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Biology AS CIE

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  1. 1-cell-structure
    10 主题
  2. 2-biological-molecules
    19 主题
  3. 3-enzymes
    13 主题
  4. 4-cell-membranes-and-transport
    16 主题
  5. 5-the-mitotic-cell-cycle
    8 主题
  6. 6-nucleic-acids-and-protein-synthesis
    9 主题
  7. 7-transport-in-plants
    11 主题
  8. 8-transport-in-mammals
    16 主题
  9. 9-gas-exchange
    6 主题
  10. 10-infectious-diseases
    6 主题
  11. 11-immunity
    10 主题
课 2, 主题 13
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2-2-carbohydrates-and-lipids AS the-glycosidic-bond

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Exam code:9700

Forming the glycosidic bond

  • To make monosaccharides more suitable for transport and storage, and to have less influence on a cell’s osmolarity, they are bonded together to form disaccharides and polysaccharides

  • Disaccharides and polysaccharides are formed when two hydroxyl (-OH) groups (on different saccharides) interact to form a strong covalent bond called the glycosidic bond (the oxygen link that holds the two molecules together)

  • Every glycosidic bond results in one water molecule being removed, thus glycosidic bonds are formed by condensation

Diagram showing the condensation reaction of two alpha-glucose molecules forming a disaccharide (maltose) and water, highlighting the glycosidic bond.
The formation of a glycosidic bond by condensation between two monosaccharides (glucose) to form a disaccharide (maltose)
  • Each glycosidic bond is catalysed by enzymes specific to which OH groups are interacting

  • As there are many different monosaccharides, this results in different types of glycosidic bonds forming (e.g maltose has a α-1,4 glycosidic bond and sucrose has a α-1,2 glycosidic bond)

Chemical reaction diagram showing glucose and fructose forming sucrose and water via condensation, highlighting the glycosidic bond.
The formation of a glycosidic bond by condensation between α-glucose and β-fructose to form a disaccharide (sucrose)
Diagram of amylopectin showing 1,4 and 1,6 glycosidic bonds between glucose units. Branching occurs at the 1,6 bonds.
The formation of glycosidic bonds to create a polysaccharide (amylopectin)

Sugar

Type of Glycosidic bond

Type of Molecule

Maltose

α 1,4

Disaccharide

Sucrose

α 1,2

Disaccharide

Cellulose

β 1,4

Polysaccharide

Amylose

α 1,4

Polysaccharide

Amylopectin

α 1,4 and α 1,6

Polysaccharide

Examiner Tips and Tricks

Make sure you can identify where the glycosidic bond is in a carbohydrate.

Breaking the glycosidic bond

  • The glycosidic bond is broken when water is added in a hydrolysis (meaning ‘hydro’ – with water and ‘lyse’ – to break) reaction

  • Disaccharides and polysaccharides are broken down in hydrolysis reactions

  • Hydrolytic reactions are catalysed by enzymes, these are different to those present in condensation reactions

  • Examples of hydrolytic reactions include:

    • The digestion of food in the stomach and intestines

    • The breakdown of stored carbohydrates in muscle and liver cells for use in cellular respiration

Diagram illustrating hydrolysis of maltose. Glycosidic bond breaks with water addition, forming two alpha-glucose monosaccharides.
Glycosidic bonds are broken by the addition of water in a hydrolysis reaction
  • Sucrose is a non-reducing sugar which gives a negative result in a Benedict’s test

    • When sucrose is heated with hydrochloric acid this provides the water that hydrolyses the glycosidic bond resulting in two monosaccharides that will produce a positive Benedict’s test

Diagram illustrating sucrose hydrolysis. Sucrose reacts with water, breaking the glycosidic bond, forming glucose and fructose molecules.
A molecule of glucose and a molecule of fructose are formed when one molecule of sucrose is hydrolysed; the addition of water to the glycosidic bond breaks it

Examiner Tips and Tricks

Remember that disaccharides hydrolyse to two monosaccharides whereas polysaccharides must undergo many hydrolytic reactions until they form monosaccharides.

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