carbohydrates (draft)

features of monosaccharides (CH2On) [4]

• linear form have free carbonyl group -> reducing sugar

• small in many OH groups allow H bond formation with H2O -> readily soluble in water

• exhibit isomerism → diversity

• exist in rings → stable building blocks

alpha glucose (dudd)

OH group on C1 attached below the plane

beta glucose (dudu)

OH group attached to C1 above the plane

types of disaccharides with their monomers and bonds [3]

surcose (glucose + fructose) → alpha (1-2) glycosidic bond

maltose (glucose + glucose) → alpha (1-4) glycosidic bond

lactose (glucose + galactose) → beta (1-4) glycosidic bond

characteristics of disaccharides Cn(H2O)n [3]

• have many OH groups extending outs of ring to form H bonds → readily soluble in water

• formed by condensation if 2 monosaccharides with glycosidic bond with loss of H2O

• simplified by hydrolysis with addition of H2O

Show the formation of glycosidic bond [3]

• show monomers and box water to be removed

• show disaccharide labelling bond and removal of water

INSERT IMAGE

Define condensation

Monosaccharides joined by glycosidic bond to form a disaccharides with the loss of H2O

types of polysaccharides (C6H10O5)n

Storage: starch (amylose and amylopectin) and glycogen

Structural: cellulose

Starch [7]

(Function, location, monomer, bond between monomers, orientation, structure, interchain H bonding)

• plant storage

• as starch granules in chloroplast

• alpha glucose

• amylose (20%) : alpha (1-4) glycosidic bond within branch

  amylopectin (80%) : alpha (1-4) glycosidic bond within branch, alpha (1-6) at branch points

• same orientation

• amylose: helical molecule

  amylopectin: helical and beached molecule

• no interchain H bonding