Glucose Flashcards
What are the two types of glucose?
Alpha and beta glucose
What is the formula for glucose?
C6 H12 O6
What reaction joins monosaccharides together?
Condensation reaction
What reaction separates a polysaccharide/disaccharide into monosaccharides?
Hydrolysis reaction
Glucose + Glucose = ?
Glucose + Glucose = Maltose + Water
Glucose + Galactose = ?
Glucose + Galactose = Lactose + Water
Glucose + Fructose = ?
Glucose + Fructose = Sucrose + Water
What is a condensation reaction?
Joining of two molecules by removing water
What is a hydrolysis reaction?
Splitting apart molecules through the addition of water
What is a saturated fatty acid?
The hydrocarbon chain of the fatty acid only has single bonds between carbons
What is an unsaturated fatty acid?
The hydrocarbon chain of the fatty acid tail consists of at least one double bond between carbons
The double bond causes a kink in the chain
Properties of triglycerides
Transfer energy as C-H bonds can store energy
Metabolic water source due to high ratio of H : O
Hydrophobic molecules
What are phospholipids made up of?
Glycerol , 2 fatty acid tails and a phosphate group
Properties of phospholipids?
Glycerol and phosphate group form the ‘head’ which is hydrophilic
2 fatty acid tails are hydrophobic
Forms phospholipid bilayer in cells
What is the primary structure of proteins?
The sequence of the amino acids in the polypeptide chain
What is the secondary structure of proteins?
The sequence of amino acids causes parts of a protein molecule to bend into alpha helix shapes or fold into beta pleated sheets
Hydrogen bonds hold these shapes together
What is the tertiary structure of proteins?
The further folding to form a unique 3D shape
Held together by ionic bonds, H bonds, disulfide bonds, hydrophobic and hydrophilic interactions
What is the tertiary structure of proteins?
The further folding to form a unique 3D shape
Held together by ionic bonds, H bonds, disulfide bonds, hydrophobic and hydrophilic interactions
What is the quaternary structure of proteins?
A protein made up of more than one polypeptide chain
Eg. Haemoglobin which is made up of four polypeptide chains
Properties of fibrous proteins?
Long twisted strands linked together
Stable structure
Insoluble in water
Eg. Keratin and collagen
Properties of globular proteins?
Polypeptide chains roll up into spherical shape
Relatively unstable structure
Soluble
Eg. Enzymes, antibodies, haemoglobin
How to test for starch?
Add iodine
If starch is present solution changes colour from orange to blue/black
How to test for reducing sugars?
Add Benedict’s reagent and heat
If reducing sugars are present solution will change to a brick-red colour (the more red it is the higher the concentration of reducing sugars).
How to test for non-reducing sugars?
Add acid and boil (acid hydrolysis)
Cool the solution and add an alkali to neutralise
Add Benedict’s reagent and heat
Solution will turn brick red if positive test
