Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
24 Cards in this Set
- Front
- Back
|
Monosaccharide |
Single sugar unit Same number of C and O Glucose, ribose, galactose and fructose |
|
|
Number of carbon in glucose |
6 so hexose monosaccharide |
|
|
Alpha glucose |
At carbon 1, the OH group points below the plane of the ring |
|
|
Alpha glucose + alpha glucose The bond |
Maltose + water 1,4 glycosidic bond |
|
|
Beta glucose |
At carbon 1, the OH group points above the plane of the ring |
|
|
Condensation reaction |
Join 2 monosaccharide to form disaccharide and water |
|
|
Hydrolysis |
Add water to break bond in disaccharide to form monosaccharide |
|
|
Glucose + fructose Bond |
Sucrose Alpha 1-2 glycosidic bond or 1-6 glycosidic bond |
|
|
Pentose monosaccharide |
5 carbon Ribose - contain oxygen in carbon 2 Deoxyribose - no oxygen |
|
|
Galactose + beta glucose |
Lactose 1,4 glycosidic bond |
|
|
Starch structure and features |
Alpha helical structure so compact Good for storage Plant storage sugar Made of straight chain amylose and branched amylopectin |
|
|
Amylose consist of Feature |
lots of alpha glucose joined together only by 1,4 glycosidic bond compact and less soluble due to helix and hydrogen bonding |
|
|
Amylopectin made by |
1,4 glycosidic bond and some 1,6 glycosidic bond |
|
|
Storage in animals |
Glycogen |
|
|
Similarities of glycogen and amylopectin |
Both made of alpha glucose Both have 1,4 glycosidic bond and 1,6 glycosidic bond Both are energy storage carbohydrates Both does not affect water potential as they are insoluble |
|
|
Differences of amylopectin and glycogen |
Glycogen has shorter branches Glycogen is more branched so more compact and less space is needed for it to be stored Glycogen has more free ends so glucose can be added and removed quicker |
|
|
What is cellulose made of ? The bonds The arrangement and features |
Beta glucose join together Beta 1,4 glycosidic bond Alternate beta glucose are flipped 6 OH group from hydrogen bonds with a strand above and below to form fibres - provide mechanical strength and insoluble |
|
|
Test for reducing sugars |
Benedict test |
|
|
The explanation for Benedict test |
Benedict solution (blue) contain Cu2+ and reducing sugar add electron to Cu2+ to form Cu+ turning it red |
|
|
The procedure for Benedict test |
Add food sample in boiling tube in liquid form Add equal volume of Benedict reagent Heat mixture in boiling water bath go 5 minutes |
|
|
Why can’t non reducing sugar reduce Cu2+? |
Because the chemical needed for reduction is involved in glycosidic bond so it must be hydrolysed to expose reducing groups |
|
|
Procedure test for non reducing sugar |
Add 2cm3 of food sample to 2 cm3 of dilute HCl Place in gently boiling water bath for 5 minutes Slowly add sodium hydrogen carbonate until neutralise Retest with Benedict solution |
|
|
Determine concentration of glucose solution procedure |
Benedict’s test to a range of known glucose concentration solution and one unknown Filter solution to remove precipitate Red filter place in colorimeter Colorimeter calibrated using distilled water zeroing it Measure percentage transmission and draw calibration graph Determine concentration that correspond to percentage transmission on graph |
|
|
Test for starch |
Few of iodine solution Positive - yellow/brown to blue black |
