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Biology > Carbohydrates AS > Flashcards

Carbohydrates AS Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

define monomers

A

individual molecule from which polymers are made

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2
Q

define polymer

A

chains of repeating monomer units

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3
Q

name a monosaccharide

A

glucose, galactose, fructose

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4
Q

what does glucose and glucose make?

A

maltose

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5
Q

what does glucose and fructose make?

A

sucrose

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6
Q

what does glucose and galactose make?

A

lactose

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7
Q

define disaccharide

A

2 monosaccharides joined

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8
Q

define polysaccharide

A

many monosaccharides joined in condensation reactions

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9
Q

define and name reducing sugars

A

can donate electrons. all monosaccharides and maltose

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10
Q

which sugars are non-reducing

A

sucrose, lactose and polysaccharides e.g. starch

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11
Q

how are monosaccharides joined together

A

with a condensation reaction to form a glycosidic bond

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12
Q

how do you break down disaccharides

A

add water on a hydrolysis reaction, breaking glycosidic bonds

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13
Q

test for a reducing sugar

A

add benedicts reagent and heat. turns red/yellow/green

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14
Q

test for a non-reducing sugar

A

add benedicts and heat. stays blue. then add hydrochloric acid to hydrolyse add sodium hydrogen carbonate solution to neutralise then add benedicts solution and heat turns red/yellow/green

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15
Q

test for starch

A

add iodine solution. Turns blue/black

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16
Q

adaptations of starch

A

coiled to make it compact. insoluble doesn’t affect water potential. long chain cant cross cell membrane. polymer of alpha glucose so provides glucose for respiration. branched so glucose is easily ready.

17
Q

how does cellulose give cells strength

A

long unbranched beta glucose. several chains lie side by side and form microfibrils. H bonds hold chains together. strong in large numbers. only 1,4 glycosidic bonds.

18
Q

adaptations of glycogen

A

shorter, more branched than starch can be hydrolysed easier. spiral shape compact. 1,4 and 1,6 glycosidic bonds.

19
Q

how to find quantity of reducing sugar using only benedicts test

A

filter and dry, find mass/weight

20
Q

method for using a calibration curve to find sugar concentration

A

make known sugar concentration. use colorimeter to measure absorbance of each and plot curve on graph. find conc. of sample from calibration curve.

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