Carbohydrates, Hydrolysis, and Phospholipids

Vocabulary flashcards covering monosaccharides, disaccharides, glycosidic bonds, hydrolysis, and phospholipids.

Monosaccharides

The smallest carbohydrate that cannot be broken down, with examples including alpha glucose, beta glucose, fructose, and galactose.

Alpha Glucose

A form of glucose where the OH group on carbon 1 points down.

Beta Glucose

A form of glucose where the OH group on carbon 1 points up.

Disaccharides

Molecules formed when 2 monosaccharides join together through a condensation reaction, forming a glycosidic bond.

Maltose

A disaccharide formed from Glucose + Glucose.

Sucrose

A disaccharide formed from Glucose + Fructose.

Lactose

A disaccharide formed from Glucose + Galactose.

Glycosidic Bonds

Bonds formed during a condensation reaction that join monosaccharides together.

C 1-4 Bond

A glycosidic bond between Carbon 1 of one glucose and Carbon 4 of another, forming a straight chain connection.

C 1-6 Bond

A glycosidic bond that serves as a branching point.

Hydrolysis

The opposite of condensation; a reaction that uses water to break a chemical bond.

Phospholipids

Molecules that make up the cell membrane, consisting of glycerol, 2 fatty acids, and a phosphate group.

Polysaccharide

Long chains of monosaccharides including starch, glycogen and cellulose

Starch

Main energy store in plants made from lots of a - glucose molecules

Two types of starch

Amylose and amylopectin

Glycogen

Main energy store in animals

more highly branched than Amylopectin

Glycogen

Cellulose

The structural carb in plants

Microfibrins

Produced when hydrogen bonds are formed between straight chains in cellulose

Why is starch and glycogen good as energy stores?

Insoluble, large and compact

test for starch

Iodine

How to know if starch is present

Blue-black colour

Test for reducing sugar

Benedict’s solution

Benedict’s test

Heat, observe colour

Red

Colour if reducing sugars present

No reducing sugar test

Hydrolyse the sugar, add dilute hydrochloride acid, heat, neutralise, add Benedict’s, heat, observe colour