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bilogical molecfules Flashcards

1
Q

What are macromolecules and give egs

A

Complex molecules with a large molecular mass like proteins carbs and lips. Polymers are a group of macromolecules

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2
Q

What are polymers and how do u make them

A

Polymers can be protein and carbs and they Large complex molecules composed of long chains of monomers joined together ( like monosaccharides and amino acids).

From monomers through condensation reactions where It forms a chemical bond between the monomers releasing h20.

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3
Q

What elements are carbs made from and what are the monomers that make them up?

A

C,H,O
Monosaccharides

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4
Q

Glucose is a monosaccharide with six carbon atoms what does this make glucose

A

A hexose monosaccharide

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5
Q

Ribose has 5 carbon atoms what does it make it and what’s it used for

A

A Pentose monosaccharide, sugar component of rna nucleotides

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6
Q

What are monosaccharides joined together by

A

Glycosidic bonds

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7
Q

How is a disaccharide formed

A

When two monosaccharides join together

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8
Q

Properties of monosaccharides and disaccharides

A

Soluble in water (polar molecule)
Sweet taste
Form crystals

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9
Q

When is a polysaccharide formed

A

When more than two monosaccharides join together

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10
Q

What happens in condensation and hydrolysis reactions

A

Condensations- a chemical bonds forms between 2 molecules and a molecule of waters produced
Hydrolysis- a water molecule is used to break a chemical bond between two molecules

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11
Q

Name three disaccharides and describe how they form and what molecular formula do they all have

A

Maltose -alpha glucose and alpha glucose
Sucrose-glucose and fructose
Lactose- beta glucose and galactose
C12h22O11

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12
Q

What are the monosaccharides for amylose amylopectin glycogen and cellulose and where are location of bonds

A

Glucose, alpha glucose ,alpha glucose and beta glucose
1,4.
1,4 and 1,6 every 24
1,4 and 1,6 every 10
1,4

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13
Q

Whats the role of starch

A

Energy storage molecule in plants - excess glucose from photosynthesis is stored as starch.

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14
Q

why is starch insoluble in water and why does it have alot of chemical bonds

A

so doesn’t interfere with osmotic potential of cells whereby water floods in and which release lots of energy when broken.​

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15
Q

what are the two polysaccharides it consists of

A

amylose and amylopectin

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16
Q

what are they and describe the structure

A

Amylose-Long, unbranched, coiled chains of α-glucose with 1-4 glycosidic bonds. Amylopectin-Long, branched chains of α-glucose and has a 1-6 glycosidic bond.

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17
Q

how and why does the amylose twist into a helix

A

so the hydrogen bonds can form between glucose molecules along the chain to make starch a very compact molecule and can form a large amount of glucose molecules for its size.

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18
Q

how often do amylopectin molecules have a branch

A

every 25-30 glucose molecules

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19
Q

name one advantage of amylopectin

A

it has a lot of branches so a large number of ends so enzymes can break down starch rapidly.

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20
Q

What is the role of glycogen

A

Energy storage molecule in animal and fungi - excess glucose from digestion is stored as glycogen.

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21
Q

Why is it insoluble in water and why does it have many chemical bonds

A

So it doesn’t interfere with the osmotic potential of the cells. So it releases a lot of energy when broken down

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22
Q

Why is it insoluble in water and why does it have many chemical bonds

A

So it doesn’t interfere with the osmotic potential of the cells. So it releases a lot of energy when broken down

23
Q

What is the structure of glycogen and why is it like that

A

Long highly branched chains of alpha glucose. More branches means its more compact so more glucose molecules are readily available to meet respiratory demands of large, complex organisms. and more ends so enzymes can break down glycogen molecules rapidly.

24
Q

What is glycagon a polymer of

A

Alpha glucose

25
How is glycagon similar and different to amylopectin
They both have long highly chained branches consisting of 1-4 glycosidic bonds and 1-6 glycosidic bonds. Glycagon has more branches with more 1-6 glycaosidic bonds.
26
Why’s it good that glycogen has a lot of branches ?
It has many free ends so enzymes can convert glycogen to glucose very rapidly. This is important as animals have a high rate of respiration and the energy needs of animals can change rapidly .
27
What makes glycagon an ideal biological molecule in animals?
It doesn’t draw water in the cell by osmosis because it’s insoluble and it’s too big of a molecule to diffuse out of a cell.
28
What’s the role of cellulose?
Important structural molecule in plants – plant cell walls.
29
What is cellulose a polymer of?
Beta glucose
30
Why is cellulose insoluble in water
So it doesn’t interfere with osmetic potential of cells
31
Why is cellulose insoluble in water
So it doesn’t interfere with osmetic potential of cells
32
What’s the structure of cellulose
Consists of long, unbranched chains of beta glucose. Alternate molecules of beta glucose are inverted and bonded by 1,4 glycosidic bonds. Since they are inverted, the chains are straight.
33
Why do we flip the second beta glucose
So there’s a glycosidic bond between carbon 1 and carbon 4
34
Is cellulose branched or un branched and why is this good
Unbranched - allows cellulose molecules to get close to each other in a straight chain so the hydrogen bonds form between neighbouring chains. These hydrogen bonds make cellulose so strong as there’s so many of them.
35
When cellulose chains group together what is it called
Microfibrils
36
When microfubrils group together what are they called ? When macrofibrils group together what are they called and why are they useful
Macrofibrils Cellulose fibre-forms the plant cell wall
37
As well as strength Whats another feature of cellulose which makes it useful and explain it
Permeable to molecules -cell wall porous so it allows small molecules so as water moves in by osmosis the plant cell contents push outwards against the cellulose cell wall,this means it can resist the outwards pressure due to the cell contents preventing the cell from bursting and keeps it turgid.
38
Function of deoxyribose fructose lactose sucrose and maltose
Pentose sugar important in formation of dna. Enhances glucose metabolism. Primary carb in human milk Plant transport sugar Reducing sugar and products of the breakdown of starch
39
Give examples of hexose monosaccharides
Alpha glucose beta glucose and fructose
40
Give examples of Pentose monosaccharides
Ribose and deoxyribose
41
Give examples of disaccharides
Lactose maltose and sucrose
42
Give examples of polysaccharides
Starch glycogen and cellulose
43
Name elements found in carbs proteins and nucleic acids
Carbs-C H O proteins- C H O N S Nucleic acids- C H O N P
44
How do triglycerides form
Condensation reaction between 1 molecule of glycerol and 3 fatty acids which forms ester bonds.
45
What does reducing sugars consist of and what do you test for them
All monosaccharides and some disaccharides (maltose and lactose). Add Benedict’s reagent and heat in a water bath that’s been brought to boil. If the test is positive it will form a coloured precipitate (green yellow orange brick red) and a reducing sugars present If it’s negative it will remain blue.
46
How does the colour of the precipitate and concentration of reducing sugar correlate?
The higher the conc of the reducing sugar the further the colour change
47
How to test for non reducing sugar
Get a new sample of the test solution adding dilute HCL and carefully heating in a water bath that’s been brought to boil. Then you neutralise it with sodium hydrogencarbonate. Then carry out Benedict’s test as you would for reducing. If it stays blue there’s no non reducing sugar if it turns into a coloured precipitate there’s a non reducing sugar present.
48
What is a reducing sugar
Any sugar that’s capable of acting as a reducing agent and is oxidised (loses electrons) Any structure with the c next to the O and an OH It has a free aldehyde group which gets oxidised.
49
What’s a non reducing sugar and give an eg
One not capable as a reducing agent And carbons next to O don’t have an OH Sucrose
50
How does the colour change when work when a reducing sugar is present
the reducing sugars donate electrons to cu2+ ions in Benedict's forming cu+ ions due to the free aldehyde group.
51
Why do we add hcl for a non reducing sugar test and why do we hydrolise it
To break the glycosidic bonds To split sugar into monosaccharides
52
why do we neutralise it
Benedict's doesn't work under acidic conditions
53
# polysacch polysavvharides are polar but not v soluble why
They’re too big – longer the chain, the harder it is for water to surround and dissolve whole thing. They form hydrogen bonds with themselves – Instead of mixing into the water, they often form internal H bonds (especially cellulose), making them compact and less likely to dissolve.

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