Carbohydrates
Monomers : small units that builds up large molecules
Polymers chain of repeating
: units of monomers
Polymerisation process when : monomers
join to make
polymers
Monosaccharides
·
·
·
single
e .
G F.:
g
.
.
(CH20) n
sugars
glucose fructose , , galactose
:
Glucose
from 3-7
-n ranges
·
6 carbon = hexose Fructose :
CH2OH
Galactose
5 carbon =
pentose
Properties : ↑
solvable in water
·
large amount of
hydroxyl croups
polar -
form
hydrogen bonds w/ water
&
Bglucose
isomers of glucose
X-glucose B- glucose
· ·X
·
hydroxyl group under
hydroxyl group above
carbon I carbon I
, Dissaccharide
double bond
sugars 1,
4-glycosidic
S
-
In↑
X-glucose +
X-glucose >
-
maltose Condensation
glucose + fructose >
-
sucrose -
Disaccharides Reaction
glucose +
galactose >
-
Lactose
Starch
insolvable >
-
doesn't alter ↑
found in starch grains
from
made 2
polysaccharides :
Amylose :
-
polysaccharide of d-glucose
-long ,
unbranched chain 000000000000000
- coiled , compacted
stores glucose molecule
many
>
Amylopectine :
-
polysaccharide d-glucose
of
Jordd
o
long branched chain
000000000000
-
,
-branched >
-
enzyme easier to
hydrolyse
release
energy
-chains connect
by 1,
6-glycosidic bond
Glycogen
polysaccharides d-glucose
of
long branched
,
chains
branched then
-
more
amylopective
release much quicker
-energy
, Cellulose
polysaccharides of B-glucose
long unbranched chain
I :*
,
Glucose structure flips every 2 glucose
between chains forms bond
hydrogen
- microfibril >
-
macrofibril >
-
fibril
lots of chains
very strong
-
>
-
cellulose cell wall withstand pressure
Test for reducing sugar
Reducing sugar sugar that :
can donate an electron
1) mix food w/ distilled water in pestle
2) transfer 3cms of food solution , benedict solution & distilled water >
-
test tube
3) water bath test tube
4) Reducing sugary blue- >
green/yellow/orange/brick-red
Test for
non-reducing sugar
1) carry out test for
reducing sugar
2) no colour change >
-
3cm2 of food solution & HC) in test tube
hydrolyse disaccharide/polysaccharide > monosaccharide
-
-
3) 3 cm3 of NaOH >
-
neutralise solution
-benedict can't work in acidic condition
4)3check PWPprese
5) water bath solution for 5 min
blue-green/yellow/orange/brick-red
Test for starch
1) mix food w/ distilled water in pescel
2) 3cm2 of food solution > test tube -
3) few drops of iodine
4) starch v orange-brown > blue-black -
Monomers : small units that builds up large molecules
Polymers chain of repeating
: units of monomers
Polymerisation process when : monomers
join to make
polymers
Monosaccharides
·
·
·
single
e .
G F.:
g
.
.
(CH20) n
sugars
glucose fructose , , galactose
:
Glucose
from 3-7
-n ranges
·
6 carbon = hexose Fructose :
CH2OH
Galactose
5 carbon =
pentose
Properties : ↑
solvable in water
·
large amount of
hydroxyl croups
polar -
form
hydrogen bonds w/ water
&
Bglucose
isomers of glucose
X-glucose B- glucose
· ·X
·
hydroxyl group under
hydroxyl group above
carbon I carbon I
, Dissaccharide
double bond
sugars 1,
4-glycosidic
S
-
In↑
X-glucose +
X-glucose >
-
maltose Condensation
glucose + fructose >
-
sucrose -
Disaccharides Reaction
glucose +
galactose >
-
Lactose
Starch
insolvable >
-
doesn't alter ↑
found in starch grains
from
made 2
polysaccharides :
Amylose :
-
polysaccharide of d-glucose
-long ,
unbranched chain 000000000000000
- coiled , compacted
stores glucose molecule
many
>
Amylopectine :
-
polysaccharide d-glucose
of
Jordd
o
long branched chain
000000000000
-
,
-branched >
-
enzyme easier to
hydrolyse
release
energy
-chains connect
by 1,
6-glycosidic bond
Glycogen
polysaccharides d-glucose
of
long branched
,
chains
branched then
-
more
amylopective
release much quicker
-energy
, Cellulose
polysaccharides of B-glucose
long unbranched chain
I :*
,
Glucose structure flips every 2 glucose
between chains forms bond
hydrogen
- microfibril >
-
macrofibril >
-
fibril
lots of chains
very strong
-
>
-
cellulose cell wall withstand pressure
Test for reducing sugar
Reducing sugar sugar that :
can donate an electron
1) mix food w/ distilled water in pestle
2) transfer 3cms of food solution , benedict solution & distilled water >
-
test tube
3) water bath test tube
4) Reducing sugary blue- >
green/yellow/orange/brick-red
Test for
non-reducing sugar
1) carry out test for
reducing sugar
2) no colour change >
-
3cm2 of food solution & HC) in test tube
hydrolyse disaccharide/polysaccharide > monosaccharide
-
-
3) 3 cm3 of NaOH >
-
neutralise solution
-benedict can't work in acidic condition
4)3check PWPprese
5) water bath solution for 5 min
blue-green/yellow/orange/brick-red
Test for starch
1) mix food w/ distilled water in pescel
2) 3cm2 of food solution > test tube -
3) few drops of iodine
4) starch v orange-brown > blue-black -
