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🧬 > 2.1.2 - Biological Molecules > Flashcards

2.1.2 - Biological Molecules Flashcards

1
Q

Hydrogen bonding

A

Occurs between partially electronegative O molecules & partially electropositive H molecules, creating a polar bond

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2
Q

Properties of water

A
  • Ice is less dense than water
  • high surface tension
  • strong cohesive properties & high tensile strength
  • colourless with high transmission
  • liquid at room temperature
  • high latent heat of vaporisation
  • high specific heat capacity
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3
Q

Monomers

A

Small molecules that form polymers

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4
Q

Polymer

A

Molecules made from a large number of monomers joined together

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5
Q

Condensation reactions

A

Joins together two molecules with the formation of a chemical bond and involves the elimination of a molecule of water

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6
Q

Hydrolysis reaction

A

Breaks a chemical bond between two molecules using a molecule of water

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7
Q

Elements in biological molecules

A

Carbohydrates → CHO
Lipids → CHO
Proteins → CHONS
Nucleic acids → CHONP

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8
Q

Hexose

A

6 carbon monosaccharide eg glucose

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9
Q

Pentose

A

5 carbon monosaccharide eg ribose

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10
Q

Amylose

A

Straight chain polymer with 1,4 glycosidic bonds. It is water soluble and can be used to produce glucose

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11
Q

Amylopectin

A

Branched polymer with 1,4 and 1,6 glycosidic bonds. It can be easily hydrolysed due to its branched nature to release glucose

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12
Q

Glycogen

A

Branched structure with 1,4 and 1,6 glycosidic bonds. It’s branched structure allows it to be easily hydrolysed to release glucose

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13
Q

Cellulose

A

Unbranched with 1,4 glycosidic bonds. It is insoluble and able to be layered to form strong cell walls

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14
Q

Examples of macromolecules

A
  • Triglycerides
  • Phospholipids
  • (Saturated & Unsaturated) fatty acids
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15
Q

Triglycerides

A

Long term energy store with carbon chains that are non-polar making them insoluble in water - doesn’t affect cells water potential

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16
Q

Primary structure

A

The sequence the amino acids are joined in

17
Q

Secondary structure

A

Bases interact and form alpha helixes & beta pleated sheets due to hydrogen bonding

18
Q

Tertiary structures

A

The folding into its final shape, allows r-groups to form such as hydrogen bonds, hydrophilic/hydrophobic interactions, ionic bonds and disulphide bridges

19
Q

Quaternary structure

A

When other proteins and prosthetic groups interact

20
Q

Globular protein

A

Circular, compact and soluble due to hydrophilic r-groups being on the outside of the protein eg insulin which has to be soluble to travel in the bloodstream

21
Q

Conjugated proteins

A

Globular proteins with a prosthetic group eg haemoglobin (prosthetic group is haem)

Catalase: a quaternary protein with four haem prosthetic groups (catalyses the breakdown of hydrogen peroxide)

22
Q

Fibrous protein

A

Long insoluble molecules, such as keratin (hair, skin and nails), elastine (elastic vessels eg blood vessels) and collagen (connective tissue found in ligaments)

23
Q

Function of Ca2+

A

Nerve impulse transmission & muscle contraction

24
Q

Function of Na+

A

Nerve impulse transmission & kidney function

25
Q

Function of K+

A

Nerve impulse transmission & stomatal opening

26
Q

Function of H+

A

Catalyses reactions & pH determinations

27
Q

Function of NH(4)+

A

Produces nitrate ions via bacteria

28
Q

Function of NO(3)-

A

Amino acids & proteins

29
Q

Function of HCO(3)-

A

Maintains blood pH

30
Q

Function of Cl-

A

Balances positive charge of sodium & potassium in cells

31
Q

Function of PO(4)3-

A

Formation of bones, cell membranes, Nucleic acids and ATP

32
Q

Function of OH-

A

Catalyses reactions and determines pH

33
Q

Biuret test

A

Proteins

  1. Add sample to distilled water
  2. Add biuret solution
  3. Shake and leave for 5 minutes

Positive: Blue -> Violet colour change

34
Q

Emulsion test

A

Lipids

  1. Place sample in boiling tube with ethanol
  2. Shake then leave upright for 2-3 minutes
  3. Pour solution into boiling tube with distilled water

Positive: Milky layer is formed

35
Q

Benedict’s test

A

Reducing sugars

  1. Place 2ml of substance in boiling tube
  2. Add 10 drops of Benedict’s solution
  3. Place in a water bath for 3-5 minutes

Positive:
Blue solution: No reducing sugar
Green/yellow precipitate: Traces of reducing sugar
Orange/red precipitate: moderate amount of reducing sugar
Brick red precipitate: Large amount of reducing sugar

36
Q

Test for non-reducing sugars

A
  1. Boil in HCl to hydrolyse the reducing sugar
  2. Neutralise by adding sodium bicarbonate
  3. Repeat Benedict’s test
37
Q

Iodine test

A

Starch

  1. Place sample in dimple tile or boiling tube
  2. Add a few drops of iodine

Positive:
Colour change blue -> black

38
Q

Chromatography equation

A

Rf = Distance moved by solute / Distance moved by solvent

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