Carbohydrates

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What is a polymer?
Large, complex molecules composed of long chains of monosaccharides.
1 of 6
What type of bond holds monosaccharides together in a polysaccharide?
Glycosidic bonds.
2 of 6
Name the two polysaccharides present in starch.
Amylose and amylopectin
3 of 6
Maltose is a sugar, describe how a molecule of maltose is formed. (3)
Two molecules of Alpha-Glucose [1] are joined by a glycosidic bond [1]. A molecule of water is released through the condensation reaction [1]
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Sugars can be classed as reducing or non-reducing sugars. Describe the test to identify non-reducing sugars. Include the different results you would expect to see if the test was positive or negative. (5)
Take a new sample of the test solution, add dilute HCl and heat in a water bath that's been brought to a boil. Neutralise with sodium hydrogencarbonate. Then add blue benedict's solution and heat it in a water bath that has been brought to the boil.
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(Card 5 answer continued)
If the test is positive for a non-reducing sugar, a brick red participate will form and if it is negative, the solution will stay blue.
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Other cards in this set

Card 2

Front

What type of bond holds monosaccharides together in a polysaccharide?

Back

Glycosidic bonds.

Card 3

Front

Name the two polysaccharides present in starch.

Back

Preview of the front of card 3

Card 4

Front

Maltose is a sugar, describe how a molecule of maltose is formed. (3)

Back

Preview of the front of card 4

Card 5

Front

Sugars can be classed as reducing or non-reducing sugars. Describe the test to identify non-reducing sugars. Include the different results you would expect to see if the test was positive or negative. (5)

Back

Preview of the front of card 5
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