Carbohydrates (CHO)

Question 1

What is the function of a carb?

Answer 1

• short or long-term energy source
• provides structural support
• surface marker on cells for cell communication

Question 2

What is the stucture of carb

Answer 2

• CHO (carbon, hydrogen, oxygen) are constucted into simple sugars
• simple sugar molecules contain a hydrocarbon chain, hydroxyl groups, and carbonyl group
• usually form a ringed stucture

Question 3

draw a glucose molecule

Answer 3

look it up lol

Question 4

What is a monosaccharide

Answer 4

• CHO that only consists of 1 simple sugar molecule
• quick energy source

Question 5

When will monosaccharide form a linear and ring structure

Answer 5

linear - dry state
ring - dissolved in water

Question 6

Examples of monosaccharide

Answer 6

glucose, fructose, ribose

Question 7

explain glucose

Answer 7

• hexose (6 carbons)
• C6H12O6

Question 8

Explain Alpha and Beta glucose

Answer 8

• geometrical stereoisomer
• THEIR ATOMS ARE BONDED IN THE SAME WAY BUT WITH DIFFERENT ARRANGEMENT OF SPACE
• different properties

Question 9

Explain how condensation reaction is used in glucose

Answer 9

Glucose and fructose combine to produce the disaccharide sucrose in a condensation reaction. A disaccharide is a carbohydrate formed by the joining of two monosaccharides.

Question 10

Example of a disaccharide

Answer 10

table sugar or sucrose

Question 11

Explain d-glucose and l-glucose

Answer 11

• bother optical stereoisomers
• they mirror images of eachother
• have different properties

Question 12

Examples of d- and l- glucose

Answer 12

d-: cough medicine
l- pain killers like morphine

Question 13

All living things use…

Answer 13

D-glucose

Question 14

What is a disacchride

Answer 14

• made up of 2 sugars
• formed from a condensation reaction between simple sugar molecules through glycosidic linkage

Question 15

Explain Maltose

Answer 15

• formed between 2 a-D-glucose molecules
• the bond between the glucose molecules is called an 1-4 glycosidic linkage

Question 16

Explain Sucrose

Answer 16

• formed between two a-D-glucose molecules
• the bond formed between the two sugar molecules in an a 1-3 glycosidic linkages

Question 17

Explain oligosaccharides

Answer 17

• made up of 3-9 sugar molecules
• found on plasma membranes where they play a role in cell-to-cell recognition and communication
• This will also determine your blood type

Question 18

Explain polysaccharide

Answer 18

• CHO that contains many simple sugar molecules
• used in plants and animals for long-term energy storage and structural support

Question 19

Examples of polysaccharide

Answer 19

chitin, cellulose, starch, glycogen

Question 20

Explain Glycogen

Answer 20

• long-term energy
• stored in the nucleus and liver of animals for energy storage
• formed from D-glucose molecules
• main chains consist of 1-4 glycosidic linkages
• branched consists of 1-6 glycosidic linkages

Question 21

What is a starch

Answer 21

• used by plants for energy
• formed from D-glucose molecules

Question 22

what is Cellulose (fibre)

Answer 22

• linear molecules used by plants for structural support
• consists of B 1-4 glycosidic linkages that cannot be broken down by human enzymes
• long chains held together by hydrogen bonds

Question 23

What is chitin

Answer 23

• used by insects, crustaceans, and fungi for structural support
• formed from linked N-acetyl glucosamine molecules
• B linkages cellulose with N-acetyl group on the 2nd carbon - increased H-bonds resaulting in stronger molecules

Question 24

How does chemistry drive the biology

Answer 24

The chemistry and structure of carbohydrates greatly influence their function in living organisms. Carbohydrates are made up of carbon, hydrogen, and oxygen atoms, and they are typically classified into three main groups: monosaccharides, disaccharides, and polysaccharides.

The structure of carbohydrates is determined by the type and number of monosaccharides they are made up of, as well as the type of glycosidic bonds that connect them together. The structure of a carbohydrate can have a significant impact on its function.