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Carbohydrates Flashcards

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1
Q

What are monosaccharides?

A

Monomers from which larger carbohydrates are made, such as glucose, galactose, and fructose.

Monosaccharides are the simplest form of carbohydrates.

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2
Q

What reaction forms a glycosidic bond?

A

Condensation reaction between two monosaccharides.

This process involves the removal of a water molecule.

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3
Q

What is maltose?

A

A disaccharide formed by the condensation of two glucose molecules.

Maltose is commonly found in malted foods and beverages.

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4
Q

What is sucrose?

A

A disaccharide formed by the condensation of a glucose molecule and a fructose molecule.

Sucrose is commonly known as table sugar.

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5
Q

What is lactose?

A

A disaccharide formed by the condensation of a glucose molecule and a galactose molecule.

Lactose is found in milk.

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6
Q

How many isomers does glucose have?

A

Two: a-glucose and B-glucose.

These isomers differ in the arrangement of hydroxyl groups.

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7
Q

What are polysaccharides?

A

Carbohydrates formed by the condensation of many glucose units.

Examples include glycogen, starch, and cellulose.

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8
Q

What is glycogen?

A

A polysaccharide formed by the condensation of a-glucose.

Glycogen serves as a form of energy storage in animals.

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9
Q

What is starch?

A

A polysaccharide formed by the condensation of a-glucose.

Starch is a major energy source for plants.

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10
Q

What is cellulose?

A

A polysaccharide formed by the condensation of B-glucose.

Cellulose provides structural support in plant cell walls.

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11
Q

What are the elements found in carbohydrates?

A

Carbon (C), Hydrogen (H), and Oxygen (O).

These elements are the building blocks of all carbohydrates.

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12
Q

What biochemical test is used for reducing sugars?

A

Benedict’s solution.

This test indicates the presence of reducing sugars through a color change.

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13
Q

What biochemical test is used for starch?

A

Iodine/potassium iodide.

This test turns blue-black in the presence of starch.

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14
Q

Fill in the blank: Glycogen and starch are formed by the condensation of _______.

A

a-glucose.

Both are important energy storage molecules.

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15
Q

Fill in the blank: Cellulose is formed by the condensation of _______.

A

B-glucose.

This structure contributes to the rigidity of plant cells.

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16
Q

True or False: Chromatography can be used to separate a mixture of monosaccharides.

A

True.

Chromatography helps identify components of the mixture.

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17
Q

What is the purpose of a dilution series in glucose testing?

A

To produce a calibration curve for identifying the concentration of glucose in an unknown solution.

Colorimetric techniques are often used for this purpose.

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18
Q

What is fructose?

A

A simple sugar, a monosaccharide

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19
Q

What is galactose?

A

A simple sugar, a monosaccharide

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20
Q

What is sucrose?

A

A disaccharide composed of glucose and fructose

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21
Q

What is maltose?

A

A disaccharide composed of two glucose units

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22
Q

What is lactose?

A

A disaccharide composed of glucose and galactose

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23
Q

What is glycogen?

A

A storage polysaccharide in humans

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24
Q

What is starch?

