Carbohydrates Flashcards
What is a monosaccharide?
The individual sugar molecules that make disaccharides and polysaccharides
What are hexose and pentose sugars?
Sugars that contain 6 carbon atoms and 5 carbon atoms
What are disaccharides?
Two monosaccharides joined together through a condensation reaction forming a glyosidic bond between the two OH groups
What are the sugars that create Maltose?
Glucose + Glucose
What are the two sugars that create Lactose?
Glucose + Galactose
What are the two sugars creating Sucrose?
Glucose + Fructose
What are the two polysaccharides that make up Starch?
Amylose and Amylopectin
What is the structure of Amylose?
Long, unbranched forms, coiled/spring shape
What is the structure of Amylopectin?
Long, branched chain due to 1-6 glyosidic bonds
What are the properties of Amylose?
Coiling makes it compact and stores more in a smaller place
What are the properties of Amylopectin?
Branches increase surface area for enzymes to hydrolyse glyosidic bonds allowing glucose to be released quickly
What is the use of starch?
Stores excess glucose as it is too large to leave cells and is insoluble which means it doesn’t affect water potential
What is the structure of Glucose?
Long branched chain with lots of side branches
What are the properties of Glucose?
Lots of branches increase surface area which allows glucose to be released quickly. Also good for storage
What is the use of Glucose?
Excess glucose as glycogen in muscles and in the liver. When needed for respiration, glycogen can be hydrolysed to release glucose
What is the structure of Cellulose?
Long unbranched straight chains. The cellulose chains are linked together by hydrogen bonds between the glucose molecules to form thicker fibres called microfibrils
What are the properties of Cellulose?
The hydrogen bonds between the cellulose chains make the microfibrils very strong but flexible allowing them to providing support
What is the use of cellulose?
Cellulose is a major structural component in the cell walls of plants. Provides support and allows cells to become turgid
