12 Questions
What type of bonds are present in amylose, a component of starch?
Alpha 1-4 glycosidic bonds
Which molecule reacts with amylose in starch testing to form a starch-iodine complex?
Iodine in potassium iodide solution
What is the purpose of hydrolysis in the context of polymers?
Breaking down polymers with water
Which of the following is NOT a common formula for a monosaccharide?
Heptose
In what process are monomers joined to form polymers by removing water?
Condensation
Which type of sugar is NOT a disaccharide?
Glucose
Which carbohydrate is characterized by being more branched and used for carbohydrate storage in animals?
Glycogen
What polysaccharide forms straight chains with high tensile strength in plant cell walls?
Cellulose
Which type of sugars need an additional step of acid hydrolysis before testing for reducing sugars?
Sucrose
In the Benedict's solution test, what color precipitate forms when monosaccharides and disaccharides except sucrose react?
Brick-red
What indicates the presence of a mixture of reducing and non-reducing sugars during sugar testing?
Intensity changes in color
Which carbohydrate structure recognition is crucial for understanding its properties and functions?
Amylose, amylopectin, glycogen, and cellulose
Study Notes
- Introduction to biological molecules including carbohydrates, lipids, proteins, and water.
- Building blocks of life are CHON (carbon, hydrogen, oxygen, nitrogen) with phosphorus and sulfur in nucleic acids and proteins.
- Monomers are the simplest repeating units of a polymer like monosaccharides, amino acids, and nucleotides.
- Polymers are made of repeating monomers joined end to end through polymerization.
- Condensation is used in polymerization to join monomers and remove water, while hydrolysis breaks down polymers with water.
- Carbohydrates are essential for energy, building blocks, and structural support in organisms.
- Monosaccharides are single sugars like glucose, with common formulas for glucose, triose, pentose, and hexose sugars.
- Disaccharides form from the condensation of two monosaccharides like maltose, lactose, and sucrose.
- Polysaccharides like starch, glycogen, and cellulose are formed from repeating units of monosaccharides through condensation.
- Starch consists of amylose and amylopectin, with amylose having alpha 1-4 glycosidic bonds and amylopectin having branches with alpha 1-6 glycosidic bonds.- Starch testing involves using iodine in potassium iodide solution, which reacts with amylose and starch to form a starch-iodine complex, turning from orange/brown to dark blue or black.
- Amylose and amylopectin are components of starch, with amylose being linear and helical, and amylopectin having branches.
- Glycogen is similar to amylopectin but more branched, used for carbohydrate storage in animals.
- Glucose is soluble and can affect cell concentration and water potential, while starch and glycogen are insoluble, inert, and do not have an osmotic effect on cells.
- Cellulose is a polysaccharide found in plant cell walls, made of beta glucose, forming straight chains with high tensile strength.
- Cellulose fibers are unbranched, forming microfibrils and fibers with hydrogen bonds for strength but are fully permeable.
- Testing for reducing sugars involves using Benedict's solution, where monosaccharides and disaccharides except sucrose react to form a brick-red precipitate when heated.
- Non-reducing sugars like sucrose require an additional step of acid hydrolysis to break down the glycosidic bond before testing for reducing sugars.
- If a sample does not produce a red precipitate after acid hydrolysis, it indicates it is not a sugar.
- Intensity changes in color during tests may indicate the presence of a mixture of reducing and non-reducing sugars.
- Recognizing the structures of amylose, amylopectin, glycogen, and cellulose is essential for understanding their properties and functions.
Explore the fundamental concepts of biological molecules such as carbohydrates, lipids, proteins, and water. Learn about the structure, functions, and properties of polysaccharides like starch, glycogen, and cellulose. Understand the significance of monomers, polymers, condensation, and hydrolysis in the context of biological macromolecules.
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