TOPIC 1A- CARBOHYDRATES

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CONDENSATION REACTIONS
Two molecules join together forming a new chemical bond and a water molecule is released when bond is formed.
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CONDENSATION REACTIONS OF POLYMERS
Two monomers chemically bonding to one another resulting in a molecule of water, a hydroxyl group of one monomer groups with a hydrogen on another.
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GLYCOSIDIC BOND
Forms between the two monosaccharides as a molecule of water is released.
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HYDROLYSIS REACTIONS
Breaks polymers into monomers by breaking the chemical bond between monomers by insertion of water molecule,
restores the hydroxyl group and hydrogen to the monomers.
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REDUCING SUGARS
All monosaccharides and some disaccharides (maltose and lactose)
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BENEDICT'S TEST: REDUCING SUGARS
Add Benedict's reagent and heat it in a water bath that has been brought to a boil.
Positive test- coloured precipitate
(blue-green-yellow-orange-brick red)
Negative test- stays blue
Or filter solution and weigh precipitate for more accuracy.
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BENEDICT'S TEST: NON-REDUCING SUGARS
Add dilute hydrochloric acid and heating it in a water bath that has been brought to a boil.
Then neutralise it with sodium hydrogencarbonate and carry on Benedict's test for reducing sugars.
Positive test- coloured precipitate
Negative test- stays blue-
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PROPERTIES OF MONOSACCHARIDES
Soluble in water so they can be easily transported
They can travel across cell membranes into cells by carrier proteins
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ISOMERS
Same formula but a different arrangement of atoms in molecule as well as different properties.
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THE MONOSACCHARIDES OF MALTOSE, SUCROSE AND LACTOSE
Maltose- 2 alpha glucose
Sucrose- glucose + fructose
Lactose- glucose + galactose
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DISACCHARIDES
2 monosaccharides chemically joined together creating a glycosidic bond and forming a disaccharide.
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AMYLOSE
Long, unbranched chain of alpha glucose molecules joined together by glycosidic bonds,
angles of glycosidic bond give it a coiled structure- compact- good for storage
It has 1-4 linkage glycosidic bonds
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AMYLOPECTIN
Long, branched chain of alpha glucose,
contains 1-4 and 1-6 linkage glycosidic bonds which creates branched chains,
branched chains make it easier for enzymes to break down the molecule to get the glycosidic bonds,
make it easier for glucose to be release
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STARCH PROPERTIES
It's insoluble- doesn't affect water potential- water cannot enter cells by osmosis which would cause cells to swell
This is good for storage
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IODINE TEST:STARCH
Add Iodine dissolved in Potassium Iodide solution
Positive test- colour change from browny-orange to dark blue-black
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GLYCOGEN
Storage polysaccharide in animals,
animals store excess glucose as glycogen,
has 1-4 and 1-6 glycosidic bonds-more branched,
allows glucose to be produced +hydrolysed to be used for ATP production,
it is compact as well
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CELLULOSE
Structural polysaccharide,
long, unbranched chain of beta- glucose,
adjacent chains linked by hydrogen bonds to form microfibrils (strong fibres),
microfibrils provide structural support- prevent it bursting when filled with water,
strong and rigid
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Other cards in this set

Card 2

Front

Two monomers chemically bonding to one another resulting in a molecule of water, a hydroxyl group of one monomer groups with a hydrogen on another.

Back

CONDENSATION REACTIONS OF POLYMERS

Card 3

Front

Forms between the two monosaccharides as a molecule of water is released.

Back

Preview of the back of card 3

Card 4

Front

Breaks polymers into monomers by breaking the chemical bond between monomers by insertion of water molecule,
restores the hydroxyl group and hydrogen to the monomers.

Back

Preview of the back of card 4

Card 5

Front

All monosaccharides and some disaccharides (maltose and lactose)

Back

Preview of the back of card 5
View more cards

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