Carbohydrates: Sugars Flashcards
Glucose and Galactose
lactose
Glucose and Fructose
sucrose
Glucose and Glucose together (dehydration synthesis)
maltose
The bond that joins the two monosaccharides is called:
Glycosidic Linkage
Plants store energy in the polysaccharide called:
starch
Carbohydrates basic information
- end in ‘ose’
- single unit=monosaccharides
- HC chain with OH
- always a CARBONYL
Carbohydrate Carbonyl
ALDEHYDE=ALDOSE
KETONE=KETOSE
(polar but may not always dissolve in water too well)
1:2:1 ratio for C:H:O
Functions for carbohydrates
- fuel for cell respiration (designed to work on glucose)
- energy storage
- structural components (ex. cellulose for cell wall in plants or chitin for fungi)
- cell surface markers
What is glucose?
- Basic Monomer
- What ALL cells want for cell respiration
- hexose and aldose sugar
aldose: sugar with ketose
hexose: sugar with 6 carbons - Most common monomer used to built most polymers (polysaccharides)
Isomers in glucose
- molecules that have the same molecular formula but different structures and arrangement
- position of OH and CO (glucose vs galactose)
- ALDOSE (glucose) VS KETOSE (fructose)
- All of them can be used in cell respiration but aren’t ideal- Glucose=fuel
What do glucose and large monosaccharides form in watery solutions
dehydration synthesis: water molecules are removed as glycosidic bonds are formed between the individual sugar molecules.
Alpha and Beta glucose
- OH groups point away/towards you
- differences appear when they’re connected in long chains
Cellulose shows up as
individual strands, linear shape
Disaccharides form via
via dehydration synthesis
- enzymes join 2 hydroxyl groups to produce water
- the oxygen bridge that is formed is called a GLYCOSIDIC LINKAGE
GLUCOSE + FRUCTOSE
= SUCROSE
- ether linkage (glycosidic linkage) that forms an oxygen bridge and enzymes join two hydroxyls to form a water molecule
How do you digest or break down the sugars
hydrolysis, having to take in water to digest carbohydrates
(this is why you feel the need to drink water after something sweet)
How does Sucrose break down?
Disaccharide is broken down by sucrase enzyme into glucose and fructose
How does Lactose break down?
Enzyme lactase breaks down into glucose and galactose so it can be absorbed in the bloodstream
How does maltose break down?
Using enzyme Maltase, breaks down into two glucose units
Polysaccharides: alpha glucose polymers
r- energy storage molecules (starch, glycogen)-branching mattes
- can be digested by animals
Glycogen VS Starch
- glycogen is a fast release
- starch is a slow release
- your body uses glycogen when all the glucose from food is used up, and then it uses proteins and lipids
Increased number of glycogen branches….increases
Functional S.A.
- allows for increase water solubility and several sites for glycogen to be broken down
Polysaccharides: beta glucose polymers
- structural polymers (chitin, cellulose) many hydrogen bonds form between straight strands
- CAN’T be digested by animals
- herbivores use special bacteria in their elongated guts to digest cellulose (we can’t digest it, can’t break those hydrogen bonds)
Where is the OH on Alpha vs Beta glucose
B-UP AND DOWN-A (ON CARBON 1)
B-UP: OH on top
DOWN-A: OH on bottom
- these differences appear when they’re connected in long chains
When will alpha particles burn glycogen
16-20 hrs
is fat polar or non polar
non polar molecule +carboxyl at the end= fatty acids
- has C-H bonds
Molecule X’s bulk is non polar, with a small polar end
Non polar molecule
LIPIDS
- C, H, and O
- Oxygen poor, mostly C-C and C-H bonds (non polar)
- LIPIDS DON’T FORM TRUE POLYMERS
- Nonpolar/hydrophobic
- USES: insulation, energy storage barriers, cushioning, cell membranes, and hormones
Why don’t lipids form true polymers?
lipids are not composed of repeating units of the same molecules or atoms like polymers are
Increase number of mitochondria
Increase amount of brown fat, increase temperature
(thus, warm blooded mammals explained)
Why do babies have a lot of lipids
fragile and lose heat faster than adults, so they require more lipids
Saturated fatty acids
(O2-SAT)
- contain the max number of hydrogens
- all C-C single bond
- linear shape
- most animal fats
- solid and room temperature
Why are saturated fatty acids bad for us
because they’re linear they produce and form plaque easily, which can cause an increase of blood pressure, stroke, clog arteries, etc.
FATS CONTAIN HIGHER LEVELS OF
ENERGY, INCREASED HYDROGEN AS WELL
- difficult to acquire, and worth a lot of energy
- which is why saturated fatty acids taste good but are bad for our health
Unsaturated Fatty Acids
- contain less than Max number of hydrogens
- at least 1 c=c (double c bond); poly vs mono
- bent or kinked devices (prevent packing)
- most fish and plant oils
- tend to be liquid at room temperature
Poly unsaturated Vs Mono Unsat
Poly: more than 1 double carbon bond, healthier, provide less energy
mono: 1 double carbon bond, unhealthy, kink or bend
CIS VS TRANS
C: Hydrogens on the same side (act like unsaturated)
T: Hydrogens on the opposite sides (act like saturated, same effects)
What’s worse for your health, cis or trans?
trans
What’s worse for your health, unsaturated, saturated, or trans?
trans is the worst
saturated is the second worse (solid at room temp, clogs arteries)
unsaturated is the best (liquid at room temp, doesn’t clog arteries)
clog arteries: fatty deposits in arteries
Triglycerides
- typical form of lipid found
- can be liquid (oil, unsaturated) or (wax, saturated) at room temp
- formed from glycerol (3 carbons) and 3 Fatty Acids
- May be identical fatty acids, or 3 different fatty aids
- Fatty acids contain a -COOH at one end of a long hydrocarbon chain
PHOSPHOLIPIDS:
polar and nonpolar
- glycerol+ 2PO4+2 fatty acid= phospholipid
- major component of cell membranes
Cell Membrane: PHOSPHOLIPID BILAYER
- phosphate head (polar, hydrophilic)
- hydrophobic tails (non polar, 2 fatty acids, hydrophobic)
If phospholipids have a polar and non polar component, are they attracted to water?
Phospholipids are attracted to both/neither oil/water (depending on the end), acts like soap which is composed of lots of phospholipids
Phospholipids self assemble into:
- micelle = bubbles
- layers= cell membrane (phospholipid bilayer)
what kind of bond does a monounsaturated have
C=C
STEROIDS
- made up of cholesterol: 4 fused C-RINGS
- important component of cell membranes
- vitamin D
- Basis for many hormones; functional groups matter
Irreversible change in proteins can’t be avoided, how?
Via homeostasis…
Ex. of this irreversible change..once you fry an egg you can’t un-do it back to the eggs shell form
Why do polysaccharide require little energy
being built with monosaccharides
