1A-3 CARBOHYDRATES:

➤
POLYSACCHARIDES
Know the difference between monosaccharides, disaccharides and polysaccharides,
including glycogen and starch.
➤ Explain how monosaccharides join to form polysaccharides through condensation reactions
forming glycosidic bonds, and how these can be split through hydrolysis reactions.
➤ Relate the structures of monosaccharides, disaccharides and polysaccharides to their roles
in providing and storing energy.
POLYSACCHARIDES
➤ They are made of many
monosaccharide units joined by
________________ reactions that
create ______________ bonds
➤ Polysaccharides do not have the
sweet taste of many mono- and
disaccharides.
➤ ______________________
-Molecules with between 3 and
10 sugar units
➤ __________________________ -
Molecules containing 11 or
more monosaccharides
 HYDROLYSIS AND CONDENSATION OF POLYSACCHARIDES
➤ The glycosidic bonds in the
polysaccharide can be broken to release
monosaccharide units for cellular
respiration by a process known as
_____________________
➤ Starch and glycogen are gradually broken
down into shorter and shorter chains
and eventually single sugars are left.
➤ Disaccharides break down to form two
_______________________________.
➤ Hydrolysis takes place during
____________ in the gut, and also in the
muscle and liver cells when the
carbohydrate stores are broken down to
release sugars for use in
___________________________________
 MOST COMMON POLYSACCHARIDES

Monosaccharide is Name of
Where it is found Soluble or insoluble
made of polysaccharide

Carbohydrates
Glucose Insoluble
stored in plants

Glucose Cell walls Insoluble

Carbohydrates
Glucose stored in animals Insoluble
and fungi
Type of Soluble form Insoluble form Where it is found
carbohydrate o o-o or o-o-o-o-o-o

glucose None Cells for respira<on

Glucose+ Glucose disaccharide Diges<on of starch

Glucose+ galactose disaccharide milk

Glucose + fructose disaccharide fruit

glucose polysaccharide Glucose stored in

plants

glucose polysaccharide Glucose stored in

animals

glucose polysaccharide In cell walls

ATP
➤ Every chemical reaction taking place in a cell needs energy.
➤ This energy is supplied by a substance called adenosine triphosphate,
_________.
➤ This ATP comes from the breakdown of the monosaccharide glucose,
using oxygen, in the process of _________________________.
➤ The arrangement of atoms in a molecule of ________________ means
that it can be broken down completely in a series of reactions, if
oxygen is available.
➤ The compounds that are produced, called the end products, are waste
carbon dioxide and water, and lots of ATP.
➤ This supplies the energy needed for all the reactions in the cell.
ENERGY AND FOOD
➤ Any _________________ in the food you eat can be absorbed
and used directly in your cells.
➤ Other monosaccharides and disaccharides — for example,
fructose, maltose and sucrose — are also easily absorbed in
the body and rapidly converted to glucose.
➤ So foods containing monosaccharides and disaccharides are a
good source of relatively instant energy
➤ However, these cannot be used to store energy because they
are chemically active, and they are very __________________ in
water, so they affect the water balance of the cells.
POLYSACCHARIDES
➤ The structure of polysaccharides makes them ideal as energy
storage molecules within a cell.
They can form very _________________ molecules, which take
up little space.
They are physically and chemically __________________, so
they do not interfere with the other functions of the cell.
They are not very ____________ in water, so have almost no
effect on ___________________ within a cell and cause no
osmotic water movements.
 STARCH
➤ The sugars produced by photosynthesis are rapidly converted into starch, which is
insoluble and compact but can be broken down rapidly to release glucose when it is
needed.
➤ Storage organs such as sweet potatoes (yams) are particularly rich in starch.
➤ Starch consists of long chains of _____________________.
➤ But if you look at it more closely you will see that it is a mixture of two compounds:
A. _________________: an unbranched polymer of between 200 and 5000 glucose units.
As the chain lengthens the molecule spirals, which makes it more compact for
storage.
B. _________________: a branched polymer of glucose units. The branching chains have
many terminal glucose units that can be broken off rapidly when energy is needed.
 STARCH
➤ Amylose and amylopectin are both long chains
of α-glucose units
➤ Amylose has only ______-glycosidic bonds,
which is why the molecules are long
unbranched chains.
➤ In amylopectin, many of the glucose molecules
are joined by ______-glycosidic bonds, but
there are also a few _______-glycosidic bonds.
➤ Starch has a combination of straight-chain
amylose and branched-chain amylopectin
molecules
➤ The amylopectin releases glucose for cellular
respiration ___________ when needed.
➤ Amylose releases glucose more __________
over time, keeping you going longer.
CORE PRACTICAL - CP1
➤ Testing for starch If you add a few drops of reddish-brown
___________ solution to a sample containing starch (whether
it is a solid sample or a sample in solution), the iodine
solution will turn ________________
 GLYCOGEN
➤ Glycogen is is the only carbohydrate energy store
found in __________ and _____________.
➤ Chemically, glycogen is very similar to the
amylopectin molecules in starch, and it also has
many α-glucose units.
➤ Like starch, it is very _________, but the glycogen
molecule has more ___________-glycosidic bonds
than the starch molecule, giving it many
_________________________.
➤ This means that glycogen can be
__________________ very rapidly.
➤ This makes it an ideal source of glucose for
animals which may require rapid release of energy
at certain times of _____________________
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