Biological molecules Flashcards
What is the test for protein
Biuret reagent is added, no heating is required, a purple colour develops if there is protein
What is the test for lipids
Emulsion test, the substance is shaken with ethanol. The ethanol is then poured into a test tube containing water. If there is lipid then the water turns cloudy.
What is the test for starch
Add Iodine to the substance, a blue-black colour is produced when there is starch
What is the test for reducing sugars
Add benedicts solution to the substance which is heated in a water bath. If a reducing sugar is present it will turn brick red.
What is the test for non-reducing sugars
Heat the sugar solution with hydrochloric acid. You need to add an alkali such as sodium hydroxide. Add benedicts solution and gently heat. If the solution goes red now but not in the initial step then there is a non-reducing sugar is present.
How to use colour standards to estimate the concentration of reducing sugars
The intensity of the red colour in the benedicts test can be used to estimate the concentration of the reducing sugars. You can estimate the concentration using colour standards made by comparing the colour of the unknown concentration against the colours obtained in tests done with reducing sugar solutions of known concentrations.
Monomer
A relatively simple molecule used as a building block to make polymers.
Polymer
A giant molecule made from monomers joined together in a chain.
Macromolecule
A large biological molecule such as a protein, polysaccharide or nucleic acid
Monosaccharide
They are sugars with the general formula (CH2O)n and consist of a single sugar unit
How are monosaccharides classified
They are classified according to how many carbon atoms are in each molecule. There are trioses (3C), pentoses (5C) and hexoses (6C)
Disaccharide
A sugar molecule consisting of two monosaccharides joined together by a glyosidic bond
Polysaccharide
A polymer whose subunits are monosaccharides joined together by glycosidic bonds.
How are disaccharides formed
Two monosaccharides are joined by a condensation reaction to form a glycosidic bond. An -OH is lost from one sugar and H from another -OH group. If two alpha monosaccharides are joined up its with their 1 and 4th carbons. It is possible for any two possible -OH groups to line up but only a few actually exist in nature. Many thousands monosaccharides can join up into polysaccharide as each successive monosaccharide is joined by a glycosidic bond.
Hydrolyses
The breakage of glycosidic bonds in polysaccharides and saccharides by hydrolyses. In reducing sugars this occurs.
Why are polysaccharides used in storage
They are compact, inert and insoluble.
Starch
Made of Amylose and Amylopectin. Amylose is made by condensation between alpha glucose molecules, they are linked between 1 and 4 of successive glucose units. The chains coil into a helical structure making the final molecule more compact. Amylopectin is also made of many 1,4 linked alpha glucose molecules, but the chains are shorter then in amylose and branch out to the sides. Starch is never found in animal cells .