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module 2 > 2.1.2 - biological molecules🍞 > Flashcards

2.1.2 - biological molecules🍞 Flashcards

1
Q

how many bonds does carbon, oxygen, nitrogen and hydrogen make?

A

C - 4
N - 3
O - 2
H - 1

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2
Q

calcium ions

A

Ca2+ - nerve impulse transmission, muscle contraction

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3
Q

hydrogen ions

A

H+, catalysis of reactions, pH determination

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4
Q

Nitrate ions

A

N03-, plants for amino acid and protein formation

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5
Q

which elements are the most important in living organisms?

A

oxygen, hydrogen, carbon and nitrogen

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6
Q

organic

A

molecules containing carbon and hydrogen

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7
Q

sodium ions

A

NIC, the kidney

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8
Q

potassium ions

A

NIC, stomatal opening

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9
Q

ammonium ions

A

production of nitrate ions by bacteria

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10
Q

hydrogen carbonate ions

A

maintenance of blood pH

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11
Q

chloride ions

A

balance positive charge of sodium and potassium ions

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12
Q

hydroxide ions

A

catalysis of reactions, pH determination

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13
Q

polymer

A

long chain molecules made up by the linking of multiple individual molecules

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14
Q

monomer

A

a small single molecule which can join to make other similar molecules

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15
Q

polar

A

regions of negativity and positibity - uneven distribution of positivity

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16
Q

why is water polar?

A

the oxygen atom has slight negative charge and the 2 hydrogen atoms have a slight positive charge - as they share their electrons there becomes an uneven distribution of charge

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17
Q

hydrogen bonds

A

very weak bonds; occurs when a hydrogen atom in one molecule is attracted to the electrostatic atom in another molecule

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18
Q

why is water a liquid at room temperature?

A

hydrogen bonding means it takes lots of energy to break the bonds and it is difficult for the molecules to escape and form a gas

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19
Q

advantages of water being a liquid at room temp

A

provides a habitat, major cell component, biochemical reactions can take place in a solution, water as a transport medium

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20
Q

why is water less dense as a solid?

A

when frozen, the hydrogen bonds fix the positions of the polar molecules further apart - spread out lattice making it less dense. for this reason ice floats

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21
Q

cohesion

A

molecules attracted to eachother, so it moves as one mass

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22
Q

adhesion

A

water molecules attracted to other materials

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23
Q

surface tension

A

water molecules on surface hydrogen bonded to those underneath - more attracted to air moleules above.
this means surface of the water contracts, giving it the ability to resist force which creates a habitat

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24
Q

why does water have a high specific heat capacity

A

hydrogen bonds can absorb lots of energy so water does not experience rapud temperature change - more stable, making it a good habitat

