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Biology-Biological Molecules > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

What are the 4 types of biological molecules that organisms are made out of?

A

-Carbohydrate-Lipid-Protein-Nucleic Acid

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2
Q

What 3 things do biological molecules include?

A

-Monomers-Macromolecules-Polymers

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3
Q

What are monomers?

A

-Single-like building blocks

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4
Q

What are macromolecules?

A

Large complex molecules containing monomers.

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5
Q

What are polymers?

A

Type of macromolecule made from repeating units.

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6
Q

How are polymers formed?

A

Condensation Reactions

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7
Q

How are polymers broken down?

A

Hydrolysis Reactions

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8
Q

What are carbohydrates made from?

A

Carbon and water

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9
Q

What are the 2 types of carbohydrates?

A

Simple and Complex.

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10
Q

What are carbohydrates used for?

A

Respiration, energy store and support.

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11
Q

What can carbohydrates be converted into?

A

Other macromolecules.

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12
Q

What does a simple carbohydrate include?

A

Monosaccharides (one sugar monomer) and disaccharides (two sugar monomer).

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13
Q

What does a complex carbohydrate include?

A

Polymers made from many sugar monomers joined together.

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14
Q

What are complex carbohydrates also known as?

A

Polysaccharides.

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15
Q

What are some examples of carbohydrates?

A

-Glucose-Galactose-Fructose-Ribose-Deoxyribose

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16
Q

What is the main energy store in plants and animals?

A

Glucose (C6H12O6)

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17
Q

What are the main properties of glucose?

A

soluble, easily transported and chemical bonds contain a lot of energy.

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18
Q

What type of monosaccharide is glucose and how many forms does it have?

A

Hexose monosaccharide and exists in 2 forms (isomers).

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19
Q

What are the two forms of glucose?

A

alpha glucosebeta glucose

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20
Q

What type of monosaccharide is ribose and what is it?

A

Pentose monosaccharide and is the sugar in RNA.

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21
Q

What type of monosaccharide is deoxyribose and what is it?

A

Pentose monosaccharide and is the sugar in DNA.

22
Q

When are disaccharides formed?

A

-When a glycosidic bond is formed by a condensation reaction between two monosaccharides.

23
Q

What are examples of disaccharides?

A

-Sucrose (alpha + fructose)-Lactose(alpha + galactose)-Maltose(alpha +beta)

24
Q

What are the 3 types of polysaccharides?

A

-Starch-Cellulose-Glycogen

25
Q

How is starch stored?

A

In granuels.

26
Q

What is starch made of?

A

Alpha glucose.

27
Q

As starch is insoluble, what does it not affect?

A

Water potential.

28
Q

What 2 things make up starch?

A

Amylose and Amylopectin.

29
Q

What is starch broken down by?

A

Amylase.

30
Q

What is amylose?

A

A long unbranched chain which forms a coiled structure.

31
Q

Why does amylose have this coiled structure?

A

Due to the angles of the glycosidic bond is so compact.

32
Q

What is the amylose coil held together by?

A

alpha 1-4 glycosidic bonds.

33
Q

What is Amylopectin?

A

A chain with side branches which allows enzymes to easily access the bonds so glucose can be quickly released. Also coiled,

34
Q

What is amylopectin held together by?

A

alpha 1-4 and 1-6 glycosidic bonds.

35
Q

Glycogen is…

A

Identical to starch other than glycogen has more branches as there is more amylopectin.

36
Q

How is glycogen stored and where?

A

In granules in liver and muscles.

37
Q

What is glycogen made from?

A

alpha glucose.

38
Q

Why does glycogen have so many branches?

A

For easy enzyme access and quick glucose release.

39
Q

Glycogen is also insoluble so doesn’t affect what?

A

Water potential.

40
Q

Why is glycogen compact?

A

Coiled (H- bonds)

41
Q

What is cellulose made out of?

A

Long unbranched chains of Beta glucose.

42
Q

How are cellulose chains held together and what do they form?

A

Hydrogen bonds forming strong insoluble fibres called microfibrils.

43
Q

What are reducing sugars?

A

Monosaccharides plus Maltose, Galactose and Fructose.

44
Q

How do we test for a reducing sugar?

A

Benedict’s Test

45
Q

What does a reducing sugar do?

A

Donates electrons from unbound C

46
Q

What would be a Qualitative test for Benedict’s?

A

Colour Change so reducing sugar is present.

47
Q

What would be a Quantitative test for Benedict’s?

A

Use a colourimeter.

48
Q

In the Benedict’s test, what reactions happens with the Copper Sulphate?

A

Cu2+ –> Cu+-eBlue, Green, Yellow, Orange, Red

49
Q

What are the non-reducing sugars?

A

Polysaccharides-starch, amylose, amylopectin plus the disaccharide sucrose.

50
Q

How do we test for a non-reducing sugar?

A

-Get a negative test from Benedict’s first.-Hydrolyse the glycosidic bond (hydrochloric acid)-Neutralise the excess acid.-Re test but this time get a positive result.

Biology-Biological Molecules (9 decks)

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