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A-Level Biology > Biological Molecules > Flashcards

Biological Molecules Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Condensation

A

Release of water molecule during the joining together of two or more molecules

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2
Q

Hydrolosis

A

Water molecule is added or used to break bonds

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3
Q

Carbohydrates

A

Molecules made up of carbon, hydrogen, and oxygen.

Polymers

Contain glycosidic bonds

Energy sources and structural materials

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4
Q

Monosaccharides

A

Single monomer of a carbohydrate

(CH2O)n where 3 < n < 7

Reducing sugars

Glucose
Fructose
Galactose

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5
Q

Disaccharides

A

Double sugars formed from two monosaccharides in a condensation reaction

maltose (alpha glucose + alpha glucose)
sucrose (alpha glucose + fructose)
lactose (glucose + galactose)

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6
Q

Polysaccharides

A

Large molecules formed from many monosaccharides
Eg Starch, Cellulose, Glycogen

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7
Q

Glycosidic Bond

A

Any bond between carbohydrates

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8
Q

Alpha and Beta Glucose

A

Alpha: Hydrogen above

Beta: Hydrogen below

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9
Q

Amylose

A

Type of starch

1-4 glycosidic bonds between alpha glucose

Compact helical shape

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10
Q

Amylopectin

A

Type of starch

1-4 and 1-6 glycosidic bonds between alpha glucose

Highly branched structure

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11
Q

Cellulose

A

Made up of beta glucose molecules

Long, layered, unbranched chains that are grouped together to form microfibrils

Every other beta glucose is rotated 180 degrees

Hydrogen bonds make cellulose strong and ideal for structural support

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12
Q

Glycogen

A

1-6 glycosidic bonds between alpha glucose

Less dense and more soluble compared to starch

Similar structure to amylopectin

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13
Q

Lipids

A

Insoluble in water

Soluble in organic solvents (alcohols, acetate)

Hydrogen, Carbon, Oxygen
High proportion hydrogen, low proportion oxygen

Examples: Triglycerides, waxes, steroids, cholesterol

Can be identified as a carboxylic acid or RCOOH (R group is an acid group at the end of a fatty acid chain which differs in every type of lipid)

Uses:
Energy source
Waterproofing
Insulation
Protection

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14
Q

Triglyceride

A

Glycerol backbone bonded to three fatty acid chains

OH group in fatty acid bonds with one of the OH groups in glycerol in a condensation reaction

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15
Q

Types of Fatty Acids

A

Saturated:
Only single bonds

Unsaturated:
Double bonds between carbon atoms
Can be either cis (hydrogen above) or trans (hydrogen above and below)

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16
Q

Phospolids

A

Similar to triglycerides

Only two fatty acid chains

Polar phosphate group joined to third hydroxyl group

Tail (fatty acid): Hydrophobic
Head (phosphate): Hydrophilic

17
Q

Proteins

A

Diverse group of large and complex polymers made up of long chains of amino acids

Used for:
Structure (tissues, muscles, ligaments, skin)
Catalysts (enzymes)
Signalling (hormones and receptors)
Immune system (antibodies)

18
Q

Protein Primary Structure

A

Peptide bonds form
between amino acids to create polypeptides

19
Q

Protein Secondary Structure

A

The amino acids interact forming hydrogen bonds to create either a 3D alpha-helical structure (helix)
or form a beta-pleated sheet

20
Q

Protein Tertiary Structure

A

A protein’s overall 3D shape is its tertiary structure. Several different types of bonds can hold the structure together

21
Q

Protein Quaternary Structure

A

Multiple polypeptides join to form
complex proteins like haemoglobin.

22
Q

Fibrous Proteins

A

Formed from parallel polypeptide chains held together by cross-links. These form long, rope-like fibres, with high tensile strength and are generally insoluble in water.

Examples:
Collagen
Keratin
Silk

23
Q

Globular Proteins

A

Spherical shape caused by tightly folded polypeptide chains

The chains are usually folded so that hydrophobic groups are on the inside, while the hydrophilic groups are on the outside. This makes many globular proteins soluble in water.

Examples:
Hormones
Enzymes
Transport proteins

24
Q

Benedict’s Test

A

Add Benedict’s reagent (which is blue as it contains copper (II) sulfate ions) to a sample solution in a test tube

Heat the test tube in a water bath or beaker of water that has been brought to a boil for a few minutes

If a reducing sugar is present, a coloured precipitate will form as copper (II) sulfate is reduced to copper (I) oxide which is insoluble in water

It is important that an excess of Benedict’s solution is used so that there is more than enough copper (II) sulfate present to react with any sugar present

25
Q

Benedict’s Test for Non-Reducing Sugars

A

Add dilute hydrochloric acid to the sample and heat in a water bath that has been brought to the boil

Neutralise the solution with sodium hydrogencarbonate

Then carry out Benedict’s test as normal

A-Level Biology (9 decks)

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