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biological molecules Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

the type of bonds in water and meanings

A
  • covalent bonds between hydrogen and oxygen (strong, hard to break)
  • hydrogen bonds between other water molecules because of opposite charges of oxygen and hydrogen (weak but there are many so has a big effect)
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2
Q

how do hydrogen bonds have a impact on water if they are weak

A

there is a high volume of hydrogen bonds meaning there must be more energy to break them

there is a overall impact

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3
Q

Property of water 1)

A

water has a high specific heat capacity

water acts as a buffer against rapid changes in temperature

water can be a habitat for aquatic organisms

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4
Q

property of water 2)

A

ice is less dense than water, so ice floats

acts as habitat , AND insulates water below, stopping it from freezing

so. organisms can live on LAND and AQUATIC AREA

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5
Q

property of water 3)

A

water has a high latent heat of vaporisation

organisms can cool down in hot temps without losing too much water (sweating)

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6
Q

water as a solvent

A

water as a solvent

  1. Eukaryotes and Prokaryotes have many dissolved substances that have water as a solvent e.g ENZYMES
  2. makes water a good habitat as oxygen can be dissolved in it
  3. water can be used to transport substances e.g blood plasma (glucose + amino acids + Xylem of plant
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7
Q

surface tension and cohesion

A

hydrogen bonds between oxygen and hydrogen attract other water molecules so

  1. cohesion in xylem allows water to travel in long columns in xylem (TRABSPORT)
  2. surface tension where water meets air, water good for habitat for insects
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8
Q

why is water important in metabolic reactions

A

water is a reactant in metabolic reactions e.g photosynthesis + hydrolysis

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9
Q

why are monosaccharides hydrophilic

A

they contain many OH hydroxyl groups that form hydrogen bonds with water

hydrophilic molecules all dissolve with water

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10
Q

example of pentose sugar
example of hexose sugar

A

ribose
glucose

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11
Q

difference between isomers beta and alpha glucose

A

alpha glucose has the OH hydroxyl group below the ring in carbon 1, whereas in beta glucose its above

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12
Q

draw alpha and beta glucose

A

ok

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13
Q

how is the water molecule formed by a condensation reaction between to monosaccharides

A

a hydrogen atom from one monosaccharide and hydroxyl group from another monosaccharide

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14
Q

the 3 disaccharides and how are they formed

A

alpha glucose + alpha glucose = maltose

glucose + galactose = Lactose

Glucose + Fructose = Sucrose

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15
Q

all about starch, structure and functions

A

STRUCUTRE
Amylose - Unbranched 1,4 glycosidic bonds, helical
amylopectin - branched 1,6 glycosidic bonds
alpha glucose

FUNCTION
- amylose makes a compact helix which makes it good for storage
- starch is insoluble in water, does not affect water potential so no OSMOSIS
- both are polymers - too large to diffuse the cell
- amylopectin makes starch very branched, so there’s many end for enzymes to simultaneously break down quickly for energy

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16
Q

all about glycogen, structure and functions

A

glycogen is more branched than amylopectin because its in animals, which have higher reparation rate due to movement
STRUCUTRE
- 1,4 and 1,6 glycosidic bonds
- very branched
- In liver + muscles
alpha glucose

FUNCTION
- large molecule so can not diffuse from cell
- insoluble in water, does not affect water potential, no net water movement
- highly branched, quickly hydrolysed so glucose can be transported for ATP

17
Q

cellulose structure and functions

A

SRUCUTRE
- beta glucose
- 1,4 glycosidic bonds
- straight, long unbranched
- hydrogen bonds adjacent to long chains

FUNCTIONS/ PROPERTIES
- many Hydrogen bonds meaning that there is a strong charge overall
- continuous hydrogen bonds forms microfibrils, then macrofibrils, then fibres - add strength
- cellulose permeable to water molecules so protoplast pushes out in OSMOSIS, strength of cellulose can withstand hydrostatic pressure. Cell becomes rigid
more SA for photosynthesis

