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Biology: AQA A Level > 1.2 Carbohydrates > Flashcards

1.2 Carbohydrates Flashcards

1
Q

What term is used to describe the different structures of α-glucose and β-glucose?

A

Isomer(ism)

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2
Q

What are the elements found in carbohydrates?

A

Carbon; Hydrogen; Oxygen

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3
Q

What is the ratio of Hydrogen to Oxygen in Carbohydrates?

A

2:1

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4
Q

What are carbohydrate monomers called?

A

Monosaccharides

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5
Q

What is the dimer of a carbohydrate called?

A

Disaccharides

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6
Q

What is the polymer of a carbohydrate called?

A

Polysaccharide

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7
Q

Examples of monosaccharides?

A

Glucose, galactose, fructose.

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8
Q

How many carbons do glucose, galactose and fructose have?

A

6 carbons

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9
Q

What formula do glucose, galactose and fructose have?

A

C6H12O6

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10
Q

Chemical formula of alpha glucose?

A

C6H12O6

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11
Q

Draw Alpha Glucose

A
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12
Q

What bonds must be between C and hydroxyl groups?

A

C-O

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13
Q

The bond forms between the 1st carbon on one glucose and the 4th carbon of the next glucose is described as.

A

1-4 glycosidic bond

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14
Q

A ‘what’ reaction is when monomers are linked together into polymers with the removal of one water molecule to form a bond.

A

Condensation

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15
Q

What bond forms between two monosaccharides?

A

Glycosidic Bond

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16
Q

Molecular Formula for Glycosidic bond?

A

C-O-C

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17
Q

The hydrolysis reaction loses, what must always be shown in diagrams or word equations?

A

Loss of water

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18
Q

Where does the condensation reaction of a carbohydrate always occur?

A

Between the Hydroxyl (OH) groups on C4 of one monosaccharide and the C1 of the other monosaccharide.

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19
Q

What is the formula of a disaccharide?

A

C12H22O11

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20
Q

What is a disaccharide an example of?

A

A Dimer.

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21
Q

Glucose + Glucose=

A

Maltose

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22
Q

Hydrolysis enzyme of Maltose?

A

Maltase

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23
Q

Galactose + Glucose =

A

Lactose

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24
Q

Hydrolysis Enzyme of Lactose?

A

Lactase

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25
Q

Glucose + Fructose =

A

Sucrose

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26
Q

Hydrolysis Enzyme of Sucrose?

A

Sucrase

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27
Q

In digestion, what are polysaccharides and disaccharides broken down into?

A

Monosaccharides

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28
Q

Why are polysaccharides and disaccharides broken down?

A

Monosaccharides; absorbed and assimilated by the body.

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29
Q

What are monosaccharides used for in Respiration? (Example of hydrolysis used in body)

A

Respiratory substrate during respiration

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30
Q

What are monosaccharides used to make? (Example of hydrolysis used in body)

A

Components of Cell Membranes;

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31
Q

What is a polysaccharide?

A

A polymer of monosaccharides (monomer)

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32
Q

What is starch an example polymer of?

A

Polysaccharide

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33
Q

What are sugars?

A

Sweet; Soluble; White Crystalline;

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34
Q

Example of Disaccharides?

A

Sucrose, Maltose and Lactose

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35
Q

A storage polysaccharide in humans?

A

Glycogen

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36
Q

Storage Polysaccharide in Plants?

A

Starch

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37
Q

Structural Polysaccharide?

A

Cellulose

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38
Q

Cellulose is n__ s____ and is i________

A

Cellulose is not sweet and is insoluble.

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39
Q

What are amylose carbon bonds?

A

1:4 glycosidic bonds

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40
Q

Amylose 1:4 glycosidic bonds makes

A

long and linear chains of alpha glucose

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41
Q

Long and linear chains of alpha glucose c___ into?

A

coil into a helix.

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42
Q

A polymer is made up of how many repeating units?

A

Three or more

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43
Q

The structure of Amylose is good for storage, why?

A

Helical; So compact

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44
Q

Is Amylose soluble or insoluble?

A

Amylose is insoluble

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45
Q

Amylose is insoluble; what does this not affect?

A

The water potential.

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46
Q

Amylose is large meaning it cannot…

A

Diffuse out of cells

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47
Q

What is starch made of

A

Amylose, Amylopectin

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48
Q

Is Amylopectin linear?

A

No; branched chain.

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49
Q

Amylopectin is a branched chain of what molecule?

A

Alpha glucose molecules.

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50
Q

What glycosidic bonds does Amylopectin have?

