Disaccharides Sucrose A crystalline disaccharide of fructose and glucose‚ C12H22O11‚ found in many plants but extracted as ordinary sugar mainly from sugarcane and sugar beets‚ widely used as a sweetener or preservative and in the manufacture of plastics and soaps‚ also called saccharose. Sucrose is one of the main products of photosynthesis and the most common transport sugar in plants. It is also a no reducing disaccharide‚ and is synthesized in the cytosol via the phosphorylated intermediate
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Monosaccharide also called SIMPLE SUGAR‚ any of the basic compounds that serve as the building blocks of carbohydrates. Monosaccharides are polyhydroxy aldehydes or ketones; that is‚ they are molecules with more than one hydroxyl group (-OH)‚ and a carbonyl group (C=O) either at the terminal carbon atom (aldose) or at the second carbon atom (ketose). The carbonyl group combines in aqueous solution with one hydroxyl group to form a cyclic compound (hemi-acetal or hemi-ketal). Monosaccharides are
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Galactose‚ Fructose ~disaccharides have the chemical formula C12H22O11‚ consist of two monosaccharides which are joined by the process of dehydration synthesis (during while a molecule of water is formed) -Maltose‚ Lactose‚ Sucrose ~ polysaccharides polymers of carbohydrates‚ three or more monosaccharides joined together through the process of dehydration synthesis. -Cellulose‚ Glycogen‚ Starch 3.2.4 Glucose-chemical fuel for cell respiration Lactose- makes up some of the slutes in
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The structural features of carbohydrates account for the fact that a wide variety of polysaccharides exist is pentoses and hexoses. The examples of pentose are ribose‚ deoxyribose‚ ribulose and xylulose. The examples of hexose are glucose which is found in fruits‚ fructose which is found in milk and galactose which is found in honey. Both pentoses and hexoses are mostly found in monosaccharides. They are the most simplest sugar which cannot be futher hydrolysed into smaller units. They contain
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water‚ potassium iodide is added‚ forming triiodide (MEL Science‚ 2015). When reacted with starch attach to structures within a starch molecule‚ leading to a blue-black colour (Ophardt‚ 2003). Starch is a carbohydrate‚ which contains two types of polysaccharides that are connected in two different ways‚ linear amylose and branched amylopectin (Goedecke‚ 2016). When iodine reacts with amylose‚ the iodine ‘gets stuck’ in the starch coils‚ forcing the ion/iodine to become linear as well as changing the electron
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support in cells. There are three classifications for Carbohydrates: monosaccharides‚ disaccharides‚ and polysaccharides. Monosaccharides are the simple sugars. Two monosaccharides make a disaccharide. Three or more monosaccharides are a polysaccharide. Glucose‚ fructose‚ and galactose are monosaccharides. Sucrose‚ lactose‚ and maltose are disaccharides. Starch and glycogen are polysaccharides. Simple sugars can be found by using Benedict’s test. Starch will react with IKI to give a dark blue
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Identification of Macromolecules Introduction The most common macromolecules found in living organisms are lipids‚ carbohydrates‚ proteins and nucleic acids. Briefly‚ the meaning of macromolecules is that they normally contain two or more molecules in them and their main functions are to store energy‚ information and much more. Most foods are known to be combinations of macromolecules. While some of these compounds can be detected by taste tests‚ many cannot. Scientists then use certain
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MACROMOLECULES OF LIFE DEFINITIONS INORGANIC CHEMISTRY A branch of chemistry which studies the structures‚ synthesis and reactions of compounds other than HYPERLINK http//searchbox.hyperdictionary.com/dictionary/hydrocarbons t _blank hydrocarbons and their derivatives ORGANIC CHEMISTRY A branch of chemistry that deals specifically with the structures‚ synthesis and reactions of carbon-containing compounds. CHEMICAL BONDS When two or more atoms are bonded together to form new and more complex aggregates
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Glucose +Glucosemaltose Starch * It acts as a store of energy which can be converted back into glucose when required. It can be found in 2 forms: * The polysaccharides of amylose (50-500 glucose units in a straight line) * Amylopectin (Which contains up to 100000 glucose units in a branch like structure) Polysaccharides Glycogen: is the bodies’ equivalent to starch. It is stored in the liver and muscles and is Brocken down into glucose when energy is required. Pectin: pectin substances
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The two types of cell walls are primary cell wall and secondary cell wall. 4. What are the most abundance components of the CELL WALL? And what are the three types? Also list their functions. The most abundant component of the cell wall is Polysaccharide. The three are: Cellulose‚ Hemicellulose and Pectin. Cellulose has crystalline aggregates that give the cell wall its resistance; hemicellulose provides structure‚ regulation and storage to the cell wall and pectin is used as a gel agent. 5
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