2.2.1-5- bio mols- water+carbohydrates Flashcards
1
Q
why is water polar
A
- oxygen atom attracts electrons more strongly than hydrogen so oxygen has a delta negative, and hydrogen has a delta positive
-negative oxygen on one molecule attracts positive hydrogen on other molecule
2
Q
hydrogen bonds
A
-form between water molecules
- due to the polarity (opposites attract\0
3
Q
water as a solvent
A
- polar
- so many ions will dissolve in it (attracted to charges)
- medium for metabolic reactions - allows IONIC compounds to separate
- transport e.g. nitrates for amino acids. blood+lymph
- can DILUTE toxic substances
4
Q
specific heat capacity definition
A
- amount of energy required to raise the temperature of 1kg of the substance by 1 degree c
5
Q
water as a high specific heat capacity
A
- many hydrogen bonds
- lots of thermal energy to break the bonds SO temperature doesnt fluctuate greatly of water
- internal body temp doesnt fluctuate much (enzymes)
- little energy needed to maintain habitats ets
6
Q
advantages of high specific heat capacity
A
- suitable habitats
- constant temp (absorbs heat without big temp changes)
- vital for maintaining enzyme activity
- water in blood plasma transfers heat around body without warming up a lot
7
Q
water as a coolant
A
- large latent heat of vaporisation (many hydrogen bonds require lots of energy to break to change state)
-ADVANTAGE as little water needs to evaporate for the organism to remove a lot of heat (eg sweat + transpiration)
8
Q
Cohen and adhesion
A
- hydrogen bonds between water molecules
- continuous columns of water move through xylem in plants and blood vessels in animals
- and can bond to other molecules eg cellulose (Adhesion)
9
Q
surface tension
A
- body of water meets air
- hydrogen bonds occur on top layer, so insects can float
10
Q
monomer defintion
A
smaller units that join together to make up larger molecules
11
Q
polymer defintion
A
molecules made from a large number of monomers joined together in a chain
12
Q
macromolecules
A
VERY LARGE
1000+ ATOMS
13
Q
Condensation reaction
A
- monomers combine together to form polymers and WATER IS REMOVED
14
Q
Hydrolysis reaction
A
- covalent bonds are broken when water is added
15
Q
elements in carbs
A
C,H,O
16
Q
elements in lipids
A
C,H,O
17
Q
elements in proteins
A
C,H,O,N,S
18
Q
water is x% of body
A
60-70
19
Q
hexose
A
6 carbons
20
Q
glucose solubility
A
SOLUBLE- easily transported
21
Q
glycosidic bonds
A
- join monosaccharides
22
Q
condensation reactionbetween glucose
A
- hydrogen bonds to an OH
- releases water
- forms a glycosidic bond C-O-C
23
Q
hydrolysis
A
- molecule of water reacts with glycosidic bond
- breaks it apart
24
Q
maltose
A
DISACCHARIDE
- alpha glucose x2
25
sucrose
DISACCHARIDE
- alpha glucose + fructose
26
lactose
DISACCHARIDE
- either a or b glucose + galactose
27
type of bond in maltose
alpha 1,4 glycosidic bond
28
starch purpose
PLANT store of energy
- broken down to glucose
29
starch is made of
- mixture of 2 polysaccharides of alpha glucose, amylose and amylopectin
30
amylose
- long, unbranched chain of alpha glucose
- alpha 1,4 glycosidic bond
- coiled- compact- more in a small space
31
amylopectin
- long branched chain of alpha glucose
- broken down quicker
- alpha 1,4 and alpha 1,6
32
starch solubility
INSOLUBLE
- doesnt cause changes in osmotic conditions- good for storage
33
glycogen
- animal store of energy
- HIGHLY BRANCHED
- glucose released quickly
- also very compact to store lots of energy
34
cellulose
- long unbranched chains of beta glucose
- straight cellulose chains LINK together by hydrogen bonds to form MICROFIBRILS (very strong)
- every other monomer flipped 180
- beta 1,4 glycosidic
35
cellulose function
cell walls
- strong microfibrils
36
which is more soluble out of amylose and amylopectin?(according to OCR)
AMYLOSE
37
how is cellulose ppc formed
-condensation, glycosidic bonds made
- water produced
- alternate monomers flipped upside down
- BECAUSE OF THE POSITION OF OH ON CARBON 1
- forms an unbranched polymer
38
1,4 glycosidic bonds strength
easy to make/break
39
BETA glycosidic bond
- OH pointing up
40
properties of cellulose that make it good for plant wall(4)
- insoluble
- hydrogen bonds with neighbouring chains so HIGH TENSILE STRENGTH
- flexible
- inert
41
glycogen vs amylopectin
- MORE branched
- MORE coiled
- more compact
- more free ends where glucose can be added
-so hydrolysis quicker
42
is amylose soluble
no
43
density of water for habitat
- ice less dense (molecules spread out)
- floats on top
- provides habitat for some on top
- insulates water below, not frozen, animals dont freeze, can still swim
44
improving benedicts test for glucose experiment on leaf
- repeat on other leaves
- in case leaf used is atypical
- OTHER SUGARS ALSO PRESENT
- colour of leaf will interfere
45
sucrose type of sugar
NON reducing
46
how to use calibration curve for unknown
- find absorbance of unknown
- find conc that corresponds
47
METHOD- find conc of unknown
- zero colorimeter
- use red filter
- known concs
- calibration curve
- test unknown
- find corresponding conc from graph
48
colorimeter is better because
QUANTITAIVE
- non subjective
49
non reducing sugars test
- venedicts
- negative
- boil with dilute HCL
- add NaOH
- retest
50
amylose v cellulose(5)
- amylose = coiled, cellulose not
- amylose = alpha glucose, cellulose = beta
- amylose = alpha 1,4 glycosidic bonds, cellulose = beta 1,4 glycosidic bonds
- amylose = monomers at same orientation, cellulose = every other monomer flipped
- amylose = no H bonds, cellulose = intermolecular H bonds
51
adaptations of glucose
- soluble so can be transported
- small so can diffuse speedily
- molecules join to produce polysaccharides
- quickly respired
52
why IS glucose used
- polar (OH) so soluble
- bonds contain energy, can be broken by enzymes
53
na + purpose
regulate WP
54
H+ purpose
regulate pH
55
1. ca 2+
2. K+
3. NH4+
1. muscle contraction
2. regulating wp
3. nitrogen source; proteins
56
1. NO3-
2. HCO3-
3. Cl-
4. PO43-
5. OH-
1. Nitrogen => proteins
2. blood ph. transport of co2
3. cofactro for amylase
4. nucleotides and phospholipids
5. ph
