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biochemical Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

define monomer

A

a small molecules, many of which can be joined tgt to form a polymer

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2
Q

name the monomer and polymer of carbohydrate, proteins and nucleic acid

A

carbohydrate: monosaccharide, polysaccharide
protein: amino acid, polypeptides and proteins
nucleic acids: nucleotides, DNA or RNA

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3
Q

define condensation

A

methods which joins small molecules tgt to form larger ones

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4
Q

definee hydrolysis

A

method which splits larger molecules up into smaller ones

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5
Q

what are the elements in carbohydrate

A

carbon, hydrogen and oxygen

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6
Q

examples of carbohydrates and their uses

A

glucose- energy sources released during respiration
starch- energy stored in plants
cellulose- structural building blocks for cell wall

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7
Q

explain monosaccharides and give examples (and where they are found)

A

simple sugars which are soluble in water.
examples are glucose(end products of digestion), galactose(found in milk) and fructose(found in honey and fruits)

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8
Q

explain disaccharides and give examples

A

soluble in water, 2 molecules of monosaccharides, can be broken down by hydrolysis
example: maltose(starch partially digested) , lactose(found in milk) and fructose(sugar cane,storage roots)

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9
Q

explain polysaccharides and give examples

A

complex sugar, not rlly soluble
examples: starch, glycogen(storage for animals, kept in muscles tissues and liver cells) and cellulose

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10
Q

why is polysaccharides a good storage

A

they are not rlly soluble

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11
Q

name the 4 elements in protein

A

carbon, hydrogen, oxygen and nitrogen

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12
Q

2 reasons why proteins are essential in our lives

A

they provide raw materials for building blocks in growth and repairing of tissues; used to make antibodies and enzyme

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13
Q

proteins are made of what subunits

A

amino acid

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14
Q

_____are made up of amino acid chains

A

peptides

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15
Q

polypeptides are made of?

A

a few peptide forming a large complex molecule

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16
Q

how are amino acids joined tgt?

A

by condensations and peptide bonds

17
Q

how are the peptide bond broken down?

A

by hydrolysis and the addition of water molecules

18
Q

2 amino acids joined tgt are known as a?

A

dipeptide

19
Q

true or false: the shape of the protein molecules does not affect their function

A

false; the shape directly determines their function

20
Q

what does a nucleotides consist of? (3)

A

5 carbon sugar, phosphate grp and nitrogenous base

21
Q

what are nucleotides joined tgt at and what do they form

A

phosphate grp to form a chain of nucleic acid

22
Q

what is a double helix?

A

2 chains of nucleotides are held tgt by a hydrogen bond between bases. the double strand is twisted to form a double helix

23
Q

how are the bases paired tgt?

A

a with t and c with g

24
Q

usage of lipids (5)

A

source of energy, storage of energy, components making up cell membranal, insultations to reduce heat lost, protection

25
Q

does double bonds make it easier or harder to to break down

A

easier

26
Q

how is the lipid molecule made

A

1 glycerol linked to 3 fatty acids

27
Q

which has more cholesterol? saturated or unsaturated fat?

A

saturated

28
Q

what is cholesterol and what is it made up of?

A

class of lipid; four carbon based rings

29
Q

why can hormones such as testosterone readily pass through plasma membrane

A

because it as cholesterol/ lipid nature

30
Q

important uses for water? (6)

A

photosynthesis, digestion, makes up plasma in the blood, transport medium in plants, excretion, body temp and metabolic reactions

31
Q

how does water act as a transport medium for humans?

A

transport dissolved substances like co2, digested food and hormones in plasma

32
Q

how is water a transport medium in plants (2)

A

transport dissolved mineral ions in xylem and transport sugar and amino acid in phloem

33
Q

how to test for starch?

A

place iodine in food sample; will turn from brown to black

34
Q

how to test for sugar

A

use benedicts solution, heat solution up; turns from blue to brick red

35
Q

how to test for non reducing sugars?

A

break it down by using strong acid

36
Q

how to test for protein

A

biuret test ( sodium hydroxide and copper sulfate); if protein is presents, purple halo if not remains blue

37
Q

test for fats

A

put sample in oil then shake it then dump it in water. if got oil then mixture breaks up into many tiny droplets- emulsification

38
Q

how to test for vitamin C

A

vitamin c decolourises in DCPIP solution. the more vitamin c the lesser food sample needed to decolourise DCPIPI and faster solution turns colourless

39
Q

why shld we not shake solution of vitamin c and DCPIPI?

A

because it is easily oxidise

biology (15 decks)

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