A

Carbon 1:4, 1:6

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51
Q

What for Carbon 1:4 and 1:6 glycosidic bonds provide?

A

Large surface area

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52
Q

Amylopectin has a large surface area for what?

A

Rapid hydrolysis;

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53
Q

Amylopectin’s glycosidic bonds provide a large surface area for rapid hydrolysis of?

A

Enzymes

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54
Q

The rapid hydrolysis by enzymes is to release what for respiration?

A

Release glucose for respiration.

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55
Q

Is Amylopectin soluble or insoluble, so it does or does not affect what?

A

Insoluble; does not affect water potential.

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56
Q

Amylopectin cannot diffuse out of cells because?

A

It is large.

57
Q

Where is glycogen found?

A

Only animal cells

58
Q

How is glycogen similar to starch?

A

Shorter chains
More highly branched
Larger surface area

59
Q

Where is glycogen stored?

A

Muscle
Liver

60
Q

What do more short chains lead glycogen being?

A

More rapidly hydrolysed

61
Q

What does the rapid hydrolysis of glycogen hydrolyse to?

A

Glucose used in respiration

62
Q

What does glycogen hydrolyse into?

A

Glucose

63
Q

Do animals require the hydrolysis of glycogen faster or slower than plants hydrolyse starch?

A

Faster

64
Q

Is glycogen insoluble or soluble?

A

Insoluble

65
Q

What does glycogen being insoluble mean?

A

Does not affect water potential

66
Q

Glycogen is insoluble so
It does not d_____ out of c____

A

Diffuse out of cells

67
Q

Explain one way in which starch molecules are adapted for their function in plant cells

A

Insoluble; Doesn’t affect water potential
Helical; So compact
Large Molecule; Cannot diffuse out of cell

68
Q

Cellulose is also known as

A

Beta glucose

69
Q

Is alpha glucose a monomer or a polymer?

A

Monomer

70
Q

Where is alpha glucose found?

A

Starch; Glycogen

71
Q

Starch is the storage molecule in plants or animals?

A

Plants

72
Q

Glycogen is the storage molecule in plants or animals?

A

Animals

73
Q

Is beta glucose a monomer or polymer?

A

Monomer.

74
Q

Where is beta glucose found?

A

Cellulose

75
Q

How do alpha and beta glucose differ?

A

Position of H and OH groups on Carbon 1

76
Q

Beta glucose molecules join together via what reaction?

A

Condensation

77
Q

What does the condensation reaction of beta glucose form?

A

Long; Linear; Unbranched Chains

78
Q

What does every other beta glucose molecule do?

A

Rotates (horizontally) 180 Degrees

79
Q

Why does every other beat glucose molecule rotate 180 Degrees?

A

To allow OH groups on carbon 1 and 4 to be adjacent to each other

80
Q

Several chains of cellulose are held together in what?

A

Layers;

81
Q

aeveral chains held together in layers are held together by which bonds?

A

Many WEAK Hydrogen bonds;

82
Q

Many weak hydrogen bonds in chains of cellulose are formed between?

A

OH groups and adjacent H

83
Q

Weak hydrogen bonds formed between OH groups and adjacent H form?

A

Other unbranched cellulose molecules

84
Q

Many WEAK Hydrogen bonds formed between OH groups and H from other unbranched cellulose molecules form?

A

To form microfibrils/macrofibrils

85
Q

Isomers have the same what?

A

Molecular formula

86
Q

Isomers have a different what?

A

Arrangement of their atoms

87
Q

An example of an isomer molecular formula?

A

C6H12O6

88
Q

What isomers share the molecular formula C6H12O6?

A

Alpha Glucose
Beta Glucose
Galactose
Fructose

89
Q

Microfibrils/Macrofibrils are further wound together to form?

A

Cellulose fibres;

90
Q

What do cellulose fibres provide?

A

Strength; Support

91
Q

Cellulose fibres provide strength and support to what?

A

Plant cells

92
Q

Why do cellulose fibres provide strength and support to plant cells?

A

The cell walls of plant cells are made of cellulose;

93
Q

Benedict’s test for reducing sugars test on?

A

Glucose; Galactose; Lactose; Maltose; Fructose

94
Q

Benedict’s test for non reducing sugars test on?

A

Sucrose;

95
Q

The iodine test is for?

A

Starch;

96
Q

Solutions are?

A

Transparent;

97
Q

What is a precipitate?

A

Solid suspended in a liquid;

98
Q

Benedict’s test for Reducing Sugar

Add what to a sample?

A
  1. Add equal volumes of Benedict’s solution;
99
Q

Benedict’s test for Reducing Sugar

Temperature should be heated to?

