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A-Level Biology > 3.1- Biological molecules > Flashcards

3.1- Biological molecules Flashcards

1
Q

What are the functions of carbohydrates

A

Substrate for respiration
Structure (cell wall)
Cell recognition

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2
Q

What are the functions of lipids

A

Make up cell (plasma) membranes
Hormones
Substrates in respiration

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3
Q

What are the functions of proteins

A

Cell membranes
Enzymes
Chemical messengers
Antibodies
Blood components
Etc…

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4
Q

What are the functions of nucleic acids

A

DNA (carry genetic information)
RNA (making proteins)

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5
Q

What is a monomer

A

A single molecule

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6
Q

What is a polymer

A

Large complex molecules made up of multiple monomers

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7
Q

What is the polymer for nucleotides

A

DNA/polynucleotides

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8
Q

What is the polymer for monosaccharides

A

Polysaccharides

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9
Q

What is the polymer for fatty acids + glycerol

A

Lipids

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10
Q

What is the polymer for amino acids

A

Proteins/polypeptides

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11
Q

What is a condensation reaction

A

A chemical reaction that joins one monomer to another
Water is eliminated

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12
Q

What is a hydrolysis reaction

A

A chemical reaction that breaks chemical bonds between two molecules
Water is added

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13
Q

What are the four major components of organic compounds

A

Carbon
Oxygen
Hydrogen
Nitrogen

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14
Q

Define metabolism

A

All the collective chemical processes that take place in a living organism

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15
Q

What is the chemical formula for glucose

A

C6 H12 O6

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16
Q

What are the four biochemistry rules

A

Carbon atoms - 4 covalent bonds
Oxygen atoms - 2 covalent bonds
Hydrogen atoms- 1 covalent bond
Nitrogen atoms- 3 covalent bonds

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17
Q

What are the isomers of glucose

A

Alpha glucose
Beta glucose

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18
Q

What is the difference between alpha and beta glucose

A

Alpha glucose’s right hand -OH- is on the bottom
Beta glucose’s right hand -OH- is on the top

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19
Q

Where would monomers of alpha glucose bond

A

at the -OH- and -HO- on the right and left

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20
Q

What is the -C-O-C- bond called

A

Glycosidic bond

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21
Q

Alpha glucose + alpha glucose -> ?

A

Maltose

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22
Q

Glucose + fructose -> ?

A

Sucrose

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23
Q

Glucose + galactose -> ?

A

Lactose

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24
Q

What chemical is used to test for sugars

A

Benedict’s Reagent

25
What is a reducing sugar
A sugar that can donate an electron to another chemical
26
What is the method for testing for a reducing sugar
1. Heat sample with equal volume of Benedict’s 2. Sample forms green, yellow, orange, or red precipitate if reducing sugar present 3. Sample stays blue is no reducing sugar present
27
What is the method for testing for a non reducing sugar
1. Heat a sample with hydrochloric acid 2. Neutralise by slowly adding sodium hydrocarbonate 3. Heat with benedict’s 4. Sample forms green, yellow, orange, or red precipitate if non reducing sugar present 5. Sample stays blue if no non reducing sugar present
28
How do you improve the Benedict’s test
Filter and dry precipitate Find mass of precipitate and compare between samples Greater mass = more reducing sugar present
29
In a non reducing sugar test, why do you add hydrochloric acid
To hydrolyse glycosidic bonds in the carbohydrate/disaccharide
30
What is the non reducing sugar you need to know
Sucrose
31
What are the reducing sugars to know
Glucose Fructose Galactose Lactose Maltose
32
what are polysaccharides
multiple monomers bonded together by glycosidic bonds
33
What is the role of starch
Plants store excess glucose as starch
34
how is starch adapted to its function
insoluble therefore doesn’t cause water to enter cell by osmosis
35
what are the two things starch is made up of
amylose amylopectin
36
describe the structure of amylose
long unbranched chain of a-glucose helical cylindrical structure due to angles of glycosidic bonds
37
how is amylose adapted for storage
coiled shape makes it compact can fit lots into a small space
38
describe the structure of amylopectin
long branched chain of a-glucose many branches
39
how is amylopectin adapted for storage
many branches mean enzymes can quickly access and hydrolyse glycosidic bonds quickly broken down and released when needed
40
how do you test for starch
add iodine dissolved in potassium iodine solution to food sample turns from orange to blue black in presence of starch
41
what is the animal storage material of glucose
glycogen
42
what is the animal storage material of glucose
glycogen
43
how is glycogen adapted for its function
highly side branched and compact for good storage very quick to break dowb
44
what is the role of cellulose
structural support in the cell wall
45
how is cellulose adapted for its function
due to the B-glucose monomers being rotated 180°, many hydrogen bonds are able to form these form strong microfibrils
46
what are lipids used for
energy waterproofing insulation protection
47
are lipids soluble?
insoluble in water soluble in organic solvents
48
what defines a saturated fat
no c=c bonds
49
what defines an unsaturated fat
at least one c=c bond
50
properties of saturated fats
stronger bonds higher melting points solid at room temp
51
properties of unsaturated fats
bends/kinks in structure weaker bonds lower melting points liquid at room temp
52
how are triglycerides formed
3 condensation reactions between glycerol and 3 fatty acids
53
what is the bond in triglycerides
ester bond
54
structure of a phospholipid
one glycerol 2 fatty acids 1 phosphate group
55
why are phospholipids effective for forming the cell membrane
hydrophobic tails prevent cell bursting from too much osmosis
56
test for lipids
shake sample with ethanol add water, shake again milky white emulsion forms if lipids present
57
what do proteins form
cell membranes hormones immunoproteins transport proteins structural proteins contractile proteins
58
what do amino acids contain
amine group carboxyl group hydrogen attached to central carbon R group
59
what is the bond in dipeptides/polypeptides
covalent peptide bond

A-Level Biology (8 decks)

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