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AS Biology > Topic 1.who knows - Carbohydrates > Flashcards

Topic 1.who knows - Carbohydrates Flashcards

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1
Q

What elements are carbohydrates made up of?

A

Carbon, hydrogen and oxygen

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2
Q

What are the three main types of carbohydrates?

A

Monosaccharides, disaccharides and polysaccharides

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3
Q

What are monosaccharides?

A

Carbohydrates with relatively small molecules

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4
Q

What are characteristics of monosaccharides?

A

Soluble and sweet

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5
Q

Give examples of monosaccharides

A

Ribose
Glucose
Galactose
Fructose

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6
Q

What type of sugar is glucose and why?

A

A hexose bc C6H12O6 (also a reducing sugar)

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7
Q

What are isomers?

A

Same molecular formula but different structural formula

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8
Q

What are two isomers of glucose?

A

Alpha glucose and beta glucose

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9
Q

What is the difference between alpha and beta glucose?

A

The OH attached to C1 is on the bottom in alpha glucose and in beta glucose its on the top

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10
Q

What is a reducing sugar?

A

A substance which when heated with copper sulfate solution the carboxyl group of the sugar reduces copper sulfate to copper oxide and forms a brick red precipitate

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11
Q

What test do we use to test for reducing sugars?

A

Benedict’s test

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12
Q

Explain the method of the Benedict’s test

A

5cm3 of copper sulfate to 10cm3 of test solution. Test tubes placed in boiling bath for 5 mins. Colours compared

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13
Q

How does the amount of precipitate formed and the colour relate to the amount of reducing sugar there is?

A

The greater the concentration of sugar, the greater the colour change and the greater the amount of precipitate formed

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14
Q

What is a disaccharide?

A

Two monosaccharides linked by a glycosidic bond in a condensation reaction

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15
Q

Explain the test for non-reducing sugars.

A

Boil test sample with HCl and then neutralise with sodium hydrogen carbonate until fizzing stops then carry out Benedict’s test. If positive then there are non-reducing sugars

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16
Q

How can disaccharides be broken down into their monosaccharides?

A

Hydrolysis by adding water

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17
Q

What is maltose made up of?

A

Glucose and glucose

18
Q

What is lactose made up of?

A

Glucose and galactose

19
Q

What is sucrose made up of?

A

Glucose and fructose

20
Q

Name some reducing sugars

A

Maltose and lactose

21
Q

Name a non-reducing sugar

A

Sucrose

22
Q

What are polysaccharides?

A

Many monosaccharides joined together by glycosidic bonds

23
Q

What are some of the functions of polysaccharides?

A

Fuel stores and structure

24
Q

What is starch made of?

A

Amylose and amylopectin

25
Q

What are the similarities between amylose and amylopectin?

A

They’re both isomers of a-glucose

26
Q

What are the differences between amylose and amylopectin?

A

Amylose forms straight unbranched chains but amylopectin forms branched chains

27
Q

What bonds are in amylose?

A

1,4 glycosidic bonds

28
Q

What bonds are in amylopectin?

A

1,4 and 1,6 glycosidic bonds

29
Q

How is a starch molecule stabilised?

A

Glycosidic bonds keep the helix together and hydrogen bonds stabilise the starch molecules

30
Q

What is the main storage carbohydrate of most plants?

A

Starch

31
Q

Give some of the useful properties of starch

A

Insoluble
Branched
Highly branched so easily hydrolysed

32
Q

What is the test for the presence of starch?

A

Adding potassium iodide and if it goes from yellow/brown to blue/black then starch is present

33
Q

What is glycogen?

A

A polymer of a-glucose

34
Q

Where is glycogen found?

A

Liver and muscle fibres but seen throughout the body apart from the brain

35
Q

When does the body start to metabolise stored fat?

A

When the glycogen reserves are exhausted

36
Q

What is cellulose?

A

A polymer of b-glucose held together by B 1,4 glycosidic bonds

37
Q

How does cellulose form fibres?

A

Chains of b-glucose pack tightly into fibrils which are held together by hydrogen bonds

38
Q

What is cellulose used for?

A

Plant cell walls

39
Q

Where does the strength of the plant cell walls come from?

A

From the combined effect of the hydrogen bonds between the chains of b-glucose, the bonds within the chains and the way in which the fibres are arranged in different directions.

40
Q

What are the uses of carbohydrates?

A 
Respiration substrate
Energy store
Structure
Transport
Cell recognition
41
Q

Why can too many carbohydrates lead to obesity?

A

Carbs are a source of energy
More energy in than out means its stored
Excess carbohydrates are stored as fats

AS Biology (17 decks)

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