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Biology Paper 1 > 1: Biological molecules > Flashcards

1: Biological molecules Flashcards

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1
Q

What process forms polymers from monomers

A

Polymerisation

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2
Q

Condensation reaction

A

Reactions that produce water. (giving out of water in reactions)

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3
Q

Hydrolysis

A

Breaks down the chemical bond between two molecules with the addition of water. (taking in water to split molecules in reaction)

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4
Q

Molar solution

A

A solution that contains one mole of solute in each litre of solution

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5
Q

Whats a monosaccharide, formula and example

A

The monomers from which larger carbohydrates are made. (CH2O)n. Glucose, galactose and fructose.

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6
Q

Glucose two isomers

A
  • Alpha glucose
  • Beta glucose
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7
Q

What is the chemical reaction of reduction

A

Gain of electrons or hydrogen

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8
Q

Test for reducing sugar (donates electrons to another chemical)

A

Benedicts test.
Alkaline blue cooper sulfate. Copper oxide not soluble in water so forms a brick-red precipitate.
Heated in water bath, turns brown/brick-red if present

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9
Q

Disaccharide

A

Monosaccharides formed in pairs. Examples:
glucose + glucose= maltose
glucose + fructose= sucrose
glucose + galactose= lactose

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10
Q

When monosaccharides join, is it a condensation or hydrolysis? And whats the bond called thats formed?

A

A molecule of waters removed so a condensation reaction. The bond formed is a glycosidic bond

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11
Q

What happens when waters added to a disaccharide?

A

Hydrolysis. It breaks the glycosidic bond releasing the monosaccharides.

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12
Q

Test for non reducing sugars

A

Must undergo hydrolyisis into monosaccharide components.
2) liquid form (ground up w water)
3) 2cm food sample + 2cm benedicts reagent
4) water bath 5 mins, if no colour change no reducing sugar present
5) add 2cm food sample again + 2cm dilute hydrochloric acid in boiling water bath 5 mins (hydrolysis)
6) slowly add sodium hydrogencarbondate solution to neutralise acid. Test w pH paper that solution is alkaline
7) Re-test by heating with benedicts reagent in gently boiling water bath 5 mins
8) turns orange-brown

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13
Q

Polysaccharides characteristics

A

many monosacchrides combined joined by glycosidic bonds that were formed by condensation reactions.
They are very large molecules, and insoluble. features make the suitable for storage. An example of polysaccharides is cellulose, structural support for plant cells.

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14
Q

Test for starch

A

(Starch is polysaccharide)
1) two drops of yellow iodine solution added to test solution
2) if starch is present it turns the iodine a blue-black colour

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15
Q

Starch structure

A
  • made of chains of alpha glucose monosaccharides linked by glycosidc bonds formed by condensation reactions
  • chains may be branched or unbranched
  • unbranched chain is wound into tight coil = compact molecule
  • OH groups point inwards + form hydrogen bonds that hold helix in place
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16
Q

Role of starch:

A
  • insoluble (doesnt affect water potential so waters not drawn into cells by osmosis)
  • large (cant diffuse out of cells)
  • compact (stored in small space)
  • when hydrolysed, forms alpha glucose (easily transported and used in respiration)
  • highly brached (acted on by enzymes, glucose released rapidly)
    Never found in animal cells, instead glycogen
17
Q

Glycogen

A
  • similar to starch, shorter chains and more highly branched
  • major carb storage product
  • stored in small granules in muscles and liver
  • mass is small
18
Q

How does glycogens structure make it good for storage?

