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bio module 2 > carbohydrates > Flashcards

carbohydrates Flashcards

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Biology 101 flashcards
1
Q

elements in carbohydrates?

A

C H & O

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2
Q

general formula of carbs?

A

Cn(H2O)n

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3
Q

“monosaccharide” definition

A

single sugar / carb / saccharide unit

glucose , fructose , ribose

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4
Q

“disaccharide” definition

A

when 2 monosaccharides join together

lactose , sucrose (fructose + glucose)

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5
Q

“polysaccharide” definition

A

when 2+ monosaccharides join together to form a polymer

glycogen , cellulose , starch

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6
Q

monosaccharide examples:

A
  • glucose
  • fructose
  • ribose
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7
Q

glucose formula?

A

C6H12O6

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8
Q

what structure is glucose?

A

hexose monosaccharide (6 carbon hexose sugar)

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9
Q

alpha glucose structure

A

carbon 1 to 6 up to down bonds:

H OH
H OH
OH H
H OH
CH2OH H
O

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10
Q

beta glucose structure

A

carbon 1 to 6 up to down bonds:

OH H
H OH
OH H
H OH
CH2OH H
O

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11
Q

is glucose polar and soluble and why?

A

polar + soluble in water bc H bonds between hydroxyl groups and water molecules

soluble = glucose dissolved in cytoplasm of the cell

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12
Q

glucose condensation reaction?

A

1,4 glycosidic bond eliminating C1 OH and C4 OH + side product H2O

glucose —> disaccharide maltose

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13
Q

hexose monosaccharide examples?

A
  • glucose
  • fructose (fruit)
  • galactose
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14
Q

glucose polymer?

A

glycogen

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15
Q

maltose monomers?

A

a glucose + a glucose

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16
Q

sucrose monomers?

A

a glucose + fructose

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17
Q

lactose monomers?

A

b glucose + galactose

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18
Q

“starch” ?

A

polysaccharide of a glucoses - chemical store of energy

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19
Q

two types of starch molecules?

A
  • amylose
  • amylopectin
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20
Q

amylose structure + characteristics?

A
  • 1,4 glycosidic bonds
  • bond angle = long glucose chain helix twist (stable by h bonds)
  • more compact + less soluble
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21
Q

benefits of amylose structure?

A
  • more compact + less soluble
22
Q

amylopectin structure + characteristics?

A
  • 1,4 glycosidic bonds a glucose molecules
  • 1,6 glycosidic bonds every 25 glu molecules (condensation reactions)
  • branched structure
  • insoluble
23
Q

energy store in plants?

A

starch (amylose amylopectin)

24
Q

energy store in animals?

A

glycogen

25
Q

benefits of glycogen as an energy store?

A
  • more branched than amylopectin = more compact + takes less storage space bc cooling + branching
  • branching = free ends for more glucose added b removed =quick process of storing / releasing glu molecules for cells
26
Q

key glucose + amylopectin properties?

A
  • insoluble
  • branched
  • compact
27
Q

why is branching / coiling good?

A
  • compact = less space used
  • branching = free ends = removal or additional of glu molecules = quick release / store of glucose
28
Q

“respiration”

A

process where biochemical energy in nutrients is converted into useable energy for organisms

29
Q

how does starch/glycogen release glucose?

A

hydrolysis breaking glycosidic bonds

30
Q

why can’t b glucose join like a glucose?

A

hydroxyl groups on C1 C4 too far away

31
Q

how can b glucose combine?

A
  • flip one b glucose upside down
  • unable to coil or branch
  • straight chain “cellulose”
32
Q

cellulose monomers?

A

b glucose + b glucose

33
Q

disaccharide examples?

A
  • sucrose
  • maltose
34
Q

polysaccharide examples?

A
  • glycogen
  • cellulose
  • starch
35
Q

what does cellulose make up in humans?

A

cellulose —> microfibrils —> macrofibrils —> fibres —> cell walls (strong + insoluble)

36
Q

why is cellulose important for the diet?

A

hard to break down but forms fibre for healthy digestive system

37
Q

what are reducing sugars?

A

donate electrons / reduce the other molecule

38
Q

reducing sugar examples

A

ALL monosaccharides and SOME disaccharides (maltose lactose)

39
Q

non-reducing sugar examples

A

sucrose

40
Q

reducing sugar test name

A

Benedict’s test

41
Q

explain the reducing sugars test

A

Benedict’s test

  1. place sample in boiling tube
  2. add equal volume of Benedict’s reagent
  3. heat mixture gently in water bath for 5 mins
42
Q

what is Benedict’s reagent?

A

alkaline copper II sulfate solution

43
Q

Benedict’s test results?

A
  • red Cu2 react w copper ions = adds electrons to blue Cu2+ ions —> reduced to brick red Cu+ ions
  • red precipitate
44
Q

why is a red precipitate formed in Benedict’s yes for reducing sugars?

A
  • sugars reduce Cu2+ blue ions —> red Cu+ ions
  • red precipitate

more reducing sugars = more red precipitate

45
Q

reducing sugars test effect on non reducing:

A
  • remains blue (blue —> green —> yellow —> orange —> red) = neg result
46
Q

how can sucrose give a positive result?

A

boil sucrose (DISACCHARIDE) in dilute HCl = hydrolysed to glucose or fructose (MONOSACCHARIDES)

then gives pos result

47
Q

starch test name?

A

iodine test

48
Q

describe the starch test?

A

mix few drops of iodine dissolved in potassium iodide with solution

yellow —> blue / black

49
Q

starch test results?

A

yellow / brown —> blue / black

50
Q

what are reagent strips used for?

A

to test for reducing sugars

51
Q

benefits of reagent strips?

A

use of a colour chart showing sugar concentration

bio module 2 (7 decks)

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