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H2 Biology > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

No. of monomer units in oligosaccharides

A

3 to 10

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2
Q

Solubility of monosaccharides

A

Freely soluble in water but insoluble in non-polar solvents

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3
Q

General formula of monosaccharides

A

(CH2O)n

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4
Q

Glucose is a (______) [no of carbon atoms]

A

Hexose

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5
Q

-H and -OH groups are not (__ ___ _____ ______) as the ring

A

In the same plane

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6
Q

Uses of monosaccharides (3)

A

1) Important energy source to produce ATP during cellular respiration
2) Building blocks for synthesis of disaccharides and polysaccharides
3) Raw material for synthesis of organic molecules (e.g. pentose in nucleotides), amino acids and fatty acids

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7
Q

Carbonyl group

A

C=O

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8
Q

Location of aldehyde and ketone group

A

Aldose: carbon atom 1
Ketose: any other C atom

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9
Q

Why are aldo-monosaccharides strong reducing agents?

A

Aldehyde groups are easily oxidised to carboxylic acids

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10
Q

How is the ring form of glucose created?

A

Oxygen on carbon no. 5 links with carbon no. 1 comprising of the carbonyl group) and transfers its H to the carbonyl oxygen to create an -OH group

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11
Q

Anomeric carbon

A

carbon bonded to 2 oxygen atoms

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12
Q

Hydroxyl group bonded to ______ ____ in a-glucose versus B-glucose: ____ vs ____ plane of the ring

A

anomeric carbon; below vs above

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13
Q

ABBA

A

alpha below beta above

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14
Q

How are two monosaccharides joined together?

A

joined via glycosidic bond in a condensation reaction

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15
Q

glycosidic bond [chem composition, definition]

A

C-O-C bond formed between anomeric carbon of one sugar unit and another carbon of another sugar unit

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16
Q

How is one molecule of water added for hydrolysis reaction? (2)

A

1) incubation with dilute acid at 100’C
2) incubation with enzyme (e.g. sucrase)

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17
Q

glycosidic bond in maltose vs fructose vs sucrose

A

a(1,4); B (1,4); a(1),B(2)

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18
Q

why is sucrose a non-reducing sugar?

A

they have no free carbonyl group as both are linked in a glycosidic bond, thus cannot participate in redox reaction

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19
Q

additional step required for test for non-reducing sugars

A

acid hydrolysis step to break sugar into reducing sugars

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20
Q

Benedict’s test: Under ______ conditions, copper (II) sulfate, which is a ___ ______, is reduced to insoluble ______ ____ by reducing sugars, which exists as a ____ ___ ________.

A

alkaline conditions; blue solution; copper (I) oxide; brick red precipitate

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21
Q

colour of suspension as conc. of reducing sugars increase

A

green to yellow to orange to brick-red

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22
Q

Function of starch

A

carbon and energy store in plant cells

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23
Q

How is starch stored in plant cells? (location: 2)

A

as starch grains within chloroplasts, or within amyloplasts (specialised plastids for starch storage)

24
Q

Rough percentage composition of starch

A

10-30%: amylose
70-90%: amylopectin

25
Q

Structure of amylose (branching, monomers, bonds)

A

an unbranched chain of 100s to 1000s of a-glucose residues, joined by a (1,4) glycosidic bonds

26
Q

Shape of amylose

A

forms a compact helical structure, where there are 6 glucose units per turn

27
Q

S->F in plant cells: helical structure of amylose

A

amylose molecules are compact, thus they take up less space and can be stored more efficiently within the plant cells

28
Q

Why does sample turn blue-black in colour in presence of starch, when iodine is added?

