Monosaccharides , Disaccharides And Polysaccharides Flashcards

1
Q

Explain an alpha glucose

A

The OH is at the bottom of the first carbon
It’s formula is C6H12O6
It is an isomer

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2
Q

What is a beta glucose

A

It is an isomer
It has the same molecular formula however different arrangements of atoms
The OH of the first carbon is at the top

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3
Q

What are the reactants of maltose + water

A

It’s made of 2 alpha glucoses

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4
Q

What are the reactants of lactose

A

It is made up of glucose and galactose

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5
Q

What are the reactants of sucrose

A

It’s made up of glucose and fructose

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6
Q

What’s condensation

A

It’s where molecules are joined together removing water. Water is a product of condensation.

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7
Q

What’s hydrolysis

A

It’s the splitting of molecules
Using water
You add (h20)
and the bonds split

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8
Q

What’s a disaccharide

A

It’s made of two monosaccharides joined by condensation

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9
Q

What’s a polysaccharide

A

It’s a chain of monosaccharides

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10
Q

explain the structure of glycogen

A

it’s a branched polymer with lots of 1-6 glycosidic bonds aswell as 1-4. it has many ends and a large surface area so can be hydrolysed rapidly to be broken down into alpha glucoses

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11
Q

explain the structure of cellulose

A

it’s a straight chained polymer with 1-4 bonds only . it’s very strong due to the number of hydrogen bonds.

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12
Q

explain the structure of amylose

A

starch is made up of two molecules: amylose and amylopectin. amylose is a straight chained polymer made out of alpha glucose and has a helical (coiled) shape which can be easily compact.

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13
Q

explain the structure amylopectin

A

it is a branched polymer with lots of 1-4 and 1-6 bonds.This polymer contains many ends and a large surface area which can be easily hydrolysed and broken down. Aswell as this it can be compact

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14
Q

what do glycogen starch and cellulose have in common

A

they are all insoluble so won’t affect water potential or cause the cells to burst

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15
Q

What’s a monosaccharide

A

Single sugar units which can be easily transported throughout organisms because they are soluble
They are also small enough to be transported across cell membranes into cells

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16
Q

How do you test for a reducing sugar?

A

Add excess Benedict’s solution
Boil the mixture
Red if present
It’s a semi quantitive

17
Q

How do you test for a non reducing sugar?

A

Add Benedict’s and heat , if blue
Then add hydrochloric acid and heat to break glycosidic bonds
Then add sodium hydroxide to neutralise it
Then add Benedict’s and heat
If red then it is present

18
Q

Is the Benedict’s test quantitative or semi quantitative?

A

Semi quantitative

19
Q

How do we make the Benedict’s test quantitative?

A

Using a colorimeter and a calibration curve

20
Q

What’s the test for starch

A

Iodine dissolved in potassium iodide
Goes from orange to blue black
Qualitative test

21
Q

What does standard deviation overlap mean?

A

It means that some of the data is similar and the sets of data aren’t significantly different