specification point 1 Flashcards
what is a monosaccharide ?
A single sugar monomer- triose, pentose, hexose
disaccharide
Two monosaccharide units joined by a glycosidic bond, formed in a condensation reaction.
polysaccharide
Polymer made up of long chains of monosaccharide units joined by glycosidic bonds
hexose glucose (alpha and beta) structure
6 Hydrogens overall; H ^ OH ‘- alpha H’ OH^ - beta
condensation reaction
removal of H2O (2 monosaccharides joined together to make a disaccharide.
hyrdolysis reaction
addition of H2O
Starch structure and function
Amylose- spiral of 1,4 glycosidic bonds, slow releasing
Amylopectin, branches of 1,6 glycosidic bonds, rapid releasing.
glycogen structure and function
alpha glucose units, 1,6 glycosidic bonds therefore making it have more chains. rapid releasing. ideal for active tissues.
cellulose structure and function
long chains of B.glucose joined by glycosidic bonds (1,4) .
triglyceride synthesis
condensation reaction between glycerol and three fatty acids forms triglyceride with ester bonds.
difference between saturated and unsaturated lipids
Saturated fatty acids lack double bonds between the individual carbon atoms, while in unsaturated fatty acids there is at least one double bond in the fatty acid chain.
structure of lipids
hydrophillic head
hydrophobic tail.
fatty deposits- energy storage.
hydrophobic tails- insulation.
structure and function of phospholipid bilayer
The lipid bilayer is arranged in two layers of phospholipids with the hydrophilic heads forming the outer edges and the tails forming the interior. In this arrangement, the bilayer has a hydrophobic core that prevents the passage of polar molecules while allowing the relatively free diffusion of non-polar molecules.
structure of amino acids
An amino acid is an organic molecule that is made up of a basic amino group (−NH2), an acidic carboxyl group (−COOH), and an organic R group (or side chain) that is unique to each amino acid.
formation of polypeptides
The linking of two amino acids is accompanied by the loss of a molecule of water