A2 Carbohydrates

Fill in the blanks to show the structural formula of glucose.

What are the name of the covalent bonds between carbohydrate molecules?

Fill in the blanks to show which two monosaccharides each of the following disaccharides is made of. Sucrose = [blank_start]Fructose[blank_end] + [blank_start]Glucose[blank_end] Lactose = [blank_start]Galactose[blank_end] + [blank_start]Glucose[blank_end] Maltose = [blank_start]Glucose[blank_end] + [blank_start]Glucose[blank_end]

Identify the disaccharides.

Identify the polysaccharides.

Complete the word and symbol equations for photosynthesis: [blank_start]Carbon dioxide[blank_end] + Water --> [blank_start]Glucose[blank_end] + Oxygen [blank_start]6CO2[blank_end] + [blank_start]6H2O[blank_end] --> [blank_start]C6H12O6[blank_end] + [blank_start]6O2[blank_end]

What are the two components of starch?

When starch is added to water it forms a [blank_start]suspension[blank_end]. Constant [blank_start]agitation[blank_end] is required to prevent starch molecules from sinking and [blank_start]clumping[blank_end] together.

Fill in the blanks to explain the process of gelatinisation.

Hydrolysis is also known as inversion.

Hydrolysis = the breakdown of a disaccharide into two [blank_start]monosaccharides[blank_end]. eg. When [blank_start]sucrose[blank_end] is broken down into Glucose and Fructose it is known as an [blank_start]invert[blank_end] sugar. This process occurs by either [blank_start]heating[blank_end] sucrose with an [blank_start]acid[blank_end] or by adding the enzyme [blank_start]invertase[blank_end]. Invert sugar is used in the production of jam and [blank_start]boiled sweets[blank_end], etc. because it helps to prevent [blank_start]crystallisation[blank_end] on boiling and therefore looks more aesthetically pleasing to the consumer.