CARBOHYDRATES, SUGARS and STARCH

Doc Brown's GCSE/IGCSE/O Level KS4 science-CHEMISTRY Revision Notes

Oil, useful products, environmental problems, introduction to organic chemistry

12. Natural Molecules - carbohydrates - sugars - starch

What happens when we cook potatoes? This page describes the classification and molecular structure of carbohydrates e.g. sugars like  monosaccharides e.g. pentoses like ribose and hexoses like glucose and fructose, disaccharides like sucrose, maltose and  lactose and polysaccharides like starch, glycogen and cellulose. Carbohydrates are important sources of energy for many living organisms and their formation in plants via photosynthesis  is the basis of many food chains. Why can we digest starch? Why can't we digest cellulose? These revision notes on the structure of carbohydrates, starch, sugars and use in food and cooking should prove useful for the NEW AQA GCSE chemistry, Edexcel GCSE chemistry & OCR GCSE chemistry (Gateway & 21st Century) GCSE (91), (9-5) & (5-1) science courses.

Index of KS4 Science GCSE/IGCSE/O Level Chemistry Oil & Organic Chemistry revision notes pages: 1. Fossil Fuels & carbon Cycle : 2. Fractional distillation of crude oil & physical properties and uses of fractions, what makes a good fuel? : 3. ALKANES - saturated hydrocarbons, structure, uses, combustion : 4. Pollution, carbon monoxide, sulfur/nitrogen oxides, climate change-global warming, carbon footprint : 5. Alkenes - unsaturated hydrocarbons, structure and chemistry : 6. Cracking - a problem of supply and demand, other products : 7. Polymers, plastics, uses and problems : 8. Introduction to Organic Chemistry - Why so many series of organic compounds? : 9a. Alcohols, Ethanol, manufacture, physical properties & chemical reactions : 9b. Biofuels & alternative fuels, hydrogen, biogas, biodiesel : 10a. Carboxylic acids - chemistry and uses : 10b. Esters, chemistry and uses including perfumes : 11. Condensation polymers, Nylon & Terylene, comparing thermoplastics, fibres and thermosets : 12. Natural Molecules - carbohydrates - sugars - starch : 13. Amino acids, proteins, enzymes & chromatography : 14. Oils, fats, margarine and soaps : 15. Vitamins, drugs-analgesic medicines & food additives and aspects of cooking chemistry! : 16. Ozone destruction, CFC's and free radicals : Multiple Choice and Gap-Fill Quizzes: m/c QUIZ on Oil Products (GCSE/IGCSE easier-foundation-level) : m/c QUIZ on Oil Products (GCSE/IGCSE harder-higher-level) : IGCSE/GCSE m/c QUIZ on other Aspects of Organic Chemistry : and 3 Easy linked GCSE/IGCSE Oil Products word-fill worksheets

ALL my Advanced Level Organic Chemistry revision notes

 

Advanced Chemistry Page Index and Links

 

Naturally Occurring Molecules from plants and animals

12. Small Molecules like glucose  ==> Natural Polymers = Macromolecules like starch

Carbohydrates (this page), Proteins and Oils & Fats are the main nutrient constituents of food.

  • Most naturally occurring molecules are based on the elements carbon, oxygen and hydrogen, together with smaller proportions of nitrogen, phosphorus, sulfur (sulphur) and sometimes metal ions like iron (in the haemoglobin molecule) and magnesium (in the chlorophyll molecule).

  • Carbohydrates are important sources of energy for many living organisms and their formation in plants via photosynthesis is the basis of many food chains.

    • Initially this is formed as glucose, but this is converted to glycogen and starch for 'storage'.

    • carbon dioxide + water + sunlight energy ==> glucose + oxygen

    • 6CO2 + 6H2O ==> C6H12O6 + 6O2 

  • Carbohydrates are a whole series naturally occurring molecules based on the elements carbon, hydrogen and oxygen.
  • They are an important source of chemical energy in our diet.
  • e.g. the respiration reaction
    • glucose + oxygen ==> carbon dioxide + water
    • C6H12O6 + 6O2  ==> 6CO2 + 6H2O

  • Carbohydrates like glucose and fructose are used as sweeteners in food as well as sweets themselves.
  • Historically the name 'carbohydrate' comes from the fact that all their formulae seemed to be based on Cx(H2O)y (see key above) BUT this is not the way to think of their formula.
  • They range from relatively small molecules called monosaccharide (means one basic unit), or disaccharide (two basic units combined) to very large natural polymers or macromolecules called polysaccharides (many units combined). A summary of them is shown in the key diagram above along with some familiar names from biology.

