Carbohydrates

Disaccharides

Are sugars containing 2 sugar units joined together.

Monomer

the base repeating unit of a polymer.

Polysaccharides

Sugars with more than 2 sugar units bonded together normally forming long chains.

glycosidic bonds

Amylopectin, but it has more 1, 6 ________ resulting in more branches.

Hydrolysis

the process of adding water to break a bond.

glucose faster

It means enzymes can access the bonds easily to hydrolyze them to release the ________ as the animal is moving.

Insoluble

________ so does not affect water potential of the cell (does not affect osmosis)

high tensile strength

They have ________ and give the plant cells strong walls to stop them exploding when they fill with water.

Monosaccharides

are sugars that contain one sugar unit.

Hydrolysis

the process of adding water to break a bond

Polysaccharides

Sugars with more than 2 sugar units bonded together normally forming long chains

Monomer 

the base repeating unit of a polymer

3 types of carbohydrate

Monosaccharides, Disaccharides, Polysaccharides

Monosaccharide General Formula

(CH_2O)_n

3 Types of sugar

Hexose, Pentose, Triose

What is a Hexose Sugar

Sugar containing 6 Carbon atoms

What is a Pentose sugar

Sugar containing 5 carbon atoms

What is a Triose sugar

Sugar containing 3 carbon atoms

2 Forms of glucose

Alpha glucose and Beta glucose

3 common Monosaccharides

Glucose, Fructose, Galactose

2 Different ribose forms

Ribose, Deoxyribose

Where is glucose found

Fruit

Where is fructose found

Fruit and nectar

Where is galactose found

Milk

Disaccharides General formula

C_n(H_2O)_{n+1}

How are disaccharides formed

Condensation reaction

What is a condensation reaction

One where water is produced as a byproduct joining 2 molecules

Bond called between 2 monosaccharides

Glycosidic bond

How is a glycosidic bond broken

By hydrolysis

How does the body hydrolyse

By enzymes such as sucrase, maltase, lactase

How do we hydrolyse in a test tube

Boil with HCl

What monosaccharides make sucrose

Alpha Glucose and fructose

What monosaccharides make Maltose

Alph Glucose and Alpha Glucose

What monosaccharides make lactose

Alpha Glucose and Galactose

Where is maltose found

Germinating seeds

Where is sucrose found

Phloem tissue, fruit

Where is lactose found

Milk

What happens when a reducing sugar is boiled with Benedict’s

Turns from blue to brick red reducing blue copper(II) to red copper(I)

What is the reducing centre

The part of the molecule that does the reduction

What stops a reducing centre from reduction

Being involved in a glycosidic bond

Where is the reducing center in glucose

Carbon 1

Where is the reducing center in fructose

Carbon 2

What is starch used for

Plants energy store

What 2 polysaccharides make starch

Amylose and amylopectin

Amylose monomer

Alpha glucose bonded with 1,4 glyosidic bonds

Amylose structure

Long unbranched chains that for a helical shape as weak hydrogen bonds form between the glucose

Why is amylose good for storage

The shape makes it compact

What is the monomer and how is it bonded?

Alpha Glucose , 1,4 and 1,6 glycosidic bonds

3 key features of starch

Insoluble so does not affect water potential of the cell (does not affect osmosis)

Compact due to it's helical structure

Has branches allowing quick glucose release by amylase enzyme

Glycogen use

Animal Energy store

Cellulose use

Structure in plant cell wall

Cellulose monomer

Beta glucose

Cellulose key features

Many Hydrogen bonds link the chains forming strong microfibrils p

They have high tensile strength and give the plant cells strong walls to stop them exploding when they fill with water


Long unbranched Beta-Glucose chains

Insoluble

Where is starch found

Chloroplast stroma

Where is glycogen found

Muscle cells

Where is cellulose found

Plant cell wall