2903023
Carbohydrates
- Disaccharides
- Double unit sugars
- Formed when 2
monosaccharides react
during condensation
(loss of water molecule)
- Broken down into
constituent monomers during
hydrolysis breaking glycosidic bond
- Maltose - 2
a-glucose molecules
via condesation
- Sucrose - a-glucose
condenses with fructose
- Double unit sugars
- Polysaccharides
- Complex sugars which form
long chains of many monomers
- Formed through condensation joining of
monomers to polymers - NOT sugars (not
sweet / insoluble) so used for storage
- STARCH -
a-glucose
- Amylose
- a-1,4 glycosidic bonds - unbranched chain.
Due to bulky side groups, a-glucose
molecules lie at angles so chains coil
into a helix
- a-1,4 glycosidic bonds - unbranched chain.
Due to bulky side groups, a-glucose
molecules lie at angles so chains coil
into a helix
- Amylopectin
- a-1,4 and a-1,6 glycosidic bonds
- branched chains. Branches
form a multihelical shape
- a-1,4 and a-1,6 glycosidic bonds
- branched chains. Branches
form a multihelical shape
- Very
compact /
insoluble /
easily
hydrolysed
- Amylose
- GLYCOGEN -
a-glucose
- a-1,4 and a-1,6 glycosidic bonds - branched.
More highly branched / shorter than amylopectin
- Compact / insoluble / more
easily hydrolysed
- a-1,4 and a-1,6 glycosidic bonds - branched.
More highly branched / shorter than amylopectin
- CELLULOSE -
B-glucose
- Structural polymer of B-glucose monomers -
alternate B-1,4 link molecules are rotated through
180 - straight chain
- High tensile strength //
insoluble // hard to digest
- H-bonds form cross-linkages with adjacent
chains, chains grouped in microfibrils
- Structural polymer of B-glucose monomers -
alternate B-1,4 link molecules are rotated through
180 - straight chain
- Complex sugars which form
long chains of many monomers
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