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carbohydrates Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

3 main functions of carbohydrates

A

short term energy storage
long term energy storage
structural components

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2
Q

name 3 polysaccharides

A

glycogen starch and cellulose

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3
Q

which two polysaccharides can be digested and used for energy

A

starch and glycogen

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4
Q

what is the glycemic index

A

measurement of blood glucose level increase from consumption of carbohydrates

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5
Q

what are the 3 types of monosaccharides

A

3 carbons - triose
5 carbons - pentose
6 carbons - hexose

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6
Q

two isomers of glucose

A

alpha and beta

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7
Q

define an isomer

A

molecules that have the same molecular formula but have a different arrangement of atoms

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8
Q

what type of monosaccharide is glucose

A

hexose

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9
Q

what’s the difference between alpha and beta glucose

A

alpha - OH is below ring
beta - OH is above ring

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10
Q

2 other hexoses

A

fructose
galactose

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11
Q

what is a disaccharide

A

double sugar composed of pairs of monosaccharide units joined by a glycosidic bond. (joined by a condensation reaction)

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12
Q

what is maltose made of

A

two alpha glucoses

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13
Q

what is sucrose made of

A

glucose and fructose

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14
Q

what is lactose made of

A

glucose and galactose

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15
Q

define hydrolysis

A

chemical insertion of a molecule of water to split a disaccharide into its constituent monosaccharides

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16
Q

define reducing sugar

A

sugars that can donate an electron to another molecule

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17
Q

reducing sugars test

A

1) benedict’s reagent
2) shake, and heat for a few minutes at 95°c in a water bath
3) a precipitate (green,yellow,orange,red) indicates reducing sugar

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18
Q

is benedict’s test quantative or qualitative

A

qualitative

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19
Q

example of a non reducing sugar

A

sucrose

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20
Q

non reducing sugars test

A

1) first test for reducing, if negative continue
2) dilute hydrochloric acid
boil hydrolyse the glycosidic bond
3) add sodium hydrogen carbonate solution to neutralise
4) re test solution with benedict’s reagent
5) if non reducing sugar is present, solution will now change colour

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21
Q

what is a polysaccharide

A

formed from 3 or more monosaccharides joined with glycosidic bonds

22
Q

what are the two types of polysaccharide

A

storage
structural

23
Q

storage polysaccharides

A

starch
glycogen

24
Q

example of a structural polysaccharide

A

cellulose

25
Q

starch test

A

stains deep blue with iodine solution

26
Q

function of glycogen

A

glucose storage molecule in ANIMALS

27
Q

what glucose is glycogen made of

A

alpha

28
Q

types of glycosidic bonds in glycogen

A

1,4 and 1,6

29
Q

4 features of glycogen

A
  • very compact
  • very branched
  • insoluble
  • large molecule
30
Q

benefit of glycogen being insoluble

A

glycogen does not draw water into cell by osmosis

31
Q

benefit of glycogen being a large molecule

A

cannot diffuse out of a cell

32
Q

function of cellulose

A

major part of the cell wall in plant cells

33
Q

what glucose is cellulose is made of

A

beta

34
Q

what type of glycosidic bond is in cellulose

A

1,4

35
Q

3 features of cellulose

A
  • unbranched
  • strength
  • permeable to molecules
36
Q

why is cellulose extremely strong

A

hydrogen bonds form between layers of chains forming microfibrils

37
Q

benefit of strength of cellulose

A

allows cellulose cell wall to carry out its functions

38
Q

benefit of cellulose being permeable to water

A

water enters and due to strength of cellulose cell wall can resist outwards pressure.
water in cell makes it turgid - gives plant upright structure

39
Q

function of starch

A

storage of glucose in PLANT cells

40
Q

what is starch made of

A

amylose and amylopectin

41
Q

what glycosidic bonds does amylopectin have

A

1,6

42
Q

is amylopectin branched

A

yes

43
Q

what glucose is starch made of

A

alpha glucose

44
Q

what glycosidic bonds does starch have

A

1,6 and 1,4

45
Q

structure of amylose

A

twisted into a complex helix structure hydrogen bonds between glucose molecules

46
Q

is amylose branched or unbranched

A

unbranched

47
Q

4 features of starch

A
  • compact shape
  • insoluble
  • easily hydrolysed
  • branched form
48
Q

benefit of starch having a compact shape

A

takes up little space

49
Q

benefit of starch being insoluble

A

does not affect water potential, so water is not drawn into the cell by osmosis

50
Q

benefit of starch having a branched form

A

has many ends that enzymes can act on simultaneously meaning glucose monomers are rapidly released

Biology (27 decks)

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