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Chemical Elements Are Joined Together to Form Biological Compounds

Carbohydrates: Polysaccharides and Alpha/Beta Glucose Isomerism

  • 3 things to know
  • AS Unit 1

Overview

Recall questions on Polysaccharides and Alpha/Beta Glucose Isomerism.

What you need to know

Answer each one before you reveal it.

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Key term

Two polysaccharides are both made of glucose, yet one is a food store and the other is structural. How is this possible?

Key term

Which bonds are found in amylopectin?

Key term

How does the structure of glycogen differ from that of starch?

Questions from this subtopic

Each one with the model answer underneath.

  1. 1

    Which bonds are found in amylopectin?

    Model answer

    α-1,4 glycosidic bonds along the chains and α-1,6 glycosidic bonds at the branch points.

  2. 2

    Why is starch well suited to storing glucose in plants?

    Model answer

    It is insoluble so it has no osmotic effect and cannot diffuse out of the cell, it is compact because the chains coil and branch, and it can be hydrolysed back to glucose when needed.

  3. 3

    How does the structure of glycogen differ from that of starch?

    Model answer

    Glycogen is made only of α-glucose and is more highly branched than amylopectin, with shorter chains and more α-1,6 branch points.

  4. 4

    Why does the high degree of branching in glycogen suit an animal?

    Model answer

    The many branch ends give many points at which enzymes can act simultaneously, so glucose is released rapidly to meet an animal's high respiratory demand.

  5. 5

    How are the glucose molecules arranged in a cellulose chain?

    Model answer

    β-glucose units are joined by β-1,4 glycosidic bonds with each successive molecule rotated through 180°, giving a long straight unbranched chain.

  6. 6

    How does cellulose achieve its great tensile strength?

    Model answer

    Hydrogen bonds form between hydroxyl groups of neighbouring parallel chains, binding them into microfibrils which are grouped into fibres.

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