A
  • insoluble
  • compact
  • more highly branched than starch so has more ends that can be acted on simultaneously by enzymes - so more rapidly broken down
    (important for animals as they have higher metabolic rate than plants)
19
Q

Cellulose

A
  • major component of plant cell walls + provide rigidity
  • beta glucose
  • cellulose molecular chains run parallel and cross linked by H bonds
  • cellulose molecules grouped together to form microfibils which form parrallel fibre groups
  • prevents cell from bursting (osmosis) by exerting inward pressure. makes plant cells turgid
20
Q

Lipids

A
  • contain C, H and O
  • insoluble in water
  • soluble in organic solvents like alcohols and acetone
    The main groups of lipids are triglycerides (fats and oils) and phospholipids
21
Q

Roles of lipids

A
  • flexibility of cell membranes
  • big source of energy when oxidised
  • waterproof - insoluble. Waxy lipid cuticles
  • insulation - fats
  • protection of organs
22
Q

Triglycerides

A
  • three fatty acids combined with glycerol
  • each fatty acid forms an ester bond with glycerol in condensation reaction
23
Q

Fatty acids

A

Variation comes from the fatty acids, all have carboxyl (–COOH) group with a hydrocarbon chain attached
- Saturated = no double bonds between carbon atoms
- Monosaturated = one double bond between carbon atoms
- Polyunsaturated = more than one double bond between carbon atoms

24
Q

Structure of triglycerides related to properties

A
  • high ratio to energy storing carbon hydrogen bonds to carbon atoms and so gd source energy
  • low mass to energy ratio
  • large so insoluble, so doesnt affect osmosis or wp
  • high rate of H to O atoms, so release water when oxidised
25
Q

Phospholipids

A
  • like lipids but one fatty acid molecule is replaced by a phosphate molecule
  • phosphate attract water, fatty acid repel water
    SO phospholipid made of hydrophillic head and hydrophobic tail.
26
Q

Structure of phospholipids related to their properties

A
  • polar molecules, hydrophillic phosphate head and hydrophobic tail of two fatty acids. in water forms a bilayer in membranes
  • strucutre allows to form glycolipids by combining with carbs in membrane
27
Q

Test for lipids

A

emulsion test
- 2cm of sample in test tube
- 5cm ethanol
- shake to dissolve lipid
- add 5cm water shake gently

28
Q

Amino acid structure

A

A chain of amino acids form a polypeptide chain, which is a protein.
- carboxyl group (COOH)
- r group (R)
- amino group (NHH)
- hydrogen atom (H)

29
Q

The formation of a peptide bond

A

forms dipeptides by condesation reaction (removal of water molecule), from the OH of the carboxyl group and the H from amino group. the two amino acids then link by peptide bond. Can be broken down by hydrolysis

30
Q

Primary structure of amino acid

A
  • through condensation reactions
  • amino acids joined together by polymerisation
  • creates a chain of amino acids called a polypeptide chain
31
Q

Secondary structure of amino acid

A
  • Hydrogen bonds
  • polypeptides are coiled
  • 3D shape
  • alpha helix and beta sheet
32
Q

Tertiary structure of amino acid

A
  • A helix twist even more for complex 3D structure, max stability
  • Disulfide bridges (strong)
  • Ionic bonds (weak, broken by pH change)
  • Hydrogen bonds (numerous+weak)
33
Q

Quaternary structure of amino acid

A
  • consist of two or more chains of polypeptides
  • to make a large protein molecule
  • may be a non protein group (such as haem group)
34
Q

Test for proteins

A

Biuret test - detects peptide bonds
1) sample in solution in test tube
2) add sodium hydroxide
3) add dilute copper sulfate and mix
4) turns purple if peptide bonds present, remiains blue if not

35
Q

Induced fit model of enzyme action

A

active site forms as enzyme and substrate interact.
the enzyme has a general shape but molds when in presence of substrate

36
Q

what 4 factors effect enzyme action

A
  • temperature (increases kinetic energy, denatures at 60C)
  • pH (measure of its hydrogen ion conc)
  • enzyme concentration
  • substrate concentration
37
Q

difference between competitive and noncompetitive inhibitors

A
  • competitive; bind to active site of enzyme
  • bind to enzyme at position other than the active site

Biology Paper 1 (10 decks)

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