In this worksheet, we will practice describing the structure of different carbohydrates and outlining the roles of carbohydrates in organisms. Show
Q1: What type of reaction occurs when two or more monosaccharides join together?
Q2: What type of bond is formed between two monosaccharides when they join together to form a disaccharide?
Q3: Which of the following best describes the relationship between monosaccharides and polysaccharides?
Q4: The following is a list of carbohydrates:
For the following statements, state the carbohydrate from the list that is being described. Cellulose is formed from many repeats of this carbohydrate.
Starch is formed from many repeats of this carbohydrate.
Q5: The following is a list of carbohydrates:
For the following statements, state the carbohydrate from the list that is being described. This carbohydrate is the primary component of plant cell walls.
This carbohydrate acts as a sugar-storage component in animal cells.
Q6: Glucose can be stored as the polysaccharide starch in plant cells. What polysaccharide acts as the primary unit of glucose storage in animal cells?
Q7: Which of the following is not an example of a polysaccharide?
Q8: Give the molecular formula of the molecule that is removed when two monosaccharides join together.
Q9: Which of the following is not a primary function of carbohydrates in the human body?
Q10: Which of the following is an example of a monosaccharide?
This lesson includes 37 additional questions and 5 additional question variations for subscribers. Resource ID: xF5c4XdB@3 Grade Range: PreK - 12 Learning ObjectivesLearning ObjectivesIn this section, you will explore the following questions:
Connection for AP® CoursesConnection for AP® CoursesCarbohydrates provide energy for the cell and structural support to plants, fungi, and arthropods such as insects, spiders, and crustaceans. Consisting of carbon, hydrogen, and oxygen in the ratio CH2O or carbon hydrated with water, carbohydrates are classified as monosaccharides, disaccharides, and polysaccharides depending on the number of monomers in the macromolecule. Monosaccharides are linked by glycosidic bonds that form as a result of dehydration synthesis. Glucose, galactose, and fructose are common isomeric monosaccharides, whereas sucrose or table sugar is a disaccharide. Examples of polysaccharides include cellulose and starch in plants and glycogen in animals. Although storing glucose in the form of polymers like starch or glycogen makes it less accessible for metabolism, this prevents it from leaking out of cells or creating a high osmotic pressure that could cause excessive water uptake by the cell. Insects have a hard outer skeleton made of chitin, a unique nitrogen-containing polysaccharide. Information presented and the examples highlighted in the section support concepts and Learning Objectives outlined in Big Idea 4 of the AP® Biology Curriculum Framework. The Learning Objectives listed in the Curriculum Framework provide a transparent foundation for the AP® Biology course, an inquiry-based laboratory experience, instructional activities, and AP® Exam questions. A Learning Objective merges required content with one or more of the seven Science Practices.
The Science Practices Assessment Ancillary contains additional test questions for this section that will help you prepare for the AP® exam. These questions address the following standards:
Molecular StructuresMolecular StructuresMost people are familiar with carbohydrates, one type of macromolecule, especially when it comes to what we eat. To lose weight, some individuals adhere to low-carb diets. Athletes, in contrast, often carb-load before important competitions to ensure that they have enough energy to compete at a high level. Carbohydrates are, in fact, an essential part of our diet; grains, fruits, and vegetables are all natural sources of carbohydrates. Carbohydrates provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. Carbohydrates also have other important functions in humans, animals, and plants. Carbohydrates can be represented by the stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This