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biology: biological molecules > monomers and polymers / carbohydrates > Flashcards

monomers and polymers / carbohydrates Flashcards

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1
Q

what are polymers?

A

large complex molecules composed of long chains of monomers joined together

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2
Q

what are monomers?

A

small, basic, repeating molecular units

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3
Q

what are examples of monomers?

A

● monosaccharides

● amino acids

● nucleotides

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4
Q

describe carbohydrates

A

● contain carbon, hydrogen and oxygen

● polymers

● source of energy for organisms

● made from monosaccharides

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5
Q

what are 3 types of carbohydrates?

A

● monosaccharides

● disaccharides

● polysaccharides

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6
Q

what are examples of monosaccharides?

A

● glucose

● fructose

● galactose

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7
Q

draw an alpha and beta glucose

A

.

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8
Q

what type of sugar are monosaccharides?

A

all hexose sugars

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9
Q

what is the formula for monosaccharides?

A

C6H12O6

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10
Q

what do different monosaccharides contain different number of?

A

carbon atoms

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11
Q

what is a hexose sugar?

A

a monosaccharide with six carbon atoms in each molecule

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12
Q

what are the types of glucose?

A

● alpha - hydrogen above hydroxyl group

● beta - hydrogen below hydroxyl group

● isomers

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13
Q

what are isomers?

A

same molecular formula but atoms connected in a different way

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14
Q

what reaction joins monosaccharides together?

A

condensation reaction

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15
Q

what is a condensation reaction?

A

● when 2 molecules join together with formation of a new chemical bond

● a water molecule is released when bond is formed

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16
Q

what forms between the 2 monosaccharides as a molecule of water is released?

A

glycosidic bond

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17
Q

what is formed when 2 monosaccharides join together?

A

a disaccharide

18
Q

what are examples of disaccharides?

A

● sucrose

● lactose

● maltose

19
Q

maltose is formed in a condensation reaction between a

A

2 glucose molecules

20
Q

sucrose is formed in a condensation reaction between a

A

glucose molecule and fructose molecule

21
Q

lactose is formed in a condensation reaction between a

A

glucose molecule and galactose molecule

22
Q

polymers can be broken down into monomers by

A

hydrolysis reactions

23
Q

what does a hydrolysis reaction do?

A

breaks down polymers into constituent monomers using a water molecule (opposite of condensation reaction)

24
Q

what do reducing sugars include?

A

all monosaccharides (e.g. glucose) and some disaccharides (maltose and lactose)

25
Q

what is benedict’s test?

A

● add benedict’s regent (blue) (in excess) to sample and heat in water bath

● if test positive coloured precipitate will form a coloured precipitate

● colour of precipitate changes from
blue - green - yellow - orange - brick red

● higher the concentration of the reducing sugar, further the colour change goes

26
Q

what is an example of a non-reducing sugar?

A

sucrose

27
Q

what is the test for non reducing sugars?

A

● you have to break them down into monosaccharides

● add dilute hydrochloric acid and heat in water bath

● neutralise with sodium hydrogencarbonate

● then carry out benedict’s test

● if test positive, will form a coloured precipitate

● if test negative, solution stays blue (doesn’t contain any sugar)

28
Q

how do you prepare a serial dilation?

A

● (required conc / stock solution (mol) ) x final volume

29
Q

when is a polysaccharide formed?

A

when more than two monosaccharides are joined together by condensation reactions

30
Q

what are examples of polysaccharides?

A

● starch

● glycogen

● cellulose

31
Q

what is starch?

A

● made of alpha glucose

● 1-4, 1-6 glycosidic bonds - branched

● coiled - compact

● insoluble - doesn’t affect osmosis

● branched - side branches allow enzymes to hydrolyse glycosidic bonds easily so glucose released quickly

32
Q

what do plants store excess glucose as?

A

starch

33
Q

what is starch a mixture of?

A

two polysaccharides of alpha glucose - amylose and amylopectin

34
Q

what is amylose?

A

● long, unbranched chain of alpha glucose

● compact so good for storage

● 1-4 glycosidic bonds only

35
Q

what is amylopectin?

A

● long, branched chain of alpha glucose

● side branches allow enzymes to hydrolyse glycosidic bonds easily

● so glucose released quickly

● 1-4 and 1-6 glycosidic bonds

36
Q

starch is insoluble in water and doesn’t affect water potential so

A

● it doesn’t cause water to enter cells by osmosis

● which would make them swell

● makes it good for storage

37
Q

what is the iodine test for starch?

A

● add iodine dissolved in potassium iodide solution

● starch present - browny-orange to blue-black

● starch not present - stays browny-orange

38
Q

what is glycogen?

A

● animals store excess glucose as glycogen

● made of alpha glucose

● 1-4, 1,6 glycosidic bonds

● branched so stored glucose can be released quickly

● very compact molecule - good for storage

39
Q

what is cellulose?

A

● made of long unbranched chains of beta glucose

● every other beta glucose molecule flips 180° to form glycosidic bond with next molecule (position of hydroxyl group and hydrogen group of carbon 1 are inverted)

● makes up cell wall of plants

● stops cell wall bursting

40
Q

why is cellulose strong?

A

● glycosidic bonds

● hydrogen bonds (not necessarily strong but sheer volume makes them strong)

41
Q

what are microfibrils?

A

● strong fibres that are made of many cellulose chains

● held together by hydrogen bonds

biology: biological molecules (4 decks)

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