Chapter 1 - Chemical Elements And Biological Compounds Flashcards
Magnesium use
Constituent of chlorophyll and bones
Iron uses
Constituent of haemoglobin
Phosphate
Making nucleotides and in biological membranes
Dipole bonds
Hydrogen
Properties of water
Solvent Metabolite High shc High latent heat of vaporisation Cohesion Ice less dense Transparency
Triose
3 carbon atom
Pentose
Five carbon atoms
Hexose
6 carbon atoms
Disaccharide
Two monosaccharides
Bond disaccharide
Glycosyclic bond 1-4
Maltose
Glucose + glucose
Sucrose
Glucose + fructose
Galactose
Glucose + lactose
Test for reducing sugars
Heat Benedicts
blue to green to yellow to organge to brick red
Non reducing sugars
Heat hcl
Alkali added
Benedicts
Name non reducing sugars
Sucrose
Forming of bonds
Condensation
Breaking bonds
Hydrolysis
Biosensor
Accurate measurement of sugar conc
Polysaccharide characteristics
Insoluble
Can’t diffuse
Compact
Lots of energy in C-H bonds C-C
Amylose
Linear unbranched
1-4 glycosylic bonds
Amylopectin
1-4 and 1-6 glycosylic bonds
Crosslinked
Presence of starch test
Potassium iodide
Orange brown to blue black
Storage in animals
Glycogen similar to amylopectin but more branched
