Mr McAlonan - Carbohydrates Flashcards
What are carbohydrates are made from
Carbon, hydrogen and oxygen
What do you carbohydrates do
Energy store in plants and animals
What are three types of carbohydrates
Monosaccharides, disaccharides and polysaccharides
General formula for monosaccharides
(CH20)n
What is the difference between an alpha glucose molecule and a beta glucose molecule
On the right side of the molecule for an alpha glucose molecule the hydrogen is on the top and hydroxide is on the bottom for a beta glucose molecule the hydroxide is in the top and the hydrogen is on the bottom
What are monosaccharides
One molecule
What are disaccharides
Where two molecules are joined together.
What is a polysaccharide
Many molecules joined together
What is a condensation reaction
Went to two alpha glucose molecules chemically bonded together the Glycosillick bond between the one and four carbons on a glucose molecule. The hydroxides join making a water molecule and an oxygen bond where the hydroxides were.
What do glucose and glucose make
Maltose and water
What do you glucose and fructose make
Sucrose and water
What do glucose and galactose make
Lactose and water
What are two monosaccharides joined together called
A disaccharide
What is a polymerisation reaction (adding molecules together)
Is a condensation reaction
What are breakdown reaction is called (braking apart)
Hydrolysis reactions
Properties of a monosaccharide
White, crystalline solid, sweet tasting and really soluble in water.
Functions of Monosaccharides include e.g.s
For example glucose is an important respire Tory substance and the starting material for more complicated carbohydrates (E.G.starch, Celulose and glycogen they are all polymers of glucose)
Fructose being another example is a sugar found in fruits
Ribose and deoxyribose (pentose) are parts of the nuclear tides e.g. RNA and DNA
What are carbohydrates also known as
Saccharides or sugars
What is glucose( it’s importance, what it’s chemical formula, what is it composed of, variations and properties)
Glucose is one of the most basic building blocks and a biologically very important large carbohydrates. Glucose has a chemical formula of the c6h12o6. Glucose molecule is composed of six carbon is making it a hexose monosaccharide. There are two variations of glucose molecules beta and alpha. Because I saw you in the water and the polar this is due to the hydrogen bonds formed between the hydroxyl group.
Examples of polysaccharides
Starch, glycogen, Cellulose
What are starches structure, properties and functions
Starch is alpha-helical. E.g. AmyloseIs an alpha glucose molecule joined by Aone, for lack of sleep bond between two glucose molecules this therefore makes the structure twist forming a helix structure making the polysaccharide more compact and less soluble
Another example of starch is amylopectin which is also made up from 1 , 4 glycosidic bonds between alpha glucose molecules but also I’d like acidic bonds between the 1,6 every 25 subunits making branches in the structure.
Starchs function is to store energy and animals and fungi as glycogen.
What is the structure and function of glycogen
Glycogen is made up from alpha glucose molecules through glycosidic bonds from 1, 4 and 1,6 making branches longer and similar to amylopectin this makes glycogen more compact and small at the store.
There are many free glucose molecules that can be added or removed speeding up the process of storing and releasing glucose molecules required by the cell.
When starch or glycogen is needed for respiration a hydrolysis reaction reverses the condensation reaction and using a catalyst to speed up the rate of reaction
What is the structure and functions and properties of cellulose
Cellulose is made from beta glucose molecules they cannot be joint like alpha molecules can and so one molecule has to be flipped. There are hydrogen bonds formed between the microfibrils to make the fibre is strong and insoluble
What is the food test to find reducing sugars
The Benedict’s test is used you add the food sample and the same amount of Benedict’s reagent heat the mixture in a gentle boiling water bath for five minutes the scale of the strength of sugars goes from blue to brick red.
How do you find it a non-reducing sugar
The non-reducing sugar must be hydrolysed first Into it monosaccharide components. Use a small amount of the food sample with The same amount of dilate hydrochloric acid and boil gently for five minutes then add sodium hydrogen carbonate to your solution until neutralised then retest using Benedict’s solution
