Biological molecules Flashcards
1
Q
A
2
Q
What are the units of the mole?
A
mol
3
Q
what is a solvent?
A
The liquid that a solute is dissolved into to make a solution
4
Q
Individual biological molecules that can be linked to form chains are called…
A
monomers
5
Q
Which type of reaction take place every time a monomer undergoes polymerisation?
A
a condensation reaction
6
Q
How many atoms of carbon-12 are found in 1 mole of carbon-12?
A
6.022 x 1023
7
Q
Which polymer do many mononucleotides form?
A
Polynucleotides
8
Q
Define a ‘molar solution’ (1 M)
A
A molar solution (1 M) is a solution that contains 1 mole of solute in every litre (dm3) of solution.
9
Q
How else can 1 mol dm-3 be written?
A
1 mole per litre
1 Molar
1 M
10
Q
Name the common biological monomers
A
mononucleotides (or just nucleotides)
monosaccharides
amino acids
11
Q
Describe a hydrogen bond
A
When the positive charge of one polar molecule is attracted to the negative charge of another polar molecule.
12
Q
How can we find the mass of 1 mole of a more complex molecule?
A
Look up the atomic masses of each element that make up the molecule and add them together.
13
Q
The process of polymer formation from monomers is called…
A
polymerisation
14
Q
a hydrolysis reaction requires…
A
the addition of water to separate a polymer into its monomers.
15
Q
What is meant by metabolism?
A
All of the chemical reactions that are taking place in the human body
16
Q
What is a solute?
A
The solid that is dissolved to make a solution
17
Q
Name 3 common biological polymers
A
Polynucleotides
Polysaccharides
Polypeptides (proteins)
18
Q
What is 6.022 x 1023 referred to as?
A
Avagadros Number
Avagadros Constant
The number of something in 1 mole
19
Q
Describe a covalent bond
A
When atoms share a pair of electrons in their outer shell.
20
Q
Which polymer do many monosaccharides form?
A
Polysaccharides
21
Q
a condensation reaction releases…
A
a water molecule when monomers join
22
Q
How else can 1 mole per litre be written?
A
1 mole dm-3
1 Molar
1 M
23
Q
1 litre = _____ dm3
A
1 litre = 1 dm3
24
Q
How many of something are there in 1 mole?
A
6.022 × 1023
25
Name the 3 types of bond that join biological molecules together
Covalent bonds
Ionic bonds
Hydrogen bonds
26
Long chains of monomer sub units are called...
polymers
27
Moles are used when talking about large numbers of substances such as...
Atoms
Molecules
28
What is a molecule?
When two or more atoms are chemically bonded together.
29
What is the mass of 1 mole of carbon?
12 g
30
Describe an ionic bond
When oppositely charge ions are attracted to one another e.g. Na+ and Cl-
31
What is an atom?
The smallest particle of a chemical element that can exist
32
How can we easily find the mass of 1 mole of an element?
Look up the atomic mass of the element on a periodic table.
33
Which polymer do many amino acids form?
Polypeptides (proteins)
34
Which type of reaction take place every time a polymer is broken down into monomers?
hydrolysis
35
name the molecule
unsaturated fatty acid
37
Name a biological molecule that contains nitrogen
protein/amino acids
DNA
RNA
ATP/ADP
NAD/NADP
nucleotide
38
define a monomer
smaller/repeating unit/molecule from which a larger molecule is made (polymer)
39
What monomers make up lactose?
galactose and glucose
40
name the bond between 2 monosaccarides
glycosidic
41
name the bond between fatty acids and glycerol
ester
42
An individual sugar molecule is called a...
monosaccharide
43
Name a structural polysaccharide
Cellulose (plant cell walls)
44
A 5 carbon sugar is called a...
pentose
45
What happens during hydrolysis
A water molecule is taken in to break down a chain of molecules.
46
A 4 carbon sugar is called a...
tetrose
47
Polysaccharides are large. This means that they are...
insoluble (will not dissolve)
48
When many monosaccharides join together, they form a...
polysaccharide
49
Which elements make up carbohydrates?
Carbon
Hydrogen
Oxygen
50
When 2 monosaccharides join together, they form a...
disaccharide
51
What happens during a condensation reaction?
