Starch, Glycogen and Cellulose Flashcards
How are alpha-glucose monomers arranged to form starch? How are the properties of starch related to this structure?
-Starch can be split into two sections.
AMYLOPECTIN
-Branched constituent of starch, formed from condensation reactions of alpha glucose.
-It’s branched nature allows for more enzymes to hydrolyse it’s bonds simultaneously, releasing glucose monomers rapidly.
AMYLOSE
-Straight chain that is unbranched and is wound into a tight coil, making it extremely compact.
-This compact nature means that a lot of it can be stored in a small space.
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Starch is large ans insoluble so doesn’t diffuse out of cells and isn’t drawn into cells by osmosis.
How are alpha-glucose monomers arranged to form glycogen? How are the properties of glycogen related to this structure?
-Glycogen is similar to amylose.
-Shorter and highly branched chains of alpha glucose.
-Highly branched ends allow for more enzymes to hydrolyse the glycosidic bonds simultaneously, allowing for glucose to be more quickly released.
-Insoluble and compact, so a lot ofcan be stored in a cell and it does not draw water into cells via osmosis.
How are beta glucose monomers arranged to form cellulose? How are the properties of cellulose related to this structure?
-Cellulose forms straight, unbranched chains. These chains run parallel to each other and form microfibrils due to the sheer number of ydrogen bonds formed between chains. These microfibrils are grouped together o form fibres.
-This strength allows for more structural strength when cellulose is in cell walls.
