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Biology -MIss Porteous > Carbohydrates > Flashcards

Carbohydrates Flashcards

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1
Q

What is the general formula for monosaccharides?

A

(CH2O)n

Where n = 3 to 7

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2
Q

Where are carbohydrates used in living things?

A

As a source of energy for respiration

Storage

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3
Q

What is the most common monosaccharide?

A

Hexoses

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4
Q

What are some examples of monosaccharides?

A

Glucose
Fructose
Galactose
Ribose

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5
Q

What are the types of glucose?

A

Alpha glucose

Beta glucose

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6
Q

What rules are there for drawing alpha glucose?

A

Oxygen has to be bonded to the carbon not the hydrogen in OH

Rule for the OH's 
Down 
Up 
Down 
Down
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7
Q

Are all simple sugars reducing sugars?

A

No

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8
Q

How do you test for reducing sugars?

A

Add an equal volume of Benedict’s reagent to the sample
Heat the mixture for 3-5 mins
A brick-red precipitate indicates the presence of a reducing sugar

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9
Q

What is a reducing sugar?

A

It has the power to reduce something else

The sugar itself loses electrons and oxidises but it reduces another substance that gains the electrons

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10
Q

What helps to remember oxidation and reduction?

A

OIL RIG

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11
Q

What reaction joins two monosaccharides together?

A

A condensation reaction

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12
Q

What are two monosaccharides bonded called?

A

Disaccharides

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13
Q

What is the bond called that holds the monosaccharides together?

A

Glycosidic

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14
Q

What do you get when you react glucose + glucose?

A

Maltose

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15
Q

What do you get when you react glucose + fructose?

A

Sucrose

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16
Q

What do you get when you react glucose + galactose?

A

Lactose

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17
Q

What happens in a condensation reaction?

A

A molecule of water is removed

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18
Q

What is the reverse of a condensation reaction?

A

Hydrolysis

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19
Q

How do you work out the formula of a disaccharide?

A

Add the two monosaccharides together and take away water

20
Q

What are the products of a condensation reaction?

A

A disaccharide and water

21
Q

How do you test for non-reducing sugars?

A

Add an equal volume of Benedict’s Reagent to the sample and heat in a gently boiling water bath for 5 mins
If it doesn’t change colour a reducing sugar isn’t present
Then add equal volume of hydrochloric acid to the sample (different)
Boil for 5 mins
Slowly add sodium hydrogen carbonate solution
Add Benedict’s Reagent and if brick-red you know it is definitely a sugar present

22
Q

Why is hydrochloric acid used in the non-reducing sugars test?

A

To split the disaccharides into monosaccharides using hydrolysis

23
Q

Why is sodium hydrogen carbonate used in the non-reducing sugars test?

A

To change the pH as Benedict’s Reagent only works in alkaline conditions

24
Q

What are the polymers we need to know?

A

Starch
Glycogen
Cellulose

25
Q

What is starch primarily made of? Where is it found?

A

Amylose - a spiral shaped molecule
Very little amylopectin

In plants - as starch grains in chloroplasts

26
Q

What monomer and bonding is used to make starch?

A

Alpha Glucose is bonded by 1,4 glycosidic bonds that make stands before coiled

27
Q

What are the coils held in place by in starch?

A

Hydrogen bonds

28
Q

Why does the coiling make amylose suitable to be a storage molecule?

A

It is compact so allows a lot of Glucose in a small space

29
Q

What are some properties of starch?

A

Compact due to coiling
Insoluble and not sweet
Doesn’t affect osmosis and doesn’t diffuse out
Hydrolysed from both ends to produce glucose

30
Q

What is the test for starch?

A

Add iodine and a positive result is blue/black

31
Q

What is the monomer and bonding used in Glycogen?

A

Alpha glucose is bonded by glycosidic bonds 1,4 and 1,6

32
Q

Where is glycogen found?

A

In animal cells as granules in muscle and liver cells

33
Q

What is the shape of glycogen?

A

Highly branched

34
Q

Where is cellulose found?

A

In plant cells in the cell wall

35
Q

How do the beta glucoses bond?

A

Carbon 6 alternates to allow the 2 OH groups to fit together to remove the water when every other glucose inverts

36
Q

What is the shape of cellulose?

A

Parallel chains

37
Q

What are the properties of cellulose?

A

Very strong
Used for structural purposes
Prevents cells bursting

38
Q

What is cellulose made from? What bonds and how is cellulose bonded?

A

Beta glucose joined by glycosidic bonds 1,4
The glucose’s are able to be connected as every other glucose is reflected vertically
There are thousands of weak hydrogen bonds which make it very strong called microfibril

39
Q

What are the properties of glycogen?

A

Compact
Insoluble
They are hydrolysed much quicker than starch because of it’s many ends

40
Q

What is a carbohydrate made up from?

A

Carbon, hydrogen and Oxygen
With the ratio of -
Hydrogen:Oxygen
2:1

41
Q

What is a polymer?

A

A larger molecule or a chain of many monomers linked together in condensation reactions

42
Q

What is a monomer?

A

A small single unit of an individual molecule

43
Q

What is the monomer of a carbohydrate called?

A

Saccharide

44
Q

What are simple monomers of carbohydrates called?

A

Monosaccharides

45
Q

In animals what are carbohydrates stored as? Where?

A

Glycogen in liver and muscles

46
Q

In plants what are carbohydrates used for? Where?

A

Starch - for storage

Cellulose - cell walls

47
Q

What is the formula for fructose?

A

C6H12O6

Biology -MIss Porteous (16 decks)

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