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Biological Molecules > Carbohydrates > Flashcards

Carbohydrates Flashcards

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Organic Chemistry 101 flashcards
1
Q

What is a monomer?

A

Single subunit/building blocks of life

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2
Q

What are some examples of monomers?

A

Amino acids
Nucleotides
Monosaccharides

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3
Q

What is a polymer?

A

Complex molecules formed by combining monomers with covalent bonds

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4
Q

What are some examples of polymers?

A

Protein
DNA
Starch

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5
Q

How are large biological molecules/polymers formed?

A

Condensation reactions

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6
Q

What is a condensation reaction?

A

Formation of large biological molecules/polymers from smaller molecules/monomers, removing a water molecule

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7
Q

What is the formed from the condensation of amino acids?

A

Proteins

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8
Q

What is formed from the condensation of 2 monosaccharides?

A

A disaccharide

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9
Q

What is formed from the condensation of many disaccharides?

A

A polysaccharide

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10
Q

What is formed from the condensation of fatty acids and glycerol/monoglycerides?

A

Lipids

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11
Q

What is hydrolysis?

A

The breakdown of large biological molecules into smaller molecules, using water

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12
Q

Why is hydrolysis important?

A

Polymers are too large to transport into cells through the protein channels, so must be broken down first

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13
Q

What is formed from the hydrolysis of proteins?

A

Amino acids

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14
Q

What is formed from the hydrolysis of carbohydrates?

A

Di/monosaccharides

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15
Q

What is formed from the hydrolysis of disaccharides?

A

Monosaccharides

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16
Q

What is formed from the hydrolysis of lipids

A

Fatty acids
Glycerol

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17
Q

What are carbohydrates made from?

A

Monosaccharides containing carbon, hydrogen and oxygen

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18
Q

Name 3 hexose sugars

A

Glucose, galactose, fructose

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19
Q

What is the function of glucose?

A

Used in cellular respiration to make ATP

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20
Q

What are the 2 isomers of glucose?

A

Alpha glucose
Beta glucose

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21
Q

What’s the difference between alpha and beta glucose?

A

Alpha: H both on top, OH on bottom
Beta: left H on top, left H on bottom

22
Q

Name a triose sugar

A

Glyceraldehyde

23
Q

Name 2 pentose sugars

A

Ribose
Deoxyribose

24
Q

What are the 3 properties of glucose?

A

Small so easily transported in/out of cells by carrier proteins
Soluble so easily transported around organism
Less reactive so hydrolysis is enzyme controlled

25
Q

What 2 monosaccharides make maltose?

A

2 molecules of alpha glucose

26
Q

Where is maltose found?

A

As an energy source for germinating seeds

27
Q

What 2 monosaccharides make sucrose?

A

Alpha glucose + fructose

28
Q

Where is sucrose found?

A

As common table sugar and transported in the phloem

29
Q

What 2 monosaccharides is lactose made from?

A

Alpha glucose + galactose

30
Q

Where is lactose found?

A

As an energy source in milk

31
Q

How is a disaccharide formed?

A

Condensation of 2 monosaccharides, removing a water molecule

32
Q

What type of bond joins the monosaccharides?

A

Glycosidic bonds

33
Q

What are polysaccharides made of?

A

3+ monosaccharides joined by glycosidic bonds, resulting in a branched or unbranched chain

34
Q

Name 4 examples of polysaccharides?

A

Starch
Glycogen
Cellulose
Chitin

35
Q

What is a reducing sugar?

A

A sugar that can donate electrons and is oxidised, reducing the other molecule

36
Q

Name 5 reducing sugars

A

Glucose
Fructose
Galactose
Lactose
Maltose

37
Q

Name 1 non-reducing sugar

A

Sucrose

38
Q

What is Benedict’s reagent?

A

A blue solution containing copper (II) sulfate ions, forming copper (I) oxide solid in the presence of a reducing sugar

39
Q

What are the 4 steps to test for a reducing sugar?

A

Add Benedict’s reagent to sample
Heat in water bath for 5 mins at 95 degrees
If present, coloured ppt forms
Green, yellow, orange, brick red (depending on conc)

40
Q

What are the 4 steps to test for a non-reducing sugar?

A

Do after reducing test if negative (or less than brick red)
Add dilute HCl to sample and heat
Add sodium hydrogencarbonate
Carry out Benedict’s

41
Q

Why is HCl added to test for a non-reducing sugar?

A

Hydrolyses glycosidic bonds to make reducing sugars

42
Q

What 2 polysaccharides is starch made from?

A

Amylose
Amylopectin

43
Q

What is the structure of amylose?

A

Long, straight, unbranched chains of alpha glucose, coils into helix, joined by 1, 4 glycosidic bonds

44
Q

How is amylose adapted to its function?

A

Helical/compact structure to store lots in a small space
Insoluble so doesn’t affect water potential
Large so doesn’t diffuse out of cells

45
Q

What is the structure of amylopectin?

A

Branched chains of alpha glucose, joined by 1, 4 and 1, 6 glycosidic bonds

46
Q

How is amylopectin adapted to its function?

A

Large SA for rapid hydrolysis by enzymes
Insoluble so doesn’t affect water potential
Large so can’t diffuse out of cells

47
Q

What is the function of starch?

A

Main energy source in plants, stored in seeds, broken down into glucose for energy, food source for animals and humans

48
Q

What are the 2 steps to test for starch?

A

Add a solution of iodine & potassium iodide to sample
If present turns from orange to blue/black

49
Q

What is the structure of glycogen?

A

Alpha glucose polymer, similar to starch, highly branched with shorter chains and larger SA

50
Q

How is glycogen adapted to its function?

A

Larger SA easier to hydrolyse for quicker release of glucose (animals have higher energy demands than plants)
Insoluble so doesn’t affect water potential/diffuse out

51
Q

What is the structure of cellulose?

A

Beta glucose linked by glycosidic bonds forms long, linear, unbranched cellulose chains
Every other molecule rotates 180 degrees to bring OH groups together to form 1, 4 glycosidic bonds
Hydrogen bonds form cross links between chains, forms strong microfibrils
Microfibrils wind further into stronger cellulose fibres

52
Q

How is cellulose adapted to its function?

A

Strong cellulose fibres have high tensile strength, provide strength & support in plant cell walls
Human digestive enzymes can’t break it down

Biological Molecules (6 decks)

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