Carbohydrates Flashcards

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1
Q

What is carbon and its properties?

A
  • 6 electrons, can form covalent bonds
    -4 on outer shell so forms 4 bonds
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2
Q

What are carbohydrates and their main function in organisms?

A
  • made up of carbon, oxygen and hydrogen
  • used as an energy source and structural materials
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3
Q

What are the properties of monosaccharides and examples?

A
  • simple sugars
  • all contain a C=O (carbonyl group) and at least two OH (hydroxyl groups)
  • most common are glucose (alpha or beta), fructose + galactose
  • reducing sugars —> can ‘donate’ electrons to other chemicals
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4
Q

What are properties of glucose and two types?

A
  • C6H12O6
  • contains 6 carbons = hexose sugar
  • major energy source for cells; highly soluble
  • exist as structural isomers, alpha or beta
    ~ only difference is position of -OH attached to carbon 1 (alpha below, beta above)
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5
Q

Describe/Draw the structure of glucose (either type)

A

C1, 2, 3, 4 attached to OH and H; C5 attached to C6 which is CH2OH, plus Oxygen

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6
Q

What are properties of fructose and galactose?

A

fructose - very soluble + is main sugar in fruits/nectar
- pentose sugar
galactose - not as soluble but important role in production of glycoproteins/lipids
- also a hexose sugar

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7
Q

What are disaccharides + main types

A
  • formed with two monosaccharides
    -maltose (gluc+gluc), sucrose (gluc+fruc), lactose (gluc+galac)
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8
Q

How are disaccharides formed ?

A

In a condensation reaction between two monosaccharides - results in a 1,4 glycosidic bond between C1 and C4 + releases water

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9
Q

What polysaccharides is starch made up of?

A
  • amylose + amylopectin
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10
Q

Describe properties of amylose

A
  • made up of many alpha glucoses w/ 1,4 glycosidic bonds
  • unbranched so can form a helix held together by many hydrogen bonds
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11
Q

Describe properties of amylopectin

A
  • also formed from 1,4 glycosidic bonds of alpha glucoses
  • BUT has branches ~ every 25-30, which are 1,6 glycosidic bonds
  • more branches = more ends for enzymes to hydrolysis (converting it back to simple sugars), so is more immediate source of energy
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