12183081
Description
Mind Map by Dominic Weston, updated more than 1 year ago
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Created by Dominic Weston
almost 7 years ago
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Carbohydrates
- General
- Most carbs are polymers
- Large, complex molecules composed of long chains of many monomers joined together
- Large, complex molecules composed of long chains of many monomers joined together
- Condensation
- Forms glycosidic bond by the removeal of water
- Forms glycosidic bond by the removeal of water
- Hydrolysis
- Breaks glycosidic bond by addition of hydrogen
- Breaks glycosidic bond by addition of hydrogen
- Most carbs are polymers
- Types
- Monosaccharides
- Monomer of one sugar molecule
- E.g. Glucose, Fructose, Galactose
- E.g. Glucose, Fructose, Galactose
- Monomer of one sugar molecule
- Disaccharides
- Formed from two monosaccharides joined together
- By condensation reaction to form glycosidic bond
- E.g. Maltose, Sucrose, Lactose
- Sucrose
- Glucose + Fructose
- Glucose + Fructose
- Lactose
- Glucose + Galactose
- Glucose + Galactose
- Maltose
- Glucose + Glucose (alpha)
- Glucose + Glucose (alpha)
- Sucrose
- E.g. Maltose, Sucrose, Lactose
- By condensation reaction to form glycosidic bond
- Formed from two monosaccharides joined together
- 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
- Making it very compact
- Angles of glycosidic bonds and h-bonds form coiled structure
- long unbranched chain
- Amylopectin
- Long branched chain with side branches
- Long branched chain with side branches
- Amylose
- Amylose and Amylopectin
- Combination of two polymers of alpha glucose
- Function
- Plants only
- Storage molecule in plants
- Insoluble in water
- Doesn't effect water potential
- Doesnt draw in water by osmosis
- Doesnt draw in water by osmosis
- Doesn't effect water potential
- 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
- Releases energy quickly
- Enzymes can attach and breakdown the molecule
- Insoluble in water
- Storage molecule in plants
- Plants only
- Test for starch
- Iodine test
- Add iodine to sample
- If starch present the sample changes from brown-orange to blue-black
- If starch present the sample changes from brown-orange to blue-black
- Add iodine to sample
- Iodine test
- Structure
- 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
- and more compact than amylopectin
- Branches are much shorter, more frequent
- Similar to amylopectin in that it is a branched molecule
- Alpha glucose
- 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
- Important for animal cells that are more metabolic active
- For rapid breakdown for glucose molecules used in respiration
- More branches that enzymes can attach simutaneously
- Insoluble, doesnt effect water potential
- Compact storage, lots in one space
- Storage in animal, fungi, bacteria
- Structure
- 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
- Cellulose chains linked by h-bonds forming microfibrils
- Number of h-bonds causes huge strength
- Run parallel and from cross-linkage hydrogen bonds
- Adjacent beta glucose rotate 180 allowing h-bonds to form
- Causes straight unbranched chains
- Made from monomers of B-glucose
- 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
- Provides rigidity, prevents cell from bursting
- Major component in cell walls
- Makes it good structural support polysaccharide
- H-bonds stop water entering, resistant to enzyme hydrolysis
- Only in plants
- Structure
- Starch
- E.g. Starch, Glycogen, Cellulose, Chitin
- Made of many monosaccharides joined together
- Monosaccharides
- Glucose
- Has two isomers
- Alpha and Beta Glucose
- Rotation of functional groups 180 degrees
- Rotation of functional groups 180 degrees
- Alpha and Beta Glucose
- Has two isomers
- 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
- Comparing concs also weight the precipitate
- Higher conc of sugar the more colour change
- Solid precipitate is positive blue, green, yellow, orange, brick red
- Heat sample to the boil with excess benedicts
- Benedicts reagent (blue) to test
- 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
- Then test with benedicts if negative remains blue
- Neutralise with NaHCO3
- Heat to the boil
- do this by adding dilute HCl
- breakdown di to mono
- If benedicts is negative test
- Reducing test
- Sugars can be reducing or non-reducing
- Sugars are mono/disaccharides
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