Carbohydrates 1 Flashcards
Name 4 features of carbohydrates.
Highly oxidisable
Function to store potential energy
Have structural and protective functions
Contribute to cell to cell communication
Define monosaccharides.
Single monomer sugars e.g glucose, galactose and fructose.
Define disaccharides.
Formed by sugar monomers, linked by glycosidic bonds. Covalent bonds are formed when hydroxyl group of one monomer reacts with the anomeric carbon of another monomer.
Define anomeric carbon.
Anomers are mirror images of each other and it stabilises the structure of glucose for example. Only residue which can be oxidised.
Define maltose.
Breakdown product of starch, reducing sugar.
Define lactose.
Formed from a glycosidic bond between galactose and glucose, reducing sugar.
Define sucrose.
Made by plants and is 25% of dietary carbons.
Define polysaccharides.
Polymers of medium to high molecular weight. Distinguished by recurring monosaccharide units, length, type of bonds and amount of branching.
What 2 types of glucose does starch contain?
Amylose and amylopectin.
Glycogen is a polymer of ______ linked subunits.
Glucose
Name 3 reasons why glucose should be stored in polymers.
Compact
Degraded and synthesised easily
Not in solution so osmotically inactive.
Define glycoproteins.
Proteins with carbs attached. Carbs can increase solubility, help protein folding and increase protection and communication.
Define glycosaminoglycans.
Unbranched polymers made from repeating units of hexuronic acid and an amino sugar.
Define proteoglycans.
Formed from GAG’s covalently attaching to proteins.
Define glycoproteins.
Similar to proteoglycans and found on the outer plasma membrane but also the ECM and blood.
