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alevel biology OCR > 2.2 Molecular Bonding > Flashcards

2.2 Molecular Bonding Flashcards

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1
Q

Name the 6 importances of water.

A 
It transports substances
It is a reactant
It is a habitat
Solvent
Temp control
Ice is less dense
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2
Q

Why is water being a solvent important?

A

It means that some solvents dissolve in it.

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3
Q

Why is water being a reactant important?

A

Important for reactions like hydrolysis.

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4
Q

Why is water important for transporting substances?

A

Transports glucose and oxygen around animals and plants.

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5
Q

Why is ice important?

A

It is less dense than water and therefore forms an insulating layer.

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6
Q

Why is temperature control important?

A

Means it has a high specific heat capacity and high latent heat of vaporation.

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7
Q

Why is water being a habitat important?

A

Organisms survive and reproduce there.

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8
Q

What does hydrolysis mean?

A

Splitting a molecule using water.

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9
Q

Is the oxygen in water positive or negative?

A

Negative

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10
Q

Is the hydrogen in water positive or negative?

A

Positive

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11
Q

Why is water polar?

A

Because hydrogen has a positive charge and oxygen has a negative charge.

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12
Q

Are lots of hydrogen bonds strong or weak?

A

Strong.

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13
Q

What does cohesion mean?

A

The attraction of water molecules to each other, caused by the polarity of the molecules forming hydrogen bonds.

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14
Q

What does adhesion mean?

A

The attraction of water molecules to different molecules caused by polarity and hydrogen bonds with other electronegative molecules.

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15
Q

Why is ice less dense than water?

A

The water molecules settle into a regular lattice shape with space between the molecules due to the hydrogen bonds.

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16
Q

What % of organic matter do carbs make up?

A

10%

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17
Q

What is a polymer?

A

A very large molecule that is made of many small molecules called monomers.

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18
Q

What is a monosaccaride?

A

A carbohydrate whose molecules contain just one sugar molecule.

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19
Q

Examples of monosaccharides?

A

Glucose, fructose, galactose.

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20
Q

Are monosaccharides soluble in water?

A

Yes so they can easily be transported around an organism.

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21
Q

2 monosaccharides joined together makes what?

A

Disaccharides.

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22
Q

2alpha glucose units joined together makes what?

A

Maltose.

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23
Q

What happens in a condensation reaction?

A

A glycosidic bond is formed.

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24
Q

Whats the opposite of a condensation reaction?

A

Hydrolysis reaction

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25
Q

What happens in a hydrolysis reaction?

A

Glycosidic bonds are broken down by enzymes.

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26
Q

Alpha glucose joined to fructose makes what?

A

Sucrose

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27
Q

Beta glucose joined to galactose makes what?

A

Lactose

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28
Q

What makes a polysaccharide?

A

Linking together thousands of monosaccharides with a glycosidic bond.

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29
Q

Name a polymer.

A

Starch

30
Q

Name the features of amylose?

A

Long unbranched chain of alpha glucose
Contains alpha 1-4 glycosidic bonds
Coiled structure
Hydrogen bonds

31
Q

Name the features of amylopectin?

A

Long branched chain of alpha glucose

Contains alpha 1-4 and 1-6 glycosidic bonds

32
Q

Why do plants store starch?

A

Insoluble
Can be broken down easily
Doesn’t affaect water potential
Lots of branches for enzymes to attach to

33
Q

Describe glycogen.

A

Polymer of alpha glucose
Found in animal cells
Stored in liver and muscle
Similar in structure to amylopectin but has more branches.

34
Q

Why is glycogen a good store carbohydrate?

A 
Insoluble
Can be broken down easily
Compact
Doesn't affect water potential
Lots of branches
35
Q

Describe cellulose.

A

Polymer of glucose but is made up of long, unbranched chains of beta glucose.

36
Q

What is the function of cellulose

A

Makes up plant cell walls

37
Q

Explain the structure of cellulose.

