Carbohydrates Flashcards
What is the general formula for carbohydrates
Cx(H2O)y
What are the 2 groups carbohydrates can be categorised in
- have an aldose group (contains aldehyde)
- have a ketose group (contains ketone)
Outline the cyclisation of monosaccharides
- aqueous solutions
- The carbonyl group reacts with a hydroxyl group to form the ring structure, creating an ether linkage
What are the exception to the cyclisation of monosaccharides
- triose (3) and tetrose (4)
- the bond angles between the carbons in the ring are very small which leads to a large amount of ring strain
How are disaccharides formed
formed from monosaccharides
- condensation reactions
What is the type of bond between glucose monomers
1,4 glycosidic linkage (ether)
What are the 2 types of Linkages
- 1,4 linkage is when the bond is formed between the carbon 1 and carbon 4 (ex: amylose – soluble)
- 1,6 linkage is when the bond is formed between the carbon 1 and carbon 6 (ex: amylopectin – insoluble)
List examples of polysaccharides and function
- cellulose: structural components of plants
- glycogen: energy storage in animals
- starch: energy storage in plants
What are the properties of carbohydrates
- source of energy → glucose is converted to ATP
- polysaccharides are usually insoluble in water because they have non-polar (hydrophobic) regions + greater molecular mass
- they are easily oxidised
Describe how Haworth projections help focus on the position of attached groups.
shows 3-D perspective of structures
- shows the cis and trans of groups
Explain why a certain carbohydrate would be more water soluble than an another
- water solubility depends on the amount of H bonds formed with water
- if the carbohydrate has more oxygen or hydroxyl groups they are more soluble
- fewer O atoms and OH groups, they are less water soluble
Explain why a certain carbohydrate would be more efficient at energy storage than another
- it is less oxidized
- the combustion of the compound is more exothermic per mole
What are the monomers of carbohydrates
monosaccharides