Carbohydrates (3.1.2) Flashcards

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1
Q

What are the monosaccharides (monomers) of carbohydrates?

A

-alpha glucose
-beta glucose
-fructose
-galactose

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2
Q

What is the difference in structure between alpha and beta glucose?

A

Beta glucose has the same structure as alpha glucose, however beta glucose H and OH on carbon 1 are reversed

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3
Q

Define a monosaccharide

A

The monomers from which larger carbohydrates are made

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4
Q

Define a disaccharide

A

Formed by the condensation of 2 monosaccharides

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5
Q

How is the disaccharide maltose formed?

A

The condensation of 2 glucose molecules

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6
Q

How is the disaccharide sucrose formed?

A

The condensation of a glucose and a fructose molecule

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7
Q

How is the disaccharide lactose formed?

A

The condensation of a glucose and a galactose molecule

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8
Q

What bond does a condensation reaction between 2 monosaccharides form?

A

A glycosidic bond

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9
Q

What are the 2 isomers of glucose?

A

Alpha and Beta glucose

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10
Q

How are polysaccharides formed?

A

By the condensation of many glucose units

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11
Q

How are the polysaccharides glycogen and starch formed?

A

The condensation of alpha glucose

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12
Q

How is the polysaccharide cellulose formed?

A

By the condensation of beta glucose

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13
Q

Describe the food test for reducing sugars (all monosaccharides and some disaccharides)

A
  1. Heat Benedict’s reagent with sample in a water bath until it boils
  2. If sample turns blue = no reducing sugar present
    2b. If sample turns green-yellow-orange-brick red = reducing sugar present
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14
Q

What does the colour of a positive reducing sugars food test indicate?

A

Concentration of reducing sugars present

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15
Q

If you want to food test a solid substance, what should you do?

A

Prepare the sample (solid) as a solution and proceed with the test

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16
Q

If the reducing sugars test is negative, there could be non reducing sugars present, how do we test for this?

A
  1. Test for reducing sugars, if none present
  2. Heat a new sample with hydrochloric acid
  3. Neutralise the sample with sodium hydrogen carbonate
  4. Heat sample with Benedict’s reagent in a water bath until it boils
  5. Same colour identification
17
Q

Describe the food test for starch

A

1) add iodine solution to the sample
2) stays same (orange) = no starch present
3) blue/black = starch present

18
Q

What happens to every second beta glucose molecule in the formation of cellulose?

A

It is flipped in order for glycosidic bonds to form

19
Q

Describe the structure of cellulose

A

An unbranched straight chain allowing cellulose molecules to be close together in order for hydrogen bonds to form between the chains, making it very strong for a plants cell wall.

20
Q

How is a plant cell wall formed?

A

1) microfibril formed by cellulose chains grouped together
2) macrofibrils formed by microfibrils grouping together
3) cellulose fibre formed by macrofibrils grouped together which form the cell wall

21
Q

Why is it important that the cell wall is strong?

A

Means it can resist outward pressure, preventing it from bursting whilst also allowing it to fill with water (as cell wall is permeable) and become turgid - giving the plant its upright structure

22
Q

What molecules does starch contain?

A

Amylose and Amylopectin

23
Q

Describe the structure of amylose

A

-unbranched polymer of alpha glucose
-amylose molecules twist into a compact helix - hydrogen bonds form between glucose molecules

24
Q

Why is starch important in plant cells?

A

-starch is a store of glucose
-when a cell needs glucose, enzymes are used to hydrolyse the glycosidic bonds

25
Q

Describe the structure of amylopectin

A

branched polymer of alpha glucose molecules, the branches allowing enzymes to break down starch rapidly

26
Q

What is the importance of amylose forming a tight helix and making starch compact?

A

So it can store a lot of glucose

27
Q

Starch is insoluble in water, why is this important?

A

So it does not cause water to enter the cell via osmosis

28
Q

Define what is meant by a ‘branched’ molecule

A

Attachment of side chains to a polymers backbone chain

29
Q

What is glycogen used for in animal cells?

A

Store of glucose

30
Q

Where is glycogen stored in the body?

A

Liver and muscle cells

31
Q

Describe the structure of glycogen

A

-polymer of alpha glucose
-similar structure to amylopectin as it is a branched molecule, only glycogen has more branches

32
Q

What is the importance of glycogen being a branched molecule?

A

-so enzymes can convert glycogen back to glucose rapidly and be released
-important as animals have a high rate of respiration and energy needs change frequently

33
Q

Glucose is soluble, is this the same for glycogen?

A

No, glycogen is insoluble in water so it does not draw water into cells via osmosis