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Biology > 2.2 Biological Molecules > Flashcards

2.2 Biological Molecules Flashcards

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1
Q

What forces occur between water molecules?

A
  • Hydrogen bonds
  • Dipole interaction
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2
Q

What are the properties of water?

A
  • High specific heat capacity
  • Ice is less dense than water because H bonds hold them apart
  • Cohesion and adhesion between molecules
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3
Q

How is water used in life?

A
  • Solvent/transport medium
  • act as coolant
  • ice can act as insulation
  • surface tension due to cohesion
  • Stable temperature
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4
Q

Why is waters ability to act as a solvent beneficial for life?

A
  • Less membranes to pass through
  • Allows ionic substances to seperate
  • Such as blood or glucose
  • Dilutes toxic substances
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5
Q

Why does a meniscus occur?

A
  • Adhesion between water molecules cause the molecules to be attracted to the side of the container
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6
Q

Why do oil and water not mix?

A
  • Water is polar and oil is non polar
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7
Q

Why does density increase when salt is added to water?

A
  • More molecules in the same volume
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8
Q

What elements do carbohydrates contain?

A
  • Carbon, Hydrogen and Oxygen
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9
Q

What is the basic formula for carbohydrates?

A

Cn (H2O)n

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10
Q

What is a monosaccharide?

A

Monomer of carbohydrate forming a basic repeating unit (can exist on there own)

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11
Q

What are the properties of a carbohydrates?

A
  • Simple sugars
  • Soluble so dissolve in cell cytoplasm
  • Sweet tasting
  • Form crystals
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12
Q

What does the term ‘Pentose’ mean?

A
  • Five carbon ring
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13
Q

What is the difference between alpha and beta glucose?

A
  • The O and OH on carbon 1 are flipped
  • Alpha= H
    I
    OH
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14
Q

How do monosaccharides form disaccharides?

A

Condensation reaction forms glycosidic bond removing a water molecule

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15
Q

How are monosaccharides formed from disaccharides (polysaccharides)?

A
  • Hydrolysis which breaks glycosidic bond using up a water molecule
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16
Q

What is a disaccharide?

A
  • Two monosaccharides joined together
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17
Q

What is a reducing sugar?

A

A sugar which when Benedict’s solution is used the Cu 2+ ions are turned into atoms and form a precipitate

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18
Q

What is the test for a non reducing sugar?

A
  • Test with Benedict’s (gives negative result)
  • Hydrolyse with boiling acid
  • Retest with Benedict’s solution
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19
Q

Why is glucose well suited to its function?

A
  • Soluble in water
  • Small so it can be transported across membranes
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20
Q

What bond occurs between monosaccharides?

A

Glycosidic

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21
Q

What monosaccharide does starch consist of?

A
  • Alpha glucose
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22
Q

What are the two parts to a starch molecule?

A
  • Amylose and Amylopectin
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23
Q

Why is starch insoluble?

A

Too large a structure

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24
Q

What are the features of amylose?

A

Alpha glucose joined by 1-4 glycosidic bonds
Helical shape making it compact
- hydrogen bonds within

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25
Q

What are the features of amylopectin?

A
  • Alpha glucose joined by 1-4 and 1-6 glycosidic bonds
  • Branched structure
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26
Q

What is glycogen?

A

An energy storage polysaccharide more branched and compact than starch

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27
Q

How does hydrolysis work with starch/glycogen?

A
  • release glucose for respiration
  • Involves carbohydrate enzymes
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28
Q

What is the test for starch?

A
  • Add iodine
    Positive- Blue-black
    Negative- Brown-orange
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29
Q

What is cellulose?

A

A structural polysaccharide

30
Q

What are the features of cellulose?

A
  • Beta glucose polymer
  • 1,4 glycosidic bond between beta glucose
  • Every alternate glucose is flipped 180
  • Straight chain
  • Strong and insoluble which gives strength to plants
31
Q

Why is cellulose a straight chain molecule?

A

Each glucose is flipped 180 so there is no helical structure

32
Q

What do cellulose molecules form?

A

Microfibrils

33
Q

What do microfibrils form?

A

Macrofibrils

34
Q

What do macrofibrils form?

A

Cellulose fibres

35
Q

How are macrofibrils held together?

A

Hydrogen bond

36
Q

Why do beta glucose flip in a cellulose molecule?

A

Formation of hydrogen bonds

37
Q

How would you test enzyme action on a reducing sugar on the change in concentration?

