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(ocr a) biology a level > 2.1.2 Biological Molecules > Flashcards

2.1.2 Biological Molecules Flashcards

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1
Q

what elements make up carbohydrates?

A
  • carbon
  • hydrogen
  • oxygen
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2
Q

what elements make up lipids?

A
  • carbon
  • hydrogen
  • oxygen
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3
Q

what elements make up proteins?

A
  • carbon
  • hydrogen
  • oxygen
  • nitrogen
  • sulfur
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4
Q

what elements make up nucleic acids?

A
  • carbon
  • hydrogen
  • oxygen
  • nitrogen
  • phosphorous
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5
Q

what are the three types of saccharides?

A
  1. monosaccharides
  2. disaccharides
  3. polysaccharides
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6
Q

what is glucose an example of?

A

a hexose monosaccharide

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7
Q

how many isomers does glucose have?

A

2 ——> • alpha
• beta

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8
Q

what is a condensation reaction?

A

joins monomers like monosaccharides by chemical bonds and it involves the elimination of water molecules

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9
Q

what is hydrolysis?

A

water is added to break a chemical bond between two molecules

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10
Q

what are three examples of disaccharides?

A
  • maltose
  • lactose
  • sucrose
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11
Q

what is maltose made up of?

A

2 alpha glucoses

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12
Q

how are triglycerides made?

A

when 3 fatty acids are joined to glycerol by an ester link

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13
Q

type of reaction when glycerol forms an ester bond with fatty acids?

A

condensation reaction

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14
Q

what are the functions of triglyceride?

A
  1. energy source
    —> can be broken down in respiration to release energy
  2. energy store
    —> insoluble and stored in tissues
  3. insulation
    —> bubbler in whales
  4. buoyancy
    —> helps with floating aquatic animals
  5. protects vital organs
  6. insoluble
    —> doesn’t affect water potential
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15
Q

what is the structure of a phospholipid molecule?

A
  1. hydrophilic head
    —> contains phosphate and glycerol
  2. hydrophobic tails
    —> has saturated and unsaturated fatty acids
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16
Q

what do phospholipids make up?

A

cell surface membranes

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17
Q

what are the functions of cholesterol?

A
  • makes sterioid hormones (testosterone and oestrogen)
  • makes vitamin D
  • regulates cell membrane fluidity
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18
Q

what is the general structure of an amino acid?

A
  • amine group on the left
  • r group on top/bottom middle
  • carboxyl group on the right
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19
Q

what group is unique to each amino acid?

A

the R group

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20
Q

what bond forms when two amino acids join together?

A

peptide bonds

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21
Q

how are two amino acids joined together?

A

OH and H form H2O in a condensation reaction

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22
Q

what is the primary structure of protein?

A

the sequence of amino acids bonded by peptide bonds

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23
Q

what is the secondary structure of protein?

A
  • folding of the polypeptide chain which are held in place with hydrogen bonds
  • hydrogen bonds formed between slightly positive hydrogen and slightly negative oxygen in the R group
  • forms either alpha helix or beta pleated sheets
24
Q

what is the tertiary structure of the protein?

A
  • further folding of protein
  • disulphide bridges
  • ionic bonds
  • hydrophobic R groups orientate towards centre of protein
  • hydrophilic R groups orientate towards outside of protein
25
Q

what’s the quaternary structure of proteins?

A

more than 1 polypeptide chain

26
Q

how does the structure of phospholipid molecules allow for the formation of plasma membranes?

A
  • phosphate is hydrophilic
  • fatty acid tails are hydrophobic
  • heads orientate towards water
27
Q

why is water having a high boiling point important for organisms?

A
  • a lot of energy is needed to break the many hydrogen bonds
  • e.g stable water temp for aquatic animals and less energy spent on temp control
28
Q

why is ice being less dense than water important?

A
  • creates insulating barrier
  • water below doesnt freeze
  • organisms like fish can move underwater
  • provides habitats for animals like polar bears onto of ice & fish underwater
29
Q

what is cohesion and why is it important?