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25
why is water a good solvent ?
as it is a polar molecule, anything can dissolve in it. ions will get completely surrounded by water molecules wheb entering - they dissolve.
26
what elements make up carbohydrates
CHO
27
monosaccharides + examples?
single monomer unit, simple sugars glucose, fructose and galactose (hexose) ribose, deoxyribose (pentoses)
28
disaccharides + examples?
when two monosaccharides join, complex sugars sucrose (glucose and fructose) lactose (galactose and glucose) maltose (glucose and glucose)
29
solubility in monosaccharides and polysaccharides
mono - water soluble poly - insoluble in cold water and must be heated to be partially soluble
30
glycosidic bonds
covalent bond formed between the two monosaccharides that are linking together
31
isomer
same molecular formula, arranged differently
32
difference between alpha and beta glucose
the H on carbon 1 is in opposite positions (beta - bottom, alpha - top)
33
difference between ribose and deoxyribose
carbon 2 - oxygen missing in deoxyribose (OH in ribose, H is deoxyribose)
34
formation of maltose
alpha glucose + alpha gluose condensation reaction, where water is lost a glycosidic bond is foemed between carbon 1 and carbon 4 on the two glucose monomers
35
breakdown of maltose
using a hydrolysis reaction addition of water (and enzyme - maltose)
36
roles of disaccharides
transport in plants (sucrose), storage and energy release
37
starch
plant cells - large chain of alpha glucose
38
amylose
long chain of 1,4 linked alpha glucose, helix shape which is held by hydrogen bonds
39
amylopectin
1,4 linked alpha glucose molecules, with a branched structure due to the 1,6 bonds
40
how does the structure of starch make it a good energy molecule ?
- enables the starch molecule to coil into a compact shape - easily be hydrolysed back into glucose molecules - insoluble so does not effect osmotic balance in cells
41
glycogen structure
long chains of alpha glucose wuth 1,4 bonds and highly branched 1,6 bonds
42
why do animals need a more branched energy storage molecule
animals move and do more exercise - more energy needed for respiration and branches mean it can have rapid hydrolysis
43
cellulose structure
made from beta glucose molecules - every other molecule is flipped upside down - straight chain molecule - chains linked by hydrogen bonds (microfibrils) - these form macrofibrils
44
high tensile strength
due to the glycosydid bonds, maintains the shape of rigidity of plant cells, and helps the cells not burst
45
why can animals not digest cellulose
they lack the enzymes that break it down (cellulase)
46
benedicts test for reducing sugars test
1. place sample in boiling tube 2. add equal volume of benedicts test 3. heat mixture gently in water bath for 5 mins brick red precipitate indicates a positive result
47
non reducing sugars test
1. add 5 drops of HCl and place in water bath 2. add a pinch of sodium hydrogen carbonate 3. use litmus paper to check if pH is neutral 4. redo benedicts test
48
test for starch
iodine yellow/brown to blue/black indicates positive result
49
triglyceride
a lipid made of one glycerol and three fatty acids
50
how a triglyceride is formed
3 fatty acids line up to the glycerol molecule the OH groups line up this allows 3 condensation reactions to occur - 3 water molecules are lost and 3 ester bonds are fomed.
51
saturated
fatty acid chains have no double bonds between them
52
unsaturated
double bonds, which causes the molecule to bend
53
phospholipids
modified triglycerides, containing phosphate ions these have extra electrons making them polar the head (phosphate) is hydrophillic and the tails (fatty acids) are hydrophobic
54
sterols
a type of lipid which is a complex alcohol molecules. the hydroxyl group is polar (hydrophillic) and the rest of the molecule is hydrophobic
55
the role of cholesterol in membranes
sits between the phospholipids in the bilayer provides membrane stability limits movement of phospholipids and regulates fluidity
56
roles of lipids
membrane formation, hormone production, electrical insulation, waterproofing, protection
57
test for lipids
emulsion test 1. sample is mixed with ethanol 2. mixed with water and shake 3. if white emulsion forms on top, then a lipid is present
58
monomers and polymers of proteins
amino acids, polypeptides
59
amino acid structure
amine group, acid group and r group
60
primary structure
the amino acid sequence, which influences how polypeptide will fold
61
secondary structure
the O,H, and N interact, as a result of hydrogen bonds alpha helix or beta pleated sheet
62
tertiary structure
folding of a protein into its final shape, which brings the R groups closer together - hydrophilic and hydrophobic interactions - hydrogen bonds - ionic bonds - disulfide bonds
63
quaternary structure
two or more individual proteins (subunits) and their interactions
64
globular proteins
compact, water soluble and roughly spherical in shape
65
haemoglobin structure
4 polypeptide chains, with a prosthetic group called haem in each (contains iron, which oxygen binds to)
66
conjugated protein
a protein with a non-protein group attached
67
insulin structure
globular protein, two polypeptide chains that are held together in disulfide bonds
68
amylase structure
globular protein, one polypeptide chain that is twisted and folded. the secondary structure has sections of alpha helix and beta pleated sheet
69
fibrous proteins
long insoluble molecules, tend to make structures that are long strong molecules folded into complex 3D shapes
70
why are fibrous proteins insoluble?
many hydrophobic R groups in their amino acids
71
keratin structure
fibrous protein, 2 parallel alpha helices twisted around eachother - cystenine so lots of disulphide bonds
72
elastin structure
fibrous protein, many stretchy fibres called tropoelastin which have the ability to stretch and recoil
73
collagen structure
three polypeptide chains would together in a long and strong rope like structure.
74
thin layer chromotography
technique used to separate the individual compounds of a mixture - can be used to separate amino acids in a solution
75
mobile phase
picks up the amino acids
76
stationary phase
amino acids are separated
77
purpose of using gloves during TLC
working with chemicals
78
purpose of pencil line in TLC
pen is soluble - it will run, pencil will not

module 2 (6 decks)

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