A
  • five testubes of known concentration of sugar
  • Add Benedict’s solution
  • Waterbath for five minutes
  • Filter each solution into curette
  • Calibrate colorimeter
  • Test for percentage transmission for each concentration making a calibration curve
  • Then add Benedict’s to a mix of sugar and enzyme and put in water bath
  • Take samples of mixture at regular intervals
  • Filter samples then test under colorimeter
38
Q

What is a macromolecule?

A

-Large complex molecules

39
Q

What are the roles of lipids?

A
  • Membranes
  • Hormone production
  • Electrical insulation
  • Waterprrofing
  • Thermal insulation
40
Q

How do you test for lipids?

A
  • Emulsion test
  • Add ethanol,add water then shake
    Positive = Cloudy emulsion
    Negative- No change
41
Q

What is a triglyceride?

A
  • 1x glycerol molecules with three fatty acids attached
  • fatty acids joined in condensation reaction
42
Q

How are fatty acids joined to glycerol in a triglyceride?

A

Ester bond

43
Q

What is the usual purpose of a triglyceride?

A

For energy storage which can be broken down by lipase enzyme

44
Q

What forms can fatty acids come in?

A

Saturated- NO double bonds forming a straight chain
Unsaturated- Double bonds causing kinks so cannot pack as tightly and more likely lquid

45
Q

What molecule is formed in a condensation reaction?

A

Water

46
Q

What is different about a phospholipid compared to other lipids?

A
  • Polar molecules
47
Q

What is a sterol?

A

A steroid alcohol

48
Q

WHat are the features of a sterol?

A
  • 4x carbon ring
  • OH group at one end
  • Produced by liver and intestines
49
Q

How do anabolic steroids reach the nucleus?

A
  • Anabolic steroids are non polar so can diffuse through membrane
50
Q

What are the roles of proteins?

A
  • Enzymes
  • Hormones
  • Structural
  • Antibodies
  • proteins in cell surface membranes
51
Q

What are the monomers of proteins?

A

Amino acids

52
Q

What is an amine group?

A

NH2

53
Q

What part of an amino acid molecule are involved in a condensation reaction?

A

-Hydrogen,carboxylic and amine group

54
Q

What is the test for proteins?

A

Biuret test which if positive will turn lilac

55
Q

What is the primary structure of protein?

A
  • Sequence of amino acids in a structure
56
Q

What is the secondary structure of a protein?

A

The shape due to interaction of O,H and N forming H bonds

57
Q

What are the two types of secondary structures?

A
  • Alpha helix- Helical shape
  • Beta pleated sheets- folded
58
Q

What is the tertiary structure of a protein?

A
  • The final 3D shape which is held in place by multiple interactions
59
Q

What bonds/interactions can be present in a tertiary structure of proteins?

A
  • DIsulfide bridges- Exists between amino acids with Sulfur in their R groups
  • Ionic bonds- Exists between charged r groups
  • Hydrogen bonds
  • Hydrophobic/hydrophylkic R groups which will orientate accordingly
60
Q

What is the definition of quarternery structure of proteins?

A

When two or more proteins are joined together

61
Q

What are the features of globular proteins?

A
  • Spherical in shape
  • Compact
  • Watersoluble due to lots of hydrophylic r groups
62
Q

What are the features of the insulin?

A
  • Globular proteins
  • Involved in regulation of blood glucose
  • Simple proteins
  • Unique shape to compliment cell surface receptor
63
Q

What is a conjugated protein?

A

Proteins that contain a prosthetic group

64
Q

What is the structure of haemoglobin?

A
  • 4x polypeptides: 2x alpha and 2xbeta
  • Each subunit has a prosthetic haem group attached
  • Contains Fe +
65
Q

What is the structure of catalase?

A
  • 4x polypeptides with 4x prosthetic haem groups
  • allows enzyme to be used on H2O2
66
Q

What is a fibrous protein?

A
  • Long insoluble molecule contains hydrophobic R groups
  • Small number of insoluble amino acids in a repetitive sequence
67
Q

What are the features of keratin?

A
  • Large proportion of cysteine (DIsulfide bridges)
  • Strong,inflexible and insoluble
68
Q

What are the features of Elastin?

A
  • Found in elastic fibres
  • Cross linked structure
  • Large insoluble molecules
69
Q

Where is collagen found?

A
  • Skin tendons and ligaments
70
Q

What is the structure of collagen?

A
  • H bonds between the 3x polypeptide chains
  • Every third amino acid is glyceine which is a small amino acid so it packs more tightly together
71
Q

What are the properties of collagen?

A
  • Flexible
  • Doesn’t stretch
  • Strong
  • Insoluble
72
Q

What is a tropocollagen?

A

Collagen joined together forms a left handed spiral

Biology (26 decks)

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