Monosaccharides , Disaccharides And Polysaccharides Flashcards
Explain an alpha glucose
The OH is at the bottom of the first carbon
It’s formula is C6H12O6
It is an isomer
What is a beta glucose
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
What are the reactants of maltose + water
It’s made of 2 alpha glucoses
What are the reactants of lactose
It is made up of glucose and galactose
What are the reactants of sucrose
It’s made up of glucose and fructose
What’s condensation
It’s where molecules are joined together removing water. Water is a product of condensation.
What’s hydrolysis
It’s the splitting of molecules
Using water
You add (h20)
and the bonds split
What’s a disaccharide
It’s made of two monosaccharides joined by condensation
What’s a polysaccharide
It’s a chain of monosaccharides
explain the structure of glycogen
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
explain the structure of cellulose
it’s a straight chained polymer with 1-4 bonds only . it’s very strong due to the number of hydrogen bonds.
explain the structure of amylose
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.
explain the structure amylopectin
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
what do glycogen starch and cellulose have in common
they are all insoluble so won’t affect water potential or cause the cells to burst
What’s a monosaccharide
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
How do you test for a reducing sugar?
Add excess Benedict’s solution
Boil the mixture
Red if present
It’s a semi quantitive
How do you test for a non reducing sugar?
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
Is the Benedict’s test quantitative or semi quantitative?
Semi quantitative
How do we make the Benedict’s test quantitative?
Using a colorimeter and a calibration curve
What’s the test for starch
Iodine dissolved in potassium iodide
Goes from orange to blue black
Qualitative test
What does standard deviation overlap mean?
It means that some of the data is similar and the sets of data aren’t significantly different
