Biological Molecules - Carbohydrates

Question 1

Define “polymer”

Answer 1

Long molecule made up from many smaller molecules

Question 2

Define “monomer”

Answer 2

Small molecules that make up polymers

Question 3

What are the monomers in carbohydrates?

Answer 3

Monosaccharides e.g glucose

Question 4

What are the polymers in carbohydrates?

Answer 4

Polysaccharides

Question 5

What are the monomers in proteins?

Answer 5

Amino acids

Question 6

What are the polymers in proteins?

Answer 6

Proteins/polypeptides

Question 7

What are the monomers in fats?

Answer 7

Triglycerides

Question 8

What are the monomers of nucleic acids?

Answer 8

Nucleotides

Question 9

What are the polymers of nucleic acids?

Answer 9

DNA/RNA

Question 10

What are carbohydrates?

Answer 10

Large complex molecules composed of long chains of monosaccharides

Question 11

List 3 disaccharides

Answer 11

• Maltose
• Lactose
• Sucrose

Question 12

What 2 monosaccharides is maltose made up of?

Answer 12

• Alpha glucose

- Alpha glucose

Question 13

What 2 monosaccharides is sucrose made up of?

Answer 13

• Alpha glucose

- Fructose

Question 14

What 2 monosaccharides is lactose made up of?

Answer 14

• Beta glucose

- Galactose

Question 15

What bonds are in maltose?

Answer 15

1,4 glycosidic bonds

Question 16

What bonds are in sucrose?

Answer 16

1,2 glycosidic bonds

Question 17

What bonds are in lactose?

Answer 17

1,4 glycosidic bonds

Question 18

Are disaccharides soluble?

Answer 18

Yes, but not as soluble as monosaccharides

Question 19

What do the chemical bonds of disaccharides do compared to monosaccharides?

Answer 19

They store more energy

Question 20

Give the formula for glucose?

Answer 20

C6H12C6

Question 21

What two forms does glucose exist in?

Answer 21

• Alpha glucose

- Beta glucose

Question 22

What type of sugar is glucose?

Answer 22

A hexose sugar

Question 23

Draw alpha glucose

Answer 23

See notes

Question 24

Define “condensation”

Answer 24

A reaction of two molecules joining together to form a large molecule and a water molecule

Question 25

Define "glycosidic bond"

Answer 25

Every bond between molecules in carbohydrates, joining monosaccharides into polysaccharides

Question 26

Define "hydrolysis"

Answer 26

When molecules split apart using a molecule of water

Question 27

Give an example of hydrolysis

Answer 27

Polysaccharides splitting into monosaccharides

Question 28

Define "polysaccharide"

Answer 28

A polymer of many monosaccharides joined together through condensation reactions for storage

Question 29

Give the two main polysaccharides

Answer 29

- Starch | - Glycogen

Question 30

What are the two types of starch?

Answer 30

- Two polysaccharides of alpha glucose - Amylose - Amylopectin

Question 31

What is the purpose of starch?

Answer 31

Glucose/energy storage in plants for respiration

Question 32

What is the purpose of glycogen?

Answer 32

Glucose/energy storage in animals for respiration

Question 33

What monomers make up both types of starch?

Answer 33

Alpha glucose

Question 34

What monomer makes up glycogen?

Answer 34

Alpha glucose

Question 35

What type of bonds make up amylose?

Answer 35

1,4 glycosidic bonds

Question 36

What type of bonds make up amylopectin?

Answer 36

1,4 and 1,6 glycosidic bonds

Question 37

What type of bonds make up glycogen?

Answer 37

1,4 and 1,6 glycosidic bonds

Question 38

What kind of structure does amylose have and how does it link to its function?

Answer 38

- Unbranched chains - Angles of the glycosidic bonds give it a coiled structure, like a cylinder - Makes it more compact for storage of glucose

Question 39

What kind of structure does amylopectin have and how does it link to its function?

Answer 39

- Branched chains - Increases its surface area - More accessible to enzymes - Hydrolysed into glucose more quickly

Question 40

What kind of structure does glycogen have compared to amylopectin and how does it link to its function?

Answer 40

- More branched chains - Bigger surface area - Even more accessible to enzymes - Faster hydrolysis

Question 41

Why does glycogen need to be hydrolysed more quickly than amylopectin?

Answer 41

Animals move so respire far more

Question 42

What are both starch and glycogen and why?

Answer 42

Insoluble - doesn't cause cells to swell by osmosis

Question 43

List the properties of glycogen that adapt it to its function.

Answer 43

- Very branched - Large - Insoluble - Compact

Question 44

How does glycogen being large make it useful for its function?

Answer 44

Can store high amounts of glucose and therefore energy

Question 45

How does glycogen being compact make it useful for its function?

Answer 45

Good for storage

Question 46

What is amylose?

Answer 46

A long unbranched chain of alpha glucose

Question 47

What is amylopectin?

Answer 47

Long branched chain of alpha glucose