Carbohydrates and Polysaccharides - 0 views
-
Disaccharide Monosaccharides sucrose from α-glucose + α-fructose maltose from α-glucose + α-glucose α-lactose * from α-glucose + β-galactose * Lactose also exists in a beta form, which is made from β-galactose and β-glucose
-
A condensation reaction takes place releasing water. This process requires energy. A glycosidic bond forms and holds the two monosaccharide units together.
-
Carbohydrates (also called saccharides) are molecular compounds made from just three elements: carbon, hydrogen and oxygen. Monosaccharides (e.g. glucose) and disaccharides (e.g. sucrose) are relatively small molecules.
- ...28 more annotations...
-
n = 3 trioses, e.g. glyceraldehyde n = 5 pentoses, e.g. ribose and deoxyribose ('pent' indicates 5) n = 6 hexoses, e.g. fructose, glucose and galactose ('hex' indicates 6)
-
Molecules that have the same molecular formula but different structural formulae are called structural isomers.
-
Monosaccharides containing the aldehyde group are classified as aldoses, and those with a ketone group are classified as ketoses. Aldoses are reducing sugars; ketoses are non-reducing sugars.
-
in water pentoses and hexoses exist mainly in the cyclic form, and it is in this form that they combine to form larger saccharide molecules.
-
Two glucose molecules react to form the dissacharide maltose. Starch and cellulose are polysaccharides made up of glucose units.
-
Galactose molecules look very similar to glucose molecules. They can also exist in α and β forms. Galactose reacts with glucose to make the dissacharide lactose.
-
However, glucose and galactose cannot be easily converted into one another. Galactose cannot play the same part in respiration as glucose.
-
Ribose and deoxyribose are pentoses. The ribose unit forms part of a nucleotide of RNA. The deoxyribose unit forms part of the nucleotide of DNA.
-
Monosaccharides are rare in nature. Most sugars found in nature are disaccharides. These form when two monosaccharides react.
-
Disaccharides are soluble in water, but they are too big to pass through the cell membrane by diffusion.
-
Monosaccharides are converted into disaccharides in the cell by condensation reactions. Further condensation reactions result in the formation of polysaccharides. These are giant molecules which, importantly, are too big to escape from the cell. These are broken down by hydrolysis into monosaccharides when energy is needed by the cell.
-
Monosaccharides can undergo a series of condensation reactions, adding one unit after another to the chain until very large molecules (polysaccharides) are formed. This is called condensation polymerisation, and the building blocks are called monomers. The properties of a polysaccharide molecule depend on: its length (though they are usually very long) the extent of any branching (addition of units to the side of the chain rather than one of its ends) any folding which results in a more compact molecule whether the chain is 'straight' or 'coiled'
-
Starch is often produced in plants as a way of storing energy. It exists in two forms: amylose and amylopectin
-
Amylose is an unbranched polymer of α-glucose. The molecules coil into a helical structure. It forms a colloidal suspension in hot water. Amylopectin is a branched polymer of α-glucose. It is completely insoluble in water.
-
Inside the cell, glucose can be polymerised to make glycogen which acts as a carbohydrate energy store.
-
Cellulose is a third polymer made from glucose. But this time it's made from β-glucose molecules and the polymer molecules are 'straight'.
-
Cellulose serves a very different purpose in nature to starch and glycogen. It makes up the cell walls in plant cells. These are much tougher than cell membranes. This toughness is due to the arrangement of glucose units in the polymer chain and the hydrogen-bonding between neighbouring chains.
-
Cellulose is not hydrolysed easily and, therefore, cannot be digested so it is not a source of energy for humans.