Carbohydrates Flashcards

(40 cards)

1
Q

What is a monomer?

A

A small identical unit from which polymers are made.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is a polymer?

A

A molecule made up of three or more identical monomers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is a condensation reaction?

A

Reaction which joins two molecules with a chemical bond, eliminating a water molecule.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What bond forms between two monosaccharides?

A

Glycosidic bond.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What bond forms between two amino acids?

A

Peptide bond.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What bond forms between glycerol and fatty acids?

A

Ester bond.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is a hydrolysis reaction?

A

Breaks a chemical bond using a water molecule.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What term describes α-glucose and β-glucose?

A

Isomer(ism).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What monosaccharides form lactose?

A

Glucose and galactose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How is lactose formed?

A

Glucose and galactose joined by condensation to form a glycosidic bond.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Where in the cell is lactose added to a polypeptide to form a glycoprotein?

A

Golgi apparatus.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Why is glycogen’s structure suited to storage?

A
  • Coiled = compact
  • Polymer of glucose = easily hydrolysed
  • Branched = faster hydrolysis
  • Insoluble = no osmotic effect
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Why is glycogen branched?

A

More ends for faster hydrolysis.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Why is glycogen insoluble?

A

Prevents loss from cell / avoids affecting water potential.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Why is starch spiral-shaped?

A

Compact/tightly packed – occupies small space.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How does the helical shape of starch help storage?

A

Compact / tightly packed / fits lots in a small space.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Why is starch insoluble?

A

No osmotic effect / does not affect water potential / doesn’t leave the cell.

18
Q

Why is starch a large molecule?

A

Long chain = many glucose units = stays in cell.

19
Q

Why is starch branched?

A

Rapid hydrolysis to release glucose for respiration.

20
Q

What is cellulose made of?

A

Long, straight, unbranched chains of β-glucose.

21
Q

What bonds hold cellulose together?

A

Many weak hydrogen bonds.

22
Q

What structure is formed by cellulose chains?

A

Microfibrils/macrofibrils.

23
Q

What do cellulose microfibrils provide?

A

Rigidity/strength/support to plant cell walls.

24
Q

Why are hydrogen bonds important in cellulose?

A

Form cross-links between chains → strength/rigidity (despite individual weakness).

25
What do starch and cellulose have in common?
Both polysaccharides; glycosidic bonds; contain C, H, O.
26
What type of glucose is in starch?
α-glucose.
27
What type of glucose is in cellulose?
β-glucose.
28
What is the shape of a starch molecule?
Helical/coiled.
29
What is the shape of a cellulose molecule?
Straight/unbranched.
30
Is starch branched or unbranched?
Branched.
31
Is cellulose branched or unbranched?
Unbranched.
32
What does cellulose form that starch doesn’t?
Microfibrils/macrofibrils.
33
What type of glycosidic bonds are in starch but not cellulose?
1–6 glycosidic bonds.
34
What types of molecules make up starch?
Amylose and amylopectin.
35
How many types of molecules are in cellulose?
One.
36
How do you test for reducing sugars?
Add Benedict’s solution, heat to 95°C. Red/orange/yellow/green precipitate shows presence.
37
How else can you measure reducing sugar quantity (no colorimeter)?
Filter and dry the precipitate; find mass.
38
How do you test for starch in food?
Add potassium iodide (KI); blue/black/purple = starch present.
39
Draw the structure of Alpha Glucose
40
Draw the structure of Beta Glucose