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biological molecules Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What is a condensation reaction ?

A

Forms a chemical bond between monomers by releasing a water molecule

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2
Q

What is a hydrolysis reaction ?

A

Breaking of chemical bonds between monomers using a water molecule

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3
Q

What is a polymer

A

Made up of repeating units (monomers)

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4
Q

What is a monomer

A

a small molecule that can be found in a polymer

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5
Q

What’s the bond between two monosaccharides called

A

Glycosidic bond

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6
Q

What makes up maltose

A

2 glucose

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7
Q

What makes up Lactose

A

Glucose and Galactose

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8
Q

What is sucrose

A

Glucose and Fructose

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9
Q

What is two monosaccharides called

A

A disaccharide

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10
Q

What are the two different types of carbohydrates

A

Sugars and Starches

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11
Q

What is a polysaccharide made up from

A

Many repeating sugars

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12
Q

Alpha glucose

A

Has OH on the bottom

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13
Q

Beta glucose

A

has OH on the top

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14
Q

Test for starches

A

Iodine or potassium iodide

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15
Q

Iodine positive starch test colours

A

Blue or black

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16
Q

Negative iodine starch test colours

A

Yellow brown

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17
Q

What type of information does the starch test give

A

qualitative (no amount)

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18
Q

Test for reducing sugars

A

Benedict’s reagent solution

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19
Q

Steps for testing for sugars

A

Equal amount of solution as sugar,
then heat the water in a water bath above 80 degrees

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20
Q

What does blue benedict’s solution mean

A

No sugars are present, no colour change

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21
Q

What does yellow green benedict’s solution mean

A

Small traces of sugars

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22
Q

What does orange benedict’s solution mean

A

Moderate amount of sugar present

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23
Q

What does brick red benedict’s solution mean

A

A lot of sugar is present

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24
Q

How do you find the amount of sugar present in benedict’s test

A

Evaporate solution with a bunsen burner and weigh mass with a balance

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25
Q

What is a reducing sugar

A

A monosaccharide

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26
Q

What is a non-reducing sugar

A

Disaccharide

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27
Q

Non reducing sugar test

A

Boil the food sample with HCl
Neutralise with sodium hydrogen carbonate (an alkali)
Add benedict’s solution
Heat in a water bath over 80 degrees

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28
Q

Non reducing sugar test in 4 words

A

Boil
neutralise
solution
Heat

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29
Q

What type of information is the sugar test (benedict’s solution)

A

Semi quantitative

30
Q

Why is it helpful for starch and glycogen to be branched

A

Quicker hydrolysis

31
Q

What are lipids made up from

A

Carbon
Hydrogen
Oxygen

32
Q

What are lipids functions

A

Thermal insolation for organs
energy storage and release (triglyceride)
Forming hormones
Making up cell membranes

33
Q

What is the structure of lipids

A

all lipids contain a fatty acid which contains an acid group and an R group made of a long hydrocarbon chain

34
Q

Do lipids or carbohydrates have more oxygens and what does it do

A

Lipids have Less carbs and release less energy because of it

35
Q

What does saturated fats mean

A

Full of hydrogens

36
Q

What does unsaturated mean

A

Not full of hydrogens

37
Q

What do saturated fats have

A

single carbon bonds

38
Q

What do unsaturated fats have

A

double carbon bonds
C=C

39
Q

Are saturated or unsaturated fats better for you

A

Unsaturated
saturated fats forms cholesterol which causes coronary heart disease

40
Q

how to draw a triglyceride

A

a box of glycerol and three times for the three fatty acids

41
Q

what bonds do lipids have

A

ester bonds

42
Q

what type of energy source is a triglyceride

A

A long term energy source since they have less oxygens and the body doesn’t use them unless it’s an emergency

43
Q

Are triglycerides insoluble

A

yes so they don’t affect osmosis

44
Q

what structure do triglycerides make

A

insoluble droplet structures

45
Q

hydrophobic meaning

A

water resistance

46
Q

hydrophilic meaning

A

attracts water

47
Q

what part of the triglycerides are hydrophilic and hydrophobic

A

the glycerol is hydrophobic
fatty acids are hydrophilic

48
Q

formula for a phosphate ion

A

PO4 3-

49
Q

what is a phospholipid

A

a triglyceride with one less fatty acid that’s replaced with a phosphate ion

50
Q

structure of a phospholipid

A

a hydrophilic head with two hydrophobic tails

51
Q

where are triglycerides made

A

the SER

52
Q

What do phospholipids do in water

A

Form a bilayer where the hydrofilic tails point inwards and the hydrophobic head points outwards

53
Q

what’s the bilayer of phospholipids found

A

cell membrane

54
Q

The emulsion test

A

1- add sample to test tube
2- add ethanol
3- add equal water
4- shake vigorously
5- check for white emulsion

55
Q

what elements are in an ester bond

A

RCOOH

56
Q

Biologically important polymer

A

Starch
Protein
Cellulose
Glycogen

57
Q

Why do phospholipids form bilayer and triglycerides can’t

A

Hydrophilic head which attracts water

Hydrophobic tail which repels water

Triglycerides have 3 tails so are mostly hydrophobic so they hide more than the phospholipids

58
Q

R group of a fatty acid

A

everything but the COOH

59
Q

Difference of structure between starch and cellulose

A

Cellulose has beta glucose bonded at 180 because the OH is on the top

60
Q

functions of proteins

A

forming hormones
forming enzymes
transport across membranes

61
Q

what are amino acids examples of

A

monomers

62
Q

what are polypeptides examples off

A

polymers

63
Q

what is a carboxyllic acid group

A

C double bonded to O and then OH

64
Q

how are dipeptides formed

A

two amino acids are bonded together by a condensation reaction forming a peptide bond

65
Q

bonds in proteins called

A

peptide bonds

66
Q

what are proteins made up from

A

many polypeptides

67
Q

what’s the shape of a protein determined by

A

the amino acids it’s made up from and the chemical bonds between them

68
Q

the primary structure

A

the sequence of amino acids joined by peptite bonds

69
Q

secondary structure

A

hydrogen and oxygen atoms from other amino acids bond causing it to fold

alpha helix and beta folds

70
Q

tertiary structure

A

two groups of amino acids react
ionic bonds, hydrogen bonds or disulphide bonds causing a 3D structure

71
Q

quaternary structure

A

polypeptides interact with other polypeptides which join together forming proteins

Biology (3 decks)

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