Carbohydrates
- Created by: kbowler12
- Created on: 16-10-16 17:00
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- Carbs
- Monosaccharides
- Ranges from 3 to 6 carbon atoms
- General formula is (CH2O)n, where n is a number between 3 and 7
- They are all...
- Soluble in water
- Sweet tasting and form crystals
- Grouped according to the number of atoms (triose, pentose or hexose sugars)
- Bond with a condensation reaction, forming a glycosidic bond, which can be broken by hydrolysis
- Diasaccharide
- 2 monosaccharides are condensed together
- 1 monosaccharide loses 1 H atom, and the other loses an OH group
- Condensation
- Loss of H2O to form an 1,4-glycosidic bond
- Hydrolysis
- Requires 1 H2O to supply H and OH to the sugars
- Reactions
- Glucose + Fructose = Sucrose
- Glucose + Glucose = Maltose
- Glucose + Galactose = Lactose
- Polysaccharides
- Not sugars (Starch, Glycogen and Cellulose)
- Used to store glucose
- Dissolve and affect the osmotic potential of the cell, making it too concentrated
- To retrieve glucose, hydrolysis breaks down the molecule
- Monosaccharides
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