STARCH

Question 1

WHAT IS STARCH A MIX OF?

Answer 1

AMYLOSE + AMYLOPECTIN (TWO POLYSACCHARIDES - POLYMERS OF ALPHA GLUCOSE)

Question 2

WHAT IS STARCH?

Answer 2

EXCESS GLUCOSE FROM PLANTS

Question 3

WHAT IS AMYLOSE?

Answer 3

• A LONG, UNBRANCHED POLYMER OF GLUCOSE
• ONLY 2 ENDS = GLYCOSIDIC BONDS CAN BE BROKEN TO RELEASE GLUCOSE
• NOT VERY GOOD AT ENERGY RELEASE

Question 4

WHAT IS AMYLOSE’S STRUCTURE LIKE?

Answer 4

• COILED SHAPE
• COMPACT TO OPTIMIZE STORAGE
• 1-4 GLYCOSIDIC BONDS
• ONLY 2 ENDS = CAN BE BROKEN TO RELEASE GLUCOSE

Question 5

WHAT TWO THINGS FORM STARCH TOGETHER?

Answer 5

AMYLOSE + AMYLOPECTIN

Question 6

WHAT IS AMYLOPECTIN?

Answer 6

• A LONG, UNBRANCHED POLYMER OF ALPHA GLUCOSE
• MORE BRACHES = MORE ENDS (GLUCOSE IS RELEASED MORE QUICKLY)

Question 7

WHAT IS AMYLOPECTIN’S STRUCTURE LIKE?

Answer 7

• EACH BRANCH = GLUCOSE MOLECULES ARE BONDED TOGETHER BY 1-4 GLYCOSIDIC BONDS
• BRANCHING POINTS = GLUCOSE MOLECULES ARE BONDED TOGETHER BY 1-6 GLYCOSIDIC BONDS

Question 8

WHAT ARE STARCH’S PROPERTIES?

Answer 8

• INSOLUBLE IN WATER (DON’T DISSOLVE) = GOOD FOR THEIR FUNCTION
• ENERGY STORAGE MOLECULES
• DON’T EFFECT THE WATER POTENTIAL OF THE CELL - DON’T CAUSE WATER TO BE DRAW INTO CELLS (OSMOSIS)
• POSITIVE - CELLS WOULD SWELL UP + BURST