Carbohydrates

Description

A2 Biology (Section 1) Mind Map on Carbohydrates, created by Dominic Weston on 09/02/2018.
Dominic Weston
Mind Map by Dominic Weston, updated more than 1 year ago
Dominic Weston
Created by Dominic Weston about 6 years ago
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Resource summary

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