biochemistry Flashcards
what are the properties of water and why?
- water is a solvent - positive and negative part of molecule attracts other charged particles.
- water as a transport medium - xylem
- chemical reaction takes place
- high specific heat capacity - takes a large amount of energy to raise temperature to keep aquatic environments stable
- high latent heat of vaporisation - due to cohesion large amount of heat energy needed to vaporise
- cohesion - attract water molecules, used in xylem
- surface tension - cohesion so habitats can live on water
- ice less dense than water - prevent large bodies of water freezing
what are the functions of mg, Fe, Ca, PO
Mg - constituent of chlorophyll
Fe - constituent of haemoglobin
Ca - hardens bones and teeth
PO - used making nucleotides
whats the definition of an isomer?
the same amount of molecules but different structure
what is the definition of an unsaturated fatty acid
contains double bond and therefore cant pack fully - lower melting point
whats the definition of a tertiary structure protein?
further folded and twisted by bonds giving a 3D structure.
what is the definition of a saturated fatty acid?
no double bond therefore usually a solid, can pack closely
what is the definition of a primary protein?
specific ordering of amino acids - one gene codes for one polypeptide
what is the definition of secondary protein?
contains hydrogen bonds, twists and folds forming alpha helix or a beta pleated sheet
what are different types of globular proteins?
enzymes, antibodies, hormones
what is the definition of hydrolysis?
chemical insertion of water to break a bond
what is the definition of a quarternary structure?
combination of 2 or more protein chains
what is the definition of a condensation reaction?
2 reactants form with the loss of a water molecule
what is a phospholipid made out of?
a phosphate head, glycerol and 2 fatty acids
what does two glucose make?
maltose and water
what does glucose and fructose make?
sucrose
what does galactose and glucose make?
lactose
what bonds does protein contain?
peptide bond
what are triglycerides made out of?
a glycogen and three fatty acids
what bonds do lipids contain?
ester bond
what are the different typed of fibrous protein?
keratin and collagen
information about glycogen
more branched than amylopectin but shorter chains. still containing 1,4 and 1,6 glycosidic bonds
information about chitin
chained beta glucose containing nitrogen
information about cellulose
beta glucose, alternating 180 degrees, from hydrogen bonds adjacent chains forming crosslinkages which form microfibrils
information about amylose
coiled, unbranched, alpha glucose - 1,4 glycosidic bond
information about amylopectin
coiled and branched(breaks down easier) has 1.4 and 1,6 glycosidic bonds
how to test for starch
iodine solution, yellow/brown - blue-black
how to test for reducing sugars
benedics solution, heat over water bath, blue to orange - red
how to test for protein
buirets agent, blue to lilac/purple
how to test for non reducing sugar
benedicts reagent and HCl, heat over water bath, blue to orange-red
how to test for lipids
ethanol and water, clear to formation of emulsion
affects of eating unsaturated fats
increases HDL
affects of eating saturated fats
LDL build up- can lead to atheroma