A water molecule is released from the reacting molecules
52
How many covalent bonds does carbon make?
4
53
Which type of reaction takes place when two monosaccharides join together?
Condensation Reaction
54
A 3 carbon sugar is called a...
triose
55
A 6 carbon sugar is called a...
hexose
56
Name the bond that forms between two monosaccharides
Glycosidic bond
57
An individual biological molecule is called a...
monomer
58
Which type of reaction takes place when a disaccharide or polysaccharide is broken down?
Hydrolysis
59
Name 3 common disaccharides
Maltose (glucose + glucose)
Sucrose (glucose + fructose)
Lactose (glucose + galactose)
60
What is an isomer?
Molecules that have the same chemical formula but whose molecules are arranged differently.
61
Long chains of repeating molecules are called...
polymers
62
Glucose + Fructose --\> \_\_\_\_\_\_\_\_\_
Glucose + Fructose --\> Sucrose
63
The general chemical formula of a monosaccharide is...
(CH2O)*n *where *n* is the number of carbon atoms.
64
Glucose + Glucose --\> \_\_\_\_\_\_\_\_\_
Glucose + Glucose --\> Maltose
65
A 7 carbon sugar is called a...
heptose
66
A molecule containing carbon is called an...
organic molecule
67
Name 4 common hexose monomers
α-Glucose
β-Glucose
Galactose
Fructose
68
Name 2 common storage polysaccharides
Glycogen
Starch
69
Which 4 elements make up most biological molecules?
Carbon
Hydrogen
Oxygen
Nitrogen
70
Glucose + Galactose --\> \_\_\_\_\_\_\_\_\_
Glucose + Galactose --\> Lactose
71
Polysaccharides are used in cells for _____________ and \_\_\_\_\_\_\_\_\_\_\_\_
Storage (energy)
Structure (cell walls)
72
name the monomer that makes up maltose
glucose
73
sucrose hydrolysis produces..
fructose and
glucose
74
How is starch related to its function?
1. Helical/ spiral shape so compact;
2. Large (molecule)/insoluble so osmotically inactive;
3. Branched so glucose is (easily) released for respiration;
4. Large (molecule) so cannot leave cell/cross cell-surface membrane;
75
How is the structure of cellulose suited to its function?
Long, straight/unbranched chains of β glucose;
Joined by hydrogen bonding;
To form (micro/macro)fibrils;
Provides rigidity/strength;
76
What other enzyme is required for the complete digestion of starch?
amylase and maltase
77
Give 2 differences between the structure of cellulose and glycogen
celluose molecules straight chains;glycogen branched
cellulose beta glucose;glycogen alpha glucose
celluose molecules straight chains; glycogen coiled
celluose has only 1, 4 glycosidic bonds; glycogen has 1,4 and 1,6 bonds
78
Desccribe and explain 2 features of starch that makes it a good storage molecule
coiled/helical making it compact
insoluble so does not affect the WP of cells
LArge so cant cross the cell membrane
Branched so more ends for enzyme action
79
test which tests for starch?
iodine
80
Describe how lactose is formed
glucose and galactose
join by condensation reaction
through a glycosidic bond
81
An individual sugar molecule is called a...
monosaccharide
82
What does it mean if a food sample turns benedicts solution this colour?
Low concentraiton of reducing sugar is present
83
What does it mean if a food sample turns benedicts solution this colour?
Low concentraiton of reducing sugar is present
85
What is a reducing sugar?
A sugar that can give an electron to the Copper (II) Sulphate found in Benedict's reagent to make it form a red Copper (I) Oxide precipitate.
86
How would you carry out a Benedict's rest for a reducing sugar
1. Add 2cm3 of the food sample to a test tube
2. Add an equal volume of Benedict's Reagent
3. Heat the mixture in a boiling water bath for 5 minutes
4. Observe colour change
87
What do we mean when we say that the Benedict's Test for Reducing Sugars is 'semi-quantitative'?
That the colour of the result can be used to estimate the approximate amount of reducing sugar in a sample
88
What does it mean if a food sample turns benedicts solution this colour?
No reducing sugar is present
89
What do the followign instructions describe a test for?