A
  1. Heat to 95 Degrees;
100
Q

Benedict’s test for Reducing Sugar

What colour shows a reducing sugar present?

A
  1. Red/orange/ yellow/green precipitate (shows reducing sugar present);
101
Q

Benedict’s test for Reducing Sugar

Provides a solution or precipitate?

A

Precipitate

102
Q

Benedict’s test for Non-Reducing Sugar

What is the only reducing sugar I need to know despite there being others?

A

Sucrose

103
Q

Benedict’s test for Non-Reducing Sugar

When should this test be carried out?

A

No change in Benedict’s test;

104
Q

Benedict’s test for Non-Reducing Sugar

  1. Why is the solution heated with acid for a few minutes?
A

Hydrolyse glyosidic bonds;

105
Q

Benedict’s test for Non-Reducing Sugar

What should be done after the solution has been heated with acid?

A

Neutralise with alkali;

106
Q

Benedict’s test for Non-Reducing Sugar

Name an acid that can be used to hydrolyse the glyosidic bonds.

A

Hydrochloric acid (HCL)

107
Q

Benedict’s test for Non-Reducing Sugar

Name an alkali that can be used to neutralise the solution.

A

Sodium hydrogen carbonate.

108
Q

Chemical formula for sodium hydrogen carbonate?

A

NaHCO3

109
Q

Benedict’s test for Non-Reducing Sugar

  1. What should the solution be heated with?
A

Benedict’s reagent;

110
Q

Benedict’s test for Non-Reducing Sugar

What shows a positive result for reducing sugar?

A

Brick red precipitate.

111
Q

What type of test is the Benedict’s test for sugar?

A

Semi-quantitive;

112
Q

Why is the Benedict’s test only semi-quantitive?

A

No concentration of sugar revealed, only a colour;

113
Q

What type of test is a colorimeter?

A

Quantitive;

114
Q

What does colorimeter measure?

A

Intensity of light transmitted;

115
Q

In a colorimeter test what is the light transmitted through?

A

A solution/sample;

116
Q

What will increasing the concentration of reducing sugar produce?

A

Increasing mass of precipitate;

117
Q

What do suspended solids do to the light transmissions?

A

Absorb/reflect;

118
Q

What should samples always be before testing to standardise the method?

A

Shaken;

119
Q

What should the colorimeter always be set on before use (with a control) to standardise the method?

A

Zero;

120
Q

What type of filter should be used throughout to standardise the method?

A

Absorbance/transmission;

121
Q

What should be used the same for each reading to standardise the method?

A

Same volume;

122
Q

Does a sample with a lower or higher absorbency have a higher concentration of reducing sugar?

A

Higher absorbency;

123
Q

If there is a higher mass of precipitate, will more or less light pass through?

A

Less

124
Q

If there is a low level of transmission, what is true for absorbency?

A

High absorbency;

125
Q

If there is a high level of transmission, what is true for absorbency?

A

Low absorbency;

126
Q

What is an Arbitrary unit (AU)?

A

Relative unit of measurement;

127
Q

What does an Arbitrary unit (AU) show?

A

The ratio of amount of substance or intensity;

128
Q

What is an Arbitrary unit (AU) showing the ratio of amount of substance or intensity, or other quantities to?

A

A predetermined reference measurement;

129
Q

To determine the concentration of an unknown solutions, what would you make up different known concentrated solutions of?

A

Named sugar;

130
Q

To determine the concentration of an unknown solutions, what test would you carry out on each sample?

A

Correct biochemical test;

131
Q

To determine the concentration of an unknown solutions, what readings would be taken using a colorimeter?

A

Absorbance/ transmission;

132
Q

To determine the concentration of an unknown solutions, what would you plot readings on?

A

Graph; Calibration curve;

133
Q

To determine the concentration of an unknown solutions, what would be on the x-axis?

A

Concentration of named sugar/ mol dm-3

134
Q

To determine the concentration of an unknown solutions, what would be on the y-axis?

A

Absorbance/transmission/ AU/%

135
Q

To determine the concentration of an unknown solutions, what line would you plot on the calibration curve?

A

Draw Line of Best Fit;

136
Q

To determine the concentration of an unknown solutions, how would you read an unknown sample absorbance/transmission value from the calibration curve?

A

Read off the corresponding concentration of solution;

137
Q

What would you add to a sample/solution to determine the presence of starch?

A

Potassium-Iodide (KI);

138
Q

What colour indicates the presence of starch?

A

Blue-black;

Biology: AQA A Level (29 decks)

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