Carbohydrates Flashcards

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1
Q

What is a polymer?

A

A large, complex molecule composed of long chains of monomers joined together

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2
Q

What is a monomer

A

A small, basic molecular unit

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3
Q

Give three examples of monomers

A
  1. Monosaccharides
  2. Amino acids
  3. Nucleotides
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4
Q

All carbohydrates contain what elements?

A
  1. Carbon
  2. Hydrogen
  3. Oxygen
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5
Q

Give three examples of monosaccharides

A
  1. Glucose
  2. Fructose
  3. Galactose
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6
Q

What is glucose?

A

Glucose is a hexose sugar - a monosaccharide with six carbon atoms in each molecule

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7
Q

What are the two types of glucose?

A
  1. Alpha glucose
  2. Beta glucose
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8
Q

What is a condensation reaction?

A

A condensation reaction is when two molecules join together with the formation of a new chemical bond, and a water molecules released when the bond is formed

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9
Q

How do monosaccharides join together?

A

Condensation reactions

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10
Q

What bond joins two monosaccharides together?

A

Glycosidic bonds

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11
Q

What is formed when two monosaccharides join together?

A

A disaccharide

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12
Q

Give three examples of disaccharides

A
  1. Glucose + Glucose = Maltose
  2. Glucose + Fructose = Sucrose
  3. Glucose + Galactose = Lactose
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13
Q

How are polymers broken down?

A

Hydrolysis reactions

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14
Q

What is a hydrolysis reaction?

A

A hydrolysis reaction breaks the chemical bond between monomers using a water molecule

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15
Q

How do you test for a sugar?

A

Benedict’s test

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16
Q

Explain the Benedict’s test for a reducing sugar

A
  1. Add Benedict’s reagent to a sample and heat it in a water bath that’s been brought to the boil
  2. If the test is positive it will form a coloured precipitate
  3. The colour of the precipitate changes from blue-green-yellow-orange-brick red
  4. The high the conc of reducing sugar the further the colour change will go
17
Q

Explain the Benedict’s test for a non-reducing sugar

A
  1. Add dilute hydrochloric acid to the test solution and heat it in a water bath that’s been brought to the boil
  2. Neutralise with sodium hydrogencarbonate
  3. Carry out the Benedict’s test for a reducing sugar, if it’s positive a coloured precipitate will form
18
Q

What is a polysaccharide?

A

A polysaccharide is when more than two monosaccharides are joined together by condensation reactions

19
Q

What is starch?

A

Starch is a mixture of two polysaccharides of alpha glucose - amylose and amylopectin

20
Q

What is the structure of amylose?

A

A long, unbranched chain of alpha glucose. The angles of the glycosidic bonds give it a coiled structure, making it compact so it’s good for storage

21
Q

What is the structure of amylopectin?

A

A long, branched chain of alpha glucose. Its de branches allow the enzymes that break it down to get at the glycosidic bonds easier, meaning glucose can be released quickly

22
Q

Explain the iodine test for starch

A

Add iodine dissolved in potassium iodide solution to the test sample. If there is starch present, the sample changed from browny-orange to blue-black

23
Q

What is glycogen?

A

A long, branched chain of alpha glucose. Similar to amylopectin but it has loads more side branches, meaning stored glucose can be released quickly

24
Q

What is cellulose?

A

A long, unbranched chain of beta-glucose

25
Q

What is the structure of cellulose?

A

When beta glucose molecules bond they form straight cellulose chains. These chains are linked together by hydrogen bonds to form strong fibres called microfibrils. The strong fibres means cellulose provides structural support for cells