Carbohydrates Flashcards

1
Q

What are carbohydrates made of, and give 2 examples

A

Monomer called monosaccharides, like glucose, fructose or galactose

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2
Q

How are disaccharides formed

A

A condensation reaction between two monosaccharides eliminating a water molecule and forming a glycosidic bond

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3
Q

3 examples of disaccharides

A

Maltose
Lactose
Sucrose

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4
Q

What monosaccharides is maltose made of

A

Glucose and glucose

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5
Q

What monosaccharides is lactose made of

A

Alpha glucose and galactose

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6
Q

What monosaccharides is sucrose made of

A

Glucose and fructose

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7
Q

What are the 2 isomers of glucose

A

Alpha glucose
Beta glucose

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8
Q

What is the orientation of the oh group on alpha glucose

A

Down down up down

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9
Q

What is the orientation of the oh group on beta glucose

A

Up down up down

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10
Q

Structure of starch

A

1-4 and 1-6 glycosidic bonds
Made up of alpha glucose monomers

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11
Q

Function of starch

A

Amylose coils in an alpha helix shape to store more glucose in a compact space
Amylopectin in branched which increases its surface area so glucose is easily/ faster hydrolysed for respiration
Insoluble so doesn’t affect cells water potential
Large molecule that cannot leave cell

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12
Q

Structure of glycogen

A

1-4 and 1-6 glycosidic bonds
Monomers of alpha glucose

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13
Q

Function of glycogen

A

Stores glucose in liver, muscle and animal cells
Branched so larger surface area so glucose can easily/ faster hydrolysed for respiration
Insoluble so doesn’t affect cells water potential

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14
Q

Structure of cellulose

A

1-4 glycosidic bonds
Monomers of beta glucose

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15
Q

Function of cellulose

A

Many long and straight chains which link together by many hydrogen bonds to form fibrils which provide strength to the cell wall
Insoluble so doesn’t affect cells water potential

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16
Q

Test for reducing sugar

A

Heat with acid and neutralise (water bath)
Heat with Benedict’s solution
Red colour present

17
Q

Examples of reducing sugars

A

All monosaccharides
Maltose and lactose

18
Q

Test for non reducing sugars

A

First do Benedict’s to ensure no reducing sugar
Add Hcl as it will hydrolyse bonds within non reducing sugar
Boil sample
Neutralise using alkali like Naoh
Add Benedict’s reagent
Heat in water bath (80)
Positive =: blue->orange->yellow->brick red

19
Q

Example of non reducing sugars

20
Q

Test for starch

A

Extract liquid sample
Add 2 drops of iodine
Record colour change
Positive: orange to blue black
Negative: orange