formula also explains the origin of the term carbohydrate: the components are carbon (carbo) and the components of water (hence, hydrate). Carbohydrates are classified into three subtypes: monosaccharides, disaccharides, and polysaccharides. MonosaccharidesMonosaccharides (mono- = one; sacchar- = sweet) are simple sugars, the most common of which is glucose. In monosaccharides, the number of carbons usually ranges from three to seven. Most monosaccharide names end with the suffix -ose. If the sugar has an aldehyde group—the functional group with the structure R-CHO—it is known as an aldose. If it has a ketone group—the functional group with the structure RC(=O)R'—it is known as a ketose. Depending on the number of carbons in the sugar, they also may be known as trioses (three carbons), pentoses (five carbons), and/or hexoses (six carbons). See Figure 3.5 for an illustration of the monosaccharides. Figure 3.5Monosaccharides are classified based on the position of their carbonyl group and the number of carbons in the backbone. Aldoses have a carbonyl group, indicated in green, at the end of the carbon chain, and ketoses have a carbonyl group in the middle of the carbon chain. Trioses, pentoses, and hexoses have three, five, and six carbon backbones, respectively. The chemical formula for glucose is C6H12O6. In humans, glucose is an important source of energy. During cellular respiration, energy is released from glucose, and that energy is used to help make adenosine triphosphate (ATP). Plants synthesize glucose using carbon dioxide and water, and glucose in turn is used for energy requirements for the plant. Excess glucose is often stored as starch that is catabolized—the breakdown of larger molecules by cells—by humans and other animals that feed on plants. Two other common monosaccharides are galactose, or milk sugar, which is part of lactose, and fructose, which is found in sucrose and fruit. Although glucose, galactose, and fructose all have the same chemical formula (C6H12O6), they differ structurally and chemically, and are known as isomers, because of the different arrangement of functional groups around the asymmetric carbon. All of these monosaccharides have more than one asymmetric carbon (Figure 3.6). Visual ConnectionFigure 3.6Glucose, galactose, and fructose are all hexoses. They are structural isomers, meaning they have the same chemical formula (C6H12O6), but a different arrangement of atoms. Identify each sugar as an aldose or ketose.
Glucose, galactose, and fructose are isomeric monosaccharides, or hexoses, meaning they have the same chemical formula but have slightly different structures. Glucose and galactose are aldoses, and fructose is a ketose. Monosaccharides can exist as a linear chain or as ring-shaped molecules; in aqueous solutions monosaccharides are usually found in ring forms (Figure 3.7). Glucose in a ring form can have two different arrangements of the hydroxyl group (OH) around the anomeric carbon—carbon 1 that becomes asymmetric in the process of ring formation. If the hydroxyl group is below carbon number 1 in the sugar, it is said to be in the alpha (α) position, and if it is above the plane, it is said to be in the beta (β) position. Figure 3.7Five and six carbon monosaccharides exist in equilibrium between linear and ring forms. When the ring forms, the side chain it closes on is locked into an α or β position. Fructose and ribose also form rings, although they form five-membered rings as opposed to the six-membered ring of glucose. DisaccharidesDisaccharidesDisaccharides (di- = two) form when two monosaccharides undergo a dehydration reaction, also known as a condensation reaction or dehydration synthesis. During this process, the hydroxyl group of one monosaccharide combines with the hydrogen of another monosaccharide, releasing a molecule of water and forming a covalent bond. A covalent bond formed between a carbohydrate molecule and another molecule—in this case, between two monosaccharides—is known as a glycosidic bond (Figure 3.8). Glycosidic bonds, also called glycosidic linkages, can be of the alpha or the beta type.