A
  • hydrogen bonding in water
  • creates high surface tension for insects to walk on water
30
Q

what is adhesion and why is it important?

A
  • water’s attraction to other surfaces
  • e.g water flowing through xylem
31
Q

why is water acting as a solvent important?

A
  • allows ionic compounds to separate
  • allows transport
  • medium for reactions
32
Q

why is water being able to evaporate important?

A
  • cooling mechanism
  • takes heat away from body e.g sweating
33
Q

what is specific heat capacity?

A

the amount of energy needed to heat up a substance by 1°

34
Q

what is latent heat?

A

amount of energy for a substance to change state

35
Q

why is high specific heat capacity and high latent heat important for water?

A
  • creates a stable temperature
  • enzymes can work at their optimum temperature
  • gases remain soluble
36
Q

what is capillary action in water and why is it important?

A
  • ability of water to move up narrow vessels
  • e.g water moving up in xylem in plants
37
Q

why is water a good solvent?

A
  • molecules are polar
  • enables water molecules to bind to solute molecules
38
Q

how do hydrogen ions help plants?

A

regulates pH

39
Q

how do sodium ions help plants?

A

regulates water potential

40
Q

what are the two types of proteins?

A
  • fibrous
  • globular
41
Q

what are the properties of fibrous proteins?

A
  • insoluble in water as a lot of hydrophobic R groups
  • very strong as many disulphide bridges
42
Q

what are the three main fibrous proteins?

A
  • keratin (hair)
    —> disulphide bridges for strength
  • elastin (alveoli)
    —> recoils after being deformed
  • collagen (skin)
    —> flexible but doesn’t stretch
43
Q

what are the properties of globular proteins?

A
  • compact, 3D shape
  • soluble in water
  • have a prosthetic group
44
Q

what are the three globular proteins?

A
  • insulin (specific fixed shape)
  • haemoglobin (can change shape)
  • catalase (specific fixed shape)
45
Q

how can R groups interact to determine tertiary structure of protein?

A
  • hydrophobic R groups on inside
    -hydrophilic R groups on the outside
  • disulphide bridges
  • ionic bonds between oppositely charged particles
46
Q

how do the properties of water result in surface tension?

A
  • water molecules are polar
  • they form hydrogen bonds
  • therefore they are cohesive
47
Q

what are the properties of cholesterol?

A
  • insoluble
  • small size and flattened shape
    —> allows it to fit between phospholipid molecules
48
Q

what must you make sure you do in chromatography and why?

A
  1. hold plate by the side
    —> to prevent contamination
  2. put solvent above pencil line
    —> to prevent spots dissolving
  3. place lid on beaker
    —> to prevent evaporation
  4. repeat and find mean
    —> improves accuracy
49
Q

how can a change in DNA base sequence for a protein change the structure of the protein?

A
  • change in primary structure
  • change in hydrogen bonds
  • alters tertiary structure
50
Q

how do the properties of water result in sweating being an affective way to cool animals down?

A
  • large latent heat of vaporisation
  • takes a lot of thermal energy
  • to break hydrogen bonds
51
Q

what’s a conjugated protein?

A

contains non-protein groups like a prosthetic group

52
Q

what’s the chemical formula of glucose?

A

C6H12O6

53
Q

how can lipids increase bouyouncy?

A

proteins are more dense than lipids

54
Q

how can the structure of galactose allow it to be used as a respiratory substrate?

A
  • bonds contain energy
  • soluble so it can move
  • OH forms H bonds with water
55
Q

how can a calorimeter be used to measure the concentration of a sugar?

A
  • zero the calorimeter
  • use a red filter
  • use series of known conc. of sugar
  • use results to construct a calibration curve
56
Q

why would glycine appear at the top of the chromatography layer?

A
  • rate of movement is determined by solubility
  • glycine is more soluble than other amino acids
57
Q

how does the structure of triglycerides make it suitable for energy storage?

A
  • contain many C-H bonds
  • energy is released when bonds are broken
    -they are hydrophobic
  • do not cause water uptake by osmosis

(ocr a) biology a level (6 decks)

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