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Biology > Biological molecules 1A > Flashcards

Biological molecules 1A Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What are polymers?

A

large, complex molecules composed of long chains of monomers joined together

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2
Q

What are monomers?

A

small, basic molecular units

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3
Q

What are examples of polymers?

A

most carbohydrates (polysaccharides), proteins (polypeptides) & nucleic acids (DNA)

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4
Q

What are examples of monomers?

A

monosaccharides, amino acids & nucleotides

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5
Q

What are organic compounds?

A

compounds containing carbon & hydrogen

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6
Q

Why are carbon atoms the key to the organic compounds?

A
  1. each carbon atom can form 4 covalent bonds, making them very stable, as these bonds are very strong & require a large energy input to break them
  2. carbon atoms can form covalent bonds with oxygen, nitrogen & sulfur
  3. carbon atoms can bond to form straight chains, branched chains or rings
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7
Q

What elements are all carbohydrates made up of?

A

carbon, hydrogen & oxygen

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8
Q

What are the different monomers that make up different carbohydrates?

A

monosaccharides: glucose, fructose & galactose

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9
Q

What is glucose & the two types?

A

-it is a hexose sugar: a monosaccharide with 6 carbon atoms in each molecule
-alpha & beta glucose (isomers)

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10
Q

What is an isomer?

A

molecules with the same molecular formula as each other, but with the atoms connected in a different way

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11
Q

What is the difference in structure for an alpha & beta glucose molecule?

A

on the right hand side of the molecule: Beta glucose has OH at the top & H at the bottom; Alpha glucose has H at top & OH at bottom

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12
Q

What is a condensation reaction?

A

when 2 molecules join together with the formation of a new chemical bond & a water molecule is released when the bond is formed

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13
Q

How are monosaccharides formed?

A

by condensation reactions

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14
Q

What is a glycosidic bond?

A

a bond formed between 2 monosaccharides as a molecule of water is released

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15
Q

How are disaccharides formed?

A

when 2 monosaccharides join together

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16
Q

How is maltose formed?

A

by the condensation reaction of 2 alpha glucose molecules, by a glycosidic bond & releasing a water molecule

17
Q

How is sucrose formed?

A

by the condensation reaction of a glucose molecule & a fructose molecule, by a glycosidic bond & releasing a water molecule

18
Q

How is lactose formed?

A

by the condensation reaction of a glucose molecule & a galactose molecule, by a glycosidic bond & releasing a water molecule

19
Q

How can polymers be broken down into monomers?

A

by hydrolysis reactions

20
Q

How does hydrolysis work?

A

by breaking the chemical bond between monomers using a water molecule

21
Q

What are reducing sugars?

A

a sugar which can donate electrons, the carbonyl group becomes oxidised & the sugars become the reducing agent

22
Q

What functional group is -OH?

A

hydroxyl

23
Q

What functional group is O=C-OH (COOH)

A

carboxyl

24
Q

What functional group is -NH2

A

amino group/ amines

25
Q

What functional group is -PO4

A

phosphate

26
Q

What functional group is C=O & COH?

A

carbonyl

27
Q

Which sugars are reducing sugars?

A

-include all monosaccharides, e.g. glucose, fructose
-include only some disaccharides, e.g. lactose & maltose

28
Q

What is an example of a non-reducing sugar?

A

sucrose

29
Q

How do you test for reducing sugars?

A
  1. add Benedict’s reagent (blue) in excess to a sample & heat it in a water bath that has been brought to the boil
  2. if the test is positive, it will form a coloured precipitate which will change colour from blue>green>yellow>orange>brick red
30
Q

Why does the colour change during a reducing sugars test?

A

-the Benedict’s reagent turns red due to the copper (ii) ions interacting with the free carbonyl group & the donation of electrons from the reducing sugars, reducing the copper (ii) ions (copper sulfate) to copper (i) ions (copper oxide) which are red

31
Q

How can the concentration of the reducing sugar be determined from the Benedict’s test?

A

-the higher the concentration, the more red the colour/ the further the colour changes; however, this is very subjective
-a more accurate way of doing this is to filter the solution & weigh the precipitate

32
Q

How do you test for non-reducing sugars?

A
  1. to test for non-reducing sugars, you need to break it down into monosaccharides
  2. add to the solution dilute hydrochloric acid- allowing the disaccharide to be hydrolysed- & then carefully heat it into a water bath
  3. neutralise it with sodium hydrogencarbonate, as Benedict’s reagent will not work in acidic conditions
  4. carry out the Benedict’s test as you would for a reducing sugar
  5. if the test is positive, it will form a coloured precipitate, & if it remains blue, it doesn’t contain any sugar whatsoever

Biology (2 decks)

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