Julia Romanów
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AQA AS Biology Unit 1 Molecule Structures (2015)

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Julia Romanów
Created by Julia Romanów over 9 years ago
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CarbohydratesMeaning ' hydrated carbon'Made up of carbon, oxygen andhydrogen atoms.Mono-saccharidesMono- means 'one'GlucoseFructoseGalactoseGeneral formula =(CH^2O)nSimplest of carbohydratesSweet tasting,solublesubstances.n = 3-7DisaccharidesDi- means 'two'SucroseMaltoseLactosePolysaccharidesPoly- means 'many'CelluloseStarchGlycogenGreek prefixes =Mono/Di/Tri/Tetra/Penta/Hexa/PolyTriose= carb with 3 carbonsTetrose = carb with 4 carbonsPentose = 5 carbonsHexose = 6 carbonsE.g. GlucoseE.g. RiboseE.g. GlyceraldehydeC3H6O3C5H11O5C6H12O6Ketose group (molecule with C=Obond in the middle of chain)Aldose= C=O bond at thebegginingHexoses and pentoses are longenough to form ring structuresGlucose: 1) C=O bond breaks 2) C5loses H and bonds with O instead3) Broken H bonds with C1Non-reducing sugarsReducing sugarsUsing water we can 'undo' the glycosidicbond and separate the sugar into 2monosaccharides (hydrolisis)There are 2 types of Glucose - Alpha and BetaThey are isomers / the same composition but different arrangement ofstructure (properties & functions may differ)The difference is that once it form aring in the A the C1 OH will point down inthe B in will be up.Formed when 2 monosaccharides react e.g A Glucose + AGlucose = MaltoseThe C1 OH & C4 HO react to formH20 and a C-0-C bond (glycosidicbond)Sucrose = glucose & fructose (1,4 glycosidic bond)Called 'condensation reaction'Lactose = Glucose & Galactose / 1,4 glycosidic bondPolymers formed from repeated condensation reactionsof monosaccharidesStarch 2 forms : Amylose / amylopectinCompact/ insoluble/ Has no osmotic effect / easily broken downby enzymes when required.1)Can be stored in smaller spaces2)Can be stored in water cells without being used up3)No net movement of water as a cause of starchstorage - no cells bursting4)So plant can quickly respond to changes in glucoselevelsAmylose - Simplest form of starch (30%)1000's of A-glucose in a straight chain (very tightcoils) / insoluble- enzymes only 'nibble' at its endsAmylopectin (70%)Every 20 or so = branch of a glucose molecule bondedby a condensation reaction.More ends to 'nibble' from = quicker reaction than amylosewhen there's a glucose deficitGlycogen: Animal version of AmylopectinDifference: branch every 6/7 glucose molecule(instead of 20) very compactEnergy store in animal liversAnimals more active - need more energy in shorter amountof timeCellulose: B-glucose moleculeslinked by 1,4 glycosidic bondsEvery other glucose is upside down (alternatingpattern)Rigid, straight and compact structuremany of These end up forming microfibrilsof cellulosebonded together by hydrogenbonds of adjacent cellulosechainsH-H bonds are weak but in the masses arequite strongStarch test : Iodine testAdd iodine dissolved in potassium iodide to sample.If it turns black-blue there's starch in it.If it stays orange there is no starch.Benedict's TestHeat sample with benedict's reagentstays bluegoes green, yellow, orange, red or brownNo reducing sugars presentReducing sugars presentHeat new sample with HCL then neutralise with NaHCO3Heat with Benedict's reagentGoes green , yellow, orange, red or brownStays blueNo non-reducing sugars presentNon-reducing sugars presentDouble click this nodeto edit the textClick and drag this buttonto create a new node