A

A storage polysaccharide in plants

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25
What is cellulose?
A structural polysaccharide in plants
26
What are the two types of starch?
Amylose and amylopectin
27
What type of glycosidic bonds does starch have?
Carbon 1:4 glycosidic bonds
28
What is the structure of starch?
Chains of alpha glucose that coil into a helix
29
Why is the structure of starch good for storage?
It is compact
30
What type of glycosidic bonds does glycogen have?
Carbon 1:4 and 1:6 glycosidic bonds
31
Why does glycogen provide a large surface area?
For rapid hydrolysis by enzymes
32
True or False: Starch is soluble and affects water potential.
False
33
Why is glycogen large in size?
So it does not diffuse out of cells
34
What is glycogen?
A polysaccharide composed of chains that can be hydrolyzed, found only in animal cells ## Footnote Glycogen has a larger surface area and is similar to starch, but has shorter and more highly branched chains.
35
Where is glycogen primarily stored in the body?
In muscles and liver ## Footnote Glycogen is essential for energy supply during respiration.
36
What type of bonds are present in glycogen?
α1,4-bonds and α1,5-bonds ## Footnote These bonds contribute to the structure and function of glycogen.
37
How does glycogen compare to starch in terms of hydrolysis speed?
Glycogen can be hydrolyzed into glucose faster than starch ## Footnote This is crucial for animal respiration needs.
38
What is the significance of glycogen being insoluble?
It does not affect water potential or diffuse out of cells ## Footnote This property is important for maintaining cellular function.
39
What shape does a starch molecule have?
A spiral shape ## Footnote This compact structure is essential for its function in plant cells.
40
Explain one adaptation of starch molecules for their function in plant cells.
Insoluble, so it doesn't affect water potential ## Footnote This allows plants to maintain water balance.
41
What is another adaptation of starch molecules?
Helical structure, allowing for compact storage ## Footnote This helps in space efficiency within plant cells.
42
What is a third adaptation of starch molecules?
Large molecule, so it cannot leave the cell ## Footnote This retains energy reserves within the plant.
43
What is the difference between alpha and beta glucose?
They differ in the position of the H and OH groups on Carbon 1 ## Footnote In alpha glucose, the OH group is on the opposite side of the H atom compared to beta glucose.
44
What type of reaction do beta glucose molecules undergo to form chains?
Condensation reactions ## Footnote This process involves the elimination of a water molecule.
45
How do beta glucose molecules arrange themselves in cellulose chains?
Every other beta glucose molecule rotates 180° ## Footnote This rotation allows OH groups on carbon 1 and 4 to be adjacent.
46
What type of bond is formed between adjacent beta glucose molecules in cellulose?
1-4 B glycosidic bond ## Footnote This bond is crucial for the structural integrity of cellulose.
47
What holds several chains of cellulose together?
Weak hydrogen bonds ## Footnote These bonds form between OH groups and adjacent H from other unbranched cellulose molecules.
48
What are microfibrils and macrofibrils in cellulose structure?
They are structures formed by several chains of cellulose joined together ## Footnote Microfibrils are smaller structures, while macrofibrils are larger aggregates.
49
True or False: Beta glucose molecules can leave the cell.
False ## Footnote Beta glucose is retained within the cell due to its structure.
50
Fill in the blank: Beta glucose molecules form long straight unbranched chains through __________ reactions.
condensation ## Footnote This reaction is essential for polymer formation.
51
What are the three different tests for carbohydrates?
* Benedict's test for reducing sugar * Benedict's test for non-reducing sugar * Iodine test for starch
52
What does a colour change from blue to green/yellow/orange/red indicate in Benedict's test?
The presence of a reducing sugar
53
What does it mean if there is no change in colour during Benedict's test?
There could be a non-reducing sugar present
54
What is the temperature to which the sample should be heated in Benedict's test?
95 °C
55
What is a precipitate?
A solid suspended in a liquid
56
Fill in the blank: Benedict's test for reducing sugar requires adding equal volumes of _______.
Benedict's solution
57
What is the first step in conducting Benedict's test for reducing sugar?
Add equal volumes of Benedict's solution to the sample
58
What indicates the presence of a reducing sugar in the Benedict's test?
A red/orange/yellow/green precipitate
59
What is the purpose of Benedict's test?
To detect the presence of reducing sugars in a solution ## Footnote The test can also be modified to detect non-reducing sugars after hydrolysis.
60
What indicates a positive result for non-reducing sugar in Benedict's test?
Brick red precipitate ## Footnote This result occurs after hydrolysis and subsequent testing with Benedict's reagent.
61
List the steps to test for non-reducing sugar using Benedict's test.
* Heat the sample with hydrochloric acid (HCl) to hydrolyse the sugar * Neutralise with sodium hydrogen carbonate (NaHCO3) * Add Benedict's solution * Heat again to 95 °C * Observe the color change for a positive result
62
True or False: The Benedict's test provides an exact measurement of sugar concentration.
False ## Footnote The test is semi-quantitative and indicates sugar presence through color changes.
63
What is the role of a colorimeter in sugar concentration testing?
Measures the intensity of light transmitted through a solution ## Footnote It helps quantify the concentration of reducing sugars based on light absorption.
64
Fill in the blank: The Benedict's test is only a _______ test for sugars.
semi-quantitative
65
What happens to the mass of precipitate as the concentration of reducing sugar increases?
It increases ## Footnote Higher concentrations lead to more suspended solids, affecting light transmission.
66
List the standardization methods for conducting the Benedict's test.
* Shake samples before testing * Zero the colorimeter with a control * Use the same absorbance/transmission filter * Use the same volume for each reading
