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Alevel Biology > Biological molecules > Flashcards

Biological molecules Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What is a monomer?

A

Small, single units from which larger molecules are made

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2
Q

what is a polymer?

A

Molecules made from a large number of monomers joined together

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3
Q

what is a condensation reaction?

A

A reaction that joins two molecules together with the formation of a chemical bond
involves the elimination of a molecule of water

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4
Q

What is a hydrolysis reaction?

A

a reaction that breaks a chemical bond between two molecules, involving the addition of a water molecule.

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5
Q

What is the function of carbohydrates?

A

store energy and can provide structural support to plant cells.

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6
Q

What are monosaccharides?

A

the monomers from which larger carbohydrates are made
e.g - glucose, galactose and fructose

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7
Q

What are disaccharides?

A

Formed by the condensation on 2 monosaccharides held together by a glyosidic bond
E.g - maltose, sucrose and lactose

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8
Q

What is a polysaccharide?

A

formed by the condensation of many monosaccharide units
E.g - starch, glycogen and cellulose

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9
Q

What is cellulose?

A

Polysaccharide in plant cell walls formed by the condensation of beta glucose.
provides structural support to plants

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10
Q

What is glycogen?

A

polysaccharide in animals formed by the condensation of alpha glucose

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11
Q

What is starch?

A

Polysaccharide in plants formed by the condensation of alpha glucose
contains 2 polymers - amylose ad amylopectin

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12
Q

What is a Glycosidic bond?

A

C-O-C link
between 2 sugar molecules formed by a condensation reaction
a covalent bond

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13
Q

Amylose

A

polysaccharide in starch
made of alpha glucose joined by 1,4-glycosidic bonds
coils to form a helix

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14
Q

Amylopectin

A

Polysaccharide in starch
made of alpha glucose joined by 1,4 and 1,6 glycosidic bonds
Branched structure

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15
Q

Alpha v Beta glucose

A

Alpha - hydroxyl group on bottom
Beta - hydroxyl group on top

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16
Q

How are the three disaccharides formed?

A

glucose + glucose = maltose
glucose + Galactose = lactose
glucose + fructose = sucrose

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17
Q

properties of glycogen

A

insoluble - cant be dissolved - wont change water potential - no lysis of cell
highly branched = readily hydrolysed - can fulfil animals higher metabolic rate

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18
Q

Properties of starch

A

insoluble - it can stored within cells and not dissolve - wont change water potential
Amylose - spiral-shaped - can be readily compacted
Amylopectin - branched - provides larger SA for enzymes to attach to - readily hydrolysed back into glucose for respiration

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19
Q

structure of cellulose

A

long, straight chains of beta glucose lie parallel and are held together of hydrogen bonds
called Fibrils

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20
Q

properties of cellulose

A

insoluble - wont change water potential - wont call lysis of cell
Lots of hydrogen bonds = very strong polysaccharide

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21
Q

Triglyceride

A

formed by the condensation of one molecule of glycerol and 3 fatty acids
forms 3 ester bonds

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22
Q

phospholipid

A

formed by the condensation of 1 molecule of glycerol and 2 fatty acids
held by 2 ester bonds
phosphate group attached to the glycerol

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23
Q

induced-fit model

A

The enzyme active site is not initially complementary to the substrate
the active site moulds around the
substrate
this puts tension on bonds lowers the activation energy

24
Q

competitive inhibitor

A

A molecule that is the same/similar
shape as the substrate binds to the active site
prevents enzyme-substrate complexes from forming

25
Q

Non-competitive inhibitor

A

A molecule that binds to an enzyme at the allosteric site
causing the active site to change
shape
preventing enzyme-substrate
complexes from forming

26
Q

Primary structure

A

The sequence of amino acids on a polypeptide chain

27
Q

secondary structure

A

The folding or coiling of the chain to create a beta pleated sheet or an alpha helix
held in place by hydrogen bonds

28
Q

Tertiary Structure

A

the further folding to create a 3D shape
held in place by hydrogen, ionic and disulphide bonds

29
Q

Quaternary structure

A

more than one polypeptide chain in protein

30
Q

peptide bond

A

covalent bond joining amino acids together in protein
C-N link between 2 amino acids molecules
formed by a condensation reaction

31
Q

What is the effect of temperature on an enzyme-controlled reaction?

