Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

A-Level Biology > 3.1- Biological molecules > Flashcards

3.1- Biological molecules Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

What are the functions of carbohydrates

A

Substrate for respiration
Structure (cell wall)
Cell recognition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the functions of lipids

A

Make up cell (plasma) membranes
Hormones
Substrates in respiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the functions of proteins

A

Cell membranes
Enzymes
Chemical messengers
Antibodies
Blood components
Etc…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the functions of nucleic acids

A

DNA (carry genetic information)
RNA (making proteins)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is a monomer

A

A single molecule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is a polymer

A

Large complex molecules made up of multiple monomers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the polymer for nucleotides

A

DNA/polynucleotides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the polymer for monosaccharides

A

Polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the polymer for fatty acids + glycerol

A

Lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the polymer for amino acids

A

Proteins/polypeptides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is a condensation reaction

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is a hydrolysis reaction

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the four major components of organic compounds

A

Carbon
Oxygen
Hydrogen
Nitrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Define metabolism

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the chemical formula for glucose

A

C6 H12 O6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the isomers of glucose

A

Alpha glucose
Beta glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Where would monomers of alpha glucose bond

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

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

A

Glycosidic bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Alpha glucose + alpha glucose -> ?

A

Maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Glucose + fructose -> ?

A

Sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Glucose + galactose -> ?

A

Lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What chemical is used to test for sugars

A

Benedict’s Reagent

25
Q

What is a reducing sugar

A

A sugar that can donate an electron to another chemical

26
Q

What is the method for testing for a reducing sugar

A
  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
Q

What is the method for testing for a non reducing sugar

A
  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
Q

How do you improve the Benedict’s test

A

Filter and dry precipitate
Find mass of precipitate and compare between samples
Greater mass = more reducing sugar present

29
Q

In a non reducing sugar test, why do you add hydrochloric acid

A

To hydrolyse glycosidic bonds in the carbohydrate/disaccharide

30
Q

What is the non reducing sugar you need to know

A

Sucrose

31
Q

What are the reducing sugars to know

A

Glucose
Fructose
Galactose
Lactose
Maltose

32
Q

what are polysaccharides

A

multiple monomers bonded together by glycosidic bonds

33
Q

What is the role of starch

A

Plants store excess glucose as starch

34
Q

how is starch adapted to its function

A

insoluble therefore doesn’t cause water to enter cell by osmosis

35
Q

what are the two things starch is made up of

A

amylose
amylopectin

36
Q

describe the structure of amylose

A

long unbranched chain of a-glucose
helical cylindrical structure due to angles of glycosidic bonds

37
Q

how is amylose adapted for storage

A

coiled shape makes it compact
can fit lots into a small space

38
Q

describe the structure of amylopectin

A

long branched chain of a-glucose
many branches

39
Q

how is amylopectin adapted for storage

A

many branches mean enzymes can quickly access and hydrolyse glycosidic bonds
quickly broken down and released when needed

40
Q

how do you test for starch

A

add iodine dissolved in potassium iodine solution to food sample
turns from orange to blue black in presence of starch

41
Q

what is the animal storage material of glucose

A

glycogen

42
Q

what is the animal storage material of glucose

A

glycogen

43
Q

how is glycogen adapted for its function

A

highly side branched and compact for good storage
very quick to break dowb

44
Q

what is the role of cellulose

A

structural support in the cell wall

45
Q

how is cellulose adapted for its function

A

due to the B-glucose monomers being rotated 180°, many hydrogen bonds are able to form
these form strong microfibrils

46
Q

what are lipids used for

A

energy
waterproofing
insulation
protection

47
Q

are lipids soluble?

A

insoluble in water
soluble in organic solvents

48
Q

what defines a saturated fat

A

no c=c bonds

49
Q

what defines an unsaturated fat

A

at least one c=c bond

50
Q

properties of saturated fats

A

stronger bonds
higher melting points
solid at room temp

51
Q

properties of unsaturated fats

A

bends/kinks in structure
weaker bonds
lower melting points
liquid at room temp

52
Q

how are triglycerides formed

A

3 condensation reactions between glycerol and 3 fatty acids

53
Q

what is the bond in triglycerides

A

ester bond

54
Q

structure of a phospholipid

A

one glycerol
2 fatty acids
1 phosphate group

55
Q

why are phospholipids effective for forming the cell membrane

A

hydrophobic tails prevent cell bursting from too much osmosis

56
Q

test for lipids

A

shake sample with ethanol
add water, shake again
milky white emulsion forms if lipids present

57
Q

what do proteins form

A

cell membranes
hormones
immunoproteins
transport proteins
structural proteins
contractile proteins

58
Q

what do amino acids contain

A

amine group
carboxyl group
hydrogen attached to central carbon
R group

59
Q

what is the bond in dipeptides/polypeptides

A

covalent peptide bond

A-Level Biology (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions