1.1 - Biological Compounds Flashcards

1
Q

(a)

Name the four key inorganic ions and their roles in living organisms

A

Magnesium ions (Mg2+):
Used to produce chlorophyll

Iron ions (Fe2+):
Manufacture of haemoglobin

Calcium ions (Ca2+):
Strengthening/hardens bones and teeth
in animals; cell walls in plants.

Phosphate ions (PO43-):
Used to produce ADP and ATP

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2
Q

1.1- Biological compounds

Structure of water

A

Water has the chemical formula of H2O.

Water consists of one oxygen atom joined to two hydrogen atoms by covalent bonds.

The molecule is a dipole.

The oxygen atom has a slight negative charge / δ-, the hydrogen atoms have a slightly positive charge δ+.

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3
Q

(b)

The importance of water in terms of its polarity

A

O is more electronegative than H. O attracts the electron density in the covalent bond more strongly, forming δ- O and δ+ H

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4
Q

(b)

The importance of water in terms of its ability to form hydrogen bonds

A

Weak intermolecular forces of attraction form between a lone pair on a δ- O and a δ+ H on an adjacent molecule

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5
Q

(b)

The importance of water in terms of its surface tension and as a solvent

A

Surface tension:
Support and buoyancy.
Solvent:
Polar molecules dissolve in water and are able to be transported.

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6
Q

(b)

Why is the high surface tension of water important for organisms?

A

Enables the transport of water and nutrients through plants stems and small blood vessels in the body Allows small insects to ‘walk’ on water

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7
Q

(b)

The importance of water in terms of its thermal properties and as a metabolite

A

Thermal properties:
High specific heat capacity- a lot of energy is required to change the temperature of water so aquatic/cellular environments remain stable.
High latent heat of vaporisation- evaporative cooling.
Metabolite:
Water is a reactant in photosynthesis and hydrolysis, produced in aerobic respiration and condensation reactions.

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8
Q

(b)

Properties of water

A

Ice is less dense than water which means ice floats insulating the water below allowing organisms to survive.

Cohesive/forms hydrogen bonds allowing the movement of water

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9
Q

(c)

Condensation reaction

A

A chemical reaction in which two molecules combine to form a larger molecule, with the elimination of a small molecule, usually water.

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10
Q

(c)

Hydrolysis reaction

A

A chemical reaction in which a molecule is broken down into smaller molecules by the addition of water.

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11
Q

(c)

What are monosaccharides?

A

Monosaccharides are the simplest form of carbohydrates, made up of a single sugar unit.

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12
Q

(c)

Name three types of monosaccharides based on the number of carbon atoms.

A

Triose (3 carbons), pentose (5 carbons), and hexose (6 carbons).

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13
Q

Role of triose, pentose and hexose sugars in cells

A

Triose:
Important in respiration and
photosynthesis.
Pentose:
Important in nucleotides.
Hexose:
It is used in respiration.

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14
Q

(c)

Give an example of a hexose sugar.

A

Glucose is an example of a hexose sugar.

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15
Q

(c)

What are disaccharides?

A

Disaccharides are carbohydrates made of two monosaccharide units bonded together.

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16
Q

(c)

Name three common disaccharides.

A

Sucrose, lactose, and maltose.

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17
Q

(c)

Which monosaccharides make up sucrose?

A

Glucose and fructose linked in a condensation reaction where one molecule of water is lost and a glycosidic bond is formed.

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18
Q

(c)

Which monosaccharides make up lactose?

A

A dimer formed from glucose and galactose.

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19
Q

(c)

Which monosaccharides make up maltose?

A

.α−glucose and α−glucose linked in a condensation reaction where one molecule of water is lost and a glycosidic bond is formed.

20
Q

(c)

What are polysaccharides?

A

Polysaccharides are polymers made up of hundreds of monosaccaharide units.

21
Q

(c)

Name four examples of polysaccharides.

A

Starch, glycogen, cellulose, and chitin.

22
Q

(c)

Starch

A

Function:
Compact energy storage in plants with little osmotic effect.
Strucure:
A polymer of α−glucose (composed of straight-chain amylose and branched
amylopectin).

23
Q

(c)

Glycogen

A

Function:
Energy storage in animals.
Structure:
A polymer of α−glucose.

24
Q

(c)

Cellulose

A

Function:
A strong structure for plant cell walls.
Structure:
A polymer of β−glucose, adjacent monomers twisted through 180° to each other, allowing hydrogen bonds between chains, forming microfibrils.

25
# (c) Chitin
**Function:** Strong, lightweight and waterproof for exoskeletons. **Structure:** As cellulose but with some –OH groups replaced by nitrogen-containing acetylamine groups.
26
# (d) How do alpha-glucose and beta-glucose differ?
alpha−glucose OH group points down on carbon 1 but on beta−glucose it points up.
27
# (f) Types of lipids
Triglyceride and Phospholipids
28
# (f) Functions of lipids
Functions of lipids include insulation, energy storage and protection
29
# (f) Explain how a triglyceride is formed
One molecule of glycerol forms ester bonds with three fatty acids via condensation reactions
30
# (f) Triglyceride function
Energy store/metabolic water
31
# (f) Explain how a phospholipid is formed
Glycerol linked to 2 fatty acid chains and a phosphate molecule. A phospholipid has a hydrophilic head and hydrophobic tail. These properties explain the plasma membrane lipid bilayer.
32
# 1.1 Biological compounds Phospholipid function
Component of cell membranes
33
# (g) Saturated and unsaturated fats
**Unsaturated-** mono-unsaturated fatty acids have one carbon-to carbon double bond and poly-unsaturated fatty acids contain two or more carbon-to-carbon double bonds. **Saturated–** have only single carbon-to-carbon bonds.
34
# (g) Implications of saturated fat on human health
A high intake of saturated fats is a contributory factor in heart disease as it raises the low-density lipoprotein (LDL) cholesterol level, which increases the incidence of atheromas in coronary arteries.
35
# (h) Describe the general structure of an amino acid
Amine group (-NH2 ) Variable side chain (R) Carboxyl group (-COOH) H atom
36
# (h) Proteins
Proteins are constructed from 20 types of amino acid. The R group is different in each of the 20. Two amino acids linked form a dipeptide. A polymer is called a polypeptide.
37
# (i) Primary structure of proteins
The sequence of amino acids as coded by the DNA. Amino acids are linked together by condensation reactions that form peptide bonds.
38
# (i) Secondary structure
Hydrogen bonds formed between the amino acids in the chain cause it to fold into an alpha helix or beta pleated sheet.
39
# (i) Tertiary structure of proteins
Hydrophobic interactions between the variable groups within the secondary structure form disulphide and ionic bonds which form a very specific folded structure e.g. the active site of an enzyme.
40
# (i) Quaternary structure of proteins
Two or more polypeptide chains bonded together to form a functional protein
41
# (j) Fibrous proteins
Structural function
42
# (j) Globular proteins
Metabolic function
43
# SPECIFIED PRACTICAL WORK Test for proteins
Biuret solution – blue. Positive reaction – a purple/violet colour is seen.
44
# SPECIFIED PRACTICAL WORK Test for starch
Iodine solution – yellow/orange/red. Positive reaction – a blue/black colour is seen.
45
# SPECIFIED PRACTICAL WORK Test for reducing and non-reducing sugar
Benedict’s reagent – blue. Heat mixture Positive reaction - Colour change from blue to green/yellow/orange/ brown/brick red depending on the quantity of reducing sugar present.