Table of contents

1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

20. Carbohydrates

Classification of Carbohydrates

GOB Chemistry

20. Carbohydrates

Classification of Carbohydrates

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1:22 minutes

Problem 20

Textbook Question

During the digestion of starch from potatoes, the enzyme α-amylase catalyzes the hydrolysis of starch into maltose. Subsequently, the enzyme maltase catalyzes the hydrolysis of maltose into two glucose units. Write an equation (in words) for the enzymatic conversion of starch to glucose. Classify each of the carbohydrates in the equation as a disaccharide, monosaccharide, or polysaccharide.

Verified step by step guidance

Step 1: Understand the enzymatic process. The problem describes two enzymatic reactions: (1) α-amylase catalyzes the breakdown of starch into maltose, and (2) maltase catalyzes the breakdown of maltose into glucose. These reactions involve hydrolysis, where water is used to break chemical bonds.

Step 2: Write the first reaction in words. Starch, a polysaccharide, is hydrolyzed by the enzyme α-amylase to produce maltose, which is a disaccharide. The reaction can be written as: 'Starch + Water → Maltose (catalyzed by α-amylase)'.

Step 3: Write the second reaction in words. Maltose, a disaccharide, is hydrolyzed by the enzyme maltase to produce two glucose molecules, which are monosaccharides. The reaction can be written as: 'Maltose + Water → 2 Glucose (catalyzed by maltase)'.

Step 4: Combine the two reactions into a single overall equation. The enzymatic conversion of starch to glucose can be summarized as: 'Starch + Water → Glucose (via α-amylase and maltase)'.

Step 5: Classify the carbohydrates. Starch is a polysaccharide, maltose is a disaccharide, and glucose is a monosaccharide. This classification is based on the number of sugar units in each molecule: polysaccharides have many, disaccharides have two, and monosaccharides have one.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Enzymatic Hydrolysis

Enzymatic hydrolysis is a biochemical process where enzymes catalyze the breakdown of complex molecules into simpler ones by adding water. In the context of starch digestion, α-amylase initiates this process by breaking down starch, a polysaccharide, into maltose, a disaccharide. This reaction is crucial for converting carbohydrates into absorbable sugars.

Carbohydrate Classification

Carbohydrates are classified into three main categories: monosaccharides, disaccharides, and polysaccharides. Monosaccharides are the simplest form, consisting of single sugar units like glucose. Disaccharides, such as maltose, are formed from two monosaccharides, while polysaccharides, like starch, are long chains of monosaccharide units. Understanding these classifications is essential for analyzing the enzymatic conversion process.

Enzyme Function

Enzymes are biological catalysts that speed up chemical reactions in living organisms without being consumed in the process. In starch digestion, α-amylase and maltase are specific enzymes that facilitate the conversion of starch to glucose by lowering the activation energy required for the hydrolysis reactions. Their specificity and efficiency are vital for proper digestion and nutrient absorption.

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