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Biological Molecules Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

what are alpha and beta glucose to each other

A

Isomers

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2
Q

What’s the main structural difference between Alpha and beta glucose molecules

A

They differ in the configuration of the hydroxyl group

  1. Beta Glucose has an OH molecule on top & an H molecule
  2. Alpha Glucose has an H molecule on top & an OH molecule on he bottom
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3
Q

What do two alpha glucose molecules bond to make

A

maltose

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4
Q

What does one alpha glucose and a fructose monosaccharide bond

A

sucrose

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5
Q

What beta glucose and a galactose monosaccharide bond

A

lactose

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6
Q

what’s the difference between cellulose & starch

A
  1. starch is made up of Alpha glucose, cellulose is made up of beta glucose
  2. starch has branches, cellulose is linear
  3. starch is a storage molecule, cellulose is a structural molecule
  4. both have 1-4 glyosidic bonds but starch also has 1-6 glyosidic bonds
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7
Q

what reaction makes bond & what is formed

A

condensation, forms a water molecule

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8
Q

what reaction breaks bonds & what is used

A

hydrolysis, uses up a water molecule

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9
Q

what are the similarities between cellulose & starch

A
  1. both contain 1-4 glyosidic bonds
  2. both insoluble
  3. both broken by hydrolysis
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10
Q

what are the differences between phospholipids and triglycerides

A
  1. phospholipid’s contain a phosphate group, 2 fatty acids & a glycerol, whilst triglyceride’s have 3 fatty acids and a glycerol
  2. phospholipids are part of cell membranes, triglycerides are not part of cell membranes
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11
Q

What has a higher melting point saturated or unsaturated lipids

A

Saturated

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12
Q

What is the test for lipids

A

Emulsion test (ethanol)

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13
Q

What’s the test for reducing sugars

A

Benedicts solution

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14
Q

What are carbohydrates

A

molecules which consist only of carbon, hydrogen and oxygen

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15
Q

how many carbon atoms in a glucose molecule

A

six carbon atoms in each molecule

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16
Q

what are polymers

A

long chains of monomers

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17
Q

give three examples of monomers

A
  1. monosaccharides
  2. amino acids
  3. nucleotides
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18
Q

what are triglycerides

A

Triglycerides are lipids made of one molecule of glycerol and three fatty acids joined by ester bonds.

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19
Q

what are phospholipids

A

In phospholipids, one of the fatty acids of a triglyceride is substituted by a phosphate containing group

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20
Q

describe the results of the Emulsion test

A

Cloudy-white colour = positive result for lipids

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21
Q

describe results of the benedict’s tests

A

stays blue = no reducing sugar present

turns brick red colour = reducing sugar present

22
Q

explain the method of the benedict’s test

A

heat the sample with benedict’s solution, if it turns red reducing sugars are present. If it stays blue then heat it with dilute hydrochloric acid and then neutralise the solution with sodium hydrogen carbonate and heat it with benedict’s. if it stays blue there are no reducing or non-reducing sugars present

23
Q

what is the test for proteins

A

biurets

24
Q

explain the method of the emulsion test

A
  1. Take a test tube and add the sample to be tested and ethanol.
  2. Shake the test tube thoroughly to dissolve all the lipid in the solution.
  3. Add water and shake gently.
  4. A cloudy-white colour indicates the presence of a lipid.
25
Q

explain the method of the biurets test

A
  1. Place the sample to be tested in a test tube and add an equal volume of sodium hydroxide at room temperature.
  2. Add a few drops of very dilute copper sulphate solution.
  3. A purple colouration indicates the presence of a peptide bond and hence a protein. A negative result would mean the solution remains blue.
26
Q

if monosaccharide is the monomer what is the polymer

A

carbohydrates

27
Q

if amino acid is the monomer what is the polymer

A

protein

28
Q

if nucleotide is the monomer what is the polymer

A

nucleic acid

29
Q

explain the primary structure of amino acids

A

long chains of amino acids joined by peptide bonds, in a specific sequence

30
Q

explain the secondary structure of amino acids

A
  1. alpha helix, the coiled shape is kept by hydrogen bonds

2. beta pleated sheets, hydrogen bonds between the sheets

31
Q

explain the tertiary structure of amino acids

A
  1. ionic bonds, between carboxyl and amino acid groups
  2. disulphide bridges
  3. hydrogen bonds
32
Q

what affects/denatures ionic bonds

A

Ph

33
Q

what affects/denatures disulphide bonds

A

Temperature

34
Q

what is the purpose of bonds in the tertiary structure

A

they keep the shape together if the bonds are broken the amino acids denature

35
Q

Explain the quaternary structure of amino acids

A

tertiary structures interact forming the quaternary structure. the quaternary structure interacts with extra ionic groups

36
Q

where is amylase formed

A

salivary glands

37
Q

where is maltose formed

A

small intestine

38
Q

Explain competitive inhibitors

A

Prevents the real substrate from binding. They can leave the active site giving the real substrate an opportunity to bind and form an enzyme substrate complex

39
Q

Explain Non-competitive inhibitors

A

changes the shape of the active site (denatures) by binding to the allosteric region. Once bound it won’t leave the allosteric region and so permanently denatures the enzyme.

40
Q

what is the allosteric region

A

The secondary binding site

41
Q

explain a substrate concentration graph for both non-competitive and competitive inhibitors

A

normal enzymes and competitive inhibitors both finish at the same point but the rate of reaction for competitive inhibitors is much slower. non-competitive inhibitors have a slower rate of reaction and a lower final amount of enzyme substrate complexes

42
Q

Where do hydrogen bonds form

A

hydrogen bonds form between the carbonyl O of one amino acid and the amino H of another.

43
Q

what is the optimum temperature for enzymes in the body

A

37.5*C

44
Q

what is hydrogen bonding

A

hydrogen bonding is an attraction between OH groups and positive and negative regions

45
Q

what does saturated, unsaturated and polyunsaturated mean

A 
saturated= no double bonds
unsaturated= one double bond
polyunsaturated= multiple double bonds
46
Q

explain the structure and melting point of saturated molecules

A

straight chains and high melting points

47
Q

explain the structure and melting point of unsaturated molecules

A

bent chains and lower melting point

48
Q

why do unsaturated fats have low melting points

A

The “bends” create space which prevents them from packing in tightly meaning they are liquid at room temperature

49
Q

what’s the difference in bonds between amylose and amylopectin

A
  1. amylose only has Alpha 1-4 bonds

2. amylopectin has Alpha 1-4 and 1-6 bonds

50
Q

what’s the difference in structure between amylose and amylopectin

A
  1. amylose is in the shape of a helix

2. amylopectin has branches

51
Q

what are the similarities between amylose and amylopectin

A
  1. both Alpha glucose molecules
  2. both storage molecules
  3. both are insoluble
  4. both have glycosylic bonds

biology (7 decks)

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