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BIOLOGY > CARBOHYDRATES > Flashcards

CARBOHYDRATES Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What are carbohydrates made from?

A

They are made from monosaccharides and contain carbon, hydrogen and oxygen atoms.

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2
Q

What are monosaccharides?

A

Monosaccharides are glucose, galactose(found in milk) and fructose(found in fruit).

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3
Q

What is glucose?

A

Glucose is a hexose(6 carbon) sugar which has the chemical equation C6H12O6

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4
Q

What is the difference between alpha and beta glucose?

A

Alpha and beta glucose are isomers meaning they have the same molecular formula but just in different arrangments.

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5
Q

What is a monomer?

A

Individual molecules that make up a polymer.

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6
Q

What a polymers?

A

Polymers are long chains of individual molecules called monomers that have been bonded together in a repeating pattern.

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7
Q

What are the seperate terms for saccharides?

A

Single monomer= monosaccharide
Two monomers= disaccharide
Polymer= Polysaccharide

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8
Q

What is the structure for alpha glucose?

A

It’s a hexagon shape with the two hydrogens on top and the OH’s on the bottom.

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9
Q

What’s the structure for beta glucose?

A

It’s a hexagon shape with a H and an OH on the top and bottom.

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10
Q

How are disaccharide and polysaccharides formed?

A

When two monomers join together via a condensation reaction. Whereas a polysaccharide forms when more than two monomers join together in a condensation reaction

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11
Q

What is the difference between condensation and hydrolysis?

A

Condensation joins two molecules together chemically and hydrolysis breaks the bond between two molecules

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12
Q

What are examples of disaccharides?

A

glucose + glucose –> maltose
glucose + fructose –> sucrose
glucose + galactose –> lactose

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13
Q

What are the functions of disaccharides?

A

Sucrose is common in table sugar and lactose is the sugar found in milk (lactose intolerant).

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14
Q

What are polysaccharides?

A

Are made up of three or more monosaccharides joined together by glycosidic bonds. Examples are glycogen, starch and cellulose.

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15
Q

What is the test for reducing sugar?

A

Benedict’s solution can be reduced by reducing sugars. Benedict’s solution is clear blue and changes colour due to how much it’s been reduced.

Step 1: add 2ml of a substance in a boiling tube
Step 2: add 10 drops of Benedict’s solution
Step 3: place in a boiling water bath for 3-10 minutes

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16
Q

What is reduction and a reducing sugar?

A

Reduction is a chemical reaction involving the gain of electrons or hydrogen therefore reducing sugars have the ability to donate an electron or reduce a chemical eg Benedict’s.

All monosaccharides are reducing sugars but only some disaccharides (maltose and lactose) are.

17
Q

What are the results of a Benedict’s test?

A

Blue= no reducing sugar
Green/ yellow= traces of reducing sugar
Orange/ red = moderate amounts of reducing sugar
Brick red= large amounts of reducing sugar

18
Q

What is the test for non-reducing sugars?

A

Step 1 - Boil in dilute HCL to (hydrolyse the non-reducing sugar)
Step 2- Neutralise the solution by adding sodium hydrogen carbonate
Step 3- Repeat the benedict’s test
It will remain blue if it’s a non-reducing sugar

19
Q

What is the function of starch?

A
  • Starch is the main energy storage in plants
  • Starch is broken down into glucose by plants when they need more energy
  • Starch can be a source of food for animals and humans
20
Q

What is the test for starch?

A

Iodine solution.

Step 1: Place a sample into the dimple of a spotting tile or boiling tube.
Step 2: Add a few drops of iodine solution and observe any colour change.

If starch is present the solution will change to orange to blue to black.

21
Q

What is starch?

A

Starch is a polysaccharide that is found in many parts of a plant eg the seed. It is made up of chains of alpha glucose monosaccharides linked by glycosidic bonds formed in condensation reactions. The chain might be branched or unbranched.

22
Q

Why is the structure of starch suitable for it’s storage function?

A
  • It’s large and insoluble so it doesn’t diffuse out of cells.
  • It’s compact so can be stored in a small space
  • When hydrolyse it froms alpha glucose which can be easily transported and readily used in respiration
  • The branch form has many ends meaning it can be acted on by enzymes simultaneously meaning glucose monomers are released rapidly.
23
Q

What is starch made up from (not polysacchharide)?

A

Amylopectin and amylose which are both alpha glucose polysaccharides.

24
Q

What is the structure of amylose and amylopectin?

A

Amylopectin has a long unbranched helical structure which makes it ideal for storage and amylose has a long branched structure which makes it ideal for quick energy release.

25
Q

What is glycogen?

A

Glycogen is the main storage material in animals and bacteria formed by condensation reaction of alpha glucose molecules.

26
Q

Where is glycogen stored?

A

In small granules mainly in the muscles and liver.

27
Q

What is the function of glycogen?

A

To release energy, it’s a highly branched molecule which means that glucose can be released quickly. This allows for a higher metabolic rate.

28
Q

How does glycogen work in the body?

A

Glycogen is a good storage unit because it is compact and when blood glucose levels decrease, glycogen is broken down to release glucose, this is called glycogenolysis.

29
Q

What is the structure of cellulose and how are they linked together?

A
  • Cellulose is a long, unbranched chain of beta glucose.

- Beta glucose molecules are linked together by glycosidic bonds to form linear cellulose chains

30
Q

What are microfibrils?

A

Microfibrils are strong fibres made of cellulose chains held together by hydrogen bonds.

31
Q

What is the function of cellulose?

A

Cellulose is found in plants in the cell walls and these cell walls provide structural support because of the strength of the microfibril they are made of.

32
Q

Why is cellulose important in plants?

A
  • The cellulose cell wall prevents cells from bursting when water enters it during osmosis
  • This means plants are turgid and is important in maintaining leaves and stems so that they can provide the maximum surface area for photosynthesis.

BIOLOGY (8 decks)

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