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biology > monomers, polymers and carbohydrates > Flashcards

monomers, polymers and carbohydrates Flashcards

1
Q

Define monomer

A

Smaller units that join together to form larger molecules

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2
Q

List the common monomers

A
  1. Monosaccharides
  2. Amino acids
  3. Nucleotides
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3
Q

Define polymer

A

Molecules formed when many monomers join together

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4
Q

List the common polymers

A
  1. Polysaccharides
  2. Proteins
  3. DNA / RNA
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5
Q

Describe what occurs in a condensation reaction

A
  • Two molecules are joined together
  • A chemical bond is formed
  • A water molecule is released
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6
Q

Describe what occurs in a hydrolysis reaction

A
  • Two molecules are separated
  • Requires the addition of a water molecule
  • A chemical bond is broken
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7
Q

Name 3 hexose monosaccharides

A
  1. Glucose
  2. Fructose
  3. Galactose
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8
Q

What do hexose monosaccharides have in common

A

They all have the molecular formula C6H12O6

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9
Q

Name the type of bond formed when two monosaccharides react together in a condensation reaction

A

Glycosidic bond

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10
Q

Name the molecule formed from a condensation reaction of 2 monosaccharides

A

Disaccharide

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11
Q

Name the molecule formed from a condensation reaction of many monosaccharides

A

Polysaccharides

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12
Q

Name 3 disaccharides

A
  1. Maltose
  2. Sucrose
  3. Lactose
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13
Q

Explain how maltose is formed

A
  • Via a condensation reaction which releases a water molecule
  • Between 2 glucose molecules
  • To form a glycosidic bond
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14
Q

Describe how sucrose is formed

A
  • Via a condensation reaction which releases a water molecule
  • Between a glucose and fructose molecule
  • To form a glycosidic bond
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15
Q

Describe how lactose is formed

A
  • Via a condensation reaction which releases a water molecule
  • Between a glucose and galactose molecule
  • To form a glycosidic bond
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16
Q

What is the molecular formula for disaccharides of glucose?

17
Q

Define monosaccharides

A

The monomers from which larger carbohydrates are made from

18
Q

Define disaccharides

A

Formed by the condensation of two monosaccharides.

19
Q

What are the structural differences between glucose isomers?

A
  • The OH groups on carbon 1 are inverted
  • OH group is below carbon 1 in alpha glucose
  • OH group is above carbon 1 in beta glucose
20
Q

Describe the position of the OH group in alpha glucose

A

Below carbon 1

21
Q

Describe the position of the OH group in beta glucose

A

Above carbon 1

22
Q

Describe the function of starch

A

It is an energy storage polymer of alpha glucose in plant cells

23
Q

Explain the structure of starch and explain its benefits

A
  • Made from amylose which forms 1,4 glycosidic bonds and a helix with hydrogen bonds to make it compact
  • Made from amylopectin which forms 1,4 and 1,6 glycosidic bonds to make it branched so it has many terminal ends for hydrolysis into glucose
24
Q

How is starch adapted for its function?

A
  1. Insoluble so has no osmotic effect on cells

2. Large molecule so doesn’t diffuse out of cells

25
Q

Describe the function of glycogen

A

Main energy storage polymer of alpha glucose in animal cells

26
Q

Describe the structure of glycogen

A
  • 1,4 and 1,6 glycosidic bonds so it is branched
27
Q

How is glycogen adapted for its function

A
  1. Branched so has many terminal ends for hydrolysis
  2. Insoluble so has no osmotic effect and cannot diffuse out of cells
  3. Compact for storage
28
Q

Describe the function of cellulose

A

A polymer of beta glucose gives rigidity to plant cell walls, prevents bursting under turgor pressure and holds the stem up

29
Q

Describe the structure of cellulose

A
  • 1,4 glycosidic bonds
  • Straight chain unbranched molecule
  • Alternate glucose molecules are rotated 180
  • Hydrogen bonds crosslink between parallel strands to form microfibrils
30
Q

How is cellulose adapted for its function?

A
  1. Microfibrils provide tensile strength to the cell walls
  2. Cellulose fibres are permeable which allows water and solutes to leave and each cell surface membrane
  3. High tensile strength allows cell walls to be stretched without breaking so they can withstand turgor pressure
31
Q

Describe a method for Benedict’s test for reducing sugars

A
  1. Add an equal volume of Benedict’s reagent to a sample
  2. Heat the mixture in a water bath at 100 C for 5 minutes
  3. Positive result = colour change from blue to brick red precipitate
32
Q

Describe a method for Benedict’s test for non-reducing sugars

A
  1. Hydrolyse non-reducing sugars into their monomers by adding 1cm^3 of HCl
  2. Heat in a boiling water bath for 5 minutes
  3. Neutralise mixture using sodium carbonate solution
  4. Add Benedict’s reagent to the sample and heat in a boiling water bath again
  5. If the colour stays blue = negative, the positive result is an orange/brick red precipitate
33
Q

Describe the test for starch

A
  1. Add iodine dissolved in potassium iodide (KI) solution
  2. Shake and stir
  3. Positive result = colour change from orange to blue/black
34
Q

How are starch and glycogen formed?

A

The condensation reaction of alpha glucose

35
Q

How is cellulose formed?

A

The condensation reaction of beta glucose

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