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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
Q

why is water a good solvent ?

A

as it is a polar molecule, anything can dissolve in it. ions will get completely surrounded by water molecules wheb entering - they dissolve.

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26
Q

what elements make up carbohydrates

A

CHO

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27
Q

monosaccharides + examples?

A

single monomer unit, simple sugars
glucose, fructose and galactose (hexose)
ribose, deoxyribose (pentoses)

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28
Q

disaccharides + examples?

A

when two monosaccharides join, complex sugars
sucrose (glucose and fructose)
lactose (galactose and glucose)
maltose (glucose and glucose)

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29
Q

solubility in monosaccharides and polysaccharides

A

mono - water soluble
poly - insoluble in cold water and must be heated to be partially soluble

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30
Q

glycosidic bonds

A

covalent bond formed between the two monosaccharides that are linking together

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31
Q

isomer

A

same molecular formula, arranged differently

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32
Q

difference between alpha and beta glucose

A

the H on carbon 1 is in opposite positions (beta - bottom, alpha - top)

33
Q

difference between ribose and deoxyribose

A

carbon 2 - oxygen missing in deoxyribose (OH in ribose, H is deoxyribose)

34
Q

formation of maltose

A

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
Q

breakdown of maltose

A

using a hydrolysis reaction
addition of water (and enzyme - maltose)

36
Q

roles of disaccharides

A

transport in plants (sucrose), storage and energy release

37
Q

starch

A

plant cells - large chain of alpha glucose

38
Q

amylose

A

long chain of 1,4 linked alpha glucose, helix shape which is held by hydrogen bonds

39
Q

amylopectin

A

1,4 linked alpha glucose molecules, with a branched structure due to the 1,6 bonds

40
Q

how does the structure of starch make it a good energy molecule ?

A
  • 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
Q

glycogen structure

A

long chains of alpha glucose wuth 1,4 bonds and highly branched 1,6 bonds

42
Q

why do animals need a more branched energy storage molecule

A

animals move and do more exercise - more energy needed for respiration and branches mean it can have rapid hydrolysis

43
Q

cellulose structure

A

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
Q

high tensile strength

A

due to the glycosydid bonds, maintains the shape of rigidity of plant cells, and helps the cells not burst

45
Q

why can animals not digest cellulose

A

they lack the enzymes that break it down (cellulase)

46
Q

benedicts test for reducing sugars test

A
  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
Q

non reducing sugars test

A
  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
Q

test for starch

A

iodine
yellow/brown to blue/black indicates positive result

49
Q

triglyceride

A

a lipid made of one glycerol and three fatty acids

50
Q

how a triglyceride is formed

A

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
Q

saturated

A

fatty acid chains have no double bonds between them

52
Q

unsaturated

A

double bonds, which causes the molecule to bend

53
Q

phospholipids

A

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
Q

sterols

A

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
Q

the role of cholesterol in membranes

A

sits between the phospholipids in the bilayer provides membrane stability
limits movement of phospholipids and regulates fluidity

56
Q

roles of lipids

A

membrane formation, hormone production, electrical insulation, waterproofing, protection

57
Q

test for lipids

A

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
Q

monomers and polymers of proteins

A

amino acids, polypeptides

59
Q

amino acid structure

A

amine group, acid group and r group

60
Q

primary structure

A

the amino acid sequence, which influences how polypeptide will fold

61
Q

secondary structure

A

the O,H, and N interact, as a result of hydrogen bonds
alpha helix or beta pleated sheet

62
Q

tertiary structure

A

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
Q

quaternary structure

A

two or more individual proteins (subunits) and their interactions

64
Q

globular proteins

A

compact, water soluble and roughly spherical in shape

65
Q

haemoglobin structure

A

4 polypeptide chains, with a prosthetic group called haem in each (contains iron, which oxygen binds to)

66
Q

conjugated protein

A

a protein with a non-protein group attached

67
Q

insulin structure

A

globular protein, two polypeptide chains that are held together in disulfide bonds

68
Q

amylase structure

A

globular protein, one polypeptide chain that is twisted and folded. the secondary structure has sections of alpha helix and beta pleated sheet

69
Q

fibrous proteins

A

long insoluble molecules, tend to make structures that are long strong molecules folded into complex 3D shapes

70
Q

why are fibrous proteins insoluble?

A

many hydrophobic R groups in their amino acids

71
Q

keratin structure

A

fibrous protein, 2 parallel alpha helices twisted around eachother - cystenine so lots of disulphide bonds

72
Q

elastin structure

A

fibrous protein, many stretchy fibres called tropoelastin which have the ability to stretch and recoil

73
Q

collagen structure

A

three polypeptide chains would together in a long and strong rope like structure.

74
Q

thin layer chromotography

A

technique used to separate the individual compounds of a mixture - can be used to separate amino acids in a solution

75
Q

mobile phase

A

picks up the amino acids

76
Q

stationary phase

A

amino acids are separated

77
Q

purpose of using gloves during TLC

A

working with chemicals

78
Q

purpose of pencil line in TLC

A

pen is soluble - it will run, pencil will not

module 2 (6 decks)

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