1.2 Flashcards
disulpate bond
s-s
reducting agents split
van der waals
weak forces of attraction between non polar groups
water is excluded to keep the side chains together
raise in temp breaks
glycogen
used to store carbs in animals
made of alpha glucose
similar structure to amlypectin
-branched
less dense and more soluble than starch so broken down quicker
-higher metabolic rate in animals
primary structure
sequence of amino acids in a polypetite chain
can fold up to form different structures through different types of bonding
<>-<>-<>-
peptite bonds
cellulose
made of beta glucose
each monomer is inverted
forms chains which run parallel with hydrogen bonds between the chains to form microfibrils
microfibrils are strong
polar nature allows water to diffuse through
bonded together by hydrogen bonds
used in plant cell walls
structure of polysaccharides
storage molecules
can form very compact molecules so large numbers can be stored
glycosidic bonds are easily broken allowing rapid release of monosaccharide units for cellular respiration
not very soluble in water - little effect on water potential within a cell
fibrious proteins
forms long chains or fibres
fibrous nature means they are insoluble
useful for structure and support
collogen
- found in skin, teeth, bones, tendons, blood, vessel walls
fibres form a triple-helix of polypeptite chains
held together by hydrogen bonds
many tropocollagen joined together
quaternary structure
some proteins consist of more than one polypeptite chain held together in a precise 3D structre
2 main types
-globular
-fibrous
can involve the addition of a non amino acid dirvied groups known as prosteitc groups
structure of alpha glucose
structure of beta glucose
sucrose
disaccharide
alpha glucose + fructose
not a reducing sugar
maltose
disaccharide
alpha glucose + alpha glucose
reducing sugar
lactose
disaccharide
alpha glucose + beta galactose
reducing sugar
monosacharide examples
glucose
fructose
ribose
galactose
dissacharides
two monosacharides bonded together with a glycosidic bond in condensation reaction
sucrose
maltose
lactose
polysaccharides examples
starch
cellulose
glycogen
lipids
made of hydrocarbons
have covalent and ester bonds
e.g
triglycerides
phospholipids
structure of ribose
phospholipids
make up plaza membranes
contain a phosphate group
two fatty acids bonded to a glycerol
phosphate head is hydrophillic
tails are hydrophobic
form in a circle
amino acid structure
H
NH3 -C- COOH
R
they make proteins
amalyose
long
unbranched
helical
has 1,4 glycosidic bonds
-makes it compact, so good for storage
uses of lipids
waterproofing organisms
-waterproofing the fur and feathers of mamals (oil)
waxes for plants and insects
good insulators
because they are hydrophobic
haemaglobin
globular protein
quaternary structure
4 polypeptite chains
-2 α subunits
-2 β subunits
-4 haem prostetic groups (iron)
globular protein
form a spherical mass
fold up so that the hydrophillic groups are on the outside and hydrophobic on the inside
ionic bonds
between opositly charged particles
broken by changing ph
triglyceride
made up of fats and oils
hydrophobic acid tails carboxylic acid
3 fatty acids bonded to a glycerol by an ester bond
bonds in a condensation reaction
same basic structure (RCOOH)
secondary structure
folding of the primary structure of polypeptite chains into α-helixes and β pleated sheets
hydrogen bonding between amino acids in the chain
h bonds form between
CO- carboxl group and NH- amine group
starch
made of alpha glucose
helical structure of starch makes it good for storage in plants
insoluble
made of two types of polysaccharides:
-amylose
-amylopectin
bonds between monosaccharides
glycosydic bonds
tertiary structure
secondary fold up to form a very precise 3D structure
bonds involved
-hydrogen
-disulphate
-ionic
-van der waal
between R groups
general formula for monosaccharides
(CH2O)n
triose-n=3
pentose-n=5
amylopectin
long
branched
branches allow enzymes to break it down easily so glucose can be released for respiration
amino acid bonding
condensation reaction
peptite bond
forms dipeptite or polypeptite
folds or coils or associates with other polypeptie chain to form a protein
hydrogen bond
forms between dipoles
breaks by high temps and change in ph
monosacharides bonding reaction
condensation reaction
water is given off
globular protein solubility
polar hydrophillic head on outside non polar hydrophobic tail on inside
head forms hydrogen bonds with water
because water is a polar solvent
