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
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2
Q

hydrogen bonds

A

-form between water molecules
- due to the polarity (opposites attract\0

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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
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4
Q

specific heat capacity definition

A
  • amount of energy required to raise the temperature of 1kg of the substance by 1 degree c
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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
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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
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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)
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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)
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9
Q

surface tension

A
  • body of water meets air
  • hydrogen bonds occur on top layer, so insects can float
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10
Q

monomer defintion

A

smaller units that join together to make up larger molecules

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11
Q

polymer defintion

A

molecules made from a large number of monomers joined together in a chain

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12
Q

macromolecules

A

VERY LARGE
1000+ ATOMS

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13
Q

Condensation reaction

A
  • monomers combine together to form polymers and WATER IS REMOVED
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14
Q

Hydrolysis reaction

A
  • covalent bonds are broken when water is added
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15
Q

elements in carbs

A

C,H,O

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16
Q

elements in lipids

A

C,H,O

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17
Q

elements in proteins

A

C,H,O,N,S

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18
Q

water is x% of body

A

60-70

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19
Q

hexose

A

6 carbons

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20
Q

glucose solubility

A

SOLUBLE- easily transported

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21
Q

glycosidic bonds

A
  • join monosaccharides
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22
Q

condensation reactionbetween glucose

A
  • hydrogen bonds to an OH
  • releases water
  • forms a glycosidic bond C-O-C
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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