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Biology Module 2 > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

What do carbohydrates contain

A

Carbon, hydrogen and oxygen

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2
Q

Glucose formula

A

C6H12O6

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3
Q

What is a monosaccharide

A

1 unit

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4
Q

What is a disaccharide

A

2 units

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5
Q

What is a polysaccharide

A

Many units

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6
Q

Examples of monosaccharides

A

Glucose, fructose and galactose

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7
Q

Examples of disaccharides

A

lactose, sucrose, maltose

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8
Q

Examples of polysaccharides

A

glycogen, starch, cellulose

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9
Q

Example of a hexose monosaccharide (6 car bonds)

A

Glucose

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10
Q

Is glucose soluble in water

A

Yes

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11
Q

why is glucose soluble in water

A

due to the hydrogen bonds that form between the hydroxyl groups and water molecules.

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12
Q

Difference between alpha and beta glucose

A

Alpha = hydrogen Above carbon 1
Beta = hydrogen Below carbon 1

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13
Q

Draw alpha glucose

A
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14
Q

Draw beta glucose

A
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15
Q

General properties of monosaccharides

A

White crystalline solids
• Dissolve in water to form sweet tasting solutions

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16
Q

What can monosaccharides be categorised into

A

Trioses
Tetroses
Pentoses
Hexoses

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17
Q

Properties of pentoses (ribose)

A

Used in the synthesis of nucleic acids (RNA and DNA), co-enzymes (NAD, NADP, FAD) and ATP

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18
Q

What type of bond is formed between a carbon 1 and a carbon 4 in a condensation reaction

A

Covalent - 1,4 glycosidic bond

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19
Q

Monomers to make maltose

A

A glucose + a glucose

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20
Q

Monomers of sucrose

A

a-glucose + fructose

21
Q

Monomers of lactose

A

B Glucose + galactose

22
Q

What is starch

A

Main storage polysaccharide in plants

23
Q

Properties of starch

A

Pure starch is white, tasteless, and odourless
• It is insoluble in cold water or alcohol

24
Q

How is starch formed

A

when alpha glucose monomers are joined together by glycosidic bonds during condensation reactions

25
Q

Two constituents of starch

A

Amylose + amylopectin

26
Q

How is amylose formed

A

Alpha 1-4 glycosidic bonds

27
Q

Properties of amylose

A
  • un branched = no need for rapid release of glucose in plants
  • coil shape = compact = lots can be stored in a small space
  • insoluble = doesn’t affect w.p.
28
Q

amylopectin bonds

A

Alpha 1-4 and 1-6 glycosidic bonds

29
Q

Properties of amylopectin

A
  • insoluble = doesn’t affect w.p
  • few branches = no need for rapid release of glucose
  • coiled = compact + lots can be stored in a small space
30
Q

What is glycogen

A

Main storage polysaccharide in animals and fungi (animal equivalent of starch)

31
Q

Bonds in glycogen

A

alpha 1,4 and 1,6 glycosidic bonds

32
Q

Properties of glycogen

A
  • insoluble so no effect on w.p.
  • compact = able to store large amounts of energy
  • highly branched = lots of ends for adding / removing glucose
  • metabolically inactive
33
Q

Cellulose properties

A

Insoluble
Inert
High tensile strength bc hydrogen bonds = hard to digest cellulose = requires specific enzyme.
Flexible

34
Q

Compare glycogen and amylopectin

A

Glycogen is:
- more branched = more free ends where glucose can be added or removed (so) speeds up glucose release
- more coiled = more compact

35
Q

What is cellulose

A

Main structural constituent of plant cell walls

36
Q

Importance of cellulose in plants

A

cell wall needs to be strong enough to enable each cell to support the whole plant

37
Q

Cellulose bonding stuff

A

Alternate beta glucose molecules are rotated 180 degrees
1-4 glycosidic bonds to form chain + hydrogen bonds between chains

38
Q

What is a cellulose chain called

A

Microfibril

39
Q

How is the cell wall formed

A

Lots of microfibrils together = macrofibril
Macrofibrils cross link to form the cell wall

40
Q

Importance of cellulose having high tensile strength

A

Allows plant to be turgid

41
Q

Draw ribose

A
42
Q
A

A

43
Q
A
44
Q
A
45
Q

ii

A
46
Q
A
47
Q
A
48
Q
A
49
Q
A

Biology Module 2 (11 decks)

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