B.1.1 Carbohydrates

Based on the 3rd edition biology textbook written by C.J. Clegg, Andrew Davis, Christopher Talbot

macromolecule

very large organic molecule

ex: protein, nucleic acid, polysaccharide

functional groups

the chemically active part of a member of a series of organic molecules

hydroxyl group

alcohol (-OH)

amino acid

(-NH2)

carboxyl group

carboxylic acid (COOH)

condensation reaction

a reaction that combines two molecules while removing a hydrogen and a hydroxide to form water

hydrolysis reaction

a reaction where hydrogen and hydroxide ions from water are added to a large molecule causing it to split into smaller molecules

glycosidic linkage

a covalent bond between monosaccharide residues in disaccharides and polysaccharides

monosaccharide

simplest sugar, soluble in water

ex: glucose, galactose, fructose

disaccharide

a sugar that is a condensation product of two monosaccharides

ex: maltose, lactose

maltose

formed by a condensation reaction of two molecules of glucose

lactose

formed by a condensation reaction of galactose and glucose

polysaccharide

very high molecular mass carbohydrate formed by condensation of large numbers of monosaccharide units with the removal of water

ex: starch, glycogen, cellulose

polymer

a large organic molecule made of repeating subunits

glucose

a slightly polar molecule, used in cell respiration, two types a-glucose and b-glucose

starch

chain of a-glucose

amylose - single chain of glucose

amylopectin - chain of glucose with branches

glycogen

long chain of a-glucose with a lot of branches, acts as an energy storage unit

cellulose

long chain of flipped b-glucose which creates a strong and stable structure, very difficult to digest