CARBOHYDRATES AND LIPIDS

Question 1

HOW ARE DISSACHRARIDES FORMED

Answer 1

HYDROGEN ATOM FROM ONE MONOSACC BONDS TO A HYDROXYL GROUP OF ANOTHER RELEASING A WATER MOLECULE AND FORMING A GLYCOSIDIC BOND.

Question 2

HOW ARE LACTOSE, MALTOSE AND SUCROSE FORMED.

Answer 2

SUCROSE-GLUCOSE+FRUCTOSE(MAIN TRANSPORT IN SUGAR) SOLUBLE 1-2 G.B

LACTOSE-GLUCOSE+GALACTOSE (MILK SUGAR) SOLUBLE 1-4 G.B

MALTOSE- GLUCOSE + GLUCOSE SOLUBLE 1-4 G.B

Question 3

STARCH PROPERTIES AND STRUCTURE

Answer 3

MAIN ENERGY STORAGE MATERIAL IN PLANTS
•	Contains amylose and amylopectin;
•	Amylose (not a mark) :
•	Long and unbranched chains;
•	1-4 glycosidic bonds;
•	coiled structure; 
•	(so) compact;
•	(so) can fit more in a small space;

• Amylopectin (not a mark) :
• (long), branched chains;
• (has) 1-4 and 1-6 glycosidic bonds;
• side branches which can be broken down quickly;
• Insoluble;
• so water doesn’t cause it swell via osmosis

Question 4

GLYCOGEN

Answer 4

Structure and function of Glycogen -MAIN ENERGY STORAGE MATERIAL IN ANIMALS
•	Amylopectin;
•	1-4 and 1-6 glycosidic bonds;
•	many/lots of side branches;
•	(so) glucose can be released quickly;
•	Insoluble;
•	(so) doesn’t swell by osmosis;
•	Large molecule so can store lots of energy

Question 5

LIPIDS TRIGLYCERIDES

Answer 5

Formation & Breaking of triglycerides
• Made from single glycerol molecule;
• 3 molecules of fatty acids;
• 3 Ester bonds form between the fatty acid & glycerol;
• 3 Water molecule produced for each fatty acid;
FATTY ACIDS TAILS HYDROPHOBIC WATER REPELLING AND INSOLUBLE IN WATER
• Broken up by hydrolysis ;
• Water molecule added;
• To break up each ester bond;

Question 6

SATURATED AND UNSATURATED LIPIDS

Answer 6

Saturated lipids	                     
Found in animal fats  	
Single bonds in hydrocarbon tails
each carbon atom attached to atleast 2 hydrogen atoms
Melt at higher temperatures	

Unsaturated lipids
Found in plants
Some double bonds (which causes a kink in the chain)
Melt at lower temperatures