Term
|
Definition
•test for the presence of reducing sugars
◦blue - no glucose present
◦brick red/brown - glucose present |
|
|
Term
|
Definition
•detects the presence of peptide bonds
◦violet - positive |
|
|
Term
|
Definition
•test for the presence of starch
◦blue/black - positive |
|
|
Term
| Monosaccharide (simple sugar) |
|
Definition
a small carbohydrate, such as glucose, that has the molecular formula (CH2O)n and cannot be hydrolyzed to form any smaller carbohydrates. Aslo called simple sugars
(A carbohydrate with 3-7 carbon atoms)
A sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydrates |
|
|
Term
|
Definition
| a carbohydrate consisting of two monosaccharides (sugar residues) linked together |
|
|
Term
|
Definition
It is the bond between the Carbon and the Nitrogen
The carbon is part of a Carboxyl Group
The Nitrogen is part of the Amino Acid. |
|
|
Term
|
Definition
| a linear or branched polymer consisting of many monosaccharides joined by glycosidic linkages |
|
|
Term
|
Definition
A mixture of two storage polysaccharides, amylose and amylopectin, both formed from alpha-glucose monomers.
Amylopectin is branched, and amylose is unbranched.
The major form of stored carbohydrates in plants |
|
|
Term
|
Definition
| An oily organic compound insoluble in water but soluble in organic solvents; essential structural component of living cells (along with proteins and carbohydrates) |
|
|
