Biological Molecules Flashcards

1
Q

What is a monomer

A

Smaller units that can make up larger molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is a polymer

A

Made up from lots of monomers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Name the 3 monosaccharides

A

Glucose (a) (b)
Galactose
Fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What makes up the disascharride maltose

A

Glucose+Glucose = Maltose and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What makes up the disaccharide lactose

A

Glucose+Galactose= Lactose and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What makes up the disaccharide sucrose

A

Glucose+Fructose= Sucrose and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the 3 polysaccharides

A

Starch
Glycogen
Cellulose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the 3 components of starch

A

Amylose
Amylopectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How is starch adapted to its function.

A

1:4 and 1:6 glycosidic bonds.
Insoluble so doesn’t affect water potential.
Amylose = unbranched structure, helical so can be compacted.
Amylopectin = branched structure so increases surface area for rapid hydrolysis.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How is cellulose adapted to its function in a cell wall

A

1:4 glycosidic bonds line up straight next to each other and hydrogen bonds join them forming fibrils.
Gives high tensile strength and maintains rigidity.
Insoluble so doesn’t affect water potential.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How is glycogen adapted to its function

A

Branched structure.
Lots of 1:6 glycosidic bonds so bigger surface area for rapid hydrolysis.
Insoluble so doesn’t affect water potential

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the difference between alpha and beta glucose

A

There hydroxyl groups are inverted.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the 2 lipids you must know

A

Triglycerides
Phospholipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the structure of a Triglyceride

A

Glycerol, 3 fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the structure of a Phospholipid

A

Glycerol , 2 fatty acids and 1 phosphate group.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How are triglycerides formed.

A

Condensation reaction forming 3 ester bonds.

17
Q

What is saturated

A

Only single bonds between carbons

18
Q

What is unsaturated

A

At least 1 double bond between carbon atoms

19
Q

How is a triglyceride adapted to its function?

A

Hyrdrophobic = so does not affect water potential so will not affect osmosis.
Lipids have a low mass= so a lot can be stored without more mass.
High ratio of H-O atoms they act as a metabolic water source, triglycerides can release water if oxidised.
Due to a high ratio of storing-carbon-hydrogen bonds compared to carbon atoms.

20
Q

How are phospholipids adapted to there function

A

Hydrophilic head due to negative charge on phosphate group.
Attracts water and repels fats as it is charged.

21
Q

How is the phospholipid bi layer formed?

A

Hydrophilic head attracts water so is on the outside but the hydrophobic tail goes on the inside away from the water as it repels water

22
Q

What groups are in the amino acid

A

Amino group = NH2
Variable group= option of 20
Carboxyl group = OH and C=O

23
Q

What is a dipeptide

A

Formed by 2 amino acids by a condensation reaction.

24
Q

What is a polypeptide

A

Formed by many amino acids by a condensation reaction.

25
Q

What is a condensation reaction.

A

Joining of 2 molecules with loss of water.

26
Q

What is a hydrolysis reaction

A

Breaking up to molecules involving water

27
Q

What is primary protein structure

A

Order of amino acids in polypeptide chain.
(〰)

28
Q

Secondary structure

A

Sequence of amino acids causes parts of proteins to bend into
An alpha helix 🧬
And beta pleated sheet 〰️

29
Q

Tertiary structure

A

Further folding of secondary structure to form unique 3D structure held in place by ionic, hydrogen and disulphide bridges.

30
Q

Quaternary structure

A

Protein made up of more than one polypeptide chain.

31
Q

What does the induced fit model show

A

It states that the enzyme active site is endives or slightly changes shape to fit around the substrate.

32
Q

Why does the activation energy lower?

A

When the enzyme substrate complex occurs due to the enzyme moulding around the substrate it puts strain on the bonds and therefore lowers the activation energy

33
Q

What effects am enzyme controlled reaction

A

Temperature
pH
Substance concentration
Enzyme concentration
Inhibitors