Question

wlhs biology oppelt

1. what is the building block of carbohydrates? monosaccharide
2. what is a monosaccharide? carbon rings
3. what is a disaccharide? two monosaccharides, or sugars
4. how does a polysaccharide differ from a disaccharide? polysaccharide is when more than two combine, disaccharide only when two combine.

there are three classes of carbohydrate polysaccharides. the first is starch. starch is a carbohydrate used in food storage in plants. potatoes, pasta and rice are rich in starch. starches are very valuable because they provide a quick form of energy for the body. the second is glycogen. glycogen is used for food storage in animals. the third is cellulose. cellulose is used for structural support in plants (stems, leaves).

1. what are the three classes of carbohydrates?

a. _____________ b. ________________ c. __________________

1. which involves food storage in plants? ____________________
2. which involves food storage in animals?____________________
3. what is cellulose used for? ____________________
4. why would an athlete have a big pasta dinner the night before a race?

____________________
sugars can be detected in foods through a simple lab test. to find out if a food contains starch, iodine (a reagent) is placed on the food. a food containing starch will turn black when in contact with iodine. a test for simple sugars involves mixing the food with a liquid blue reagent called benedicts solution and then heating the mixture. if the food is positive for simple sugars, the heating process will cause the benedicts solution to turn red, orange, or green.

1. what reagent is put into food to identify the presence of starch? ____________________
2. describe how someone would be able to identify if a sugar is present in food.

lipids
lipids are a class of organic molecules which includes fats and oils, and has the function of long - term storage of energy in the body. the building block of lipids is the fatty acid, which is a chain of carbons with hydrogen attached to each side. saturated fats have two carbons attached to each carbon (except the one at the end). saturated fats are unhealthy fats like butter and crisco. unsaturated fats are missing at least one hydrogen and are kinked in shape. the unsaturated fats are healthy, and include oils.

1. what is the building block of lipids? ____________________
2. list the 2 examples of lipids.

a. __________________ b. __________________

1. describe the structure of a fatty acid.

1. what is a saturated fatty acid? ____________________

Explanation:

1. The text clearly states "There are three classes of carbohydrate polysaccharides. The first is starch... The second is glycogen... The third is cellulose".
2. It is mentioned that "Starch is a carbohydrate used in food storage in plants".
3. "Glycogen is used for food storage in animals" is given in the text.
4. "Cellulose is used for structural support in plants (stems, leaves)" is stated.
5. Since pasta is rich in starch (a carbohydrate) and "starches are very valuable because they provide a quick form of energy for the body".
6. "To find out if a food contains starch, iodine (a reagent) is placed on the food" is in the text.
7. "A test for simple sugars involves mixing the food with a liquid blue reagent called Benedict's solution and then heating the mixture. If the food is positive for simple sugars, the heating process will cause the benedict's solution to turn red, orange, or green".
8. "The building block of lipids is the fatty acid" is written.
9. "Lipids are a class of organic molecules which includes fats and oils".
10. "The building block of lipids is the fatty acid, which is a chain of carbons with hydrogen attached to each side".
11. "Saturated fats have two carbons attached to each carbon (except the one at the end). Saturated fats are unhealthy fats like butter and Crisco".

Answer:

1. a. Starch b. Glycogen c. Cellulose
2. Starch
3. Glycogen
4. Structural support in plants (stems, leaves)
5. Because pasta is rich in starch (a carbohydrate) and starches provide a quick form of energy for the body.
6. Iodine
7. Mix the food with Benedict's solution and heat. If positive for simple sugars, the solution turns red, orange, or green.
8. Fatty acid
9. a. Fats b. Oils
10. A chain of carbons with hydrogen attached to each side.
11. A fatty acid with two carbons attached to each carbon (except the one at the end).