Biological Molecules 1.1-1.3 Flashcards

Question

Alpha glucose polysaccharides

Answer 1

Starch and glycogen

Answer 2

Most are polymers Made form monomers called monosaccharides All contain elements C H O

Answer 3

Sugars | Polysaccharides

Answer 4

Monosaccharide | Disaccharide

Answer 5

Storage | Structure

Answer 6

Glycogen | Starch

Answer 7

Cellulose | Chitin

Answer 8

Benedict’s Add 2 cm³ of the sample to a test tube Add 2 cm³ of Benedict’s solution to this test tube. Benedict regrant is an alkaline solution of copper sulphate Heat in a water bath at a minimum of 70°C After three minutes record the colour of the solutions. The colour will change from blue to brick red copper oxide.

Answer 9

Add 2 cm³ of the sample to a test tube Add dilute hydrochloric acid, and heat in gently boiling water for five minutes. The acid will hydrolyse any disaccharide present (breaks the glycosidic bonds) Add sodium hydrogen carbonate to then neutralise the acid Retest the solution using Benedicts reagent. If the test is negative for any sugar at all, blue colour will remain. If the red precipitate is formed, then a non-reducing sugar would have been present in the original sample

Answer 10

Iodine solution Add 2cm3 of the sample to a spotting tile/ test tube Add 2 drops of iodine solution A colour change from orange/brown to blue/black shows that starch is present

Answer 11

A sugar that can donate electrons to another chemical called Benedict’s reagent, ‘reducing’ it, causing it to change colour

Answer 12

All monosaccharides (glucose, galactose, fructose) Maltose Lactose

Answer 13

Polysaccharide | Made up of Chains of a-glucose monosaccharides linked by glycosidic bonds formed by condensation reactions

Answer 14

Insoluble so can’t draw water into cell by osmosis Large and insoluble so cannot diffuse out of cell Compact so lots of it can be stored in a small area When hydrolysed it forms alpha glucose which can be easily transported and used in respiration The branched form has many ends, each can be acted on by enzymes simultaneously meaning that glucose monomers are released very rapidly

Answer 15

Plants | Seeds and storage organs

Answer 16

Polysaccharides found in animals Small chains with many branches Stored as small granules in muscles and liver Alpha glucose chains linked by glycosidic bonds

Answer 17

Insoluble so doesn’t draw water into cells by osmosis Being insoluble it doesn’t diffuse out of cells Compact, so a lot of it can be stored in a small space More branched than starch, so has more ends that can be acted on simultaneously by enzymes. It is therefore more rapidly broken down to form glucose monomers for respiration

Answer 18

Made of beta glucose monomers Has straight unbranched chains These chains run parallel to each other, allowing the hydrogen bonds to form cross linkages between adjacent chains The overall number of the hydrogen bonds makes a considerable contribution to strengthening Celulose The cellulose molecules molecules are grouped together to form microfibrils which are arranged in parallel groups called fibres

Answer 19

B glucose molecules in long chains parallel Hydrogen binds forming cross bridges Unbranched chains Cellulose chain has adjacent glucose molecules rotated by 180 degrees Allows hydrogen bonds to be formed between (-OH) groups on adjacent parallel chains that help to give cellulose its structural stability

Answer 20

Prevents the cell from bursting as water enters it by osmosis Does this by exerting an inward pressure that stops any further influx of water Long unbranched chains run parallel to each other and are cross-linked by hydrogen bonds which adds collective strength these molecules are grouped to form microfibrils which in turn group to form fibres all of which provides yet more strength

Answer 21

Insoluble in water

Answer 22

Helps retain body heat

Answer 23

Contributes to flexibility of cell membranes

Answer 24

Around delicate organs

Answer 25

When oxidised, releases two times quantity of energy as carbohydrates

Answer 26

Triglycerides | Phospholipids

Answer 27

Fats | Oils

Answer 28

Both triglycerides Fats are solid at room temp oils are liquid at room temp

Answer 29

1 glycerol + 3 fatty acids | Makes 1 triglyceride and 3H2O

Answer 30

Saturated and unsaturated fat

Answer 31

C3H8O3 -OH Group ``` H | H-C-OH | H-C-OH | H-C-OH | H ```

Answer 32

RCOOH- O || HO-C-R

Answer 33

``` H O | || H-C-O-C-R | O | || H-C-O-C-R | O | || H-C-O-C-R | H ```

Answer 34

High ratio of energy storing C-H bond to carbon atoms, therefore is an excellent source of energy Low mass to energy ratio, makes them good energy storage molecules. Beneficial as reduces the mass animals have to carry as they move Large, non polar molecule, meaning they’re insoluble in water. Don’t effect water potential/osmosis in cells High ratio of hydrogen to oxygen atoms- release lots of water therefore when oxidised Double bonds in polyunsaturated fatty acids makes the molecule bond. They cannot pack together so closely. Liquid at room temp

Answer 35

Phospholipids are a class of lipids that are a major component of all cell membranes. They can form lipid bilayers because of their amphiphilic characteristic. The structure of the phospholipid molecule generally consists of two hydrophobic fatty acid "tails" and a hydrophilic "head" consisting of a phosphate group.

Answer 36

Glycerol, 2 fatty acids and phosphate Hydrophilic phosphate Head and hydrophobic fatty acid tails

Answer 37

Polar molecules, meaning that in an aqueous environment, phospholipid molecules form a bilayer within cell-surface membranes. So hydrophobic barrier is formed between the inside and outside of a cell Hydrophobic phosphate head helps to hold the cell membrane together Structure allows them to form glycolipids by combining with carbohydrates within the cell surface membrane. These glycolipids are important in cell recognition

Answer 38

Ester bonds

Answer 39

No double C bond No kink Solid at room temp

Answer 40

One double C bond Kink Liquid at room temp

Answer 41

Two double C bonds

Answer 42

``` Emulsion Test Grease free tube 2cm3 of sample and 5cm3 ethanol Shake to dissolve any lipid present Add 5cm3 water and gently shake Cloudy white colour indicates presence of lipid ```

Answer 43

Light passing through the emulsion is refracted as it passes from oil droplets to water droplets- makes it look cloudy

Answer 44

Between fatty acid and glycerol in a condensation reaction | Triglyceride and phopolipid

Answer 45

``` Water proofing Insulation Membrane Protections Energy ```

Answer 46

Solid at room temp | saturated fat

Answer 47

Liquid at room temp | Unsaturated fat

Answer 48

Butter- saturated fat (molecules can pack closely together because they have no kink, so it’s easier to solidify) Liquid- unsaturated (has kink so molecules are less likely to pack tog)

Answer 49

Water loving Interacts with water, not fat Is the phosphate molecule

Answer 50

Hates water Interacts with fat not water Are the fatty acids

Answer 51

When two molecules has the same amount of each atom but they have a different arrangement E.g. a and B glucose

Answer 52

Cardiovascular disease

Answer 53

Energy | Converts into glucose (hydrolysis)

Answer 54

Amylose (linear) | Amylopectin (branched)

Answer 55

process by which glycogen, the primary carbohydrate stored in the liver and muscle cells of animals, is broken down into glucose to provide immediate energy and to maintain blood glucose levels during fasting.

Answer 56

Glucose is soluble in water Would effect water potential of any fluid it’s dissolved in Can’t be stored However polysaccharides are insoluble in water

Answer 57

Glycogen Animals have higher need for energy than plants