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As Biology > B M 1 : Carbohydrates > Flashcards

B M 1 : Carbohydrates Flashcards

1
Q

What are most carbohydrates?

A

Polymers

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2
Q

What are polymers? And what are they composed of?

A

Large, complex molecules composed of long chains of monomers joined together

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3
Q

What are monomers?

A

Small, basic molecular units

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4
Q

What are examples of monomers?

A
  • monosaccharides
  • amino acid
  • nucleotides
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5
Q

What are most carbohydrates made of?

A

Monosaccharides

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6
Q

What elements do app carbohydrates contain?

A

Carbon
Hydrogen
Oxygen

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7
Q

What is glucose?

A

A hexose sugar - a monosaccharide with six carbon atoms in each molecule

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8
Q

What are the two types of glucose?

A

Alpha and beta glucose

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9
Q

What are alpha and beta known as?

A

Isomers ( molecules with the same molecular structure formula as each other, but with atoms connected in a different way)

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10
Q

What group is reversed in alpha-glucose?

A

Right hand side group
Hydrogen on top
Oxygen and hydrogen on bottom

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11
Q

What group is reversed in beta-glucose?

A

Right hand side group
Hydrogen on bottom
Hydrogen and oxygen on top

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12
Q

What reaction joins monosaccharides together?

A

Condensation reaction

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13
Q

What’s a condensation reaction?

A

When two molecules join together with the formation of a new chemical bond, and water molecules is released when bond is formed

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14
Q

What bond is formed between two monosaccharides as a molecule of water is released?

A

Glycosidic bond

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15
Q

What if formed when two monosaccharides join together?

A

A disaccharide

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16
Q

What disaccharide is formed from a condensation reaction between glucose and a fructose molecule?

A

Sucrose

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17
Q

What disaccharide is formed from a glucose molecule and a galactose molecule?

A

Lactose

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18
Q

What reactions breaks polymers and apart?

A

Hydrolysis reactions

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19
Q

What are polymers broken down into?

A

Monomers

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20
Q

What does a hydrolysis reaction do?

A

Breaks chemical bonds between monomers using a water molecules

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21
Q

What test do you use to test for sugars?

A

Benedict’s test

22
Q

What is sugar a general term for?

A

Monosaccharides and disaccharides

23
Q

What are all sugars classed as?

A

Reducing or non-reducing

24
Q

What does reducing sugars include?

A 
All monosaccharides (eg glucose)
And some disaccharides (eg maltose and lactose)
25
Q

How to test with Benedict’s reagent (which is blue)

A

Add it to a sample and heat it in a water bath that’s been brought to a boil

26
Q

What happens if the test is positive?

A

It will form a coloured precipitate (solid particles suspended in the solution)

27
Q

The colour precipitate changes from?

A

Blue > green> yellow >orange > brick red

28
Q

Th higher the concentration of reducing sugar?

A

The further the colour changes

-can use to compare the amount of reducing sugar in different solutions

29
Q

What’s a more accurate way to compare the amount of reducing sugars in a solution?

A

Filter the solution and weight the precipitate

30
Q

Could there’s still be non-reducing sugars present if the Benedict’s test for reducing sugars is negative?

A

Yes

31
Q

How to test for non-reducing sugars?

A

1) break down into monosaccharides (get new sample of test solution, adding dilute hydrochloride acid and heat in water bath until brought to a boil
2) neutralise it with sodium hydrogen-carbonate
3) carry out Benedict’s test like you would die reducing sugars

32
Q

If test is positive for non reducing sugars what happens?

A

Forms coloured precipitate (as for reducing sugars test)

33
Q

If test negative for non-reducing sugars what happens?

A

The solutions stays blue, meaning it doesn’t contain any sugar (either reducing or non-reducing

34
Q

What are polysaccharides?

A

Loads of sugars joined together

35
Q

How is a polysaccharide formed?

A

When more than two monosaccharides are joined together by condensation reactions

36
Q

Starch is what in plants?

A

The main energy storage material

-plants store excess glucose as starch

37
Q

What is starch a mixture of?

A

Two polysaccharides of alpha-glucose -amylose and amylopectin

38
Q

Amylose is what?

A

A long, unbranched chain of a-glucose

39
Q

What’s the structure of amylose like?

A

Angles of glycosidic bonds give it a coiled structure

Makes it compact so really good for at storage because you can fit more in a small space

40
Q

Amylopectin is what?

A

A long, branched chain of a-glucose

41
Q

Amylopectin structure?

A

Side branches allow the enzymes that break down the molecule to get at the glycosidic bonds easily
Means glucose can be released quickly

42
Q

About starch

A
  • It’s insoluble in water
  • It doesn’t affect water potential so doesn’t cause water to enter cells by osmosis which would make them swell
  • makes it good for storage
43
Q

What test do you used to test for starch?

A

The iodine test

44
Q

How to test for starch?

A

Add iodine dissolved in a potassium iodide solution to the test sample

45
Q

Is starch is present what happens?

A

The sample changes from browny-orange to a dark blue-black colour

46
Q

What’s the main energy storage material in animals?

A

Glycogen

47
Q

whats excess glucose stored as?

A

Glycogen

48
Q

what is glycogen?

A

polysaccharide of alpha glucose

49
Q

whats the structure of alpha glucose like?

A

Similar to amylopectin except has loads more side branches coming off of it

  • loads of branches means stored glucose can be released more quickly
  • very compact = good for storage
50
Q

whats a major component of cell walls in plants?

A

cellulose

51
Q

whats cellulose made of?

A

Long, unbranched chains of beta-glucose

  • when beta-glucose molecules bond they form straight cellulose chains
  • these chains are linked together by hydrogen bonds to form strong fibers called microfibrils
52
Q

what does the strong fibers in cellulose structure mean cellulose is good for?

A

providing structural support

As Biology (7 decks)

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