonds

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16
Q

What type of bond forms during the formation of maltose

A

Glycosidic bond between Carbon-1 and Carbon-4

17
Q

What type of monosaccharides are fructose and galactose

A

Hexose monosaccharides

18
Q

Where is fructose found

A

Naturally occurs in fruit

19
Q

What is sucrose made from

A

Alpha glucose and fructose

20
Q

What is lactose made from

A

Alpha glucose and galactose

21
Q

Define pentose monosaccharides

A

sugars that contain 5 carbon atoms

22
Q

Examples of pentose monosaccharides

A

Ribose and deoxyribose

23
Q

Features of monosaccharides

A

Monomers
Simplest of sugars (sweet)
Soluble in water (polar so can form H bonds)
Chemical bonds contain a lot of energy (respiratory substrate)

24
Q

Features of disaccharides

A

made of 2 monomers
tastes sweet
soluble
easily hydrolysed (broken down with water to its monosaccharides)

25
Q

What are isomers

A

same chemical formula but different structure

26
Q

Define glycosidic bonds

A

bonds between two monosaccharides and are a type of covalent bond
formed by one oxygen from the 2 OH bonds

27
Q

What is starch used for?

A

Energy store in plants

28
Q

What is glycogen used for?

A

Energy store in animals

29
Q

What are the two types of starch called?

A

amylose
amylopectin

30
Q

Features of amylose

A

alpha glucose
1-4 glycosidic bonds
twists to form a helix - more compact
further stabilised using hydrogen bonds
insoluble

31
Q

Features of amylopectin

A

alpha glucose
glycosidic bonds form in condensation reactions (1-6) - more compact
branched structure due to 1-6 glycosidic bonds - every 25 units
most insoluble

32
Q

Features of glycogen

A

forms more branches than amylopectin - more compact
branching means that there are many free ends where glucose molecules can be added or removed
insoluble

33
Q

Why do animals need more glycogen than plants need starch?

A

Animals are mobile so require more glycogen when the energy is used up faster

34
Q

Why is it important than glycogen has many free ends?

A

It speeds up process of storing and releasing molecules of glucose

35
Q

Hydrolysis reactions to produce glucose:

A

Glucose stored until it is needed for respiration
To release it, starch or glycogen undergo hydrolysis reactions requiring the addition of water
Catalysed with enzymes - reverse of condensation reactions that produce glycosidic bonds

36
Q

Features of cellulose

A

Insoluble
Beta glucose molecules
Join together but alternate being inverted to allow them to bond
Contain microfibrils

37
Q

How are micro/macro fibrils made?

A

Hydrogen bonds with each layer of cellulose to form microfibrils which join together to form macrofibrils which combine to make FIBRES

38
Q

Why are fibres important in cellulose of cell walls?

A

They are strong and essential when making cell walls
Also are an important part of our diet

39
Q

Can humans digest beta glucose polysaccharides?

A

No as we don’t have the enzymes required to break them down

Biology (9 decks)

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