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In Part 1 we discuss about water, and in Part 2 we're going to learn the second subtopic,
that is carbohydrates.
Let's go further.
First, by determining the number of carbon atoms . (Like what we learnt in SPM
Chemistry)
Example is like triose for three carbon atoms, pentose for five carbon atoms and hexose
for six carbon atoms.
Reducing means that when these sugars are tested using Benedic t's solution , the copper
(II) ions in this solution is reduced to copper(I) ions. Blue Benedict's solution turns brick
red .
Pentose or hexose sugar can form ring structure which is more stable . And, ***do
remember, only ring structure can be used to make disaccharides and polysaccharides.
Usually first carbon atom in aldose sugar attached to carbonyl group while in ketone
sugar is attached to second carbon atom. What does that mean?
After that, it's about the importance or functions of monosaccharides.
Examples of polysaccharides:
1.)Starch
2.)Glycogen
3.)Cellulose
functions of carbohydrates