2490873
Descripción
Fichas por Charlotte Hewson, actualizado hace más de 1 año
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Creado por Charlotte Hewson
hace más de 9 años
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| Pregunta | Respuesta |
| what allows carbon atoms to build up? | they readily form bonds with other carbon atoms |
| what is the name given to given to each of the individual molecules that make up a chain? | monomers |
| what is the longer chain made up of repeating monomer units called? | polymer |
| what 4 elements are most polymers made up of? | -carbon -hydrogen -oxygen -nitrogen |
| what is the basic monomer unit in carbohydrates? | a sugar |
| what is another name for this? | a saccharide |
| so what is a single monomer called? | monosaccharide |
| what is formed by a pair of monosaccharides? | a disaccharide |
| what do three or more monosaccharides join to form? | polysaccharides |
| what is the general formula for monosaccharides? | ( CH(2) O ) (n) - where n can be any number between 3 to 7 |
| how many carbons does glucose have? what is the name for this? | - 6 carbon - hexose sugar |
| what shape do the atoms form in their molecular arrangement? | a ring |
| which saccharides are reducing sugars? | all monosaccharides and some disaccharides e.g. maltose |
| what does a reduction involve? | gaining electrons |
| what is a reducing suger? | a sugar that can donate electrons to (or reduce) another chemical |
| what test is done to test for a reducing sugar? | benedicts test |
| what is gaining the elsectron in this test? | the Benedicts reagent |
| what is benedicts reagent? | an alkaline solution of copper (II) sulfate |
| what happens when a reducing sugar is heated with benedicts reagent? | it forms an insoluble red precipitate of copper (I) oxide |
| how is the test carried out? | -add the food sample to a test tube. if not in liquid form, grind it up -add an equal volume of benedicts reagent -heat the mixture in a gently boiling water bath for 5 mins |
| what are the concentrations depending on the colour? | none = blue very low = green low = yellow medium = brown high = red |
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