Chapter 3, Problem 1FTB

Fill-in-the-Blank

In organic molecules made of chains of subunits, each subunit is called a(n)____, and the chains are called____. Carbohydrates consisting of long chains of sugars are called_______. These sugar chains can be broken down by_____ reactions. Three types of carbohydrates consisting of long glucose chains are______,______, and __________. Three examples of disaccharides are _____,_____, and_____.LO2 LO3

Summary Introduction

To review:

The given blank space in the statement, “In organic molecule is made up of chains of subunits and each subunit is called a(n) _____, and the chains are called _____. Carbohydrate consisting of long chains of sugars are called _____. These sugar chains can be broken down by ______ reactions. Three types of carbohydrates consisting of long glucose chains are ____, _____, and _____. Three examples of disaccharides are _______, ______, and _______.”

Introduction:

All the biological components are made up of different types of organic molecule. These are the molecules, which consist of carbon, hydrogen, and andoxygen as their key atoms. These molecules are found in different spatial arrangement and conformation. Carbohydrates are the richest source of energy. These are capable of storing energy in the organism.

Explanation of Solution

The monomer is a smallest and basic unit of a macromolecule. Its repeating units form a long chain of the polymer. This process is known as polymerization and is achieved by a condensation reaction. In case of carbohydrates, the monomeric unit is called monosaccharide. These monosaccharide units when repeated in an array, results in the formation of a long chain of the molecule called polymer. This helps in the formation of the macromolecule. These can be further broken down to get the smallest units of the molecule.

When two monosaccharides (monomer) are joined together by glycosidic linkage, they result in the formation of disaccharides. They can be homogeneous or heterogeneous in nature. Sucrose, maltose, and lactose are the common examples of disaccharides. Sucrose is made up of fructose and glucose. Maltose is made up of two glucose units and lactose is a disaccharide made up of glucose and galactose.

When several monosaccharides join together by the glycosidic bonds, they form polysaccharides. Thus, the polysaccharide is a polymeric unit of carbohydrates. These may be soluble or insoluble in water. Examples of polysaccharides are starch, glycogen, cellulose, and chitin.

Starchis along polymeric chain of carbohydrate produced by green plants. It is one of the stored energy components of plants. Structurally, it consists of linear amylose unit and highly branched amylopectin units. Its pure form is insoluble in cold water and alcohol. Amylase is an enzyme, which degrades it into smaller units.

Chitin is a longpolymeric chain of glucose. Chitin is a very important component for the production of the cell wall in fungi and exoskeleton in arthropods. The structure of chitin produces crystalline whiskers, which act as an insulated covering.

Glycogen is a highly branched polymer of glucose. Glycogen is the major energy storing unit of animals, humans, and fungi. Branches of this polysaccharide are joined by alpha 1-4 and alpha 1-6 glycosidic bond. The energy stored in the form of glycogen is present in liver, skeletal muscles, or adipose tissues in a hydrated form.

The hydrolysis reaction is characterized by the breaking ofmacromolecules (polysaccharides) into their subunits in presence of water. In this reaction, hydrogen ion of water is donated to one subunit, while hydroxyl ion is donated to another.

Conclusion

In organic molecule made up of chains of subunits and each subunit is called a(n) monomer, and the chains are called polymer. Carbohydrate consisting of long chains of sugars are called polysaccharides. These sugar chains can be broken down by hydrolysis reactions. Three types of carbohydrates consisting of long glucose chains are starch, chitin, and glycogen. Three examples of disaccharides are sucrose, maltose, and lactose.