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Biology > Sugars > Flashcards

Sugars Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What are all carbohydrates made from

A

carbon, hydrogen, oxygen

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2
Q

What type of sugar is glucose

A

A hexose sugar

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3
Q

What is a hexose sugar

A

A monosaccharide with six carbon atoms in each molecule

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4
Q

What are alpha and beta glucose

A

Isomers

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5
Q

What is a isomer

A

Molecules with the same molecular formula as each other but with the atoms connected in a different way

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6
Q

When is a disaccharide formed

A

When two monosaccharides join together by condensation reactions

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7
Q

What bond is formed when two monosaccharides are bonded together

A

A glycosidic bond

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8
Q

Molecules that form sucrose

A

Glucose and fructose

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9
Q

Molecules that form Maltose

A

2 glucose molecules

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10
Q

Molecules that form Lactose

A

Glucose and Galactose

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11
Q

Test for Reducing Sugars

A

Benedict’s test

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12
Q

All sugars can be classified as

A

Reducing or non-reducing

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13
Q

Reducing sugars include

A

All monosaccharides and some disaccharides(maltose and lactose)

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14
Q

If reducing sugars are present the solution will turn

A

Traffic light with red being the strongest

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15
Q

Once benedict’s solution has been added to a sample what is the next step

A

Heating the sample in a water bath that’s been brought to a boil

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16
Q

What is a more accurate way of comparing reducing sugars found

A

Using a colorimeter to measure the absorbance of the remaining Benedict’s reagent

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17
Q

If the result of the reducing sugars test is negative, the next step is to test for

A

Non-reducing sugars

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18
Q

When testing for non-reducing sugars what do you what is added to the sample

A

Dilute hydrochloric acid, carefully heating in a water bath that’s been brought to a boil then you neutralise it by adding sodium hydrogencarbonate, then finally add Benedict’s reagent

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19
Q

A polysaccharide is formed when

A

More then two monosaccharides are joined together by condensation reactions

20
Q

Polysaccharides can be broken down into monosaccharides by

A

Hydrolysis Reactions

21
Q

Plants store excess glucose as

A

Starch

22
Q

When a plant needs more glucose for energy it

A

Breaks down starch to release the glucose

23
Q

Cells get energy from

A

Glucose

24
Q

Starch is a mixture of two polysaccharides of alpha glucose

A

Amylose and Amylopectin

25
Q

Amylase is unbranched or branched

A

Unbranched chain of alpha glucose

26
Q

Amylase is short or long

A

Long

27
Q

The angles of glycosidic bonds give amylase a _________ like structure

A

Coiled like structure, like a cylinder

28
Q

Amylase is good for storage as

A

It’s compact so you can fit more in to a small space

29
Q

Is Amylopectin short or long

A

Long

30
Q

Is amylopectin branched or unbranched

A

Branched chain of alpha glucose

31
Q

Amylopectin’s side branches allow

A

The enzymes that break down the molecule to get at the glycosidic bonds easily, so glucose can be released quickly

32
Q

What makes starch good for storage

A

It is insoluble in water and doesn’t affect water potential so it doesn’t cause water to enter cells by osmosis, which would make them swell

33
Q

Animals store excess glucose as

A

Glycogen

34
Q

Glycogen is a polysaccharide of

A

Alpha-glucose

35
Q

Similar structure to

A

Amylopectin just with lot’s more side branches, so that scored glucose can be released quickly

36
Q

A highly branched molecules means that

A

Stored glucose can be released quickly

37
Q

Glycogen is very compact which is good for

A

Storage

38
Q

Cellulose is long or short

A

Long

39
Q

Cellulose is branched or unbranched

A

unbranched

40
Q

Cellulose is made up of alpha or beta glucose

A

Beta glucose

41
Q

When beta glucose molecules form in cellulose they create

A

Straight cellulose chains

42
Q

Cellulose chains are linked together by hydrogen bonds to form

A

Strong fibrils called microfibrils

43
Q

The strong fibrils in cellulose mean that

A

Cellulose can provide structural support for cells

44
Q

To test for the presence of starch what test is carried out

A

Iodine test

45
Q

During the starch test iodine dissolved in __________ ______ is added to the test sample

A

Potassium iodide

46
Q

If starch is present what colour will the sample turn to

A

from browny orange to dark blue black colour

Biology (13 decks)

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