1. CARBOHYDRATES: Learning objective to be able to: Identify the elements that make up carbohydratesIdentify the elements that make up carbohydrates To describe how monosacharides are the basic molecular units of carbohydrates.To describe how monosacharides are the basic molecular units of carbohydrates. Explain how the condensation of monosacharides forms disacharidesExplain how the condensation of monosacharides forms disacharides

2. Fill in the table. Place a tick in the box if the statement is correct, place a x in the box if it is incorrect. StatementStarchCelluloseGlycogen Storage molecule in plants Polymer of beta glucose Strengthened by thousands of hydrogen bonds A mixture of two polysaccharides Only found in fungi xx x x x x x x xxx

3. Homework 1)Which three elements are found in carbohydrates? 2) Give two examples of how carbohydrates are used in the body. 3) What is a polymer? 4) What is the general formula of a monosaccharide? 5) What would be the formula of a pentose sugar where n is 5? Large organic molecule formed by combining many smaller molecules (monomers) in a regular pattern. Carbon, hydrogen and oxygen Immediate energy, storage molecule (CH 2 O)n C 5 H 10 O 5

4. 6) Fill in the gaps Sugars, starches and cellulose are all examples of carbohydrates._______________ are white and crystalline and sweet tasting solids which __________ in water. They can be classified according to the number of ________ atoms present in the molecule. Sucrose and Maltose are formed when two monosaccharides join together in a ____________ reaction. The bond that is formed is called a ___________ bond. Sucrose is formed when a molecule of _________ bonds with a molecule of _________. Maltose is formed from two molecules of _________. Disaccharides can be broken down into monosaccharides by a ____________ reaction. 7) Distinguish between: a)α glucose and β glucose b) Cellulose and glycogen c) Amylose and amylopectin. monosaccarides dissolve carbon condensation glycosidic glucose fructose glucose hydrolysis α glucose found in starch and glycogen, β glucose found in starch, also orientation of OH group on Carbon 1 Cellulose found only in plants, made of sheets of β glucose, glycogen made by animals as their storage polysaccharide, poly (1-4) ααglucose with 9% (1-6) branches Cellulose found only in plants, made of sheets of β glucose, glycogen made by animals as their storage polysaccharide, poly (1-4) α α glucose with 9% (1-6) branches Amylose is a straight chain poly-(1-4) glucose which coils up into a helix.Amylopectin is poly(1-4) glucose with about 4% (1-6) branchesAmylose is a straight chain poly-(1-4) glucose which coils up into a helix. Amylopectin is poly(1-4) glucose with about 4% (1-6) branches

5. 1.What is the molecular formula of a triose monosaccaride? C 3 H 6 O 3 C 3 H 6 O 3 2.Draw the structural formula of β-glucose 3.What would be produced by the hydrolysis of sucrose? Fructose and glucoseFructose and glucose List three properties commonList three properties common 4.to all monosaccarides and disaccharides –Sweet tasting, soluble, crystalline, white 5.Name 2 structural features of starch that make it a good energy storage molecule –Insoluble –Compact 6.Name a polysaccharide made from β-glucose CelluloseCellulose CH 2 OH CH 2 OH H C O OH H C C C C OH H OH H OH C C H H OH H OH

6. A key which is used to identify five different types of carbohydrate is shown below: carbohydrate Found in animals Contains hydrogen bonds Transport carbohydrate in plants Component of DNA A Contains 1-6 glycosidic bonds solubleinsoluble Does not contain 1-6 glycosidic bonds Does not contain hydrogen bonds B C D E glycogen cellulose amylose sucrose deoxyribose Work out the molecular formula for maltose C6H12O6 + C6H12O6 – H2O  C12H22O11

7. Card sort

8. OH CH 2 OHHOH 2 C O O CH 2 OH OH O CH 2 OH O OH Fructose Galactose α glucose β glucose

9. Biochemical tests All monosaccharides and some disaccharides including maltose and lactose are reducing sugars.All monosaccharides and some disaccharides including maltose and lactose are reducing sugars. These can be tested for, by adding Benedict's reagent to the sugar and heating in a water bath.These can be tested for, by adding Benedict's reagent to the sugar and heating in a water bath. If a reducing sugar is present, the solution turns green, then yellow and finally produces a brick red precipitate.If a reducing sugar is present, the solution turns green, then yellow and finally produces a brick red precipitate. Non-reducing sugars can also be tested for using Benedict's reagent but first require addition of an acid and heating to hydrolyse (break apart) the sugar.Non-reducing sugars can also be tested for using Benedict's reagent but first require addition of an acid and heating to hydrolyse (break apart) the sugar. The acid must then be neutralised using an alkali like sodium hydroxide before carrying out the test as described above.The acid must then be neutralised using an alkali like sodium hydroxide before carrying out the test as described above.

10. Starch and cellulose Starch and cellulose are polysaccharides made from the monosaccharide glucose by a series of condensation reactions.Starch and cellulose are polysaccharides made from the monosaccharide glucose by a series of condensation reactions. In this activity, you will investigate the formation of these polysaccharides.In this activity, you will investigate the formation of these polysaccharides.

11. CH 2 OH CH 2 OH H C O OH H C C C C OH H OH H OH C C H H OH H OH CH 2 OH CH 2 OH H C O H H C C C C OH H OH H OH C C OH H OH H OH HO OH α glucose represents HO OH β glucose represents

12. Starch On the sheet of α-glucose structures, label the carbon atoms and number them.On the sheet of α-glucose structures, label the carbon atoms and number them. Cut out each α-glucose unit and, on the top of a plain sheet of paper, place four together in an amylose configuration (use the paper in landscape mode). This involves only 1,4-glycosidic bonds.Cut out each α-glucose unit and, on the top of a plain sheet of paper, place four together in an amylose configuration (use the paper in landscape mode). This involves only 1,4-glycosidic bonds. Circle the parts of the molecules where the condensation reaction will occur.Circle the parts of the molecules where the condensation reaction will occur. Place some more α-glucose units on the lower part of the paper in a chain and then add a 1,6-glycosidic bond to make a branch to the structure. This is amylopectin. Once again, show where the condensation reactions take place.Place some more α-glucose units on the lower part of the paper in a chain and then add a 1,6-glycosidic bond to make a branch to the structure. This is amylopectin. Once again, show where the condensation reactions take place.

13. Cellulose On the sheet of β-glucose structures, label the carbon atoms and number them.On the sheet of β-glucose structures, label the carbon atoms and number them. Cut out each β-glucose unit and place six of them on to a piece of paper in a chain. The chain must end up in a straight line and you will need to think creatively how to do this.Cut out each β-glucose unit and place six of them on to a piece of paper in a chain. The chain must end up in a straight line and you will need to think creatively how to do this. Discuss your ideas and ask if you have the correct solution before finally sticking the pieces in place.Discuss your ideas and ask if you have the correct solution before finally sticking the pieces in place. As for starch, circle where the condensation reactions occur.As for starch, circle where the condensation reactions occur. Make a second chain parallel to the first. Where OH and H groups are close together they are attracted and hydrogen bonds form. Draw these bonds in with a pencil.Make a second chain parallel to the first. Where OH and H groups are close together they are attracted and hydrogen bonds form. Draw these bonds in with a pencil.