Directly related questions
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20N.3.sl.TZ0.7b(ii):
The diverse functions of biological molecules depend on their structure and shape.
Sucrose is a disaccharide formed in the reaction of glucose with fructose.
Identify the reaction type and the newly formed functional group that joins the monosaccharide units in the product.
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20N.3.sl.TZ0.7b(ii):
The diverse functions of biological molecules depend on their structure and shape.
Sucrose is a disaccharide formed in the reaction of glucose with fructose.
Identify the reaction type and the newly formed functional group that joins the monosaccharide units in the product.
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20N.3.sl.TZ0.b(ii):
The diverse functions of biological molecules depend on their structure and shape.
Sucrose is a disaccharide formed in the reaction of glucose with fructose.
Identify the reaction type and the newly formed functional group that joins the monosaccharide units in the product.
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20N.3.hl.TZ0.8b(i):
The diverse functions of biological molecules depend on their structure and shape.
Deduce the straight chain structure of deoxyribose from its ring structure drawn in section 34 of the data booklet.
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20N.3.hl.TZ0.8b(i):
The diverse functions of biological molecules depend on their structure and shape.
Deduce the straight chain structure of deoxyribose from its ring structure drawn in section 34 of the data booklet.
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20N.3.hl.TZ0.b(i):
The diverse functions of biological molecules depend on their structure and shape.
Deduce the straight chain structure of deoxyribose from its ring structure drawn in section 34 of the data booklet.
- 17N.3.sl.TZ0.9b: Draw the structure of galactose on the skeleton provided.
- 17N.3.sl.TZ0.9b: Draw the structure of galactose on the skeleton provided.
- 17N.3.sl.TZ0.b: Draw the structure of galactose on the skeleton provided.
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18M.3.sl.TZ1.8b:
A person with diabetes suffering very low blood sugar (hypoglycaemia) may be advised to consume glucose immediately and then eat a small amount of starchy food such as a sandwich. Explain this advice in terms of the properties of glucose and starch.
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18M.3.sl.TZ1.8b:
A person with diabetes suffering very low blood sugar (hypoglycaemia) may be advised to consume glucose immediately and then eat a small amount of starchy food such as a sandwich. Explain this advice in terms of the properties of glucose and starch.
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18M.3.sl.TZ1.b:
A person with diabetes suffering very low blood sugar (hypoglycaemia) may be advised to consume glucose immediately and then eat a small amount of starchy food such as a sandwich. Explain this advice in terms of the properties of glucose and starch.
- 18N.3.hl.TZ0.10b: Outline how the two monomer structures, galactose and glucose, differ.
- 18N.3.hl.TZ0.10b: Outline how the two monomer structures, galactose and glucose, differ.
- 18N.3.hl.TZ0.b: Outline how the two monomer structures, galactose and glucose, differ.
- 18N.3.sl.TZ0.8a: Name the type of link between the two monosaccharide residues.
- 18N.3.sl.TZ0.8a: Name the type of link between the two monosaccharide residues.
- 18N.3.sl.TZ0.a: Name the type of link between the two monosaccharide residues.
- 18N.3.hl.TZ0.10a: Name the type of link between the two monosaccharide residues.
- 18N.3.hl.TZ0.10a: Name the type of link between the two monosaccharide residues.
- 18N.3.hl.TZ0.a: Name the type of link between the two monosaccharide residues.
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19M.3.hl.TZ1.8c:
Calculate the energy released, in kJ g−1, when 3.49 g of starch are completely combusted in a calorimeter, increasing the temperature of 975 g of water from 21.0 °C to 36.0 °C. Use section 1 of the data booklet.
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19M.3.hl.TZ1.8c:
Calculate the energy released, in kJ g−1, when 3.49 g of starch are completely combusted in a calorimeter, increasing the temperature of 975 g of water from 21.0 °C to 36.0 °C. Use section 1 of the data booklet.
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19M.3.hl.TZ1.c:
Calculate the energy released, in kJ g−1, when 3.49 g of starch are completely combusted in a calorimeter, increasing the temperature of 975 g of water from 21.0 °C to 36.0 °C. Use section 1 of the data booklet.
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19M.3.hl.TZ2.12a:
State the name of the functional group forming part of the ring structure of each monosaccharide unit.
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19M.3.hl.TZ2.12a:
State the name of the functional group forming part of the ring structure of each monosaccharide unit.
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19M.3.hl.TZ2.a:
State the name of the functional group forming part of the ring structure of each monosaccharide unit.
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19M.3.sl.TZ2.8b:
Sketch the cyclic structures of the two monosaccharides which combine to form sucrose.
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19M.3.sl.TZ2.8b:
Sketch the cyclic structures of the two monosaccharides which combine to form sucrose.
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19M.3.sl.TZ2.b:
Sketch the cyclic structures of the two monosaccharides which combine to form sucrose.
- 19N.3.hl.TZ0.15c: Explain why maltose, C12H22O11, is soluble in water.
- 19N.3.hl.TZ0.15c: Explain why maltose, C12H22O11, is soluble in water.
- 19N.3.hl.TZ0.c: Explain why maltose, C12H22O11, is soluble in water.
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18M.3.sl.TZ1.8a:
State the specific type of linkage formed between α-glucose fragments in both maltose and amylose.
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18M.3.sl.TZ1.8a:
State the specific type of linkage formed between α-glucose fragments in both maltose and amylose.
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18M.3.sl.TZ1.a:
State the specific type of linkage formed between α-glucose fragments in both maltose and amylose.
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18M.3.sl.TZ2.6e:
Determine, to the correct number of significant figures, the energy produced by the respiration of 29.9 g of C5H10O5.
ΔHc (C5H10O5) = 205.9 kJ mol−1
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18M.3.sl.TZ2.6e:
Determine, to the correct number of significant figures, the energy produced by the respiration of 29.9 g of C5H10O5.
ΔHc (C5H10O5) = 205.9 kJ mol−1
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18M.3.sl.TZ2.e:
Determine, to the correct number of significant figures, the energy produced by the respiration of 29.9 g of C5H10O5.
ΔHc (C5H10O5) = 205.9 kJ mol−1
- 18N.3.sl.TZ0.8b: Outline how the two monomer structures, galactose and glucose, differ.
- 18N.3.sl.TZ0.8b: Outline how the two monomer structures, galactose and glucose, differ.
- 18N.3.sl.TZ0.b: Outline how the two monomer structures, galactose and glucose, differ.
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19M.3.hl.TZ1.8a:
Draw the structure of the repeating unit of starch and state the type of linkage formed between these units.
Type of linkage:
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19M.3.hl.TZ1.8a:
Draw the structure of the repeating unit of starch and state the type of linkage formed between these units.
Type of linkage:
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19M.3.hl.TZ1.a:
Draw the structure of the repeating unit of starch and state the type of linkage formed between these units.
Type of linkage:
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19M.3.hl.TZ2.12c:
Sketch the cyclic structures of the two monosaccharides which combine to form sucrose.
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19M.3.hl.TZ2.12c:
Sketch the cyclic structures of the two monosaccharides which combine to form sucrose.
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19M.3.hl.TZ2.c:
Sketch the cyclic structures of the two monosaccharides which combine to form sucrose.
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19M.3.sl.TZ1.7a:
Draw the structure of the repeating unit of starch and state the type of linkage formed between these units.
Type of linkage:
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19M.3.sl.TZ1.7a:
Draw the structure of the repeating unit of starch and state the type of linkage formed between these units.
Type of linkage:
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19M.3.sl.TZ1.a:
Draw the structure of the repeating unit of starch and state the type of linkage formed between these units.
Type of linkage:
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19M.3.sl.TZ1.7c:
Calculate the energy released, in kJ g−1, when 3.49 g of starch are completely combusted in a calorimeter, increasing the temperature of 975 g of water from 21.0 °C to 36.0 °C. Use section 1 of the data booklet.
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19M.3.sl.TZ1.7c:
Calculate the energy released, in kJ g−1, when 3.49 g of starch are completely combusted in a calorimeter, increasing the temperature of 975 g of water from 21.0 °C to 36.0 °C. Use section 1 of the data booklet.
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19M.3.sl.TZ1.c:
Calculate the energy released, in kJ g−1, when 3.49 g of starch are completely combusted in a calorimeter, increasing the temperature of 975 g of water from 21.0 °C to 36.0 °C. Use section 1 of the data booklet.
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19M.3.sl.TZ2.8a:
State the name of the functional group forming part of the ring structure of each monosaccharide unit.
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19M.3.sl.TZ2.8a:
State the name of the functional group forming part of the ring structure of each monosaccharide unit.
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19M.3.sl.TZ2.a:
State the name of the functional group forming part of the ring structure of each monosaccharide unit.
- 19N.3.sl.TZ0.10c: Explain why maltose, C12H22O11, is soluble in water.
- 19N.3.sl.TZ0.10c: Explain why maltose, C12H22O11, is soluble in water.
- 19N.3.sl.TZ0.c: Explain why maltose, C12H22O11, is soluble in water.
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20N.3.sl.TZ0.7b(i):
The diverse functions of biological molecules depend on their structure and shape.
Deduce the straight chain structure of deoxyribose from its ring structure drawn in section 34 of the data booklet.
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20N.3.sl.TZ0.7b(i):
The diverse functions of biological molecules depend on their structure and shape.
Deduce the straight chain structure of deoxyribose from its ring structure drawn in section 34 of the data booklet.
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20N.3.sl.TZ0.b(i):
The diverse functions of biological molecules depend on their structure and shape.
Deduce the straight chain structure of deoxyribose from its ring structure drawn in section 34 of the data booklet.