Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biology > Biological Molecules > Flashcards

Biological Molecules Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

Give two properties of lipids

A

-insoluble in water (non-polar)
-high in energy (rich in C - H bonds)

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

What is a saturated fatty acid?

A

a fatty acid that contains the maximum number of hydrogens and no C=C double bonds

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

How is a saturated fatty acid different from unsaturated?

A

-only C-C single bonds
-Usually solid at room temp
-higher melting point
-doesn’t contain any kinks

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

What is the structure of a triglyceride?

A

a glycerol molecule joined to three fatty acid molecules. join by a condensation reaction and form an ester bond (esterification)

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

Give 5 functions of triglycerides

A

-Energy source
-Energy store
-Insulation
-Buoyancy
-Protection

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

How do you test for a lipid?

A
  1. Mix sample thouroughly with an eqaul volume of ethanol
  2. Filter
  3. pour filtrate into water
  4. will form a cloudy emulsion if lipids are present
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the structure of a phospholipid?

A

a glycerol molecule joined to two fatty acid molecules and one phosphate group.

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

What does amphipathic mean?

A

molecules that contain both hydrophobic and hydrophilic parts

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

What is the function of cholesterol?

A

Cholesterol regulates and maintains the fluidity of the membrane - at high temperatures it raises the meltiing point and at low temperatures it intercalates between phospholipids and prevents clustering (makes it more fluid)

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

What is the structure of proteins?

A

A chain of amino acids joined by peptide bonds

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

Give 7 functions of proteins

A
  1. Essential component of cell membranes
  2. all enzymes are proteins
  3. Antibodies
  4. Haemaglobin
  5. collagin
  6. keratin
  7. form structural components
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the structure of an amino acid?

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

What protein has the simplest R group?

A

glycine (H)

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

What is a buffer?

A

A substance that helps to reduce large changes in pH

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

What is the primary structure of a protein?

A

A sequence of amino acids held together by peptide bonds

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

What is the secondary structure of a protein?

A

The folding of an amino acid chain into a beta pleated sheet or an alpha helix due to hydrogen bonding between amino acids.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the tertiary structure of a protein?

A

The folding of the secondary structure to form a specific 3D shape, 4 different types of bond hold this structure together - ionic bonds, disulphide bonds, hydrogen bonds, hydrophilic / hydrophobic interactions.

18
Q

What is the quaternary structure of a protein?

A

A protein which is made up of two or more polypeptide chains, held together by ionic bonds, disulphide bonds, hydrogen bonds, hydrophilic / hydrophobic interactions.

19
Q

Give three examples of fibrous proteins

A

-Collagen
-Elastin
-Keratin

20
Q

Give two examples of globular proteins

A

-Enzymes
-Haemoglobin

21
Q

What is a monomer?

A

A small molecule which binds to other identical molecules to form a polymer

22
Q

What is a condensation reaction?

A

This occurs when molecules are joined together with the removal of water and a covalent bond is formed.

23
Q

What is a hydrolysis reaction?

A

Splitting a polymer apart with the addition of water so a covalent bond is broken.

24
Q

What is a polar molecule?

A

A molecule that has an uneven charge distribution, it has partial positive and negative charges which do not cancel out

25
Q

What are the 7 properties of water?

A
  1. Liquid at room temperature
  2. Ice is less dense than water
  3. Solvent for polar molecules
  4. water pushes non-polar molecules together (helps formation of PLbilayer)
  5. Cohesion and surface tension
  6. High specific heat capacity
  7. High latent heat of vaporisation
26
Q

What are the 4 functions of carbohydrates?

A
  1. Energy source
  2. Energy store
  3. structural role (e.g cellulose)
  4. part of larger molecules
27
Q

what are three properties of monosaccharides?

A

-Soluble in water
-Insoluble in non-polar solvents
-Taste sweet

28
Q

What is a disaccharide?

A

Formed from two monosaccharides in a condensation reaction and a glyosidic bond is formed

29
Q

What are three properties of disaccharides?

A

-Taste sweet
-Soluble
-Some are reducing and some are non-reducing

30
Q

Which disaccharide is non-reducing?

A

Sucrose

31
Q

Which disaccharide is reducing?

A

-Maltose
-Lactose
-Cellubiose

32
Q

What enzyme is needed for hydrolysis of a disaccharide?

A

Maltase

33
Q

What bond is formed in the condensation reaction of two alpha glucose molecules?

A

A 1,4 glyosidic bond

34
Q

Are all monosaccharides reducing or non-reducing?

A

They are all reducing

35
Q

How do you test for a reducing sugar?

A

Benedict’s Test-
-Add Benedict’s solution and heat in a water bath at 80*C for 3 mins
-If a reducing sugar is present a green / yellow/ orange/ brick red precipitate will form
-If a reducing sugar is not present the solution will remain blue

36
Q

How do you test for a non-reducing sugar?

A

-Carry out normal reducing sugar test
-Boil the solution with 1cm^3 of hydrochloric acid and anti-bumping granules
-Cool the solution and add sodium hydrogen carbonate powder to neutralise
-Carry out reducing sugar test again

37
Q

What is the equation for finding the volume of stock solution required in a proportional dilution?

A

Volume of stock solution required = (total volume wanted / conc. of stock solution) X conc. wanted

38
Q

What is starch made up of?

A

Amylose and Amylopectin

39
Q

How do you test for starch?

A

-Add iodine solution
-Will turn from orangey brown to blue black if starch is present

40
Q

What is cellulose made up of?

A

Beta glucose molecules - every other beta glucose molecule is rotated by 180*, held together by glyosidic bonds

Biology (16 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions