Biochemistry: Polysaccharides and Carbohydrates

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Questions and Answers

What is the primary structural difference between amylose and amylopectin?

Amylopectin has branched chains of glucose monomers. (correct)

Amylopectin is a straight-chain polymer.

Amylose has shorter chains of glucose monomers.

Amylose contains more glucose units than amylopectin.

Which polysaccharide is primarily composed of α-d-glucose?

Amylose (correct)

Cellulose

Sucrose

Chitin

Why is sucrose soluble in water on a chemical level?

It has a nonpolar structure.

It contains multiple hydroxyl groups that can interact with water. (correct)

It forms insoluble complexes with water.

It is a crystalline solid that repels water.

What is the proportion of amylose and amylopectin in natural starches?

75% amylopectin and 25% amylose Signup and view all the answers

What happens to amylose when tested with iodine solution?

It turns blue-black. Signup and view all the answers

How are the glucose monomers in polysaccharides joined together?

By glycosidic linkages. Signup and view all the answers

What structural feature distinguishes branched polysaccharides like amylopectin from linear ones like amylose?

Branching at multiple points along the chain. Signup and view all the answers

Which one of the following is NOT a characteristic of amylopectin?

It is a straight-chain polymer. Signup and view all the answers

What is the basic building block of carbohydrates?

Monosaccharides Signup and view all the answers

Which of the following describes a disaccharide?

Contains two sugar units Signup and view all the answers

What type of reaction forms glycosidic linkages in carbohydrates?

Condensation reaction Signup and view all the answers

Which polysaccharide is primarily used for energy storage in plants?

Starch Signup and view all the answers

What characteristic of monosaccharides contributes to their water solubility?

Presence of multiple hydroxyl groups Signup and view all the answers

What is an example of a disaccharide?

Lactose Signup and view all the answers

What type of bond joins monosaccharide units in polysaccharides?

Glycosidic bond Signup and view all the answers

Which property distinguishes cellulose from starch?

Cellulose is insoluble in water, while starch is soluble Signup and view all the answers

What is the molecular formula of glucose?

C6H12O6 Signup and view all the answers

Which of the following describes the solubility of carbohydrates in water?

Carbohydrates generally exhibit good solubility in water due to their hydroxyl groups. Signup and view all the answers

What type of polymerization reaction leads to the formation of polysaccharides?

Condensation polymerization Signup and view all the answers

In terms of structure, how do polysaccharides like cellulose and starch compare to synthetic polymers?

They utilize a single type of monomer throughout. Signup and view all the answers

What distinguishes proteins from synthetic polymers?

Proteins consist of various types of monomers and complex arrangements. Signup and view all the answers

What is the common characteristic of biopolymers such as polysaccharides?

They are made from repeating units of similar monomers. Signup and view all the answers

Which of the following statements about biopolymers is incorrect?

All biopolymers contain various types of monomers. Signup and view all the answers

What is a key feature of the structure of proteins as specified in the discussion of biopolymers?

Proteins exhibit a high degree of complexity in their arrangement. Signup and view all the answers

Study Notes

Polysaccharides

Polysaccharides are large polymers made up of many monosaccharide monomers linked together by glycosidic linkages.
Starches and cellulose are abundant natural polysaccharides.
Both starches and cellulose are composed of D-glucose monomers.
These polymers can contain up to 5000 glucose units.
Plant starch is stored in protein-covered granules until glucose is needed for synthesis or energy.
Granules rupture at high temperatures, yielding two starches: amylose and amylopectin.
Natural starches contain about 75% amylopectin and 25% amylose.
Amylose is a straight-chain polymer with an average of 200 glucose monomers per molecule.
Amylopectin is a branched-chain polymer with about 1000 glucose monomers arranged in branched chains.

Carbohydrates

Monosaccharides are simple sugars containing one saccharide molecule.
Disaccharides are composed of two monosaccharide units joined together, such as sucrose (glucose and fructose) or maltose (two glucose units).
Polysaccharides are polymers containing many monosaccharide units, up to several thousand.

Glycosidic Linkage

Monomer units in disaccharides and polysaccharides are joined by a glycosidic linkage between carbons 1 and 4 or 1 and 6 of adjacent monosaccharide units.
Glycosidic linkages are formed by a condensation reaction, similar to those in synthetic polymer formation.
A water molecule is released during the formation of each glycosidic bond.

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Description

This quiz explores the structure and functions of polysaccharides and carbohydrates, focusing on their monomeric units and classifications. It covers the types of starch, cellulose, and their forms—amylose and amylopectin. Test your understanding of these essential biomolecules in biochemistry.