Carbohydrates

Question 1

monosaccharides definition

Answer 1

monomers which make up all carbohydrates

Question 2

polysaccharides definition

Answer 2

a long chain polymer made by of repeating units of monosaccharides

Question 3

isomer definition

Answer 3

compounds with the same chemical make up, but structurally different

Question 4

disaccharide definition

Answer 4

the structure created when two monosaccharides are joined by a glycosidic bond

Question 5

examples of disaccharides

Answer 5

-> maltose = a-glucose + b-glucose
-> sucrose = glucose + fructose
-> lactose = glucose + galactose

Question 6

disaccharide properties

Answer 6

-> monosaccharides joined by a glycosidic bond
-> formed by a condensation reaction
-> broken by hydrolysis

Question 7

examples of monosaccharides

Answer 7

-> glucose
-> fructose
-> ribose
-> deoxyribose

Question 8

Glucose properties

Answer 8

-> a hexose sugar
-> hydrogen bonds form between hydroxyl groups and the water molecules
-> two types - a-glucose + b-glucose
-> glucose molecules are polar
-> soluble molecules due to their hydrogen bonds

Question 9

what is a condensation reaction

Answer 9

the joining of two molecules by removing water

Question 10

properties of carbs

Answer 10

-> C,H,O elements are present
-> formula = CnH2nOn

Question 11

what is a hydrolysis reaction

Answer 11

the splitting up of two molecules using water

Question 12

fructose

Answer 12

-> naturally occurs in fruit
-> hexose sugar

Question 13

ribose and deoxyribose

Answer 13

-> pentose sugars
-> ribose = present on RNA nucleotides
-> deoxyribose = present in DNA nucleotides

Question 14

which molecule is most used for the production of energy

Answer 14

alpha - glucose –> the enzymes used for respiration have an active site only complementary to a-glucose

Question 15

what are the two polysaccharides that make up starch??

Answer 15

1) amylose
2) amylopectin

Question 16

amylose

Answer 16

-> made of a-glucose molecules –> 1-4 glycosidic bonds
-> structurally is forms a helix because the angle of the bonds makes the chain twist.
-> This helix is further strengthened by hydrogen bonds within the molecule + makes the polysaccharide more compact and less soluble

Question 17

amylopectin

Answer 17

-> formed by 1-6 AND 1-4 a-glucose glycosidic bonds
-> has lots of side branches

Question 18

How is the structure of glucose related to its function??

Answer 18

-> small - high energy + passes easily through membrane
-> soluble - transport easily in liquids
-> reactive - forms polymers easily

Question 19

How is the structure of cellulose related to its function??

Answer 19

-> insoluble - structure of cell wall not affected by water
-> exposed OH- groups -> allows hydrogen bonding to create a strong 3D lattice
-> straight chains - create strong, flexible, permeable mesh

Question 20

How are the structures of starch and glycogen related to their function??

Answer 20

-> large - cannot escape through membranes
-> insoluble can be stored in large quantities in membrane bound granules
-> compact - stored easily + don’t take up much space
-> branched molecules - can be acted upon simultaneously by lots of enzymes + therefore broken down quickly to release energy