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Biology - A-Level > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

What is a monosaccharide? Give 3 examples.

A
  • Monomers that make up larger carbohydrate chains.
  • e.g glucose, fructose and galactose
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2
Q

What are isomers?

A

Two molecules that have the same chemical formula but have a different molecular structure.

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3
Q

What are the isomers for glucose?

A
  • α-glucose
  • β-glucose
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4
Q

What is the structure of α-glucose?

A

C6H12O6

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5
Q

What is the structure of β-glucose?

A

C6H12O6

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6
Q

What is the difference between alpha-glucose and beta-glucose?

A
  • The H and OH groups on the right side are swapped.
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7
Q

What are disaccharides?

A
  • Two monosaccharides joined together by a glycosidic bond
  • Formed by a condensation reaction whilst releasing a water molecule
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8
Q

MGG - SGF - LGGa

Give 3 examples of disaccharides.

A
  • Maltose = Glucose + Glucose
  • Sucrose = Glucose + Fructose
  • Lactose = Glucose + Galactose
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9
Q

What are polysaccharides?

A
  • Many monosaccharides joined together with a glycosidic bond
  • By a condensation reaction that releases a water molecule
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10
Q

Give 3 examples of a polysaccharide.

A
  • Starch = Alpha-glucose + Alpha-glucose
  • Cellulose = Beta-glucose + Beta-glucose
  • Glycogen = Alpha-glucose + Alpha-glucose
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11
Q

What are the three forms of starch?

A
  • Amylose
  • Amylopectin
  • Glycogen
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12
Q

What is the structure of amylose and how does it relate to its function?

A
  • 1,4 Glycosidic bonds, unbranched
  • Helical, so it is compact, good for storage
  • Large, insoluble molecule, so it cannot leave the cell
  • Insoluble in water, so the water potential of the cell is not affected (no osmotic effect)
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13
Q

What is the structure of amylopectin and glycogen and how does it relate to their functions?

A
  • Highly branched - compact, good for storage - faster hydrolysis to release glucose for respiration
  • Large, insoluble - cannot leave the cell
  • Insoluble in water - doesn’t affect water potential of the cell (no osmotic effect)
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14
Q

What is the structure of cellulose and how does it relate to its functions?

A
  • Consists of 1,4 glycosidic bonds, making them straight and unbranched chains - can overlap multiple times to provide strength to plant cell walls
  • Every other beta-glucose is inverted - forms straight and unbranched chain
  • Many hydrogen bonds formed between cellulose chains, forming microfibrils - strengthens cell wall as hydrogen bonds are collectively strong
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15
Q

Describe the test for reducing sugars.

A
  1. Add Benedict’s solution to sample
  2. Heat in a boiling water bath
  3. If reducing sugars present, solution will turn green/yellow/orange/red
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16
Q

Describe the test for non-reducing sugars.

A
  1. Carry out if test for reducing sugars is negative
  2. Heat sample with acid in a boiling water bath
  3. Add alkaline to neutralise (e.g sodium bicarbonate)
  4. Heat sample with Benedict’s solution
  5. Positive = green/yellow/orange/red
17
Q

How do you measure the quantity of sugar in a solution?

A
  1. Carry out Benedict’s test
  2. Filter and dry
  3. Find mass/weight
18
Q

What is the biochemical test for starch?

A
  1. Add iodine dissolved in potassium iodide and shake
  2. Positive result = blue-black

Biology - A-Level (4 decks)

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