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Biology > Carbohydrates > Flashcards

Carbohydrates Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Carbohydrate

A

A group of molecules containing carbon, hydrogen and oxygen in the ratio Cn(H20)n

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2
Q

Carbohydrate percentage composition of a cell

A

Around 10%

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3
Q

Use of carbohydrates

A

Energy source - released from glucose during respiration
Energy store - e.g. starch
Structure - e,g, cellulose
Form parts of larger molecules such as nucleic acids

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4
Q

Monosaccharide

A

The monomeric unit for disaccharides and polysaccharides e.g. glucose, fructose and galactose

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5
Q

Properties of monosaccharides

A
  • Soluble in water
  • Taste sweet
  • Form crystals
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6
Q

Triose sugar

A

3-carbon monosaccharide

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7
Q

Pentose sugar

A

5-carbon monosaccharide

tend to occur as a ring structure

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8
Q

Hexose sugar

A

6-carbon monosaccharide

Tend to occur as a ring structure

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9
Q

The difference between alpha glucose and beta glucose

A

On alpha glucose, the OH group on carbon 1 is below the plane of the ring
On beta glucose, the OH group on carbon 1 is above the plane of the ring

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10
Q

Condensation reaction

A

A reaction in which two molecules are joined together by means of a glycosidic bond to form a larger molecule, and at the same time a water molecule is released

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11
Q

Glycosidic bond

A

The bond between two monosaccharides during a condensation reaction

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12
Q

Polysaccharide

A

A polymer consisting of many monosaccharide monomers covalently bonded together

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13
Q

How does glucose release energy?

A

When glucose is broken down into simpler molecules such as water and carbon dioxide. The breaking of the bonds releases energy in the form of ATP

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14
Q

Word equation of respiration

A

glucose + oxygen -> carbon dioxide + water+ ATP

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15
Q

Why can plants and animals digest alpha glucose but not beta glucose?

A

Plants and animals do not have the right enzymes that has the complementary shape to beta glucose

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16
Q

Sucrose

A
  • Commonly known as table sugar
  • White, odourless and crystalline powder
  • Composed of alpha glucose and fructose
  • Formula C12H22O11
  • Hydrolysis can be accelerated using sucrase
  • Transported around in the phloem (translocated)
17
Q

Lactose

A
  • Commonly known as milk sugar
  • Composed of alpha glucose and galactose
  • Has both a alpha and beta form
  • Hydrolysis can be accelerated using lactase
18
Q

Maltose

A
  • Product of starch hydrolysis
  • Composed of two alpha glucoses
  • Has both an alpha and beta glucose structure
  • Found in germinating seeds as a break down product of starch
  • In animals, starch is hydrolysed by amylose
19
Q

Oligosaccharide

A

A saccharide made up of 3~10 monosaccharides

Makes up the receptor sites on glycoproteins and glycolipids

20
Q

Starch

A
  • Polymer made from alpha glucose linked through 1:4 and 1;6 glycosidic bonds
  • Stored in chloroplasts or in membrane bound starch grains
  • Starch can be broken down into glucose to use for respiration
  • Composed of amylose and amylopectin
  • Insoluble in water so it doesn’t affect the cell’s water potential
21
Q

Glycogen

A

-Used as a stored energy store
-Stored in animal cells in muscle and the liver
-Polymer made from alpha glucose linked through 1:4 and 1:6 glycosidic bonds
-

22
Q

Why is glycogen a good storage molecule

A
  • It can be easily hydrolysed to produce ATP
  • Highly branched making it very compact so a large amount can be stored in a small volume
  • Insoluble in water, thus doesn’t affect the cell’s water potential
23
Q

Glycogen storage disease (glycogenoses)

A

Genetic metabolic disorders involving enzymes regulating glycogen metabolism
Can result in muscle cramps, enlarged liver and low blood sugar
Accumulation of abnormal metabolic by-products can damage the liver and kidneys

24
Q

Cellulose

A
  • Polymer made from beta glucose linked by 1:4 glycosidic bonds
  • Structural molecule
  • Totally permeable
  • Mechanically very strong
25
Q

Why is cellulose strong?

A
  • 60~70 cellulose chains cross link through H-bonds to form nicrofibrils
  • Microfibrils cross link through H-bonds to form macrofibrils
  • Macrofibrils are embedded in a polysaccharide bed of pectins
26
Q

Amylose

A

Made from alpha glucose
Linked by 1:4 glycosidic bonds
Coils to form an alpha helix
Turns blue/black in iodine solution

27
Q

Amylopectin

A

Made from alpha glucose
Linked by 1:4 and 1:6 glycosidic bonds
Branched molecule

28
Q

Alpha glucose molecules

A
  • Formed through many condensation reactions
  • Condensed to form coiled spring like chains
  • Structural units of carbohydrates
29
Q

Beta glucose molecules

A
  • Formed through many condensation reactions

- Beta glucose is condensed to form a straight inverted beta glucose chain

30
Q

What is a reducing sugar?

A

Sugars with an aldehyde group that can reduce Cu2+ to Cu+

31
Q

How does the starch test work?

A

Iodine molecules get stuck in the coils so the starch becomes black/blue
When this is heated, the effect is reversed as the H-bonds break and the iodine molecules float away

32
Q

What is the test for a reducing sugar?

A

Add benedicts solution
Heat in water bath to 80 degrees
Solution will turn orange red from blue

33
Q

What is the test for a non reducing sugar?

A 
Add benedicts solution
Heat to 80 degrees 
If result tests negative boil with hydrochloric acid
Cool solution
Neutralise with sodium hydrogencarbonate
Repeat benedicts test
Solution will turn orange red from blue

Biology (18 decks)

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