18
Q

draw general structure for amino acids

A

ok good job

19
Q
A
20
Q

structures of a protein

A

primary structure - specific order of amino acids

secondary structure - the slight positive and negative charges of hydrogen + oxygen cause hydrogen bonds in primary sequence. chain twists + folds makes alpha helix + beta - pleated sheets

tertiary structure - critical for function. further folding of secondary structure, ionic, disulphide. hydrophilic interactions

quaternary structure - more than one polypeptide chain within structure

21
Q

all types of bonding involved in shape of a protein - all that are in tertiary structure

A

hydrophilic/ hydrophobic interactions - uncharged R groups ( hydrophobic) face away from water - CENTRE OF PROTEIN

ionic bonding - between opposite charged R groups, broken by changes in pH and temp (acidic/ alkaline conditions denature AS)

Disulphide bonding - covalent interactions formed between sulfur atoms of two cysteine molecules NOT BROKEN BY pH / TEMP CHANGES

hydrogen bonds - numerous so strong but very weak

22
Q

what is a prosthetic group and what type of protein does this make

A

prosthetic groups - non protein group that help with the function of protein,

makes a CONJUGATED protein

23
Q

why is a globular protein soluble in water

A

globular proteins have POLAR amino acids on surface - HYDROPHILIC INTERACTIONS so they interact with H2O

hydrophobic amino acids are REPELLED by water so they are in CENTRE - hydrophobic interactions

24
Q

fibrous proteins examples and structure

A

collagen - triple helix
- glycine hydrogen as R GROUP (small )allows other chains to wrap around tightly

elastin - stretching of skin

keratin - cysteine which has disulphide bonds which are very strong

25
Q

draw glycerol molecule

A

ok wow

26
Q

properties of triglycerides related to its structure

A

triglycerides are non polar molecules and so they do not interact with water - they are hydrophobic - WATERPROOFING

  • low mass to energy ratio - MORE ENERGY TO BE STORED IN SMALLER VOLUME - reduces mass for animals to carry
  • large - are not soluble in water , do not affect water potential, OSMOSIS
27
Q

roles of lipids

A
  • energy source / storage
  • insulating - heat loss
  • protecting organs
  • waterproofing
28
Q

properties of phospholipids related to its properties

A

in an aqueous environment, hydrophobic barrier formed between inside and outside of cell because of hydrophilic phosphate group

phospholipids allow for glycolipids to be formed at surface of cell membrane - important in cell recognition

hydrophilic heads hold the structure of cell at cell membrane

29
Q

test for proteins

A

biuret = blue

biuret + peptide bonds = purple

IF SAMPLE HAS ONLY AMINO ACIDS, ITS NEGATIVE, AS THERES NO PEPTIDE BONDS

30
Q

test for lipids

A

ethanol = clear

ethanol + sample - shake very well to dissolve lipids
add water to sample

positive for lipids = milky - white

MUST NOT FILTER. LIPIDS MAY STICK TO FILTER PAPER
FLAMMABLE GO AWAY FROM FLAMES

31
Q

test for reducing sugar

A

reducing sugar - sugar that can donate an electron to another molecule

benedicts solution has Cu2+ solution that makes it blue, reducing sugar donates electron that makes it Cu+ FORMS RED PRECIPITATE

semi - quantitative, humans perceive colour diff + colour is only a narrow measurement

benedicts + heat = red is sugar present

32
Q

test for starch

A
33
Q

test for non reducing sugars

A

we need to break down glycosidic bonds to release monosaccharides (all reducing)

  1. check normally
  2. dilute HCL + Boil gently to break glycosidic bonds. acid hydrolyses
  3. dilute alkali - CHECK WITH pH (benedick does not work under acidic conditions/0
  4. add benedick + heat. note colour
34
Q

what is the science of the colorimeter

A

after a while red precipitate sinks to bottom, blue at top is less blue as Cu2+ ions have already reacted - not visible by eye

35
Q
A

biology (10 decks)

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