Carbohydrate Structure and Classification

The page details the fundamental structures and classifications of carbohydrates OCR A examples, focusing on their molecular composition and biological significance. The content explores various sugar types and their polymeric forms, emphasizing their structural characteristics and functional roles.

Definition: Monosaccharides are simple sugars that are soluble in water due to their hydrophilic nature, with glucose, fructose, and galactose being primary examples.

Example: The formation of disaccharides occurs through specific combinations: maltose (α-glucose + α-glucose), sucrose (glucose + fructose), and lactose (glucose + galactose).

Highlight: Starch exists in two forms: amylose (unbranched) and amylopectin (branched), with the branching pattern in amylopectin facilitating faster enzymatic breakdown.

Vocabulary: Glycosidic bonds are chemical bonds that join monosaccharides together, with 1,4 and 1,6 variants being particularly important in carbohydrate structures.

Quote: "Starch → insoluble in water so doesn't affect water potential" - highlighting a key characteristic of this storage polysaccharide.

The page also covers the structural details of cellulose, composed of β-glucose units, and includes information about pentose sugars like ribose and deoxyribose, which are crucial for nucleic acid formation. The molecular arrangements and bonding patterns are thoroughly explained, providing a comprehensive understanding of different structures of carbohydrates.