1.1 - 1.2

• What is a monomer?

  Smaller units that join together to form larger molecules
• Give examples of monomers.

  Monosaccharides, amino acids, nucleotides
• What is a polymer?

  Molecules formed when many monomers join together
• Give examples of polymers.

  Polysaccharides, proteins, DNA/RNA
• What happens in a condensation reaction?

  A chemical bond forms between 2 molecules and a molecule of water is produced
• What happens in a hydrolysis reaction?

  A water molecule is used to break a chemical bond between 2 molecules
• Name the 3 hexose monosaccharides.

  Glucose, fructose, galactose
• What is the molecular formula for hexose monosaccharides?

  C$_6$H$_{12}$O$_6$
• What type of bond is formed when monosaccharides react?

  Glycosidic bond
• How is a disaccharide formed?

  A condensation reaction forms a glycosidic bond between 2 monosaccharides
• Name 3 disaccharides.

  Maltose, sucrose, lactose
• How do maltose, sucrose, and lactose form?

  They form through condensation reactions between specific monosaccharides
• What is the structure and function of starch?

  Starch is a storage polymer of 𝛼-glucose in plant cells, insoluble and large
• What types of bonds are present in starch?

  1,4 and 1,6 glycosidic bonds
• What is the structure of amylose in starch?

  Amylose has 1,4 glycosidic bonds and forms a helix with intermolecular hydrogen bonds
• What is the structure and function of glycogen?

  Glycogen is the main storage polymer of 𝛼-glucose in animal cells, branched and insoluble
• What types of bonds are present in glycogen?

  1,4 and 1,6 glycosidic bonds
• What is the structure and function of cellulose?

  Cellulose is a polymer of 𝛽-glucose that gives rigidity to plant cell walls
• What type of bonds are present in cellulose?

  1,4 glycosidic bonds
• How does cellulose provide structural support?

  It forms microfibrils through hydrogen bond crosslinks between parallel strands
• Describe the Benedict’s test for reducing sugars.

  Add Benedict’s reagent to a sample, heat, and observe colour change
• What indicates a positive result in the Benedict’s test for reducing sugars?

  A colour change from blue to brick-red precipitate forms
• Describe the Benedict’s test for non-reducing sugars.

  Hydrolyze non-reducing sugars, neutralize, then perform the Benedict’s test
• What is the first step in the Benedict’s test for non-reducing sugars?

  Hydrolyze non-reducing sugars by adding HCl and heating
• Describe the test for starch.

  Add iodine solution and observe the color change from orange to blue-black
• How can colorimetry be used to give qualitative results for the presence of sugars and starch?

  Make standard solutions, plot a calibration curve, and compare unknown samples
• What is the purpose of plotting a calibration curve in colorimetry?

  To relate absorbance or % transmission to concentration
• What do you do with the absorbance values of unknown samples in colorimetry?

  Use the calibration curve to read off the concentration