Glucose

Question 1

What are the two types of glucose?

Answer 1

Alpha and beta glucose

Question 2

What is the formula for glucose?

Answer 2

C6 H12 O6

Question 3

What reaction joins monosaccharides together?

Answer 3

Condensation reaction

Question 4

What reaction separates a polysaccharide/disaccharide into monosaccharides?

Answer 4

Hydrolysis reaction

Question 5

Glucose + Glucose = ?

Answer 5

Glucose + Glucose = Maltose + Water

Question 6

Glucose + Galactose = ?

Answer 6

Glucose + Galactose = Lactose + Water

Question 7

Glucose + Fructose = ?

Answer 7

Glucose + Fructose = Sucrose + Water

Question 8

What is a condensation reaction?

Answer 8

Joining of two molecules by removing water

Question 9

What is a hydrolysis reaction?

Answer 9

Splitting apart molecules through the addition of water

Question 10

What is a saturated fatty acid?

Answer 10

The hydrocarbon chain of the fatty acid only has single bonds between carbons

Question 11

What is an unsaturated fatty acid?

Answer 11

The hydrocarbon chain of the fatty acid tail consists of at least one double bond between carbons

The double bond causes a kink in the chain

Question 12

Properties of triglycerides

Answer 12

Transfer energy as C-H bonds can store energy

Metabolic water source due to high ratio of H : O

Hydrophobic molecules

Question 13

What are phospholipids made up of?

Answer 13

Glycerol , 2 fatty acid tails and a phosphate group

Question 14

Properties of phospholipids?

Answer 14

Glycerol and phosphate group form the ‘head’ which is hydrophilic

2 fatty acid tails are hydrophobic

Forms phospholipid bilayer in cells

Question 15

What is the primary structure of proteins?

Answer 15

The sequence of the amino acids in the polypeptide chain

Question 16

What is the secondary structure of proteins?

Answer 16

The sequence of amino acids causes parts of a protein molecule to bend into alpha helix shapes or fold into beta pleated sheets

Hydrogen bonds hold these shapes together

Question 17

What is the tertiary structure of proteins?

Answer 17

The further folding to form a unique 3D shape

Held together by ionic bonds, H bonds, disulfide bonds, hydrophobic and hydrophilic interactions

Question 18

What is the tertiary structure of proteins?

Answer 18

The further folding to form a unique 3D shape

Held together by ionic bonds, H bonds, disulfide bonds, hydrophobic and hydrophilic interactions

Question 19

What is the quaternary structure of proteins?

Answer 19

A protein made up of more than one polypeptide chain

Eg. Haemoglobin which is made up of four polypeptide chains

Question 20

Properties of fibrous proteins?

Answer 20

Long twisted strands linked together
Stable structure
Insoluble in water

Eg. Keratin and collagen

Question 21

Properties of globular proteins?

Answer 21

Polypeptide chains roll up into spherical shape

Relatively unstable structure
Soluble

Eg. Enzymes, antibodies, haemoglobin

Question 22

How to test for starch?

Answer 22

Add iodine

If starch is present solution changes colour from orange to blue/black

Question 23

How to test for reducing sugars?

Answer 23

Add Benedict’s reagent and heat

If reducing sugars are present solution will change to a brick-red colour (the more red it is the higher the concentration of reducing sugars).

Question 24

How to test for non-reducing sugars?

Answer 24

Add acid and boil (acid hydrolysis)

Cool the solution and add an alkali to neutralise
Add Benedict’s reagent and heat

Solution will turn brick red if positive test

Question 25

How to test for proteins?

Answer 25

Add biuret

Solution will turn from blue to purple if proteins are present

Question 26

How to test for lipids?

Answer 26

Dissolve sample in ethanol

Add distilled water

A white emulsion will form if lipids are present