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Biology > 1A-Molecules of life, Sugars, Polysaccharides, Lipids > Flashcards

1A-Molecules of life, Sugars, Polysaccharides, Lipids Flashcards

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1
Q

Examples of polymers

A

carbohydrates, proteins and nucleic acids

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2
Q

What are polymers made of

A

monomers

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3
Q

Examples of monomers

A

monosaccharides, amino acids and nucleotides

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4
Q

What is a condensation reaction

A

How polymers are formed form monomers. Forms a chemical bond between monomers and releases a water molecule

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5
Q

What is a hydrolysis reaction

A

Breaks down a polymer back into a monomer by breaking the chemical bond using molecule of water

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6
Q

Examples of monosaccharides

A

glucose, fructose and galactose

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7
Q

What are beta glucose and alpha glucose

A

both are glucose molecules but are isomers so atoms connected in different ways

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8
Q

Draw structure of alpha glucose

A

refer back to pg21 in biology tectbook

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9
Q

draw structure of beta glucose

A

refer back to pg21 biology textbook

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10
Q

What are disaccharides

A

two monosaccharides joined together

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11
Q

How are monosaccharides joined together

A

by condensation reactions forming a glycosidic bond between two monosaccharides and a water molecule is released.

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12
Q

examples of disaccharides formed after a condensation reaction between two monosaccharides

A

a-glucose + a-glucose = maltose
glucose + fructose = sucrose
glucose + galactose = lactose

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13
Q

Test for reducing sugars

A

heat sample with Benedict’s
reagent
if sample stays blue sample forms
green-yellow-
no reducing sugar present orange-brick red
precipitate

                                                 reducing sugar 
                                                        present
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14
Q

Test for non reducing sugar

A

heat sample with Benedict’s
reagent
if sample stays blue sample forms
green-yellow-
no reducing sugar present orange-brick red
precipitate

                                                 reducing sugar 
                                                        present heat sample with dilute hydrochloric acid then neutralise by adding sodium hydrogen carbonate. Heat sample with Benedict's reagent

stays blue sample forms
green-yellow-
orange-brick red
precipitate
no non reducing or
reducing sugar present non-reducing
sugar present

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15
Q

What is a polysaccharide

A

when more than two monosaccharides join together by condensation reactions

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16
Q

What is amylose made of

A

a-glucose molecules

17
Q

Examples of polysaccharides

A

starch-amylose, amylopectin
glycogen
cellulose

18
Q

How does the structure of amylose relate to its function

A

long, unbranches chains of a-glucose
coiled structure like a cylinder making it compact so good for storage so you can fit more in a small space

19
Q

How does the structure of amylopectin relate to its function

A

long branched chains of a-glucose molecules
side branches allow enzymes to get at the glycosidic bonds easily
meaning glucose can be released quickly

20
Q

Why is it good that starch is insoluble in water

A

it wont effect water potential so wont cause water to enter via osmosis

21
Q

How does the structure of glycogen relate to its function

A

a lot of side branched coming off so stored glucose can be released quickly which is important for energy release in animals
also very compact making it good for storage

22
Q

how does structure of cellulose relate to its function

A

long unbranched chains of beta glucose
cellulose chains linked together by hydrogen bonds to form strong fibres called microfibrils
this means provides structural support for cells

23
Q

How to test for starch?

A

add iodine dissolved in potassium iodide solution to sample
if starch is present it will turn from browny orange to blue/black colour

24
Q

what are lipids made from

A

hydrocarbons

25
Q

two types of lipids

A

phospholipids and triglycerides

26
Q

what are triglycerides made of

A

they have a molecule of glycerol and three fatty acids attached

27
Q

what are the tail of triglycerides and what does it mean

A

they are hydrophobic meaning they repel water

28
Q

why are lipids insoluble in water

A

because their tails are hydrophobic

29
Q

What is the difference between saturated and unsaturated hydrocarbon tails

A

their R group refer to pg 27
saturated fatty acids don’t have double bonds between their carbon atoms
unsaturated fatty acids have double bonds between their carbon atoms causing the chain to kink

30
Q

How is a triglyceride formed

A

formed by condensation reaction where a glycerol molecule joining with a fatty acids.
an ester bond is formed between them releasing a molecule of water. happens twice to form triglyceride refer to pg 28

31
Q

what do phospholipids consist of

A

they have a glycerol molecule and two fatty acids and a phosphate group

32
Q

why are phospholipids important in the cell membrane

A

because phosphate group is hydrophilic (attracts water) but fatty acids are hydrophobic

33
Q

properties of triglycerides

A

used for energy storage because their long hydrocarbon tails which contain lots of chemical energy so a lot of energy is released when they’re broken down.
also insoluble in water so don’t effect the water potential of the cell
triglyceride bundle together as insoluble droplets because the tails are hydrophobic so are facing inwards shielding themselves with the glycerol molecule.

34
Q

what properties of phospholipids is important for making up the bilayer of the cell memebrane

A

their heads are hydrophilic and their tails are hydrophobic so they create a double layer where the heads are facing outwards and their tails are facing inwards.
the centre is hydrophobic so water soluble molecules cant get past easily. this is why its found in the bilayer of cell membranes so not everything passes through

35
Q

how to test for lipid

A

shake substance with ethanol for about a minute then pour solution into water
any lipid will show up as milky emulsion

Biology (14 decks)

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