2.1.2 - Biological Molecules Flashcards

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1
Q

What kind of molecule is water?

A

Water is polar covalently bonded within molecule.

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2
Q

What does water being polar mean?

A

The unequal sharing of the electrons results in a slightly positively and slightly negative side of the molecule.

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3
Q

What are water molecules held together by?

Why?

A

Hydrogen bonds

Because of the attraction between the + and - poles.

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4
Q

What is cohesion?

A

The tendency of water molecules to stick together.

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5
Q

(3) What are the consequences of cohesion?

A
  • High melting and boiling point.
  • High specific heat capacity.
  • High latent heat of vaporisation.
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6
Q

What is the significance of a high boiling point?

A

It means water is a liquid at Earth surface temperatures.

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7
Q

(2) What is the significance of a high specific heat capacity?

A
  • Aquatic habitats remain at fairly stable temperatures, cooling/warming slowly.
  • Bodies of living organisms are also temperature stable and they have to lose/absorb a lot of energy to become cooler/warmer.
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8
Q

What is the significance of a high latent heat of vaporisation?

A

Evaporation of water can be harnessed as a very effective cooling system.

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9
Q

What is dissolution?

A

When water molecules can easily move between ions or other polar molecules and separate them.

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10
Q

What is dissolution?

A

When water molecules can easily move between ions or other polar molecules and separate them.

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11
Q

What does hydrophilic mean?

A

Substances that are polar and often water-soluble.

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12
Q

What does hydrophobic mean?

A

Substances that repel water, causing droplets to form. They are often non-polar.

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13
Q

What is an example of a hydrophobic substance?

A

Lipids lack polar bonds. Polar covalently bonded water molecules act to exclude non-polar molecules which cause the fats to clump together.

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14
Q

(3) Why is the hydrophobic nature of fats advantageous?

A

It makes fats useful storage units as:
* They stay together in one compact unit.
* Can’t react.
* Have no osmotic effect on the cell.

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15
Q

At what temperature does water reach its maximum density?

A

4°C

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16
Q

What does this mean?

A

When ponds and lakes cool they first freeze at the top meaning aquatic organisms can stay alive beneath the ice as it provides an insulating layer, reducing further cooling.

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17
Q

What is the viscosity of water like?

A

Low

18
Q

(2) What is this important for?

A
  • Movement of aquatic organisms.
  • Mass flow systems like the blood system.
19
Q

What elements do carbohydrates contain?

A

C, H, O

20
Q

What elements do lipids contain?

A

C, H

21
Q

What elements to proteins contain?

A

C, H, O, N, S

22
Q

What elements do nucleic acids contain?

A

C, H, O, N, P

23
Q

What % of organic matter in a cell is carbohydrates?

A

10%

24
Q

(4) What are the functions of carbohydrates?

A
  • Energy source
  • Energy store
  • Structure
  • Can form parts of molecules
25
Q

What is the general formula for carbohydrates?

A

Cn(H2O)n

26
Q

What are the simplest carbohydrates?

A

monosaccharides

27
Q

(3) What are the properties of monosaccharides?

A
  • Polar and soluble in water
  • Sweet tasting
  • Form crystals
28
Q

How are monosaccharides grouped and give examples (3)?

A

by their carbon number (e.g triose / pentose / hexose)

29
Q

What are diasaccharides?

A

2 sugars

30
Q

How are polysaccharides made?

A

By linking many monosaccharides.

31
Q

What is sucrose made up of?

A

glucose + fructose

32
Q

What is lactose made up of?

A

glucose + galactose

33
Q

How are diasaccharides formed?

A

A glycosidic bond is formed between a hydroxyl group on one monosaccharide molecule and a hydroxyl group on another.

34
Q

What does a 1-4 glycosidic bond mean?

A

The two monosaccharides are joined at carbon atoms 1 and 4.

35
Q

Why is the formation of a glycosidic bond a condensation reaction?

A

Water is produced.

36
Q

What are the forward and backward reactions for the formation of disaccharides?

A

Forward - Condensation

Backward - Hydrolysis

37
Q

What observations characterise the presence of sugars?

A

colour change from blue when Benedict’s solution is added.

38
Q

Why does a colour change take place?

A

Blue copper (II) ions from copper (II) sulfate in Benedict’s solution are reduced to red copped (I) ions by the aldehyde groups in the reducing sugar.

39
Q

Why is a precipitate formed?

A

The red copper (I) oxide is insoluble in water and precipitated out of solution.

40
Q

What are reducing sugars?

A

A sugar that serves as a reducing agent due to its free aldehyde or ketone functional groups in its molecular structure.

41
Q

How are reducing sugars formed?

A

The hydrolysis of disaccharides form monosaccharides which have the aldehyde functional group.