Figure 3.8Sucrose is formed when a monomer of glucose and a monomer of fructose are joined in a dehydration reaction to form a glycosidic bond. In the process, a water molecule is lost. By convention, the carbon atoms in a monosaccharide are numbered from the terminal carbon closest to the carbonyl group. In sucrose, a glycosidic linkage is formed between carbon 1 in glucose and carbon 2 in fructose. Common disaccharides include lactose, maltose, and sucrose (Figure 3.9). Lactose is a disaccharide consisting of the monomers glucose and galactose. It is found naturally in milk. Maltose, or malt sugar, is a disaccharide formed by a dehydration reaction between two glucose molecules. The most common disaccharide is sucrose, or table sugar, which is composed of the monomers glucose and fructose. Figure 3.9Common disaccharides include maltose (malt sugar), lactose (milk sugar), and sucrose (table sugar). PolysaccharidesPolysaccharidesA long chain of monosaccharides linked by glycosidic bonds is known as a polysaccharide (poly- = many). The chain may be branched or unbranched, and it may contain different types of monosaccharides. The molecular weight may be 100,000 daltons or more depending on the number of monomers joined. Starch, glycogen, cellulose, and chitin are primary examples of polysaccharides. Starch is the stored form of sugars in plants and is made up of a mixture of amylose and amylopectin—both polymers of glucose. Plants are able to synthesize glucose, and the excess glucose beyond the plant’s immediate energy needs is stored as starch in different plant parts, including roots and seeds. The starch in the seeds provides food for the embryo as it germinates and can also act as a source of food for humans and animals. The starch that is consumed by humans is broken down by enzymes, such as salivary amylases, into smaller molecules, such as maltose and glucose. The cells can then absorb the glucose. Starch is made up of glucose monomers that are joined by α 1-4 or α 1-6 glycosidic bonds. The numbers 1-4 and 1-6 refer to the carbon number of the two residues that have joined to form the bond. As illustrated in Figure 3.10, amylose is starch formed by unbranched chains of glucose monomers (only α 1-4 linkages), whereas amylopectin is a branched polysaccharide (α 1-6 linkages at the branch points). Figure 3.10Amylose and amylopectin are two different forms of starch. Amylose is composed of unbranched chains of glucose monomers connected by α 1-4 glycosidic linkages. Amylopectin is composed of branched chains of glucose monomers connected by α 1-4 and α 1-6 glycosidic linkages. Because of the way the subunits are joined, the glucose chains have a helical structure. Glycogen, not shown, is similar in structure to amylopectin but more highly branched. Glycogen is the storage form of glucose in humans and other vertebrates, and is made up of monomers of glucose. Glycogen is the animal equivalent of starch and is a highly branched molecule usually stored in liver and muscle cells. Whenever blood glucose levels decrease, glycogen is broken down to release glucose in a process known as glycogenolysis. Cellulose is the most abundant natural biopolymer. The cell wall of plants is mostly made of cellulose; cellulose provides structural support to the cell. Wood and paper are mostly cellulosic in nature. Cellulose is made up of glucose monomers that are linked by β 1-4 glycosidic bonds (Figure 3.11). Figure 3.11In cellulose, glucose monomers are linked in unbranched chains by β 1-4 glycosidic linkages. Because of the way the glucose subunits are joined, every glucose monomer is flipped relative to the next one, resulting in a linear, fibrous structure. As shown in Figure 3.11, every other glucose monomer in cellulose is flipped over, and the monomers are packed tightly as extended long chains. This gives cellulose its rigidity and high tensile strength, which is so important to plant cells. While the β 1-4 linkage cannot be broken down by human digestive enzymes, herbivores such as cows, koalas, buffalo, and horses are able, with the help of the specialized flora in their stomach, to digest plant material that is rich in cellulose and use it as a food source. In these animals, certain species of bacteria and protists reside in the rumen, part of the digestive system of herbivores, and secrete the enzyme cellulase. The appendix of grazing animals also contains bacteria that digest cellulose, giving it an important role in the digestive systems of ruminants. Cellulases can break down cellulose into glucose monomers that can be used as an energy source by the animal. Termites are also able to break down cellulose because of the presence of other organisms in their bodies that secrete cellulases. Carbohydrates serve various functions in different animals. Arthropods—insects, crustaceans, and others—have an outer skeleton, called the exoskeleton, which protects their internal body parts, as seen in Figure 3.12. This exoskeleton is made of the biological macromolecule chitin, which is a polysaccharide containing nitrogen. It is made of repeating units of N-acetyl-β-d-glucosamine, a