topic 1
Cards (100)
- carbon, hydrogen and oxygen
- Carbohydrates with a single sugar unit, such a glucose, fructose and ribose
- A carbohydrate with two sugar units, including maltose, sucrose or lactose.
- A long chain of sugars that has been made through condensation polymerisation, these include glycogen, starch and amylose. It contains 11+ sugar units. It doesn't have the sweet taste of many mono and disaccharides.
- (CH2O)n
- 6 carbons - hexose suagr (C6H12O6), often tastes sweet and include glucose, galactose and fructose.
- They store energy in plant, fungi and bacterial cells. They also make up an important part of the cell wall. The best known carbohydrates are sugars and starch. Sucrose is a white crystalline sugar, glucose supplies energy in sports drinks, starch is found in flour and potatoes. They can come in the form of monosaccharides, disaccharides, oligosaccharides and polysaccharides.
- A molecule formed from the combination of two monosaccharides through a condensation reaction where water is lost. A covalent bond called a glycosidic bond forms between the two molecules. The reaction can be reversed by adding in water ( hydrolysis ). Sucrose is formed by alpha glucose joining to a fructose.
- monosaccharides = alpha glucose + fructose
- monosaccharides = alpha glucose + beta glucose
- monosaccharides - 2 alpha glucose molecules
- With non-reducing sugars, you can add a few drops of hydrochloric acid to hydrolyse the glycosidic bonds. Allow to cool then neutralise with sodium hydrogen carbonate which will now give a positive result as the sugars have been broken down into its monosaccharide units.
- compounds with the same molecular formula but different structural formulas
- a carbohydrate with 3-10 monosaccharide units
- - Not very soluble in water meaning they have little effect on water potential within a cell and causes no osmotic water movements.
- During digestion in the gut and in muscle and liver cells when carbohydrate stores are broken down to release sugars in cellular respiration.
- Starch is found in plants and stores energy. Sugars produces in photosynthesis are quickly converted into starch . It is insoluble, compact and can be rapidly broken down to release glucose when needed. It is made up of amylose and amylopectin.
- Amylopectin = Branched polymer of glucose molecules. Branching chains have many terminal glucose molecules that can be broken off rapidly when energy is needed.
- Amylopectin - Alpha glucose molecules are joined by 1,4 glycosisdic bonds with a few 1,6 bonds. This leads to branching chains
- Foods like pasta contain starch which is made of amylose and amylopectin. The amylopectin is branched, meaning branches can be quickly broken off to release glucose for cellular respiration. The amylose releases glucose over a longer period of time, keeping you going for longer.
- Glycogen is sometimes referred to as 'animal starch'. It is the only carbohydrate energy store found in animals and is also found in fungi. It consists of alpha glucose and is very compact. It can be broken down rapidly meaning it is an ideal glucose source for active tissues that have a high rate of cellular respiration such as muscle and liver cells.
- Glycogen has far more 1,6 glycosidic bonds than starch. Both contain only alpha glucose but starch contains alpha glucose that has been arranged in two separate ways, meaning it can provide both long and short term energy. On the the hand, glycogen only provides short term energy. Glycogen forms granuals ad starch forms grains.
- 70-80% with the rest being amylose
- Beta-glucose monomers joined by beta-1,4-glycosidic linkages
- It makes up the majority of the cell wall which provides strength and support to plants. It forms long, straight chains with considerable strength.
- All there polysaccharides are made up of long chains of glucose joined by glycosidic bonds.
- Condensation reactions join beta glucose monomers. One beta monomer inverts, meaning the hydroxyl (-OH)group sticks out on both sides of the monomer. The hydrogen bonds form between partially positive charged hydrogen ions of the hydroxyl groups and the partially negatively charged atoms in other parts of the glucose monomers. This is called cross linking
- They do not contain the needed enzymes to break down the 1,4 glycosidic bonds in the cellulose. It acts as roughage or fibre, meaning it is still important even though it cannot be digested.
- A biological molecule with low solubility in water.It is used as an energy store and in cell membranes. It is made up of carbon, hydrogen and oxygen but has less oxygen than carbohydrates.
- Fatty acids and glycerol (C3H8O3)
- A long hydrocarbon chain with a carboxyl group attached to the end.
- - They can be saturated or unsaturated
- A saturated fatty acid is when each carbon atom is joined to the next one by a single covalent bond, like in stearic acid. An unsaturated fatty acid, has one double bond and a polyunsaturated acid has more than one double bond, such as in linoleic acid.
- The process of triglyceride formation. It is when a condensation reaction occurs between the carboxyl group of a fatty acid and the hydroxyl group of glycerol. Water is removed and an ester bond is formed. If a saturated fatty acid was involved, the lipid is likely to be solid at room temp than those containing unsaturated fatty acids.
- ~ Ester bond is formed and a molecule of water is removed
- - Oxidation of lipids produces carbon dioxide and oxygen which can be used to drive the production of ATP