− energy source (glucose in respiration) − energy store (starch in plants, glycogen in animals) − structure (cellulose in cell wall of plants)
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What monomers made up carbohydrates
monosaccharides
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Examples of monosaccharides:
glucose (alpha and beta), galactose, fructose
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How are monomers joined?
Condensation reaction, removing a water molecule
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How are polymers separated?
hydrolysis
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What is the bond in carbohydrates?
glycosidic
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Examples of disaccharides:
maltose, sucrose, lactose
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Examples of polysaccharides:
starch, glycogen, cellulose
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Properties of Starch and Glycogen as energy stores?
-Insoluble so don't impact water potential and can't leave a cell -coiled and therefore compact -highly branched so energy can be quickly released
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Structure of cellulose
beta glucose arranged in a straight chain, cross linked by hydrogen bonds forming microfibrils which are cross linked to form macrofibrils
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How do you test for startch?
Using iodine solution, turns blue/black
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How do you test for reducing sugar?
Heat with benedicts to turn brick red
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How do you test for non-reducing sugar?
First test for reducing sugar, add hydrochloric acid, add sodium hydrogen carbonate, heat with benedicts and it should turn brick red
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What is the structure of an amino acid?
central carbon, carboxyl group to the right, amine group to the left, hydrogen above, R group below
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How are amino acids joined together
Condensation reaction, peptide bond forms between the carboxyl group of one amino acid and the amine group of another
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Test for a protein
Add biuret reagent, turns purple
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Explain the induced fit model
Active site changes shape (bonds chnage in the tertiary structure), substrate binds to the active site, forming E-S complex
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Affect of substrate concentration on enzyme activity
increase substrate concentration, increases chance of successful collisions, increase chance of forming an ES complex, increase rate of reaction- until all of the active sites become saturated and enzymes become the limiting factor
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Affect of enzyme concentration on enzyme activity
Increase enzyme concentration, increase chance of successful collisions, more ES complexes formed, higher rate of reaction- until there aren't enough substrates and substrate concentration becomes the limiting factor
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Affect of temperature on enzyme activity
Increased kinetic energy, increase chance of successful collisions, increase chance of ES complexes forming, increased rate of reaction- until enzyme denatures because temperature breaks bonds in the tertiary structure of the enzyme, not complementar
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