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3.1.2 carbohydrates Flashcards

3.1.2 carbohydrates

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1
Q

what are the three main functions of carbohydrates

A
  1. short term energy storage (convert to ATP to be used )
  2. long term energy storage
  3. a structural component
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2
Q

what does carbohydrates mean

A

Hydrated carbon atoms + hydroxyde groups

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3
Q

what 3 letters does carbohydrates tend to end in

A
  • ose
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4
Q

what is sucrose know as

A

store bought suger

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5
Q

where are lactose and maltose found

A

lactose : milk
maltose : beer

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6
Q

what polysaccharides can we digest

A

glycogen

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7
Q

what is the glycemic index and what does it mean to have a high / low glycemic index

A

The glycemic index measures how blood glucose levels change following the ingestion of carbohydrate.

a high glycemic index means that suger is relesed really fast over a short period and therefore is unhealthy

vise versa for a low glycemic index

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8
Q

what two disaccharides make:
maltose

A

2 x glucose

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9
Q

what two disaccharides make:
lactose

A

galactose and glucose

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10
Q

3 carbon suger is called ?
and function

A

triose
metabolic reactions

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11
Q

what two disaccharides make:
sucrose

A

glucose and fructose

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12
Q

5 carbon suger is called ?
and function

A

pentose
formation of nucliac acids

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13
Q

6 carbon suger is called ?
and function

A

hexose
main source of energy

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14
Q

draw an A-glycose

A

compare with web should have hydroxy pointing down

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15
Q

draw an b-glycose

A

compare with web should have hydroxy pointing up

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16
Q

draw a fructose molecule

A

compare with web

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17
Q

draw a galactose molecule

A

compare with web

18
Q

what are the two isomers of glycose

A

alpha and beta glycose

19
Q

what type of reaction joins carbohydrates together

A

glycosidic bond
condensation reaction

20
Q

what is hydrolysis

A

the break down of a chemical bond through water

21
Q

where does hydrolasis take place

A

during digestion

22
Q

how do you test for reducing sugers

what is the order of percipitates

A

1.add an equal quantaty of benedics reagent to approximatly 2cm3 of test solution

  1. shake and heat for a few min at 95 celceus in a water bath

3.a precipitate indicates a reducing suger

none ——> large amounts

blue , green / yellow , orange , brick red

23
Q

between which carbons does glycosidic bonds form

A

1-4

24
Q

what is a way of testing for the concentration of sugers

A

potassium permanginate , when sugers reduce potassium permanginate it goes colour less , by comparing it with know concentrations we can see how long it takes to decolour and there for the concentration of the solution.

25
Q

what are the main reducing sugers

A

all monosaccharides , maltose , lactose

sucrose is not a reducing suger

26
Q

what is the role of starch in plants

A

insoluble store of glucose in plants

27
Q

what are the two types of polysaccharides

A
  1. storage - starch and glycose
  2. structural - cellulose
28
Q

is glycogen soluable

A

no it is insoluable

29
Q

what isotope of glycose is amylose made of

A

Alpha - glycose with1-4 glycosidic bonds

30
Q

describe the structure of amylose

A

amylose is a polymer made up of alpha - glycose .

it is linear molecule with no branches

31
Q

describe the structure of amylopectin

A

the amylose molecule coils into a helix this is due to the hydrogen bonds , it is also branched (1-6 )

it branches around every 25 alpha glucose s

32
Q

relate the structure of alylopectin to its dunction

A

Compact shape takes up little space, but large and insoluble and so does not diffuse out of cells.

Insoluble – therefore does not affect water potential, so water is not drawn into the cells by osmosis.

Easily hydrolysed to glucose for respiration (by amylase)

33
Q

how whould you test for starch

A

using iodine solution , it would turn from a yellow solution to a more opaque blue/dark blue solution

34
Q

what is glycogen made of

A

alpha glucose

35
Q

relate the dunction of glycogen to function

A

Compact shape takes up little space

Insoluble - therefore osmotically inert and does not diffuse outside of cells

Easily hydrolysed to glucose for respiration (by amylase) because more branches than starch and so more of the ends can be worked on simultaneously by enzymes.

Speed of hydrolysis important because animals have a higher metabolic rate than plants.

36
Q

describe the structure of glycogen

A

very simular to amylopectin however has more frequent branches

37
Q

describe the role of glycogen

A

Role: an insoluble, compact store of glucose in animals, found mainly in muscle and liver

38
Q

what is the role of cellulose in plants

A

Role: Structural polysaccharide in plants

39
Q

what is cellulose made out of

A

Beta glucose which human bodys cannot digest as we do not have the propper enzymes to do so

40
Q

describe the structure of cellulose

A

long parallel chains , unbranched , with hydrogen bonds linking adjacent chains

41
Q

why do hydrogen bonds form between beta glucose and not alpha glucose

A

beta glucose cannot react without one flipping over as the -OH on the 1-4 are not next to each other , this is not need for alpha glucose

This difference leads to parallel, straight chains that bundle together because of the formation of H bonds between hydroxyl groups in adjacent chains. These bonds cannot form between alpha glucose units because they are not rotated

42
Q

describe the structure of a cellulose FIBER

A

60 -70 cellulose molecules become tightly cross linked to form bundles called Microfibrils. These join together with other microfibrils to form a macrofibril which bundle together to form cellulose fibres. The cell wall has multiple layers of fibres running in different directions to increase strength. Microfibrils are very strong and rigid and give huge structural stability to the plant

biology mine (23 decks)

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