biological molecules (fill in the gap)

what are monomers? ______ units from which _______molecules are made

smaller, larger

what are polymers? ______molecules which are made from a large number of _________

large, monomers

examples of monomers? ____________glucose, amino acids, _________acids, fructose, fatty acids, ________

alpha and beta, nucleic, glycerol

what is a condensation reaction? ________are joined by a _______bond in condensation reactions, where a ______molecule is ___________

monomers, chemical, water, eliminated

what is a hydrolysis reaction? the ______ of the chemical bond between ___ molecules, where a _______molecule is added

splitting, 2, water

how are larger carbs made from monosaccharide monomers? combining many ________________ results in the formation of a _____________

monosaccharides, polysaccharide

how are monosaccharides joined together to form a polysaccharide? they are joined together with a __________bond formed in a ______________bond

glycosidic, condensation

examples of common monosaccharides? fructose, ______, galactose

glucose

how are disaccharides formed? they are formed when 2 _____________ undergo a ___________ reaction

monosaccharides, condensation

what is maltose? a ___________ that is formed by the _____________ of two _______ molecules

disaccharide, condensation, glucose

what is sucrose? a ________ formed by the ____________ of a glucose and ______ molecule

disaccharide, condensation, fructose

what is lactose? a _______ formed by the _________ of a glucose and _______molecule

disaccharide, condensation, galactose

how are polysaccharides formed? formed of many ______ molecules joined together (formed by the __________of glucose units

glucose, condensation

how are glycogen and starch formed? they are both formed by the _____________ of _____glucose

condensation, alpha

how is cellulose formed? formed by the ___________ of _____glucose

condensation, beta

describe the structure of glycogen? formed of many molecules of ______glucose joined together by ____ and _____ __________bonds

• it has a _____ number of side _______, which allows _____ to be released quickly as ______ can act ______________ on these branches

• it is relatively _____, but _______, and therefore maximises the amount of ______ it can carry

• it is ______, which means it will not affect the_____ potential of cells, and can ______ out of cells

alpha, 1,4, 1,6, glycosidic, large, branches, energy, enzymes, simultaneously, large, compact, energy, insoluble, water, diffuse

function of glycogen? it is the _____ storage molecule in _______

structure of starch? a mixture of ___ ___________________ called ________ and amylopectin

• it is _____ so it will not affect the _______ potential

• it is _______ so a lot of _____ can be stored in a small space, and when it is __________, the released _____ glucose can be transported easily

2 polysaccharides, amylose, insoluble, water, compact, energy, hydrolysed, alpha

what is amylose? amylose is an ______________chain of glucose molecules joined by _____ ___________ bonds

• as a result, amylose is _______ and therefore very ________molecules, storing a lot of energy

unbranched, 1,4 glycosidic, coiled, compact

what is amylopectin? a _________chain and is made of ________molecules joined by ______ and ____ glycosidic bonds

• due to the presence of many ____ branches, these can be acted upon ____________________ by many enzymes and thus broken down to release its ______

branched, glucose, 1,6, 1,4, side, simultaneously, energy

function of starch? it stores ____ in ________

energy, plants

structure of cellulose? composed of long, ___________ chains of ____ glucose which are joined by ___________bonds

unbranched, beta, glycosidic

function of cellulose? it is important in stopping the ____ ______ from bursting under ___________pressure

• this is because it exerts _________ pressure that stops the influx of _______

• this means that the cells stay ______ and ______, helping to maximise the _________ ______ of plants for _______________-

cell wall, osmotic, inward, water, turgid, rigid, surface area, photosynthesis

what are the two glucose isomers called? _______glucose, ___ glucose

alpha, beta

how to test for the presence of reducing sugars? by using _________ reagent

• add ____ of the food sample to be tested into a boiling tube

• add _____ of benedict’s reagent

• _____ the mixture gently in a _____ ___ for 5 minutes

• if the solution turns _____ ___, then a reducing sugar is present

benedicts, 2cm³, 2cm³, heat, water bath, brick red

how to test for non-reducing sugars using benedict’s reagent?

test to see whether its reducing first using the benedict’s reagent, if not then:

• add ____ of same food sample and _____of dilute _____________

• place the test tube inn a _____ ____ for 5 minutes

• the dilute ___ will __________ the disaccharides and ______________ into their constituent _________________

• after this, add some sodium __________-___________ to neutralise the test tube as the benedict’s reagent doesn’t work in _____ conditions.

• now the solution can be tested by adding ___ of benedict’s reagent to solution and placing in _____ ____ for __ minutes

• if a non-reducing sugar is present in the original sample, then there will be a positive colour change from ___ to brick-red

2cm³, 2cm³, hydrochloric acid, water bath, hcl, hydrolyse, polysaccharides, monosaccharides, hydrogen-carbonate, acidic, 2cm³, water bath, 5, blue

biochemical test for starch using iodine/potassium iodide? if the solution turns ____________ in colour from ____________, then starch is present

blue-black, orange-brown