Carbohydrates structure and function
- Created by: lenaferriday
- Created on: 05-05-14 16:35
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- Carbohydrates
- Made of C, H and O
- Disaccarides
- Maltose
- Glucose + glucose
- Lactose
- Glucose + galactose
- Sucrose
- Glucose + fructose
- Transport in phloem of plaths
- Glycosidic bond
- Formed by condensation reaction
- Maltose
- Polysaccarides
- Starch
- Amylose + amylopectin
- 1-4 glycosidic bonds - linear
- 1-6 glycosidic bonds - branched
- Alpha glucose
- Insoluble
- Glycogen
- Similar to amylopectin
- Storage in animals
- Glycogen
- Compact
- Glycogen
- Similar to amylopectin
- Storage in animals
- Glycogen
- Easily hydrolysed
- Storage in plants
- Potato tubers
- In seeds
- Amylose + amylopectin
- Cellulose
- Beta glucose
- Each adjacent molecule rotated by 180
- OH groups on both sides of molecule
- Cross-linkages between molecules
- Microfibrils
- Strong
- Plant cell walls
- Chitin
- Same structure as cellulose (beta glucose rotated)
- Amino acid groups added
- Mucopolysaccharide
- Wtaerproof
- Lightweight
- Strong
- Exoskeleton of arthopods
- Fungi cell walls
- Starch
- Monosaccarides
- Monomers
- Glucose
- Alpha
- Beta
- Galactose
- Fructose
- Building blocks for larger molecules
- Energy release in respiration
- Tests
- Benedicts teest for reducing sugars
- Positive
- Blue - green - yellow - orange - red
- Negative - no colour change
- Semi-quantitative
- Degree of colour change shows relative degree of reducing sugar present
- Add benedicts reagent and place in boiling water bath
- Positive
- For starch
- Add iodine
- Positive
- Orange - blue/blakc
- Negative - no colour change
- Benedicts teest for reducing sugars
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