Biochemical tests and starch Flashcards

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1
Q

How are carbohydrates used by cells?

A

They are used as respiratory substrates. They also form structural components in plasma membranes and cell walls

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2
Q

All monosaccharides and some disaccharides are what type of sugar?

A

reducing sugars

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3
Q

What is reduction?

A

a chemical reaction involving the gain of electrons or hydrogen

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4
Q

What is reducing sugars?

A

a sugar that an donate electrons to another chemical

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5
Q

How do you test for reducing sugars?

A
  • Add 2cm^3 of the food sample to e tested to a test tube. If the sample is not already in liquid form, first grind it up in water
  • Add an equal volume of Benedict’s reagent
  • Heat the mixture in a gently boiling water bath for 5 minutes

a coloured precipitate will form if it is a reducing sugar

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6
Q

Describe the different colours formed in the Benedict’s test and there meaning?

A
  • Blue = None
  • Green = very low
  • Yellow = low
  • Orange = medium
  • Brick red = high
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7
Q

What type of test is the Benedict test?

A

qualitative test

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8
Q

What is a quantitative test for reducing sugars? (there are two)

A

use a colorimeter to measure the absorbance/ radiaation of light : If you were measuring absorption, as the concentration increases, the number should increase since there is more precipitate causing more absorption of the light. If you were measuring radiation, the number would go down since less light is able to pass through the sample!

filter the precipitate and measure the mass

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9
Q

Give an example of a dissacharide that is a reducing sugar

A

maltose

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10
Q

Give an example of a disaccharide that is a non-reducing sugar

A

sucrose

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11
Q

What are non-reducing sugars?

A

Sugars that do not change the colour of Benedict solution

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12
Q

How do you test for Non-reducing sugars?

A

1) if the sample is not already in liquid form, it must first be ground up in water
2) Add 2cm^3 of the food sample being tested to 2cm^3 of Benedicts reagent in a test tube and filter
3) Place the test tube in a gently boiling water bath for 5 minutes. If the Benedict’s reagent does not change colour, then a reducing sugar is present.
4) Add another 2cm^3 of the food sample to 2cm^3 of dilute HCl in a test tube and place the test tube in a gently boiling water bath for 5 minutes. The dilute hydrochloric acid will hydrolyse any disaccharide present into its constituent monosaccharides
5) Slowly add some sodium hydrogencarbonate solution to the test tube in order to neutralise the hydrochloric acid as Benedict reagent will not work in acidic conditions. Test with pH paper to check that the solution is alkaline.
6) re-test the resulting solution by heating it with 2cm^3 of Benedict’s reagent in a gently boiling water bath for 5 minutes
7) if non-reducing sugar was present in the original sample the Benedict’s reagent will now turn orange brown.

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13
Q

Why, after adding HCl and sodium hydrocarbonate, do non-reducing sugars turn an orange brown colour?

A

Because reducing sugars are produced from the hydrolysis of the non-reducing sugars.

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14
Q

Why are polysaccharides insoluble and what does this make them suitable for?

A

Because they are very large, making them suitable for storgae

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15
Q

How is starch formed?

A

by the joining of between 200 and 100,000 alpha glucose molecules by glycosidic bonds in a series of condensation reactions

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16
Q

How do you test for starch?

A
  • at room temp, place 2cm^3 of the sample being tested into a test tube (or add two drops of the sample into a depression on a spotting tile
  • Add two drops of iodine solution and shake or stir
  • the presence of starch is indicated by a blue-black colouration
17
Q

What two different polysaccharides is starch made from and what are these polysaccharides a polymer of?

A

Amylose and amylopectin, which are polymers of glucose

18
Q

Describe the structure of amylose

A

polymer of alpha glucose molecules

compact cylindrical polysaccharide

Glycosidic bond linking the α-glucose molecules is an α-1,4 glycosidic bond.

Twisted into a complex helix with hydrogen bonds forming between glucose molecules along the chain

19
Q

Describe the properties of the amylose component of starch (mention something about its coiled structure

A

It is insoluble in cold water

It is more resistant to digestion due to packed helical structure

It limits the infiltration of water in starch

It gives dark blue/black color with iodine solution

Angles of the glycosidic bonds = coiled structure → makes it compact = can fit more into a small space (= good for storage)

20
Q

Amylose constitutes to approximately what percentage of starch?

A

20%

21
Q

Describe the structure of amylopectin

A

polymer of alpha glycose joined by 1-4 glycosidic bonds

has a branch every 25-30 alpha glucose molecule. This branch is connected to the main chain by a glycosidic bond but between carbon 1 of an alpha molecule and carbon 6 of another one (1 6 glycosidic bond)

22
Q

Describe the properties of amylopectin

A

It is soluble in both hot and cold water

It does not resist digestion

It shows extensive branching

It gives reddish-brown color with iodine solution

23
Q

Amylopectin constitutes to approximately what percentage of starch?

A

80%

24
Q

Draw an amylopectin

A
25
Q

Draw amylose

A
26
Q

Draw the simplified version of amylose and amylopectin

A
27
Q

What properties of starch molecules make it ideal for storing glucose?

A

They are insoluble and compact

28
Q

What type of molecule is starch and where is it only found and in what form?

A

It is a polysaccharide only found in plants in small grains - intracellular grains in organelles called plastids

29
Q

What do plastids contain?

A

green chloroplasts and amyloplasts

30
Q

What makes starch molecules very compact?

A

the unbranched chain in the structure, which is wound into a tight coil that makes the molecule very compact.

31
Q

How is starch adapted for its main role, energy storage?

A
  • its insoluble and therefore doesn’t affect water potential, so water is not drawn into the cells by osmosis
  • being large and insoluble, it does not diffuse out of cells
  • its compact, so a lot of it can be stored in a small space
  • when hydrolysed it forms alpha glucose, which is both easily transported and readily used in respiration
  • the branched form has many ends, each of which can be acted on by enzymes simultaneously meaning that glucose monomers are released very rapidly
32
Q

Starch is a store of glucose. What happens when glucose is needed by the plant cell? Why is the process to obtain glucose from the starch quick?

A

water is used to break the glycosidic bonds (hydrolysis reaction). This is done quickly because the enzymes that break down starch act at the ends of the molecules. Since amylopectin has a lot of branches, it has a lot of ends, allowing the enzymes to break down starch rapidly