Carbohydrates
- Created by: epocce
- Created on: 01-02-22 10:29
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- carbohydrates
- monosaccharides
- glucose
- ABBA - Alpha below Beta Above
- fructose
- galactose
- glucose
- 1,4 and 1,6 glycosidic bonds
- starch
- doesn't affect water potential of cell
- insoluble
- branched (Amylopectin)
- 1,4 and 1,6 glyosidic bonds
- compact
- easy to store lots of it
- amylose
- unbranched
- helix
- amylopectin
- branched
- lots of ends so easily hydrolysed
- doesn't affect water potential of cell
- glycogen
- 1,4 and 1,6 bonds
- highly branched
- doesn't effect water potential of cell
- insoluble
- compact
- easy to store lots of it
- 1,4 and 1,6 bonds
- cellulose
- unbranched
- fibres
- disaccharides
- glucose + glucose = maltose
- glucose + fructose = sucrose
- glucose + galactose = lactose
- condensation reactions
- food tests
- reducing sugars
- add Benedict's reagent to food sample
- will go from blue to brick red if reducing sugar is present
- non reducing sugars
- add dilute hydrochloric acid to sample
- neutralise the solution and carry out reducing sugars test as normal
- will change from blue to brick red
- add dilute hydrochloric acid to sample
- starch
- add iodine to starch
- will turn orange/brown to blue/black is starch is present
- reducing sugars
- monosaccharides
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