Table of Contents
What forms when sugars join together in a long chain?
When 2 glucose molecules link up, this sugar is known as maltose. It is a disaccharide (2 sugars). When many glucose molecules link together in a long chain, molecules called polysaccharides (many sugars) are formed. The link formed between each molecule is known as a glycosidic bond.
What reaction forms long chains?
condensation polymerization
Condensation reactions are used in condensation polymerization, when a series of condensation steps form long chains; this reaction may be either a homopolymerization of a single monomer or a copolymerization of two co-monomers; many biological transformations are condensation reactions.
What term is used for long chains of simple sugars?
A 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. Starch, glycogen, cellulose, and chitin are primary examples of polysaccharides.
What type of carbohydrate is formed of long chains of simple sugars?
Complex carbohydrates are made up of sugar molecules that are strung together in long, complex chains. Complex carbohydrates are found in foods such as peas, beans, whole grains, and vegetables. Both simple and complex carbohydrates are turned to glucose (blood sugar) in the body and are used as energy.
What happens when single units of sugar join together?
Individual sugar molecules, the monosaccharides, can be used as monomers joined together to form larger structures. For example, two glucose molecules can be joined to form the disaccharide called maltose,. Or two different sugars (fructose and glucose) can be joined together to form the disaccharide sucrose.
What chemical reaction is used to chain smaller molecules together to make long chains?
Polymerization, any process in which relatively small molecules, called monomers, combine chemically to produce a very large chainlike or network molecule, called a polymer.
What are the two types of polymerization?
There are two general types of polymerization reactions: addition polymerization and condensation polymerization. In addition polymerization, the monomers add to one another in such a way that the polymer contains all the atoms of the starting monomers. Ethylene molecules are joined together in long chains.
What are the 5 simple sugars?
Glucose, fructose and galactose are the three monosaccharides important in nutrition….Simple Carbohydrates (Sugars)
| Monosaccharides | Disaccharides |
|---|---|
| Glucose | Sucrose (glucose + fructose) |
| Fructose | Lactose (glucose + galactose) |
| Galactose | Maltose (glucose + glucose) |
How are the carbohydrates classified?
Carbohydrates are classified as monosaccharides, disaccharides, and polysaccharides depending on the number of monomers in the molecule.
What makes up the polymer of glucose starch?
Starch is a glucose polymer in which glucopyranose units are bonded by alpha-linkages. It is made up of a mixture of amylose (15–20%) and amylopectin (80–85%).
Which is the best description of polymerization in chemistry?
In polymer chemistry, polymerization, or polymerisation, is a process of reacting monomer molecules together in a chemical reaction to form polymer chains or three-dimensional networks. There are many forms of polymerization and different systems exist to categorize them.
How are step growth polymers classified as condensation polymers?
Most step-growth polymers are also classified as condensation polymers, since a small molecule such as water is lost when the polymer chain is lengthened. For example, polyester chains grow by reaction of alcohol and carboxylic acid groups to form ester links with loss of water.
Which is a condensation polymer of glucose monomers?
Starch is a condensation polymer made up of hundreds of glucose monomers, which split out water molecules as they chemically combine. Starch is a member of the basic food group carbohydrates and is found in cereal grains and potatoes. It is also referred to as a polysaccharide, because it is a polymer of the monosaccharide glucose.