Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

AS BIO UNIT1 > 1.1 Biochemistry > Flashcards

1.1 Biochemistry Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

What are inorganic ions? What are they also known as?

A

A molecule or ion that has no more than one carbon atom

Electrolytes or minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Why are inorganic ions important to living organisms?

A

They are essential to many cellular processes: muscle contraction, nervous coordination and maintains water potential in blood and cells.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the 2 groups of inorganic ions?

A

Macronutrients (small concentrations) and micronutrients (minute/trace concentrations)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Macronutrient 1: Magnesium, Mg2+

A

-important constituent of chlorophyll and therefore photosynthesis
-plants cannot make chlorophyll if no Mg2+ so chlorosis occurs
-mammals need Mg2+ for bones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Macronutrient 2: Iron, Fe2+

A

-constituent of haemoglobin which transports oxygen in RBC
-Lack of iron in human diet can lead to anaemia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Macronutrient 3: Phosphate ions, PO4 3-

A

-making nucleotides including ATP
-constituent of phospholipids found in biological membranes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Macronutrient 4: Calcium, Ca2+

A

-important structural component of bones and teeth in mammals
-component of plant cell walls, providing strength

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Why is water important in organisms?

A

It is a medium for metabolic reactions and an important constituent of cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Define a dipole

A

A polar molecule with a +ve and -ve charge separated by a very small distance (alpha+ and alpha-)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Why does water have a range of properties?

A

The hydrogen bonds are weak but there are so many that the molecules are difficult to separate, allowing any properties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Properties of water: solvent

A

-organism obtain key elements from the aqueous solution
-water molecules are dipoles so attract ions and polar molecules
-chemical reactions take place in the water
-used as a transport medium ie. Plasma in pants, minerals in the xylem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Properties of water: metabolite

A

-used in biochemical reactions as a reactant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Metabolite: Hydrolysis

A

Breaking down of large molecules into smaller molecules by the addition of a water molecule. For example, Maltose + Water = Glucose + Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Metabolite: condensation

A

2 molecules combine to form a more complex molecule, producing water.
Glucose + Fructose = Sucrose + Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Properties of water: high specific heat capacity

A

-the energy required to raise the temperature of 1g of a substance by 1C
-hydrogen bonds restrict movement which resists an increase in KE and therefore temp
-prevents large fluctuations in H2O temp which keeps aquatic environments stable & allows enzymes to work efficiently

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Properties of water: high latent heat of vaporisation

A

-energy needed to convert 1g of a liquid into vapour at the same temperature
-important in temp control of mammals - sweat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Properties of water: cohesion

A

-molecules attract each other, forming hydrogen bonds
-molecules stick together in a lattice
-allows water to be carried in a column up the xylem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Properties of water: high surface tension

A

-cohesion of molecules at the surface
-water has highest surface tension of all liquids at ordinary temp
-supports insects and their habitats ie. Pond skaters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Properties of water: high density

A

-provides support and buoyancy
-max density at 4C
-ice is less dense than water and is a good insulator, preventing heat loss from aquatic habitats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Properties of water: transparent

A

-allows light to pass through
-enables aquatic plants to photosynthesise

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Define a carbohydrate

A
  • organic molecule containing carbon, hydrogen and oxygen
  • basic unit is a monosaccharide
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Define a monosaccharide

A
  • basic building blocks of larger carbohydrates with the general formula (CH2O)n
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the isomers of glucose?

A

Alpha and beta glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Where is the OH on an alpha glucose?

A

Bottom of C1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Where is the OH on a beta glucose?

A

The top of C1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are the functions for monosaccharides?

A
  • source of energy in respiration - breaking of C-C and C-H bonds releases ATP
  • building blocks of larger molecules
  • intermediates in reactions
  • constituents of nucleotides
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are disaccharides?

A
  • 2 monosaccharide units bonded together with a glycosidic bond and the elimination of water (condensation reaction)
  • alpha 1,4 glycosidic bond
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Draw the formation of maltose on whiteboard

A
29
Q

Glucose + glucose =

A

Maltose

30
Q

Glucose + fructose =

A

Sucrose

31
Q

Glucose + galactose =

A

Lactose

32
Q

What is a polysaccharide

A

Large, complex polymers made from many monomers (monosaccharides) joined by condensation reactions involving glycosidic bonds.

33
Q

What is glucose and how is it relevant to storage?

A
  • main source of energy in cells
  • soluble in water and influences osmosis
  • converted to starch in plants and glycogen in animal cells
34
Q

Why are starch and glycogen good storage products?

A
  • insoluble so have no osmotic effect
  • cannot diffuse out of the cell
  • compact molecules stored in small pace as are coiled
  • carry lots of energy in the C-H and C-C bonds
35
Q

What is starch made of and what are the two types?

A
  • alpha glucose bonded in 2 different ways to form amylose and amylopectin
36
Q

What is amylose? Draw on whiteboard

A
  • linear, unbranched molecule with alpha- 1,4 glycosidic bonds forming on C1 and C4
  • repeated condensation reactions form a chain which coils into a helix
37
Q

What is amylopectin? Draw on white whiteboard

A
  • chains of glucose molecules joined with alpha- 1,4 glycosidic bonds cross linked with alpha- 1,6 glycosidic bonds to create side branches every 24-30 glucose molecules
38
Q

What is glycogen?

A
  • similar to amylopectin
  • it’s alpha- 1,6 bonds occur every 8-10 glucose molecules
  • shorter 1,4 chains so more branched
39
Q

Where is cellulose found?

A

Cell walls of plants

40
Q

Describe the structure of cellulose

A
  • long chain of beta glucose joined by beta- 1,4 glycosidic bonds
  • every 2nd glucose is rotated 180° to enable condensation reactions to take place
  • hydrogen bonds form between OH groups on adjacent parallel chains which gives it structural stability
41
Q

How does cellulose make up cell walls?

A

Cellulose bonds bundle in rows of 70 to make microfibrils which further bundle to make macrofibrils and then cell walls.

42
Q

What are some characteristics of cell walls?

A
  • high tensile strength
  • freely permeable
  • water and solutes penetrate all the way to membrane
43
Q

What is chitin?

A

Tough, semi transparent substance found in arthropod exoskeletons and fungal cell walls

44
Q

Describe the structure of chitin

A
  • long chains of beta-1,4 monomers with added amino acid groups
  • rotated 180° too
  • N side chain makes acetylglucosamin
45
Q

Properties of chitin

A
  • strong, waterproof and lightweight
46
Q

Describe lipids

A
  • carbon, hydrogen and oxygen
  • non polar compounds
  • insoluble in water but dissolve in organic solvents ie alcohol
47
Q

Explain the formation of a triglyceride

A
  • form from one glycerol molecule and three fatty acid molecules through a condensation reaction where 3 H2O molecules are removed and ester bonds form.
48
Q

Draw a condensation and hydrolysis reaction between triglycerides

A
49
Q

What is a phospholipid?

A
  • essential components of cell membranes made from glycerol, phosphate and two fatty acids
  • phosphate head is hydrophilic (polar) whereas fatty acid tails are hydrophobic (non-polar)
50
Q

Explain some functions of lipids

A
  • efficient energy storage molecules ( 2x more energy per gram than carbon )
  • found in adipose cells under the skin and act as thermal insulators & provide mechanical protection for delicate organs as well as buoyancy for aquatic animals
  • waterproof as hydrophobic (repel water)
51
Q

Explain a saturated fat

A
  • only have 1 bond between carbon atoms so have the max hydrogen atoms
  • long chain - fat (solid) at room temp
52
Q

Explain unsaturated fat

A
  • one or more double bonds between carbon atoms (kink in chain)
  • less H molecules
  • liquid at room temp - oil
53
Q

Polyunsaturated fat

A
  • many double carbon bonds so even less H
54
Q

Impact of high levels of saturated fat on the human body

A
  • low density lipoprotein (LDL) builds up
  • atheroma builds up in coronary arteries, reducing blood flow and therefore oxygen to the heart
  • can result in angina, myocardial infarction or heart attack
55
Q

Impact of high levels of unsaturated fat on the human body

A
  • body makes more high density lipoprotein (HDL) which carries fats away to the liver for disposal
  • higher ratio of HDL:LDL in a persons blood, the lower their risk of cardiovascular diseases
56
Q

Describe the structure of AA

A

central carbon attached to:
-amino group (N-terminal) - NH2
-carboxyl group (C-terminal) - COOH
-hydrogen atom
-R group side chain (varies between each AA)
ALL AMINO ACIDS HAVE C,H,O,N

57
Q

What bonds join AA via condensation to make a polypeptide (protein)?

A

Peptide

58
Q

Amino acids are described as amphoteric. What does this mean?

A
  • acts as both an acid and a base ( donates and accepts protons )
    — amino acid end act as a buffer (stop pH change)
59
Q

What is the primary structure of protein?

A
  • the order of different amino acids joined by repeated condensation reactions forming peptide bonds in a protein chain
    — determined by base sequences on strand of DNA molecule
60
Q

What is the secondary structure of protein?

A
  • the shape a polypeptide forms based on the hydrogen bonding between the O and H groups
  • twists chain into 3D shape
  • alpha helix or beta pleated
61
Q

What is the tertiary structure of a protein?

A
  • secondary shapes can be further folded and twisted to give a more complex, compact 3D structure
  • caused by interactions with R groups (range of bonding ie, hydrogen, ionic, disulphide, hydrophobic)
  • give globular proteins their shape
62
Q

Explain the quaternary structure of proteins

A
  • some polypeptide chains are non-functional unless they combine with others
  • ie insulin has 2 chains
  • large complex molecules ie haemoglobin
63
Q

Food test for reducing sugars (sugars that can donate an electron)

A
  • use Benedict’s test ( works by sugar donating an electron to Cu2+ ions which causes colour change)
  • equal vol of Benedict’s and test solution heated strongly to min 70°C
  • positive = brick red
64
Q

Food test for non-reducing sugars

A
  • give -ve results for Benedict’s
  • add HCL (break to monosaccharide) and alkali and Benedict’s and heat
  • should turn red
65
Q

Test for fats and oils

A
  • sample mixed kept absolute ethanol and shaken with an equal volume of water
  • form an emulsion turning sample cloudy white
66
Q

Test for proteins

A
  • add a few drops of biurets and when present, solution goes blue to purple
  • difficult to see at a low concentration
67
Q

Globular proteins

A
  • compact and spherical
  • soluble in water so many diff functions ie enzymes, antibodies, hormones
  • ie haemoglobin: 4 folded polypeptide chains w/ iron containing group at centre (haem)
68
Q

Fibrous proteins

A
  • long, thin molecules
  • insoluble in water so structural functions ie bone
  • parallel chains or sheets with cross linkages
  • collagen: strength and toughness in tendons, 3 identical chains wrapped around each other like a rope linked by H bonds making it very stable
  • keratin
69
Q

Endopeptideases vs exopeptideases

A

Endo - hydrolyse bonds in AA in proteins to produce smaller polypeptides
Exo - hydrolyse bonds at end of polypeptide chains producing dipeptides and single AA

AS BIO UNIT1 (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions