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Question 1

Structure of amylose

Answer 1

Long, unbranched chain of alpha-glucose; has a coiled structure, making it compact and good for storage

Question 2

Structure of amylopectin

Answer 2

Long, branched chain of alpha-glucose, side branches allow the enzymes that break the molecule down to access the bonds easily, meaning glucose can be released quickly

Question 3

Features of starch

Answer 3

Insoluble in water, doesn’t affect water potential so water doesn’t enter the cell, which would make them swell

Question 4

What is the name of the bonds formed between 2 amino acids?

Answer 4

Peptide bond

Question 5

Protein Structure: Primary Structure

Answer 5

Sequence of amino acids in the polypeptide chain

Question 6

Protein Structure: Secondary Structure

Answer 6

Hydrogen bonds form between the amino acids in the chain, making it coil into an alpha helix or a beta pleated sheet

Question 7

Protein Structure: Tertiary Structure

Answer 7

The coiled or folded chain is coiled further, more hydrogen and ionic bonds form.

Question 8

When do disulfide bridges form?

Answer 8

Whenever 2 molecules of cysteine come close together

Question 9

Protein Structure: Quaternary Structure

Answer 9

Made of several different polypeptide chains, held together by different bonds

Question 10

What are enzymes?

Answer 10

Biological catalysts