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Biology Topic 1A > Sugars > Flashcards

Sugars Flashcards

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1
Q

What is sugar a general term for?

A
  • Monosaccharides

* Disaccharides

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2
Q

What are monosaccharides?

A

The simplest sugars, and the building blocks of carbohydrates.

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3
Q

What elements do all carbohydrates contain?

A
  • Carbon (C)
  • Hydrogen (H)
  • Oxygen (O)
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4
Q

Are monosaccharides monomers or polymers?

A

Monomers.

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5
Q

What type of monomers are carbohydrates made from?

A

Monosaccharides.

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6
Q

What are some examples of monosaccharides which can form carbohydrates?

A
  • Glucose
  • Fructose
  • Galactose
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7
Q

What type of sugar is glucose?

A

A hexose sugar.

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8
Q

What is a hexose sugar?

A

A monosaccharide with six carbon atoms in each molecule

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9
Q

What are the two types of glucose?

A
  • Alpha (α-glucose)

* Beta (β-glucose)

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10
Q

What are α-glucose and β-glucose both?

A

Isomers.

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11
Q

What are isomers?

A

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

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12
Q

What does α-glucose look like?

A

Image

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13
Q

What does β-glucose look like?

A

Image

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14
Q

How is a disaccharide formed?

A

When two monosaccharides chemically bond together.

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15
Q

How are monosaccharides bonded together?

A

Through condensation reactions.

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16
Q

What type of bond forms when two monosaccharides are bonded together?

A

A glycosidic bond.

17
Q

How is a glycosidic bond created through a condensation reaction between two monosaccharides?

A

Two hydroxy groups react with each other, causing a molecule of water to be released, leaving a glycosidic bond.

18
Q

What is a glycosidic bond?

A

A covalent bond using oxygen.

19
Q

What does a glycosidic bond look like?

A

Image

20
Q

What does the bonding of two monosaccharides look like (two α-glucose’s)?

A

Image

21
Q

What are some examples of disaccharides?

A
  • Maltose
  • Sucrose
  • Lactose
22
Q

How is maltose formed?

A

When two α-glucose molecules bond together.

23
Q

How is sucrose formed?

A

When a glucose molecule and a fructose molecule bond together.

24
Q

How is lactose formed?

A

When a glucose molecule and a galactose molecule bond together.

25
Q

What can all sugar be classified as?

A
  • Reducing sugars

* Non-reducing sugars

26
Q

What is the test for the presence of sugars?

A

The Benedict’s test.

27
Q

What do reducing sugars include?

A
  • All monosaccharides

* Some disaccharides (e.g. maltose and lactose)

28
Q

What is the method of the Benedict’s test for reducing sugars?

A
  • Add the Benedict’s reagent (blue) to a sample.
  • Then heat the sample in the water bath (boiled).
  • Then check for a positive or a negative result.
29
Q

What will a positive result from the Benedict’s test for reducing sugars look like?

A

The sample will form a coloured precipitate, with solid particles suspended in the solution.

30
Q

What are the colours of the precipitates if the Benedict’s test for reducing sugars is positive?

A
  • Green
  • Yellow
  • Orange
  • Brick red

Image

31
Q

What will a negative result from the Benedict’s test for reducing sugars look like?

A

The sample will stay blue.

32
Q

What does the higher the concentration of reducing sugars present in the Benedict’s test mean?

A

The further the colour change goes.

33
Q

What can you use the colour change from the Benedict’s test for reducing sugars to do?

A

Compare the amount of reducing sugars in different solutions.

34
Q

What are more accurate ways of comparing the amount of reducing sugars from the Benedict’s test?

A
  • Filter the solution and weigh the precipitate.

* Remove the precipitate and use a colorimeter to measure the absorbance of the remaining Benedict’s reagent.

35
Q

What could there be if the result of the Benedict’s test for reducing sugars is negative?

A

Non-reducing sugars present.

36
Q

What is the test for non-reducing sugars?

A

By breaking them down into monosaccharides.

37
Q

What is the method for breaking down non-reducing sugars into monosaccharides?

A
  • Get a new sample of the test solution.
  • Then add dilute hydrochloric acid and heat the sample in a water bath (boiled).
  • Then neutralise the sample by adding sodium hydrogencarbonate.
38
Q

What is the test for non-reducing sugars, once they are broken down into monosaccharides?

A

The Benedict’s test (the same method as the test for reducing sugars).

39
Q

What will the results of the Benedict’s test for non-reducing sugars look like?

A
  • If the sample stays blue, no non-reducing sugar is present.
  • If a coloured precipitate is formed, non-reducing sugars are present.

Biology Topic 1A (8 decks)

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