67
What is the procedure for testing an unknown concentration of reducing sugars using the colorimeter?
Measure light transmission through the sample and compare with standard solutions ## Footnote This allows for quantification based on known concentrations.
68
What should be done after heating the sugar solution with hydrochloric acid?
Neutralise with sodium hydrogen carbonate (NaHCO3) ## Footnote This step is crucial before proceeding with the Benedict's test.
69
What is the first step in determining the concentration of an unknown solution?
Make up different known concentrated solutions of named sugar ## Footnote This process is essential for establishing a basis for comparison with the unknown solution.
70
What biochemical test is carried out on each sample to determine sugar concentration?
[correct biochemical test] ## Footnote The specific biochemical test will vary depending on the type of sugar being analyzed.
71
What instrument is used to take readings of absorbance or transmission?
Colorimeter ## Footnote A colorimeter measures the intensity of color in a solution, which correlates with concentration.
72
What is plotted on the X-axis of the calibration curve?
Concentration of named sugar / mol dm-3 ## Footnote This allows for the visualization of how absorbance relates to concentration.
73
What is plotted on the Y-axis of the calibration curve?
Absorbance/transmission / AU/% ## Footnote This provides a measure of how much light is absorbed or transmitted by the solution.
74
What is the purpose of drawing a Line Of Best Fit (LOBF)?
To establish a relationship between concentration and absorbance ## Footnote The LOBF helps in predicting the concentration of unknown samples based on their absorbance.
75
How do you find the concentration of the unknown sample using the calibration curve?
Read unknown sample absorbance/transmission value from the calibration curve and read off the corresponding concentration ## Footnote This step is crucial for determining the concentration of the unknown solution accurately.
76
What is the first step to test a sample of food for the presence of starch?
Add two drops of Potassium-iodide (KI) solution to your sample/solution ## Footnote The KI solution is a common reagent used to test for starch.
77
What color indicates the presence of starch when using the KI solution?
Blue-black ## Footnote The color change is a clear indication of starch presence in the sample.
78
What are triglycerides composed of?
Glycerol and three fatty acids ## Footnote Triglycerides are a type of lipid that serves as an energy storage molecule.
79
What type of reaction forms an ester from glycerol and fatty acids?
Condensation reaction ## Footnote This reaction involves the removal of water to form the ester bond.
80
True or False: Triglycerides are considered polymers.
False ## Footnote Triglycerides are not polymers; they are composed of smaller molecules (glycerol and fatty acids).
81
What is one characteristic property of fats?
Insoluble in water ## Footnote This property distinguishes fats from other biomolecules, affecting their behavior in biological systems.
82
What is a key characteristic of oils compared to fats?
Oils are generally liquid at room temperature ## Footnote This is due to the presence of unsaturated fatty acids in oils, which prevent tight packing.
83
What is the first step in determining the concentration of an unknown solution?
Make up different known concentrated solutions of named sugar ## Footnote This process is essential for establishing a basis for comparison with the unknown solution.
84
What biochemical test is carried out on each sample to determine sugar concentration?
[correct biochemical test] ## Footnote The specific biochemical test will vary depending on the type of sugar being analyzed.
85
What instrument is used to take readings of absorbance or transmission?
Colorimeter ## Footnote A colorimeter measures the intensity of color in a solution, which correlates with concentration.
86
What is plotted on the X-axis of the calibration curve?
Concentration of named sugar / mol dm-3 ## Footnote This allows for the visualization of how absorbance relates to concentration.
87
What is plotted on the Y-axis of the calibration curve?
Absorbance/transmission / AU/% ## Footnote This provides a measure of how much light is absorbed or transmitted by the solution.
88
What is the purpose of drawing a Line Of Best Fit (LOBF)?
To establish a relationship between concentration and absorbance ## Footnote The LOBF helps in predicting the concentration of unknown samples based on their absorbance.
89
How do you find the concentration of the unknown sample using the calibration curve?
Read unknown sample absorbance/transmission value from the calibration curve and read off the corresponding concentration ## Footnote This step is crucial for determining the concentration of the unknown solution accurately.
90
What is the first step to test a sample of food for the presence of starch?
Add two drops of Potassium-iodide (KI) solution to your sample/solution ## Footnote The KI solution is a common reagent used to test for starch.
91
What color indicates the presence of starch when using the KI solution?
Blue-black ## Footnote The color change is a clear indication of starch presence in the sample.
92
What are triglycerides composed of?
Glycerol and three fatty acids ## Footnote Triglycerides are a type of lipid that serves as an energy storage molecule.
93
What type of reaction forms an ester from glycerol and fatty acids?
Condensation reaction ## Footnote This reaction involves the removal of water to form the ester bond.
94
True or False: Triglycerides are considered polymers.
False ## Footnote Triglycerides are not polymers; they are composed of smaller molecules (glycerol and fatty acids).
95
What is one characteristic property of fats?
Insoluble in water ## Footnote This property distinguishes fats from other biomolecules, affecting their behavior in biological systems.
96
What is a key characteristic of oils compared to fats?
Oils are generally liquid at room temperature ## Footnote This is due to the presence of unsaturated fatty acids in oils, which prevent tight packing.
97
Draw alpha glucose

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