1. Boil the sample with hydrochloric acid
2. This will hydrolyse any disaccharide into 2 monosaccharides
3. Cool solution and neutralise with sodium hydrogen carbonate
4. Add Benedict's Reagent and heat
5. Observe colour change
Non-Reducing Sugars
90
What does it mean if a food sample turns benedicts solution this colour?
Medium concentration of reducing sugar is present
91
What does it mean if a food sample turns benedicts solution this colour?
High concentration of reducing sugar is present
92
What do we mean when we say that the Benedict's Test for Reducing Sugars is 'semi-quantitative'?
That the colour of the result can be used to estimate the approximate amount of reducing sugar in a sample
93
What does it mean if a food sample turns benedicts solution this colour?
No reducing sugar is present
94
What does it mean if a food sample turns benedicts solution this colour?
Very low concentraiton of reducing sugar is present
95
What does this picture show?
The results of Benedict's test according to the concentration of reducing sugar present
96
Which two reducing sugars are released when sucrose is hydrolysed?
Glucose
Fructose
97
What does it mean if a food sample turns benedicts solution this colour?
Medium concentration of reducing sugar is present
98
What does it mean if a food sample turns benedicts solution this colour?
High concentration of reducing sugar is present
99
What is a reducing sugar?
A sugar that can give an electron to the Copper (II) Sulphate found in Benedict's reagent to make it form a red Copper (I) Oxide precipitate.
100
What does this picture show?
The results of Benedict's test according to the concentration of reducing sugar present
101
What does it mean if a food sample turns benedicts solution this colour?
Very low concentraiton of reducing sugar is present
102
Which two reducing sugars are released when sucrose is hydrolysed?
Glucose
Fructose
103
Name a disaccharide that is a non-reducing sugar
sucrose
104
What do the followign instructions describe a test for?
1. Boil the sample with hydrochloric acid
2. This will hydrolyse any disaccharide into 2 monosaccharides
3. Cool solution and neutralise with sodium hydrogen carbonate
4. Add Benedict's Reagent and heat
5. Observe colour change
Non-Reducing Sugars
105
How would you carry out a Benedict's rest for a reducing sugar
1. Add 2cm3 of the food sample to a test tube
2. Add an equal volume of Benedict's Reagent
3. Heat the mixture in a boiling water bath for 5 minutes
4. Observe colour change
106
During a Non-Reducing sugar test why do we need to neutralise the food sample after heating it in acid?
Because Benedict's reagent will not work in acidic conditions (ideally alkaline)
107
What do the following instructions describe a test for?
1. Add 2cm3 of the food sample to a test tube
2. Add an equal volume of Benedict's Reagent
3. Heat the mixture in a boiling water bath for 5 minutes
4. Observe colour change
A Benedict's Test for a Reducing Sugar
108
Which two reducing sugars are released when sucrose is hydrolysed?
Glucose
Fructose
109
What do the followign instructions describe a test for?
1. Boil the sample with hydrochloric acid
2. This will hydrolyse any disaccharide into 2 monosaccharides
3. Cool solution and neutralise with sodium hydrogen carbonate
4. Add Benedict's Reagent and heat
5. Observe colour change
Non-Reducing Sugars
110
What is a Non-Reducing Sugar?
A sugar that is unable to give an electron to the Copper (II) Sulphate in Benedict's Reagent so it is unable to form a red Copper (I) Oxide precipitate
111
What method would you use to produce different concentrations of sucrose from a concentrated sucrose solution?
serial dilution
112
Name 2 common disaccharides that are reducing sugars
Maltose
Lactose
113
The process of breaking a disaccharide up into 2 monosaccharides is called...
Hydrolysis
114
How would you test for a Non-Reducing Sugar?
1. Boil the sample with hydrochloric acid
2. This will hydrolyse any disaccharide into 2 monosaccharides
3. Cool solution and neutralise with sodium hydrogen carbonate
4. Add Benedict's Reagent and heat
5. Observe colour change
115
Which types of sugars are all reducing sugars?
Monosaccharides
116
Name a disaccharide that is a non-reducing sugar
sucrose
117
How would you carry out a Benedict's rest for a reducing sugar
1. Add 2cm3 of the food sample to a test tube
2. Add an equal volume of Benedict's Reagent
3. Heat the mixture in a boiling water bath for 5 minutes
4. Observe colour change
118
What do the following instructions describe a test for?
1. Add 2cm3 of the food sample to a test tube
2. Add an equal volume of Benedict's Reagent
3. Heat the mixture in a boiling water bath for 5 minutes
4. Observe colour change
A Benedict's Test for a Reducing Sugar
119
During a Non-Reducing sugar test why do we need to neutralise the food sample after heating it in acid?
Because Benedict's reagent will not work in acidic conditions (ideally alkaline)
120
What method would you use to produce different concentrations of sucrose from a concentrated sucrose solution?
serial dilution
121
Name 2 common disaccharides that are reducing sugars
Maltose
Lactose
122
The process of breaking a disaccharide up into 2 monosaccharides is called...
Hydrolysis
123
How would you test for a Non-Reducing Sugar?
1. Boil the sample with hydrochloric acid
2. This will hydrolyse any disaccharide into 2 monosaccharides
3. Cool solution and neutralise with sodium hydrogen carbonate
4. Add Benedict's Reagent and heat
5. Observe colour change
124
Which types of sugars are all reducing sugars?
Monosaccharides
125
What is a Non-Reducing Sugar?
A sugar that is unable to give an electron to the Copper (II) Sulphate in Benedict's Reagent so it is unable to form a red Copper (I) Oxide precipitate
126
What is a reducing sugar?
A sugar that can give an electron to the Copper (II) Sulphate found in Benedict's reagent to make it form a red Copper (I) Oxide precipitate.
127
What does it mean if a food sample turns benedicts solution this colour?
Low concentraiton of reducing sugar is present
128
What does it mean if a food sample turns benedicts solution this colour?
Low concentraiton of reducing sugar is present
129
What does it mean if a food sample turns benedicts solution this colour?
Very low concentraiton of reducing sugar is present
130
What does this picture show?
The results of Benedict's test according to the concentration of reducing sugar present
131
What does this picture show?
The results of Benedict's test according to the concentration of reducing sugar present
132
What does it mean if a food sample turns benedicts solution this colour?
Very low concentraiton of reducing sugar is present
134
What is a reducing sugar?
A sugar that can give an electron to the Copper (II) Sulphate found in Benedict's reagent to make it form a red Copper (I) Oxide precipitate.
135
What is a reducing sugar?
A sugar that can give an electron to the Copper (II) Sulphate found in Benedict's reagent to make it form a red Copper (I) Oxide precipitate.
137
What is a Non-Reducing Sugar?
A sugar that is unable to give an electron to the Copper (II) Sulphate in Benedict's Reagent so it is unable to form a red Copper (I) Oxide precipitate
138
Which types of sugars are all reducing sugars?
Monosaccharides
139
How would you test for a Non-Reducing Sugar?
1. Boil the sample with hydrochloric acid
2. This will hydrolyse any disaccharide into 2 monosaccharides
3. Cool solution and neutralise with sodium hydrogen carbonate
4. Add Benedict's Reagent and heat
5. Observe colour change
140
The process of breaking a disaccharide up into 2 monosaccharides is called...
Hydrolysis
141
Name 2 common disaccharides that are reducing sugars
Maltose
Lactose
142
What method would you use to produce different concentrations of sucrose from a concentrated sucrose solution?
serial dilution
143
What method would you use to produce different concentrations of sucrose from a concentrated sucrose solution?
serial dilution
144
Name 2 common disaccharides that are reducing sugars
Maltose
Lactose
145
The process of breaking a disaccharide up into 2 monosaccharides is called...
Hydrolysis
146
How would you test for a Non-Reducing Sugar?
1. Boil the sample with hydrochloric acid
2. This will hydrolyse any disaccharide into 2 monosaccharides
3. Cool solution and neutralise with sodium hydrogen carbonate
4. Add Benedict's Reagent and heat
5. Observe colour change
147
Which types of sugars are all reducing sugars?
Monosaccharides
148
What is a Non-Reducing Sugar?
A sugar that is unable to give an electron to the Copper (II) Sulphate in Benedict's Reagent so it is unable to form a red Copper (I) Oxide precipitate
