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Monomers
smaller units from which larger molecules are made
Polymers
molecules made from a large number of monomers join together
Condensation
join two molecules together and eliminate a molecule of water
Hydrolysis
breaks a bond between molecules using a molecule of water
Disaccharides
formed by condensation of two monosaccharides
Maltose
two glucose
Sucrose
a glucose and a fructose
Lactose
a glucose and a galactose
𝛼 glucose
OH group linked below the ring
𝛽 glucose
OH group link above the ring
Polysaccharides
Condensation of many glucose unit
Glycogen
𝛼 glucose join by 1,4- and 1,6- glycosidic bond
branched, release stored glucose quickly
Compact, good storage of glucose
Starch
𝛼 glucose
Amylose, 1, 4- glycosidic, unbranded and coiled, compact good for storage
Amylopectin, 1,4- and 1,6- glycosidic, branched allow glucose release quickly
Cellulose
Long, unbranched chain of 𝛽 glucose join by 1,4- glycosidic bond
Hydrogen bond forms between straight chain, forming strong fibres for structural support
Benedict test - reducing sugar
Heat sample with Benedict solution
Colour change from blue to brick red
Benedict test - non reducing sugar
Heat sample with acid and neutralise
Heat with Benedict’s solution
Colour change from blue to brick red
Test for starch
Add iodine
Colour change from brown to blue black
Triglycerides
Condensation of one glycerol and three fatty acid
Ester bond
Condensation between glycerol and a fatty acid
Phospholipid
Condensation of one glycerol, two fatty acid and one phosphate-containing group
Saturated fat
No carbon-carbon double bond
Found in animal fat
Unsaturated fat
Contain carbon-carbon double bond, means molecule can bend so its liquid in room temperature
Found in plant
Phospholipid structure
Phosphate head - hydrophilic
Fatty acid tail - hydrophobic
Forms micelles when contact with water - polar
Forms bilayer of cell membrane
Emulsion test
Add ethanol to sample then add water and shake
Milky emulsion forms
Note 
Flashcard (38)