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.
