Carbohydrates🥐

• Disaccharides are double sugars formed by condensation reactions between two monosaccharide units.
• Monosaccharides are simple carbohydrates with one sugar unit.
• Carbohydrate is the general term used to describe sugars, starches, cellulose, glycogen, and other compounds that contain carbon, hydrogen, and oxygen.
• Disaccharides: sucrose, lactose, maltose
• The chemical formula for glucose is C6H12O6.
• A condensation reaction- joining two units through the removal of a molecule of water.
• A glycosidic bond is formed between two monosaccharides.
• A disaccharide if formed from two monosaccharides
• Sucrose is made of a glucose molecule and a fructose molecule
• Lactose is made of a glucose molecule and a galactose molecule.
• Cellulose is made up of beta linked glucose chains
• Maltose is made of two glucose molecules joined by an alpha (1,4) linkage.
• Starch is made up of amylase which are long chains of alpha(1,4)- linked glucose molecules.
• Hydrolysis is the division of molecules, breaking a bond, through the addition of a molecules of water.
• The benedicts test is used for testing for reducing sugars and

  non-reducing sugars blue--->red if a reducing sugar.
• Glucose is a hexose sugar with 6 carbons and 12 hydrogen atoms and 6 oxygen atoms

  
• Starch is a polysaccharide that is used for storage in plants, it acts as extra glucose storage. It is broken down in the plant for glucose. It is made of amylose and amylopectin.
• Iodine test, Iodine dissolved in potassium iodide solution. If starch is present orange to blue-black colour.
• Glycogen (polysaccharide), is the main energy storage in animals. Made of alpha glucose. Branched meaning glucose can be released quickly, it is very compact so good for storage.
• Amylose in starch is long unbranched chains of alpha glucose, coiled structure because of glycosidic bonds. It is compact and good for storage to fit in a small place.
• Amylopectin (starch), is a polysaccharide that is a long branched chain of alpha glucose. The side chains allow enzymes to get to glycosidic bonds, allowing fast glucose release.
• Starch is insoluble in water- doesn't affect the water potential, so water doesn't enter cells through osmosis (if they did the cell would swell), so it is good for storage.
• Cellulose is made up long unbranched chains of beta glucose, cellulose chains are linked by hydrogen bonds creating microfibrils. Provides good structural support in cell walls in plants.