A

iodine in I2/KI packs within hydrophobic core of helix to form blue-black iodine-starch complex

29
Q

Structure of amylopectin (branching, monomers, bonds)

A

a branched chain of 1000s of a-glucose units, joined by a(1,4) and a(1,6) glycosidic bonds

30
Q

branch points occur at every __ to __ residues and av. branch legnth is between __ to __ residues

A

12-30; 24-30

31
Q

S->F: amylopectin is highly branched due to a(1,6) glycosidic bonds (2)

A

1) Makes it highly compact, hence starch can be stored more efficiently
2) A large number of free ends are available for hydrolysis by amylase at any one time, allowing for faster rate of hydrolysis

32
Q

S->F: Starch as a large molecule

A

makes it insoluble, hence will not affect water potential within cells and living organisms

33
Q

S->F: Starch consists of 100s to 1000s of glucose monomers

A

acts as a large store of carbon and energy (respiratory substrate)

34
Q

S->F: glucose units linked by a(1,4) glycosidic bonds (starch)

A

Starch can be easily hydrolysed by enzymes, which is present in plants and most organisms

35
Q

why are there few free anomeric hydroxyl grps in starch?

A

involved in glycosidic bond formation

36
Q

S->F: Few free anomeric -OH grps

A

unreactive, chemically stable

37
Q

How is glycogen stored in animals? (location of cells, form)

A

Stored mainly in liver and skeletal muscle in the form of cytoplasmic granules

38
Q

Function of glycogen in liver and muscle

A

1) used as source of glucose to maintain blood sugar conc.
2) used as fuel source to generate ATP for muscle contraction

39
Q

branch points (a(1,6) glycosidic bonds) occur every _ to _ glucose units

A

8 to 12

40
Q

How is the structure and properties of amylopectin different from amylose?

A

more extensively branched, hence more compact

41
Q

Iodine test for glycogen [observations]

A

brown solution turns red-violet in colour

42
Q

Functions of protein in core of glycogen (2)

A

1) holds/stabilises two glycogen molecules tgt via hydrophobic interactions
2) enzyme that catalyses conversion of glucose into glycogen

43
Q

Structure of glycogen (5, similar to amylopectin)

A

1) large molecule
2) several 100s to 1000s of glucose units
3) linked by a(1,4) glycosidic bonds
4) highly branched due to a(1,6) bonds
5) few free anomeric -OH grps as anomeric carbon is involved in glycosidic bond formation

44
Q

enzyme involved in glycogen hydrolysis

A

glycogen phosphorylase

45
Q

S->F: linked by a (1,4) bonds (glycogen)

A

bonds are easily hydrolysed by enzyme glycogen phosphorylase present in animals

46
Q

Function of cellulose

A

important component of cell wall, helps to provide structural support

47
Q

Monomers and bonds in cellulose

A

B-glucose units, B(1,4) glycosidic bonds

48
Q

Orientation -> shape of cellulose

A

Alternate B-glucose monomers are inverted to form a long, unbranched chain

49
Q

how does extensive H bonding in cellulose form?

A

H bonds form between protruding OH grps of parallel cellulose chains

50
Q

S->F: extensive H bonds

A

allows for rigid cross-links between chains to form, giving cellulose high tensile strength for structural support

51
Q

Describe cellulose -> microfibrils -> macrofibrils

A

Cross-linked cellulose chains group to form microfibrils, which associate with non-cellulose polysaccharides and are arranged in larger bundles to form macrofibrils

52
Q

Properties of cell walls (2)

A

1) High tensile strength
2) Full permeability to water and solutes

53
Q

What does high tensile strength confer?

A

Confer cellulose stability

54
Q

Cellulose fibres laid down in diff orientations in diff layers…

A

allow cell wall to withstand forces exerted in all directions

55
Q

S->F: cellulose is large

A

insoluble, hence good structural material

56
Q

S->F: B-glucose are linked by B(1,4) glycosidic bonds

A

they have diff molecular shape from a(1,4) glycosidic bonds, thus amylase cannot hydrolyse them. few organisms produce cellulase, hence cellulose is stable

57
Q

S->F: cellulose provides high tensile strength for structural support (3)

A

1) Alternate B-glucose units linked by B (1,4) glycosidic bonds are inverted, allowing cellulose to form long, unbranched straight chains
2) Extensive hydrogen bonds between parallel chains
3) Parallel cellulose chains are grouped in microfibrils, which eventually cluster into macrofibrils

H2 Biology (4 decks)

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