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A level - Biology > Biological Molecules (Biological Molecules) > Flashcards

Biological Molecules (Biological Molecules) Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Covalent bonding

A

Atoms share a pair of electrons in their outer shells

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2
Q

Ionic bonding

A

Ions with opposite charges attract one another. This electrostatic attraction is know as an ionic bond

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3
Q

Hydrogen bonding

A

The electrons within a molecule are not evenly distributed but tend to spend more time at one position

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4
Q

Monomer

A

One of many molecules that come together to form a larger one known as a polymer.

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5
Q

Polymer

A

Large molecule mad up of repeating smaller molecules, (monomers)

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6
Q

Polymerisation

A

The process of which polymers are formed together

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7
Q

Polysaccharides (Carbohydrates)

A

Polymers that are formed by combining together many monosaccharide molecules

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8
Q

Polypeptides (Proteins)

A

Polymers that are formed by combining together many amino acids (polymers)

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9
Q

Polynucleotides (Nucleic Acids)

A

Polymers made up of many nucleotide monomers joined together by a series of condensation reactions

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10
Q

Monosaccharide

A

Are sweet-tasting, soluble substances that have the general formula (CH2O)n’, where n’ can be any number from three to seven

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11
Q

Single Sugar

A

A monosaccharide, Glucose, Fructose, Galacatose,

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12
Q

Glucose

A

A monosaccharide present in our body

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13
Q

Peptides

A

Sequences with fewer than 50 amino acids

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14
Q

Amino Acids

A

The basic monomer in proteins which combine to make a polymer called polypeptide

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15
Q

Condensation Reactions

A

When the monosaccharides join, a molecule of water is removed

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16
Q

Hydrolysis Reactions

A

When water is added to a disaccharide under suitable conditions, breaks the glycosidic bond

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17
Q

Molecule

A

A group of atoms bonded together, representing the smallest fundamental unit of a chemical compound

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18
Q

Neucleotides

A

Complex chemicals made up of an organic base, a sugar and a phosphate.

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19
Q

Fatty Acids

A

Chains of carbon atoms with the end carbon possessing a carboxyl group

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20
Q

Glycerol

A

An organic molecule that contains a hydroxyl ground bonded to a carbon atom, bonds with 3 fatty acids in triglyceride

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21
Q

Lipids

A

Biological macromolecules made up of carbon, hydrogen and oxygen atoms

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22
Q

Metabolism

A

All the chemical processes that take place in living organisms are collectively called metabolism

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23
Q

Neutrons

A

Occur in the nucleus of an atom and have the same mass as protons but no electrical charge

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24
Q

Protons

A

Occur in the nucleus of an atom and have the same mass as neutrons but do have a positive charge

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25
Q

Electrons

A

Orbit in shells around the nucleus but a long way from it, negatively charged their number determines the chemical properties of an atom

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26
Q

Isomers

A

Each of two or more commands with the same formula but a different arrangement of atoms in the molecule and different properties

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27
Q

a-Glucose

A

The hydroxyl group on carbon 1 is below the plane of the molecule

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28
Q

b-Glucose

A

The hydroxyl group on carbon 1 is above the plane of the molecule

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29
Q

Disaccharide

A

A pair of monosaccharides combined together

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30
Q

Fructose

A

A monosaccharide

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31
Q

Galactose

A

A monosaccharide

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32
Q

Maltose

A

A disaccharide

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33
Q

Sucrose

A

A disaccharide

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34
Q

Lactose

A

A disaccharide

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35
Q

Test for Reducing Sugars

A
  • Add 2cm3 of the food sample to be tested to a test tube. If the sample is not already in liquid form, first grind it up in water
  • Add an equal volume of Benedict’s reagent
  • Heat the mixture in a gently boiling water bath for five minutes
  • If solution turns orange-brown a reducing sugar is present
36
Q

Test for Non-Reducing Sugars

A
  • If the sample is not already in liquid form, it must first be ground up in water
  • Add 2cm3 of the food sample being tested to 2cm3 of Benedict’s reagent in a test tube and filter
  • Place the test tube in a gently boiling water bath for 5 minutes. If the Benedict’s Reagan does not change colour, then a reducing sugar is NOT present
  • Add another 2cm3 of the food sample to 2cm3 of dilute hydrochloric acid in a test tube and place the test tube in a gently boiling water bath for five minutes. The dilute hydrochloric acid will hydrolyse any disaccharide present into its constituent monosaccharides
  • Slowly add some sodium hydrogen carbonate solution to the test tube in order to neutralise the hydrochloric acid. Test the pH paper to check that the solution is alkaline
  • Re-test the resulting solution by heating it with 2cm3 of Benedict’s reagent in a gently boiling water bath for five minutes
  • If a non-reducing sugar was present in the original sample, the Benedict’s reagent will now turn orange-brown. This is due to the reducing sugars that were produced from the hydrolysis of the non-reducing sugar
37
Q

Glycosidic Bonds

A

The bond that is formed in carbohydrates

38
Q

Starch

A

Is a polysaccharide that is found in many parts of a plant, made up of A-glucose monosaccharides

39
Q

Cellulose

A

Has straight, unbranched chains which run parallel to one another, allowing hydrogen bonds, B-glucsoe monosaccharides

40
Q

Branched Chains

A

Amylopectin, 1,6 and 1,4 glycosidic bonds, many reducing ends

41
Q

Unbranched Chains

A

Amylose, compact/occupies small space/storage

42
Q

Amylopectin

A

A branched starch

43
Q

Amylose

A

A unbranched starch

44
Q

Osmosis

A

The passage of water from a region of high water potential to a region where its water potential is lower, through a selectively permeable membrane

45
Q

1,6 Glycosidic Bonds

A

Carbon 1 and Carbon 6 from two different glucose molecules bond in a condensation reaction

46
Q

1,4 Glycosidic Bonds

A

Carbon 1 and Carbon 4 from two different glucose molecules bond in a condensation reaction

47
Q

Glycogen

A

Found in animals and bacteria but never in plant cells, Insoluble, Compact, Highly branched

48
Q

Microfibrils

A

Grouped cellulose molecules that come together to form microfibrils

49
Q

Macrofibrils

A

Grouped microfibrils that come together to form macrofibrils

50
Q

Cellulose fibers

A

Grouped macrofibrils that come together to form cellulose fibres

51
Q

Roles of lipids

A

Source of energy, waterproofing, insulation, protection

52
Q

Ester bonds

A

The bond that is formed in lipids

53
Q

Saturated

A

No double bond between carbon atoms

54
Q

Mono-saturated

A

One double bond between carbon atoms

55
Q

Polyunsaturated

A

More than one double bond between carbon atoms

56
Q

Triglycerides

A

A individual lipid molecule made up of a glycerol molecule and three fatty acids

57
Q

Phospholipids

A

Triglyceride in which one of the three fatty acid molecules is replaced by a phosphate molecule

58
Q

A hydrophilic ‘head’

A

Interacts with water (is attracted to it) but not with fat

59
Q

A hydrophobic ‘tail’

A

Orients itself away from water but mixes readily with fat

60
Q

Test for Lipids

A
  • To 2cm3 of the sample being tested, add 5cm3 of ethanol
  • Shake the tube thoroughly to dissolve any lipid in the sample
  • Add 5cm3 of water and shake gently
  • A cloudy-white emulsion indicates the presence of a lipid
61
Q

Amino group

A

A basic group from which the amino par of the name amino acid is derived

62
Q

Carboxyl group

A

An acidic group which gives the amino acid the acid part of its name

63
Q

R group

A

A variety of different chemical groups, each amino acid has a different R group

64
Q

Peptide bond

A

The bond that is formed in proteins

65
Q

Primary structure of proteins - Polypeptides

A

the sequence of amino acids that makes up the polypeptides of a protein

66
Q

Secondary structure of proteins

A

The way in which the chain of amino acids of the polypeptides of a protein is folded

67
Q

Tertiary structure of proteins

A

The folding of a whole polypeptide chain in a precise way, as determined by the amino acids of which it is composed

68
Q

Quaternary structure of proteins

A

A number of polypeptide chains linked together, and sometimes associated with non-protein groups, to form a protein

69
Q

Disulfide bridges

A

Which are fairly strong and therefore not easily broken

70
Q

Ionic bonds

A

Which are formed between any carboxyl and amino groups that are not involved in forming peptide bonds.

71
Q

Hydrogen bonds

A

Many hydrogen bonds are strong but individually are easily broken

72
Q

Test for proteins

A
  • Place a sample of the solution to be tested in a test tube and add an equal volume of sodium hydroxide solution at room temperature
  • Add a few drops of very dilute copper (II) sulphate solution and mix gently
  • A purple coloration indicates the presence of peptide bonds and hence a protein
73
Q

Enzyme

A

Speed up reactions that already occur, enzymes lower the activation energy of reactions

74
Q

Activation energy

A

The minimum amount of energy needed to activate the reaction

75
Q

Active site

A

The area of the enzyme molecule that the substrate molecule binds too

76
Q

Substrate

A

The molecule on which the enzyme acts

77
Q

Enzyme-substrate complex

A

When the enzyme and the substrate have bound together

78
Q

Product molecules

A

The products that have been broken down by the enzyme

79
Q

Denatured

A

A enzyme

80
Q

Competitive inhibitors

A

Have a molecular shape similar to that of the substrate, which allows them to occupy the active site

81
Q

Non-competitive inhibitors

A

attach themselves to the enzyme at a binding site which is not the active site, Km doesn’t change, Vmax decreases

82
Q

Allosteric site

A

Where the competitive inhibitors bind to on the enzyme

83
Q

End product inhibition

A

Negative feedback used to regulate the production of a given molecule

84
Q

Metabolic pathways

A

A sequence of chemical reactions undergone by a compound or class of compounds in a living orgaism

85
Q

Lock and Key analogy

A

Key = Substrate

Lock = Enzyme

Correct fit, will react. Incorrect substrate, no reaction

86
Q

Induced-Fit model

A

Enzyme changes shape on substrate binding. The active site forms a shape complementary to the substrate only after the substrate has been bound

A level - Biology (21 decks)

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