Biological molecules
Monomer- small molecule, many of which can be joined together to form a
polymer
Biological molecule Monomer Polymer
Carbohydrate monosaccharide polysaccharide
Proteins Amino acids Polypeptides and proteins
Nucleic acids nucleotides DNA and RNA
Condensation-
method which joins small molecules together to form larger ones
water molecules lost
new covalent bond formed
Hydrolysis-
method which splits larger molecules up into smaller ones
water molecule is used
covalent bonds are broken
Carbohydrates
glucose-energy sources released during respiration
starch- energy store
cellulose- structural
Monosaccharides
Soluble in water, sweet to the taste, form crystals
Named after the number of carbon atoms e.g. triose has 3, pentose has 5
Glucose- 2 forms (isomers) Alpha and Beta (-OH group on C1 different)
Glucose forms a ring when C1 joins to C5, leaving C6 outside the ring.
, Making and breaking down disaccharides
Two alpha-glucose molecules are condensed into the disaccharide maltose by
a glycosidic bond. (Hint- Glucose, Glycosidic)
Carbohydrates and energy storage
Respiration:-
Glucose + oxygen carbon dioxide + water (ATP is released)
Glucose is broken down in several steps, with each stage being controlled by a
different enzyme.
Animals and plants have enzymes that can only break down alpha-glucose, the
position of the –OH group on C1, give beta glucose a different overall shape
that will not fit into the enzyme active site.
Starch
Is the energy store in plants only. It is a mixture of amylose and amylopectin.
Amylose- is made up of long chains of alpha glucose, linked C1 of one molecule
to C4 of another by a glycosidic linked (1,4 glycosidic link). The long chains coil
into springs into which iodine molecules can become trapped and turn from
yellow/brown to blue/black (iodine is a test for starch).
Amylopectin- is also made of alpha-glucose linked with 1,4 glycosidic bonds,
with 16 glycosidic branches
Monomer- small molecule, many of which can be joined together to form a
polymer
Biological molecule Monomer Polymer
Carbohydrate monosaccharide polysaccharide
Proteins Amino acids Polypeptides and proteins
Nucleic acids nucleotides DNA and RNA
Condensation-
method which joins small molecules together to form larger ones
water molecules lost
new covalent bond formed
Hydrolysis-
method which splits larger molecules up into smaller ones
water molecule is used
covalent bonds are broken
Carbohydrates
glucose-energy sources released during respiration
starch- energy store
cellulose- structural
Monosaccharides
Soluble in water, sweet to the taste, form crystals
Named after the number of carbon atoms e.g. triose has 3, pentose has 5
Glucose- 2 forms (isomers) Alpha and Beta (-OH group on C1 different)
Glucose forms a ring when C1 joins to C5, leaving C6 outside the ring.
, Making and breaking down disaccharides
Two alpha-glucose molecules are condensed into the disaccharide maltose by
a glycosidic bond. (Hint- Glucose, Glycosidic)
Carbohydrates and energy storage
Respiration:-
Glucose + oxygen carbon dioxide + water (ATP is released)
Glucose is broken down in several steps, with each stage being controlled by a
different enzyme.
Animals and plants have enzymes that can only break down alpha-glucose, the
position of the –OH group on C1, give beta glucose a different overall shape
that will not fit into the enzyme active site.
Starch
Is the energy store in plants only. It is a mixture of amylose and amylopectin.
Amylose- is made up of long chains of alpha glucose, linked C1 of one molecule
to C4 of another by a glycosidic linked (1,4 glycosidic link). The long chains coil
into springs into which iodine molecules can become trapped and turn from
yellow/brown to blue/black (iodine is a test for starch).
Amylopectin- is also made of alpha-glucose linked with 1,4 glycosidic bonds,
with 16 glycosidic branches
