Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biology- Chapter 1 > Carbohydrates > Flashcards

Carbohydrates Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

What do monosacchardies make up?

A

Disaccharides and polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are examples of polysaccharides?

A

Cellulose, starch and glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the general formula of monosaccharides?

A

(CH2O) n

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the difference between a-glucose and b-glucose?

A

The position of thr OH group (a- glucose on the bottom right and b- glucose on the tip right

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What monosaccahrides make up maltose?

A

a-glucose + a-glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What monosaccharides make up sucrose?

A

Glucose + fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What monosaccahrides make up lactose?

A

Glucose + Galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What type of bond does a glucose molecules form?

A

Glycosidic bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How is a glycosidic bond formed?

A

Via a condensation reaction between two monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is a glycosidic bond?

A

The oxygen that links between two monosaccahrides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is a single monomer of a carbohydrate?

A

Monosaccharide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How do you test for Reducing sugars?

A

1) Add 2cm^3 of the food sample to a test tube.
2) Add an equal volume of Benedict’s solution.
3) Heat the mixture in a water bath at 80 degrees for 5 minutes.
- If the solution has turned orange/ brown, a reducing sugar is present.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is a reducing sugar?

A

A sugar that can donate electrons to another chemical.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How do you test for a non- reducing sugar?

A

1) Add 2cm^3 of food sample witb equal volume of benedicts reagent.
2) gently heat at 80 degrees for 5 minutes.
- If the solution does not change colour:
3) Take 2cm^3 of the food solution with 2cm^3 of dilute hydrochloric acid.
4) place back in water bath for 5 minutes at 80 degrees
5) Add a few drops of sodium hydrogencarbonate and then test using pH paper. (It should be alkaline)
6) Add 2cm^3 of benedicts solution and heat at 80 degrees for 5 minutes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How do you test for starch?

A

1) Place 2cm^3 of the sample into a test tube and add two drops of iodine.
2) Shake the tube.
The colour will now turn for orange to blue/ black.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What type of glucose is starch made up off?

A

Starch is a polysaccharide made up off a-glucose monosaccharides

17
Q

What are the main roles of starch?

A
  • Insoluble
  • Does not diffuse out of cells
  • Compact
  • Many branched ends.
  • Can be easily hydrolysed.
18
Q

Does glycogen have more or less branched than starch and cellulose?

A

More highly branched with shorter chains than starch and cellulose (unbranched)

19
Q

Why can starch molecules form a coil shape?

A

Due to the hydrogen bonds that form between the OH groups.

20
Q

Why is it an advantage that starch is insoluble?

A

Doesn’t affect water potential within the cells, meaning that no osmosis can occur.

21
Q

Why is it an advantage that starch is large and insoluble?

A

So that it does not diffuse out of cells.

22
Q

Why is it an advantage that starch is compact?

A

So that lots of it can be stored in small spaces.

23
Q

What are three differences between Starch and Glycogen?

A
  • Glycogen is found in animals whereas starch is found in plants.
  • Glycogen is more highly branched than starch.
  • Glycogen is more easily hydrolysed as animals require more energy than plants.
24
Q

What type of monomer is cellulose made out of?

A

B- Glucose

25
Q

What type of chain does cellulose form?

A

Straight, unbranched chains allowing hydrogen bonds.

26
Q

What do hydrogen bonds provide for the plant?

A

Provide a high, tensile strength which contributes to the overall support of the plant.

27
Q

What do the hydrogen bonds mean that the structure can form in cellulose?

A

Microfibrils which are grouped into fibres.

28
Q

What does cellulose do?

A

Found in the cell wall to help provide structure and rigidity to prevent the cell from bursting.

29
Q

How is cellulose suited to its function? (2)

A
  • Made of b-glucose so forms straight,unbranched chains which improve plant strength.
  • Chains form microfibrils which group to form fibres to improve strength

Biology- Chapter 1 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions