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Biological molecules Flashcards

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1
Q
A
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2
Q

What are the units of the mole?

A

mol

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3
Q

what is a solvent?

A

The liquid that a solute is dissolved into to make a solution

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4
Q

Individual biological molecules that can be linked to form chains are called…

A

monomers

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5
Q

Which type of reaction take place every time a monomer undergoes polymerisation?

A

a condensation reaction

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6
Q

How many atoms of carbon-12 are found in 1 mole of carbon-12?

A

6.022 x 1023

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7
Q

Which polymer do many mononucleotides form?

A

Polynucleotides

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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.

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9
Q

How else can 1 mol dm-3 be written?

A

1 mole per litre

1 Molar

1 M

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10
Q

Name the common biological monomers

A

mononucleotides (or just nucleotides)

monosaccharides

amino acids

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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.

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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.

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13
Q

The process of polymer formation from monomers is called…

A

polymerisation

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14
Q

a hydrolysis reaction requires…

A

the addition of water to separate a polymer into its monomers.

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15
Q

What is meant by metabolism?

A

All of the chemical reactions that are taking place in the human body

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16
Q

What is a solute?

A

The solid that is dissolved to make a solution

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17
Q

Name 3 common biological polymers

A

Polynucleotides

Polysaccharides

Polypeptides (proteins)

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18
Q

What is 6.022 x 1023 referred to as?

A

Avagadros Number

Avagadros Constant

The number of something in 1 mole

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19
Q

Describe a covalent bond

A

When atoms share a pair of electrons in their outer shell.

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20
Q

Which polymer do many monosaccharides form?

A

Polysaccharides

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21
Q

a condensation reaction releases…

A

a water molecule when monomers join

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22
Q

How else can 1 mole per litre be written?

A

1 mole dm-3

1 Molar

1 M

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23
Q

1 litre = _____ dm3

A

1 litre = 1 dm3

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24
Q

How many of something are there in 1 mole?

A

6.022 × 1023

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25
Q

Name the 3 types of bond that join biological molecules together

A

Covalent bonds

Ionic bonds

Hydrogen bonds

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26
Q

Long chains of monomer sub units are called…

A

polymers

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27
Q

Moles are used when talking about large numbers of substances such as…

A

Atoms

Molecules

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28
Q

What is a molecule?

A

When two or more atoms are chemically bonded together.

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29
Q

What is the mass of 1 mole of carbon?

A

12 g

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30
Q

Describe an ionic bond

A

When oppositely charge ions are attracted to one another e.g. Na+ and Cl-

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31
Q

What is an atom?

A

The smallest particle of a chemical element that can exist

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32
Q

How can we easily find the mass of 1 mole of an element?

A

Look up the atomic mass of the element on a periodic table.

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33
Q

Which polymer do many amino acids form?

A

Polypeptides (proteins)

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34
Q

Which type of reaction take place every time a polymer is broken down into monomers?

A

hydrolysis

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35
Q

name the molecule

A

unsaturated fatty acid

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37
Q

Name a biological molecule that contains nitrogen

A

protein/amino acids

DNA

RNA

ATP/ADP

NAD/NADP

nucleotide

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38
Q

define a monomer

A

smaller/repeating unit/molecule from which a larger molecule is made (polymer)

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39
Q

What monomers make up lactose?

A

galactose and glucose

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40
Q

name the bond between 2 monosaccarides

A

glycosidic

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41
Q

name the bond between fatty acids and glycerol

A

ester

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42
Q

An individual sugar molecule is called a…

A

monosaccharide

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43
Q

Name a structural polysaccharide

A

Cellulose (plant cell walls)

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44
Q

A 5 carbon sugar is called a…

A

pentose

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45
Q

What happens during hydrolysis

A

A water molecule is taken in to break down a chain of molecules.

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46
Q

A 4 carbon sugar is called a…

A

tetrose

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47
Q

Polysaccharides are large. This means that they are…

A

insoluble (will not dissolve)

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48
Q

When many monosaccharides join together, they form a…

A

polysaccharide

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49
Q

Which elements make up carbohydrates?

A

Carbon

Hydrogen

Oxygen

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50
Q

When 2 monosaccharides join together, they form a…

A

disaccharide

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51
Q

What happens during a condensation reaction?

A

A water molecule is released from the reacting molecules

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52
Q

How many covalent bonds does carbon make?

A

4

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53
Q

Which type of reaction takes place when two monosaccharides join together?

A

Condensation Reaction

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54
Q

A 3 carbon sugar is called a…

A

triose

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55
Q

A 6 carbon sugar is called a…

A

hexose

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56
Q

Name the bond that forms between two monosaccharides

A

Glycosidic bond

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57
Q

An individual biological molecule is called a…

A

monomer

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58
Q

Which type of reaction takes place when a disaccharide or polysaccharide is broken down?

A

Hydrolysis

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59
Q

Name 3 common disaccharides

A

Maltose (glucose + glucose)

Sucrose (glucose + fructose)

Lactose (glucose + galactose)

60
Q

What is an isomer?

A

Molecules that have the same chemical formula but whose molecules are arranged differently.

61
Q

Long chains of repeating molecules are called…

A

polymers

62
Q

Glucose + Fructose –> _________

A

Glucose + Fructose –> Sucrose

63
Q

The general chemical formula of a monosaccharide is…

A

(CH2O)n where n is the number of carbon atoms.

64
Q

Glucose + Glucose –> _________

A

Glucose + Glucose –> Maltose

65
Q

A 7 carbon sugar is called a…

A

heptose

66
Q

A molecule containing carbon is called an…

A

organic molecule

67
Q

Name 4 common hexose monomers

A

α-Glucose

β-Glucose

Galactose

Fructose

68
Q

Name 2 common storage polysaccharides

A

Glycogen

Starch

69
Q

Which 4 elements make up most biological molecules?

A

Carbon

Hydrogen

Oxygen

Nitrogen

70
Q

Glucose + Galactose –> _________

A

Glucose + Galactose –> Lactose

71
Q

Polysaccharides are used in cells for _____________ and ____________

A

Storage (energy)

Structure (cell walls)

72
Q

name the monomer that makes up maltose

A

glucose

73
Q

sucrose hydrolysis produces..

A

fructose and

glucose

74
Q

How is starch related to its function?

A
  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
Q

How is the structure of cellulose suited to its function?

A

Long, straight/unbranched chains of β glucose;

Joined by hydrogen bonding;

To form (micro/macro)fibrils;

Provides rigidity/strength;

76
Q

What other enzyme is required for the complete digestion of starch?

A

amylase and maltase

77
Q

Give 2 differences between the structure of cellulose and glycogen

A

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
Q

Desccribe and explain 2 features of starch that makes it a good storage molecule

A

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
Q

test which tests for starch?

A

iodine

80
Q

Describe how lactose is formed

A

glucose and galactose

join by condensation reaction

through a glycosidic bond

81
Q

An individual sugar molecule is called a…

A

monosaccharide

82
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Low concentraiton of reducing sugar is present

83
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Low concentraiton of reducing sugar is present

85
Q

What is a reducing sugar?

A

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
Q

How would you carry out a Benedict’s rest for a reducing sugar

A
  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
Q

What do we mean when we say that the Benedict’s Test for Reducing Sugars is ‘semi-quantitative’?

A

That the colour of the result can be used to estimate the approximate amount of reducing sugar in a sample

88
Q

What does it mean if a food sample turns benedicts solution this colour?

A

No reducing sugar is present

89
Q

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
A

Non-Reducing Sugars

90
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Medium concentration of reducing sugar is present

91
Q

What does it mean if a food sample turns benedicts solution this colour?

A

High concentration of reducing sugar is present

92
Q

What do we mean when we say that the Benedict’s Test for Reducing Sugars is ‘semi-quantitative’?

A

That the colour of the result can be used to estimate the approximate amount of reducing sugar in a sample

93
Q

What does it mean if a food sample turns benedicts solution this colour?

A

No reducing sugar is present

94
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Very low concentraiton of reducing sugar is present

95
Q

What does this picture show?

A

The results of Benedict’s test according to the concentration of reducing sugar present

96
Q

Which two reducing sugars are released when sucrose is hydrolysed?

A

Glucose

Fructose

97
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Medium concentration of reducing sugar is present

98
Q

What does it mean if a food sample turns benedicts solution this colour?

A

High concentration of reducing sugar is present

99
Q

What is a reducing sugar?

A

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
Q

What does this picture show?

A

The results of Benedict’s test according to the concentration of reducing sugar present

101
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Very low concentraiton of reducing sugar is present

102
Q

Which two reducing sugars are released when sucrose is hydrolysed?

A

Glucose

Fructose

103
Q

Name a disaccharide that is a non-reducing sugar

A

sucrose

104
Q

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
A

Non-Reducing Sugars

105
Q

How would you carry out a Benedict’s rest for a reducing sugar

A
  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
Q

During a Non-Reducing sugar test why do we need to neutralise the food sample after heating it in acid?

A

Because Benedict’s reagent will not work in acidic conditions (ideally alkaline)

107
Q

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

A Benedict’s Test for a Reducing Sugar

108
Q

Which two reducing sugars are released when sucrose is hydrolysed?

A

Glucose

Fructose

109
Q

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
A

Non-Reducing Sugars

110
Q

What is a Non-Reducing Sugar?

A

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
Q

What method would you use to produce different concentrations of sucrose from a concentrated sucrose solution?

A

serial dilution

112
Q

Name 2 common disaccharides that are reducing sugars

A

Maltose

Lactose

113
Q

The process of breaking a disaccharide up into 2 monosaccharides is called…

A

Hydrolysis

114
Q

How would you test for a Non-Reducing Sugar?

A
  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
Q

Which types of sugars are all reducing sugars?

A

Monosaccharides

116
Q

Name a disaccharide that is a non-reducing sugar

A

sucrose

117
Q

How would you carry out a Benedict’s rest for a reducing sugar

A
  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
Q

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

A Benedict’s Test for a Reducing Sugar

119
Q

During a Non-Reducing sugar test why do we need to neutralise the food sample after heating it in acid?

A

Because Benedict’s reagent will not work in acidic conditions (ideally alkaline)

120
Q

What method would you use to produce different concentrations of sucrose from a concentrated sucrose solution?

A

serial dilution

121
Q

Name 2 common disaccharides that are reducing sugars

A

Maltose

Lactose

122
Q

The process of breaking a disaccharide up into 2 monosaccharides is called…

A

Hydrolysis

123
Q

How would you test for a Non-Reducing Sugar?

A
  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
Q

Which types of sugars are all reducing sugars?

A

Monosaccharides

125
Q

What is a Non-Reducing Sugar?

A

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
Q

What is a reducing sugar?

A

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
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Low concentraiton of reducing sugar is present

128
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Low concentraiton of reducing sugar is present

129
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Very low concentraiton of reducing sugar is present

130
Q

What does this picture show?

A

The results of Benedict’s test according to the concentration of reducing sugar present

131
Q

What does this picture show?

A

The results of Benedict’s test according to the concentration of reducing sugar present

132
Q

What does it mean if a food sample turns benedicts solution this colour?

A

Very low concentraiton of reducing sugar is present

134
Q

What is a reducing sugar?

A

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
Q

What is a reducing sugar?

A

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
Q

What is a Non-Reducing Sugar?

A

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
Q

Which types of sugars are all reducing sugars?

A

Monosaccharides

139
Q

How would you test for a Non-Reducing Sugar?

A
  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
Q

The process of breaking a disaccharide up into 2 monosaccharides is called…

A

Hydrolysis

141
Q

Name 2 common disaccharides that are reducing sugars

A

Maltose

Lactose

142
Q

What method would you use to produce different concentrations of sucrose from a concentrated sucrose solution?

A

serial dilution

143
Q

What method would you use to produce different concentrations of sucrose from a concentrated sucrose solution?

A

serial dilution

144
Q

Name 2 common disaccharides that are reducing sugars

A

Maltose

Lactose

145
Q

The process of breaking a disaccharide up into 2 monosaccharides is called…

A

Hydrolysis

146
Q

How would you test for a Non-Reducing Sugar?

A
  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
Q

Which types of sugars are all reducing sugars?

A

Monosaccharides

148
Q

What is a Non-Reducing Sugar?

A

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

as level biology (11 decks)

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