carbohydrates

Question 1

monomers

Answer 1

the smaller units from which larger molecules are made

Question 2

POLYMERS

Answer 2

are molecules made from a large number of monomers joined together in a chain

Question 3

organic compounds

Answer 3

contain carbon

Question 4

why are carbon atoms important

Answer 4

can for 4 covelant bonds making them very stable as they require a large input of energy to break them
carbon atoms cab bond to form straight chains, branched chains, rings.

Question 5

macromolecules

Answer 5

large molecules
That contain 1000 or more atoms therefore having a high molecular mass
Polymers can be macromolecules, however not all macromolecules are polymers as the subunits of polymers have to be the same repeating units

Question 6

ratio of h to o in carbs

Answer 6

2:1

Question 7

monosacchearide examples

Answer 7

triose
pentose
hexose

glucos
galactose
fructose

Question 8

disaccharide examples

Answer 8

maltose - a glucose and a glucose
sucrose - a glucose and fructose
lactose - a glucose and b galactose

Question 9

condensation

Answer 9

monomers combione to foem polymers and water is removed - makes glycosydic bonds

Question 10

hydrolysis

Answer 10

break down polymers with water

Question 11

reducing sugars

Answer 11

reducing can donate electrons and can be detected in a benedicts test

glucose
fructose
galactose

Question 12

non reducing sugars

Answer 12

cannot donate electrons
must be hydrolysed into monosaccharides before a benedicts test can occur

sucrose

Question 13

glucose formula

Answer 13

C6H12O6

Question 14

difference between a glucose and b glucose

Answer 14

in beta glucose the OH on the right is above the ring’

in a glucose it is below

Question 15

every glycosydic bond results in one water being removed

Answer 15

so made in condensation

Question 16

1,4 bonds

Answer 16

bonding long chains

Question 17

1,6 bonds

Answer 17

bonding branches

Question 18

maltose types of bond

Answer 18

a 1,4

Question 19

sucrose types of bond

Answer 19

a 1,2

Question 20

cellulose types of bond

Answer 20

b 1,4

Question 21

amylose types of bond

Answer 21

a 1,4

Question 22

amylopectin types of bond

Answer 22

a 1,4 and a 1,6

Question 23

example of hydrolytic reactions

Answer 23

in enzymes when breaking food down

Question 24

disaccharide exaples

Answer 24

maltose
sucrose
lactose

Question 25

function of starch and glycogen

Answer 25

storage molecules: compact - large quantities can be stored insoluble - do not affect the osmotic potential of a cell ensuring cells do not burst or shrink

Question 26

starch is the storage molecule for

Answer 26

plants

Question 27

why does starch take a long time to digest

Answer 27

many monomers helical shape from amylose

Question 28

starch is made up of these 2 polysacharrides

Answer 28

amylose amylopectin

Question 29

amylopectin in starch

Answer 29

contains 1,4 and 1,6 bonds between glucose molecules making it branched results in terminal glucose molecules trhat can be easily hydrolysed and theredfore a readily available source of energy

Question 30

glycogen function

Answer 30

storage polysaccaride for animals and fungi

Question 31

benefit of glycogen is more branched than amylopectin

Answer 31

making it more compact which helps animals to store more

Question 32

function of high branching in glycogen

Answer 32

more free ends where glucose molecules can either be added or removed allowing for condensation and hydrolysis reactions to occur more rapidly: storage or release of glucose is more readily available more compact so can store more

Question 33

polysaccharides are _____________ in water

Answer 33

insoluble

Question 34

cellulose structure

Answer 34

polymer consisting of long chains of b glucose joined together by 1, 4 glycosydic bonds must be rotated 180 degrees to each other

Question 35

benefit of inverted glucose

Answer 35

many hydrogen bonds form that give cellulose its strength

Question 36

cellulose function

Answer 36

main component in cell walls due to its strength high tensile strength means it can withstand turgor pressure strengthened cell wall provides support to the plant cellulose fibres are freely permeable which allows water and solutes to leave and reach cell membrane source of fibre as few organmisms have cellulase

Question 37

benedicts test for reducing sugars

Answer 37

add benedicts to a sample heat the test tube coloured precipitate will form if positive BLUE TO BRICK RED make sure benedicts is in excess