A

At low temperatures, there is not
enough kinetic energy for successful collisions between the
enzyme and substrate.
At too high a temperature,
enzymes denature, the active site
changes shape and enzyme- substrate complexes cannot form.

32
Q

What is the effect of pH on enzyme-controlled reaction

A

Too high or too low a pH will
interfere with the charges in the
amino acids in the active site.
This breaks the ionic and hydrogen bonds holding the tertiary structure in place therefore the active site changes shape and the enzyme denatures
Different enzymes have a different
optimal pH

33
Q

What is the effect of substrate concentration on enzyme controlled reaction

A

At low substrate concentrations,
there will be fewer collisions
between the enzyme and substrate.
At high substrate concentrations,
the rate plateaus because all the enzyme active sites
are saturated

34
Q

What is the effect of enzyme concentration on enzyme-controlled reaction?

A

At low enzyme concentrations,
there will be fewer collisions
between the enzyme and substrate.
At high enzyme concentrations, the rate plateaus
because there are more enzymes
than the substrate, so many empty
active sites.

35
Q

Ester bond

A

-COO- chemical bond
formed between glycerol and fatty acids

36
Q

Hydrophilic

A

the ability to mix, interact or attract water

37
Q

Hydrophobic

A

the tendency to repel and not mix with water

38
Q

isomer

A

molecules with the same molecular formula but the atoms are arranged differently

39
Q

polypeptide

A

polymer chain of a protein made up of amino acids bonded together by peptide bonds following condensation reactions

40
Q

amino acid

A

the monomer of a protein
contains a carboxyl group, amine group and an R group

41
Q

carboxyl group

A

COOH group
double bonded O to C
found in amino acids and fatty acids

42
Q

Amine group

A

NH2 group found on amino acids

43
Q

R group on amino acids

A

The variable group
the part of each of the 20 amino acids that is different

44
Q

activation energy

A

The minimum amount of energy required for a reaction to occur

45
Q

saturated fatty acid

A

A long hydrocarbon chain with a carboxyl group at one end
only single bonds between carbon atoms

46
Q

unsaturated fatty acid

A

a long hydrocarbon chain with a carboxyl group at one end
at least one double bond between carbon atoms

47
Q

polar molecule

A

a molecule that has an uneven distribution of charge

48
Q

Phospholipid bilayer

A

2 charged regions
heads exposed to water and tails are not

49
Q

Reducing sugar

A

sugars that can reduce Cu2+ ions in benedict’s reagent to Cu+ ions
which forms a brick-red precipitate

50
Q

Test for reducing sugar

A

add benedicts reagent
heat
observe green/yellow/orange/brick red precipitate

51
Q

How does the structure of a triglyceride relate to its function?

A

large ratio of energy-storing
carbon-hydrogen bonds compared
to the number of carbon atoms; a
lot of energy is stored in the
molecule
high ratio of hydrogen to oxygen
atoms they act as a metabolic
water source
do not affect water potentials and
osmosis
have a relatively low mass

52
Q

How does the structure of a phospholipid relate to its function?

A

Phospholipids have two charged
regions, so they are polar
In water, they are positioned so
that the heads are exposed to
water and the tails are not.
This forms a phospholipid bilayer
which makes up the plasma
membrane around cells.

53
Q

Test for non-reducing sugar

A

Following a negative benedicts test
boil sample in acid and then neutralise with alkaline
add benedicts reagent and heat
observe orange/brick red colour

54
Q

test for starch

A

add iodine
turns blue/black

55
Q

test for lipids

A

add ethanol and shake to dissolve
add water
white emulsion forms

56
Q

test for protein

A

add biuret
turns purple

Alevel Biology (14 decks)

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