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12183081
Carbohydrates
Descripción
A2 (Section 1) Biology Mapa Mental sobre Carbohydrates, creado por Dominic Weston el 09/02/2018.
Sin etiquetas
biology
section 1
a2
Mapa Mental por
Dominic Weston
, actualizado hace más de 1 año
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Creado por
Dominic Weston
hace alrededor de 6 años
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Resumen del Recurso
Carbohydrates
General
Most carbs are polymers
Large, complex molecules composed of long chains of many monomers joined together
Condensation
Forms glycosidic bond by the removeal of water
Hydrolysis
Breaks glycosidic bond by addition of hydrogen
Types
Monosaccharides
Monomer of one sugar molecule
E.g. Glucose, Fructose, Galactose
Disaccharides
Formed from two monosaccharides joined together
By condensation reaction to form glycosidic bond
E.g. Maltose, Sucrose, Lactose
Sucrose
Glucose + Fructose
Lactose
Glucose + Galactose
Maltose
Glucose + Glucose (alpha)
Polysaccharide
Made of many monosaccharides joined together
E.g. Starch, Glycogen, Cellulose, Chitin
Starch
Structure
Combination of two polymers of alpha glucose
Amylose and Amylopectin
Amylose
long unbranched chain
Angles of glycosidic bonds and h-bonds form coiled structure
Making it very compact
Amylopectin
Long branched chain with side branches
Function
Plants only
Storage molecule in plants
Insoluble in water
Doesn't effect water potential
Doesnt draw in water by osmosis
Amylose is very compact so can store a lot in one space
Amylopectin is branched
Enzymes can attach and breakdown the molecule
Releases energy quickly
Test for starch
Iodine test
Add iodine to sample
If starch present the sample changes from brown-orange to blue-black
Glycogen
Structure
Alpha glucose
Similar to amylopectin in that it is a branched molecule
Branches are much shorter, more frequent
and more compact than amylopectin
Function
Storage in animal, fungi, bacteria
Compact storage, lots in one space
Insoluble, doesnt effect water potential
More branches that enzymes can attach simutaneously
For rapid breakdown for glucose molecules used in respiration
Important for animal cells that are more metabolic active
Cellulose
Structure
Made from monomers of B-glucose
Causes straight unbranched chains
Adjacent beta glucose rotate 180 allowing h-bonds to form
Run parallel and from cross-linkage hydrogen bonds
Number of h-bonds causes huge strength
Cellulose chains linked by h-bonds forming microfibrils
Function
H-bonds stop water entering, resistant to enzyme hydrolysis
Makes it good structural support polysaccharide
Major component in cell walls
Provides rigidity, prevents cell from bursting
Only in plants
Glucose
Has two isomers
Alpha and Beta Glucose
Rotation of functional groups 180 degrees
Sugars
Sugars are mono/disaccharides
Sugars can be reducing or non-reducing
Reducing test
Benedicts reagent (blue) to test
Heat sample to the boil with excess benedicts
Solid precipitate is positive blue, green, yellow, orange, brick red
Higher conc of sugar the more colour change
Comparing concs also weight the precipitate
All mono and some di are reducing sugars
Non-reducing
If benedicts is negative test
breakdown di to mono
do this by adding dilute HCl
Heat to the boil
Neutralise with NaHCO3
Then test with benedicts if negative remains blue
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