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Biology A LEVEL > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

finish the sentence

Organic molecules are ones that contain …….

A
  • Carbon
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2
Q

What are monosaccharides?

A
  • Monosaccharides are the monomers from which larger carbohydrates are made
  • The single monomer (of sugar) ie. 1 sugar unit.

Monosacchardies = particular sugars

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3
Q

Give 3 examples of monosaccharides?

A

1.) Glucose
2.) Galactose
3.) Fructose.

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4
Q

How many isomers does glucose have, what are they?

A
  • 2 isomers
  • Alpha glucose
  • Beta glucose.
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5
Q

What is an isomer?

A
  • Isomer: same molecular formula but different structures.
  • Ie. alpha and beta glucose are both isomers of glucose.
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6
Q

What are disaccharides?

A
  • A pair of monosaccharides (ie. two sugar units.)
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7
Q

What are polysaccarides?

A
  • Many monosaccharides joined together.
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8
Q

3 examples of disaccharides.

A

1.) Sucrose.
2.) Maltose
3.) Lactose.

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9
Q

3 examples of polysaccharides.

A

1.) Starch.
2.) Cellulose.
3.) Glycogen.

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10
Q

What actually forms a glycosidic bond?

A
  • Condensation reaction between two monosaccharides forms a glycosidic bond.
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11
Q

How are disaccharides formed?

A
  • Disaccharides are formed by the condensation of two
    monosaccharides
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12
Q

What are maltose, sucrose and lactose examples of?

A
  • Maltose, sucrose and lactose are examples of dissacharides.
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13
Q

Give the word equation for the condensation reaction of maltose.

A

glucose + glucose —> maltose+ water

formed by the condesation of two glucose molecules.

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14
Q

Give the word equation for the condensation reaction of sucrose.

A

glucose + fructose –> sucrose + water

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15
Q

Give the word equation for the condensation reaction of lactose.

A

glucose + galactose –> lactose + water

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16
Q

How are polysaccharides formed?

A
  • Monosaccharides (ie. glucose units) joined together by glycosidic bonds that were formed from condensation reactions.
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17
Q

What monomer is starch made up of? How are the monomers joined together?

A
  • Many alpha glucose monosacharides join together by glycosidic bonds formed by condensation reactions.
18
Q

What type of glycosidic bonds are between the alpha glucose monosacharides/ monomers in amylose?

A

1-4 glycosidic bonds in amylose

Numbers show what part of molecule is bonded to other molecule (labelled numbers - sticky note on wall.)

19
Q

What type of glycosidic bonds are between the alpha glucose monosacharides/ monomers in amylopectin?

A

**1-4 and 1-6 **glycosidic bonds in amylopectin.

Numbers show what part of molecule is bonded to other molecule (labelled numbers - sticky note on wall.)

20
Q

What monomer is cellulose made up of?

A
  • Beta glucose
21
Q

What type of glycosidic bond is between beta glucose monomers in cellulose?

A

1-4 glycosidic bonds.

22
Q

What type of glycosidic bond is between alpha glucose monomers in glycogen?

A

1-4 and 1-6 glycosidic bonds.

23
Q

Explain the hydrolysis of a disaccharide?

A
  • Water added to disaccharide.
  • Breaks/ hydrolyses glycosidic bond
  • Releases monosachrides
24
Q

Give the function of starch, glycogen and cellulose.

A
  • Starch: store of glucose
  • Glycogen: store of glucose.
  • Cellulose: Provides structural strength for the cell wall.
25
Q

What organs is glycogen mainly found in?

A
  • Muscle and liver cells.
26
Q

Where is starch found?

A
  • Plant cells.
27
Q

Finish the sentence

Glycogen and starch are formed by the ………. of …….. ……….

A
  • Condensation
  • alpha glucose
28
Q

Finish the sentence

Cellulose is formed by the ……….. of ……. ……..

A
  • Condensation.
  • Beta glucose.
29
Q

What is the structure of starch?

A
  • Mixture of two polysaccharides (bonded together) amylopectin and amylose.
  • Amylose: an unbranched helix (1-4 glycosidic bonds.)
  • Amylopectin: a branched molecule (1-4 glycosidic bonds AND 1-6 glycosidic bonds.)

() - extra info for clarification

30
Q

Explain how amylose’s (polysaccharide in starch) structure allows it to carry out its function.

A
  • Helix structure (helical) can compact to store a lot of glucose in a smaller place (ie. allowing for storage of glucose = function of starch.)
31
Q

Explain how amylopectin’s (component of starch) structure allows it to carry out its function.

A
  • Branched molecule.
  • Increases surface area for enzymes to hydrolyse the glycosidic bond - allowing glucose to be released quickly.
32
Q

How is starch’s structure specially suited for its function of glucose storage?

A
  • It is insoluble (does not affect water potential) so water is not drawn into cells by osmosis.
  • Compact.
  • The branches: large surface area: so enzymes can attach and hydrolyse the glycosidic bond (ie. for fast enzyme action.)
33
Q

What is the structure of cellulose?

A

`- Polysaccharide forms long, straight, unbranched chains
- Chains are held in parallel by hydrogen bonds.
- Hydrogen bonds between the chains form thick fibres called microfibrils (many cellulose chains .)
- Every other beta glucose rotates 180 degrees (ie. position of hydrogen/ hydroxyl groups on carbon atom 1 are inverted) - allows hydrogen bonds to be formed either side (a lot more bond - extending structure/ flexibility.)

34
Q

How is cellulose’s structure specially suited for its function of providing structural strength to cell wall?

A
  • Many hydrogen bonds provide collective strength.
  • Cellulose –> insoluble (won’t affect water potential.)
35
Q

What is the structure of glycogen?

A
  • A highly- branched molecule
36
Q

How is glycogen’s structure specially suited for its function of glucose storage?

A
  • Branched structure increases surface area for enzymes to hydrolyse glycosidic bonds - allowing glucose to be released quickly.
  • It is compact (a lot of glucose stored in one place.)
  • Insoluble: won’t affect water potential (water won’t be drawn into cell –> cell won’t burst ALONG WITH the glycogen.)

() - extra info in own words for clarification

37
Q

What makes a polysaccharide branched?

A
  • Its 1-6 glycosidic bonds.
38
Q

What is the -OH group on monosaccharides known as?

A
  • Hydroxyl group.
39
Q

What is it called in cellulose when every other glucose is rotated 180 degrees?

A
  • They are **inverted. **
40
Q

What is the advantage of glycogen, starch and cellulose being insoluble/ not affecting water potential?

A
  • Water won’t be drawn into cells that contain these molecules.
  • So the cells won’t burst (along with the starch, cellulose and glycogen.)

Biology A LEVEL (26 decks)

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