Glucose is one of the simpler sugar molecules  (a monosaccharide). The structural formula is shown on the left and you should be able to see that there are 4 bonds to each carbon, 2 to each oxygen and just 1 bond to each hydrogen atom. The right-hand 'shorthand' skeletal formula version uses short straight lines to represent bonds. Most H's and their bonds are not shown, and at AS-A2 level it is assumed you can interpret these structures 'back to' a full structure!, but they are handy for describing large 'biochemical' molecules (see polysaccharide below)

   Advanced Chemistry Page Index and Links

sucrose

  • Sucrose is a disaccharide made from combining two monosaccharide molecules,  glucose and fructose by the elimination of a water.
    • On hydrolysis sucrose reforms the glucose and fructose.
    • 2C6H12O6 <=> C12H22O12 + H2O
  • The formation of complex carbohydrates:
    • These are made of smaller carbon, hydrogen and oxygen based molecules combining together e.g. the polysaccharides starch and cellulose are formed from glucose, molecular formula C6H12O6.
  • Their formation can be described in terms of a large number of sugar units joined together by condensation polymerisation
    • e.g. the 'box' diagram below shows 4 units of a natural carbohydrate polymer being formed
    • Note: Condensation polymerisation means the joining together of many small 'monomer' molecules by eliminating an even smaller molecule between them to form the linkage.
      • e.g. HO-XXXXX-OH + HO-XXXXX-O-XXXXX-OH + H2O etc.
  • n C6H12O6 ==>  (C5H10O5)n + nH2O (where n is a very large number to form the natural polymer)
  • The XXXXX or the [rectangles] below, represent the rest of the carbon chains in each unit (more detail in the 3rd diagram below).

plus many H2O etc.

This diagram of starch or cellulose is in 'skeletal formula' style and both are polymers of glucose - can you see the connection between each 'unit' and the structure of glucose itself?

  • The resulting natural polymer is called a polysaccharide.

  • Acid hydrolysis of complex carbohydrates (e.g.. starch) gives simple sugars.

    • This can be brought about by e.g. warming starch with hydrochloric acid solution to form glucose.

    • (C5H10O5)n + nH2O ==> n C6H12O6 (where n is a very large number)

  • The hydrolysis products from polysaccharides can be analysed with paper chromatography as in the case of amino acids.

  • We can digest long molecules like starch, though they have to be broken down by enzyme action before the smaller molecules like glucose can be used in respiration.

    • Carbohydrates are an important source of energy in our diet e.g. in breakfast cereals, typical nutrition information illustrated below ...

    •  Cereal 1: a breakfast cereal based on oats which contains 60.8% carbohydrate and 3.2% sugar.

    • Cereal 2: a breakfast cereal based on wheat which contains 53.6% carbohydrate and 12.1% sugar. Cereal is less healthy than cereal 1 as regards sugar, but it does have a lot of essential vitamins and minerals added (for children?), see picture below, and the sweet taste is more tempting!

  • However, we cannot digest cellulose because we don't have the enzymes to effect this process, unlike cows etc.!


What happens when potatoes are cooked?

  • Potatoes are a good source of carbohydrates, hence a good source of energy for the body.

  • Raw potato is not easily digested but cooking partially breaks the structure of potato down so that we can digest it AND cooking also improves the texture and taste of the potato to make it more palatable to eat.

  • In the cooking process the plant cell walls of cellulose are softened and this allows hot water to penetrate the cells.

  • Further cooking causes the starch granules to swell and gelatinize as they absorb hot water.

  • This eventually causes the cells to separate producing the soft texture of well-cooked digestible potatoes!

  • Mash with milk, butter and salt to suit taste! Cheap and yummy!

Advanced Chemistry Page Index and Links

Multiple Choice Quizzes and Worksheets

KS4 Science GCSE/IGCSE m/c QUIZ on Oil Products (easier-foundation-level)

KS4 Science GCSE/IGCSE m/c QUIZ on Oil Products (harder-higher-level)

KS4 Science GCSE/IGCSE m/c QUIZ on other aspects of Organic Chemistry

and (c) doc b 3 linked easy Oil Products gap-fill quiz worksheets

ALSO gap-fill ('word-fill') exercises originally written for ...

... AQA GCSE Science (c) doc b Useful products from crude oil AND (c) doc b Oil, Hydrocarbons & Cracking etc.

... OCR 21st C GCSE Science (c) doc b Worksheet gap-fill C1.1c Air pollutants etc ...

... Edexcel 360 GCSE Science Crude Oil and its Fractional distillation etc ...

... each set are interlinked, so clicking on one of the above leads to a sequence of several quizzes

ALL my Advanced Level Organic Chemistry revision notes

 

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