modified sugar. Chitin is also a major component of fungal cell walls; fungi are neither animals nor plants and form a kingdom of their own in the domain Eukarya. Figure 3.12Insects have a hard outer exoskeleton made of chitin, a type of polysaccharide. (credit: Louise Docker) Career ConnectionRegistered dietitians help plan nutrition programs for individuals in various settings. They often work with patients in health care facilities, designing nutrition plans to treat and prevent diseases. For example, dietitians may teach a patient with diabetes how to manage blood sugar levels by eating the correct types and amounts of carbohydrates. Dietitians may also work in nursing homes, schools, and private practices. To become a registered dietitian, one needs to earn at least a bachelor’s degree in dietetics, nutrition, food technology, or a related field. In addition, registered dietitians must complete a supervised internship program and pass a national exam. Those who pursue careers in dietetics take courses in nutrition, chemistry, biochemistry, biology, microbiology, and human physiology. Dietitians must become experts in the chemistry and physiology—biological functions—of food, namely proteins, carbohydrates, and fats. Benefits of CarbohydratesAre carbohydrates good for you? People
who wish to lose weight are often told that carbohydrates are bad for them and should be avoided. Some diets completely forbid carbohydrate consumption, claiming that a low-carbohydrate diet helps people to lose weight faster. However, carbohydrates have been an important part of the human diet for thousands of years; artifacts from ancient civilizations show the presence of wheat, rice, and corn in our ancestors’ storage areas. Carbohydrates should be supplemented with
proteins, vitamins, and fats to be parts of a well-balanced diet. Calorie-wise, a gram of carbohydrate provides 4.3 Kcal. For comparison, fats provide 9 Kcal/g, a less desirable ratio. Carbohydrates contain soluble and insoluble elements; the insoluble part is known as fiber, which is mostly cellulose. Fiber has many uses, including promoting regular bowel movements by adding bulk, and regulating the rate of consumption of blood glucose. Fiber also helps to remove excess cholesterol from the
body—fiber binds to the cholesterol in the small intestine, then attaches to the cholesterol and prevents the cholesterol particles from entering the bloodstream, and then cholesterol exits the body via the feces. In addition, a meal containing whole grains and vegetables gives a feeling of fullness. As an immediate source of energy, glucose is broken down during the process of cellular respiration, which produces ATP, the energy currency of the cell. Without the consumption of carbohydrates,
the availability of instant energy would be reduced. Eliminating carbohydrates from the diet is not the best way to lose weight. A low-calorie diet that is rich in whole grains, fruits, vegetables, and lean meat, together with plenty of exercise and plenty of water, is the more sensible way to lose weight. For an additional perspective on carbohydrates, explore Biomolecules: The Carbohydrates through this interactive animation. Fiber is not really a nutrient because it passes through our body undigested. Which of the following statements best explains why fiber cannot be digested and why it is important to our diet.
Science Practice Connection for AP® CoursesActivityUse a molecular model kit to construct a polysaccharide from several different monosaccharide monomers. Explain how the structure of the polysaccharide determines its primary function as an energy storage molecule. Then use your model to describe how changes in structure result in changes in function. Think About It
DisclaimerThis section may include links to websites that contain links to articles on unrelated topics. See the preface for more information. Related ItemsWhy starch and cellulose provide different functions in plants?Starch can be straight or branched and is used as energy storage for plants because it can form compact structures and is easily broken down. In cellulose, molecules are connected in opposite orientations. Cellulose is found in cell walls and gives plant cells protection and structure.
Which of the following best compares the atomic structures of starch and cellulose?Based on Figure 1, which of the following best compares the atomic structures of starch and cellulose? Starch and cellulose are composed of repeating glucose monomers; however, in cellulose every other glucose monomer is rotated 180 degrees Correct.
Which of the following best describes cellulose?Cellulose is a structural polysaccharide. It is made up of a number of glucose molecules joined by β-1, 4 linkage.
Are starch and cellulose composed of identical monomers?Starch and cellulose are two very similar polymers. In fact, they are both made from the same monomer, glucose, and have the same glucose-based repeat units. There is only one difference. In starch, all the glucose repeat units are oriented in the same direction.
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