3.1..2 Carbohydrates- monosaccharides and disaccharides

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15 Terms

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3 categories of carbohydrates

Monosaccharides

Disaccharides

Polysaccharides

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Monosaccharides

The monomers carbohydrates are made from are monosaccharides and they are the simplest sugars. They are all sweet tasting and water soluble

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General formula for carbohydrates

(CH2O)n where n is any number between 3 and 8

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What elements do all carbohydrates contain?

C, H and O

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What are the 3 main monosaccharides?

Glucose

Fructose

Galactose

They are all hexose sugars and have the general formula C6H12O6

They are isomers- same formula, different structure

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Glucose

  • Hexose sugar- a monosaccharide with six carbon atoms in each molecule

  • alpha and beta glucose (isomers)

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Sucrose and lactose

  • Disaccharides

  • Sucrose is formed from a condensation reaction between a glucose molecule and a fructose molecule

  • Lactose is formed from a condensation reaction between a glucose molecule and a galactose molecule

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Benedict’s test

  • To test for sugars

  • Add Benedict’s reagent (blue) to a sample and heat it in a water bath that is been brought to the boil

  • If the test is positive it will form a coloured precipitate

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Benedict’s test results pt1

  • Sample stays blue - no reducing sugar present

  • Sample forms green/yellow/orange/brick red precipitate - reducing sugar present

  • The results are semi-quantitative as there is a relationship between the conc. of the reducing sugar and the colour of the solution

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Benedict’s test results pt2

  • The higher the conc. of the reducing sugar, the further the colour change goes

  • A more accurate way is to filter the solution and weigh the precipitate, or to remove the precipitate and use a colorimeter to measure the absorbance of the remaining Benedict’s reagent

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Non-reducing sugars

  • To test for them, first you need to break them down into monosaccharides by:

  • Get a new sample of the test solution

  • Add dilute hydrochloric acid and carefully heat it in a water bath that’s been brought to the boil

  • Neutralise it by adding sodium hydrogen carbonate

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