Carbohydrates and molarity

Question 1

How to chemical changes effect carbohydrates

Answer 1

Affects their function and the way the body uses them, the react differently with other molecules meaning they have different properties.

Question 2

Glycosylation

Answer 2

In post translational modification oligosaccharides can be added to proteins. They can regulate protein function, can be O-linked (oxygen) or N-linked (nitrogen), Aids in folding and processing of protein, alters its ability to interact with other cell macromolecules.

Question 3

Functions of glycosylation

Answer 3

They are involved in protection (mucin), recognition, adhesion, structural (collagen), and cell communication.

Question 4

Three classes of glycoproteins

Answer 4

simple glycoproteins (mainly protein), mucins (mainly carbohydrate), proteoglycans (mainly carbohydrate).

Question 5

Glycosylation diseases

Answer 5

Diseases can be caused when there is a mutation in the enzyme involved in glycosylation meaning the process does not take place. Can cause developmental delay and seizures.

Question 6

Mucus function

Answer 6

Forms a protective layer on epithelial surfaces. Traps foreign particles and bacteria, when swallowed they are destroyed in stomach acid. In the digestive tract it lubricates and protects the stomack lining from the acid

Question 7

Mucin structure

Answer 7

Mucin forms a part of mucus. The proteins backbone in mucin is highly O-glycosylated, it is also hygroscopic meaning it attracts and retains H2O. There is a D-domain either side of the protein backbone this allows the mucin to form disulphide bonds with other mucin molecules. The disulphide bonds allow for polymerisation which allows the formation of a hydrated gel lattice, as the glycosylation allows it to hold a lot of water.

Question 8

Basic empirical formula of carbohydrates

Answer 8

(CH2O)n

Question 9

Groups sugars can be defined by

Answer 9

Aldehydes-aldoses

Ketones-ketoses

Question 10

Oligosaccharides

Answer 10

Carbohydrates are between 2 or 10 simple sugars

Question 11

Disaccharides

Answer 11

Two monosaccharides joined by a glycosidic bond.

Question 12

Glycosidic bond

Answer 12

Formed in a condensation reaction. Bond is named after the carbons which join up i.e. a 1-6 glyocsidic bond. Alpha and beta glycosidic bond, in beta the sugar molecule is switched upside down.

Question 13

Starch

Answer 13

Type of polysaccharide. It is made of amylose (alpha 1,4 glycosidic bonds) and amylopectin (alpha 1,6 glycosidic bonds), which generates branching. It is very dense, and the branching means that it is easily broken down.

Question 14

Cellulose

Answer 14

Beta 1,4 linked D glucose, very rigid forms structural component in plants. Insoluble and hard to digest.

Question 15

Glycogen

Answer 15

Stores most glucose in humans. Mainly alpha 1,4 glycosidic bonds with some alpha 1,6 glycosidic bonds which allow for branching so it can be rapidly broken down

Question 16

moles equation

Answer 16

moles= mass/mr

Question 17

molarity

Answer 17

The number of moles of a substance dissolved in a litre dm^3 of solution, measure of concentration.

Question 18

Molarity equation

Answer 18

Molarity= mol/ volume (litres)

Question 19

What is a millilitre equal to

Answer 19

1cm^3

Question 20

What is a litre equal to

Answer 20

1dm^3 and a 1000 cubic cm

Question 21

How changing the length of a side effects volume

Answer 21

In a cube if you are changing each side by a factor of ten you are changing the volume by a factor of a thousand

Question 22

Dividing square routes

Answer 22

10^x / 10^y = 10^(x/y)

Question 23

Squaring square roots

Answer 23

You multiply them together i.e. 5x3=15

Question 24

Concentration

Answer 24

Amount divided by volume i.e. g/l can also be expressed as % weight per volume or %weight by weight. You dissolve 10 grams of salt in 100 grams of water, what’s the percentage of the solution that is salt. Can also be expressed as %volume per volume, same as with weight but for volume.

Question 25

Dilution factor

Answer 25

Ratio of the two volumes, final volume divided by initial volume

Question 26

Osmosis

Answer 26

The passive movement of a solvent from an a region of low solute concentration to an area of high solute concentration across a semi-permeable membrane.

Question 27

Osmotic pressure

Answer 27

The pressure exerted by the flow of water across a membrane as determined by solute concentration

Question 28

Hypo-osmolar

Answer 28

An area of low solute concentration which the water moves from in osmosis

Question 29

Hyper-osmolar

Answer 29

An area of high solute concentration which the water moves to in osmosis

Question 30

Iso-osmolar

Answer 30

When the solute concentration is the same in both solutions and there is no net movement of solvent

Question 31

Hypotonic solution

Answer 31

The osmolarity is less than the cells, water moves into the cells and they expand

Question 32

Hypertonic solution

Answer 32

The solution has an osmolarity greater than the cell. Water moves out of the cell and the cell shrinks

Question 33

Isotonic solution

Answer 33

The solution has an osmolarity that equals the intracellular, there is no net change in cell size

Question 34

Mole

Answer 34

The amount of a substance compared to the number of atoms in 12grams of carbon 12

Question 35

Avogadro’s constant

Answer 35

6.02 x10^23

Question 36

Osmolarity

Answer 36

The concentration of a solution expressed as moles per litre, includes dissociated ions, so when you add 1mol of NaCl to water it will be 2 osmol

Question 37

Osmolarity

Answer 37

The concentration of a solution expressed as mMol per kg. The mass refers to the mass of the solvent and solute. Independent of temperature and pressure

Question 38

Adding or subtracting in scientific notation

Answer 38

You convert them to the same power then do it normally