A

Contains 1-4 glycosidic bonds
Bonds between beta sugars are straight
Strong
Hydrogen bonds

38
Q

Is cellulose globular of fibrous?

A

Fibrous,strong fibres means it can provide support

39
Q

Name a triglyceride.

A

Phospholipid

40
Q

Describe the function of triglycerides

A

Storage
Hormones
Insulation
Protection

41
Q

What is an ester bond?

A

Carbon bound to 3 other atoms

42
Q

What is cholesterol?

A

A lipid not made from glycerol or fatty acids.

Consists of 4carbon based rings.

43
Q

Name the cations

A 
Ca+2
Na+
K+
H+
NH4+
44
Q

Name the anions

A 
NO3-
HCO3-
Cl-
PO4-3
OH-
45
Q

What is the formula for glucose?

A

C6H12O6

46
Q

Features of amino acids.

A

Form structural components
Because they adopt specific shapes it makes them important
Make proteins

47
Q

What elements do amino acids contain?

A

Carbon, hydrogen, oxygen and nitrogen.

48
Q

How many amino acids are proteinogenic?

A

20

49
Q

What does proteinogenic mean?

A

Theyare found in proteins.

50
Q

What are the 3 groups of an amino acid?

A

Carboxyl group
Amino group
R group

51
Q

What does the R mean in an amino acid?

A

It is no specific element.

52
Q

What is a peptide bond?

A

Amino acids that are joined together by covalent bonds.

53
Q

What are the 4 different levels of protein structure?

A

Primary
Secondary
Tertiary
Quarternary

54
Q

Function of enzymes?

A

Control metabolism

55
Q

Function of antibodies?

A

Fight disease as part of the immune system

56
Q

Function of cell membranes?

A

Cell transport and cell recognition

57
Q

Function of collagen?

A

Strengthens connective tissue.

58
Q

Function of keratin?

A

Strengthens hair, skin and nails

59
Q

What are the 2 groups proteins can be divided into?

A

Globular and fibrous

60
Q

2 amino acids can join together during a condensation reaction to form what?

A

Peptide bond

61
Q

Steps of a biuret test for protein

A

Test solution should be alkaline, so add a few drops of sodium hydroxide.
Then add some coppe sulfate.
If protein is present the solution will turn purple.
No protein it will stay blue

62
Q

Steps of iodine test for starch

A

Add iodine dissolved in potassium chloride to the sample.
If starch is present it will turn blue/black
No starch = brown/orange

63
Q

Steps of emulsion test for lipids

A

Shake test substance with ethanol for 1 minute.
Then pour into water.
If lipid are present it will turn milky.
No lipids = stay clear

64
Q

Steps of benedicts test for sugars

A

Add benedicts solution to a sample and heat it in a water bath that is at boiling point.
Turns green, yellow, orange or red = reducing sugar
Stays blue = no reducing sugar
After this heat a new sample with dilute HCL then neautralise sample by adding sodium hydrogen carbonate.
Stays blue = no non reducing sugar
Green , yellow, orange or red = non reducing sugar

65
Q

Steps of test strips for glucose

A

Dip in test solution
Change in colour = glucose present
There is a colour chart for the conc of glucose

66
Q

Describe the structure of haemoglobin

A

2 alpha glucose globin and 2 beta glucose globin chains.

Chains held together by disulphide bonds.

67
Q

What does the haem group contain?

A

Iron ion

68
Q

Features of insulin.

A

2 polypeptide chains
alpha helix and beta pleat
fold into a tertiary structure

69
Q

Features of keratin.

A

Disulfide bridges between polypeptide bonds

Hydrogen bonds

70
Q

Role of kertain.

A

Barrier to infection

Waterproof

71
Q

Role of elastin.

A

Helps lungs to inflate and deflate

Strong

72
Q

Role of collagen.

A

Provides mechanical strength

Tendonds, cartilage and tissue are made of it

alevel biology OCR (4 decks)

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