Biochemistry of Carbohydrates

Question 1

what do carbs exclusively contain

Answer 1

carbon, hydrogen and oxygen

Question 2

what is a monosaccharaide and what is the most common one

Answer 2

the basic unit of carbohydrates and are monomers. most common one is glucose

Question 3

what are other monosaccharaides you need to be aware of

Answer 3

fructose and galactose

Question 4

disaccarides are formed as a result of a ..

Answer 4

condensation reaction between two monosaccharides during which a molecule of water is removed

Question 5

disaccharides are ..

Answer 5

dimers

Question 6

(disaccarides) condensation of glucose forms…

Answer 6

maltose, a 1,4 glycosidic bond

Question 7

the condensation reaction of glucose is said to be..

Answer 7

reversible, the reverse reaction is called hydrolysis

Question 8

what are polysaccharides

Answer 8

they are long chains of monosaccharides joined together by glycosidic bonds, they are polymers

Question 9

what is starch

Answer 9

is a plant storage polysaccharide

Question 10

what is starch made up of

Answer 10

amylose and amylopectin

Question 11

what is amylose

Answer 11

it is a straight chain of glucose molecules bonded together. it then coils up to form a helix

Question 12

what is amylopectin

Answer 12

is a branched chain of glucose molecules

Question 13

why can amylopectin be broken down quicker than amylose

Answer 13

because it has more ends to release glucose for energy

Question 14

what is glycogen

Answer 14

animal storage polysaccharide

Question 15

how is glycogen structured (basic)

Answer 15

has a similar structure to amylopectin, it is a branched chain of glucose molecules bonded together

Question 16

glycogen structure (depth)

Answer 16

branching is more frequent with 1,6 glycosidic branches coming off the main chain every four glucose molecules

Question 17

glycogen is found most commonly in

Answer 17

liver and muscle cells as it can be quickly broken down to release energy

Question 18

test for starch

Answer 18

add iodine to a sample. a colour change from brown to blue black indicates the presence of starch

Question 19

test for reducing sugars

Answer 19

add Benedicts regeant to a sample and heat. a colour change from blue to brick red indicates the presence of a reducing sugar

Question 20

test for non-reducing sugars after an initial negative result

Answer 20

heat with dilute acid, neutralising and then heating with benedicts regeant. an initial negative result followed by a positive result (brick red colour) indicates the presence of a non reducing sugar