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

Biological Molecules (Biological Molecules) 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
Electrons
Orbit in shells around the nucleus but a long way from it, negatively charged their number determines the chemical properties of an atom
26
Isomers
Each of two or more commands with the same formula but a different arrangement of atoms in the molecule and different properties
27
a-Glucose
The hydroxyl group on carbon 1 is below the plane of the molecule
28
b-Glucose
The hydroxyl group on carbon 1 is above the plane of the molecule
29
Disaccharide
A pair of monosaccharides combined together
30
Fructose
A monosaccharide
31
Galactose
A monosaccharide
32
Maltose
A disaccharide
33
Sucrose
A disaccharide
34
Lactose
A disaccharide
35
Test for Reducing Sugars
- 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
Test for Non-Reducing Sugars
- 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
Glycosidic Bonds
The bond that is formed in carbohydrates
38
Starch
Is a polysaccharide that is found in many parts of a plant, made up of A-glucose monosaccharides
39
Cellulose
Has straight, unbranched chains which run parallel to one another, allowing hydrogen bonds, B-glucsoe monosaccharides
40
Branched Chains
Amylopectin, 1,6 and 1,4 glycosidic bonds, many reducing ends
41
Unbranched Chains
Amylose, compact/occupies small space/storage
42
Amylopectin
A branched starch
43
Amylose
A unbranched starch
44
Osmosis
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
1,6 Glycosidic Bonds
Carbon 1 and Carbon 6 from two different glucose molecules bond in a condensation reaction
46
1,4 Glycosidic Bonds
Carbon 1 and Carbon 4 from two different glucose molecules bond in a condensation reaction
47
Glycogen
Found in animals and bacteria but never in plant cells, Insoluble, Compact, Highly branched
48
Microfibrils
Grouped cellulose molecules that come together to form microfibrils
49
Macrofibrils
Grouped microfibrils that come together to form macrofibrils
50
Cellulose fibers
Grouped macrofibrils that come together to form cellulose fibres
51
Roles of lipids
Source of energy, waterproofing, insulation, protection
52
Ester bonds
The bond that is formed in lipids
53
Saturated
No double bond between carbon atoms
54
Mono-saturated
One double bond between carbon atoms
55
Polyunsaturated
More than one double bond between carbon atoms
56
Triglycerides
A individual lipid molecule made up of a glycerol molecule and three fatty acids
57
Phospholipids
Triglyceride in which one of the three fatty acid molecules is replaced by a phosphate molecule
58
A hydrophilic 'head'
Interacts with water (is attracted to it) but not with fat
59
A hydrophobic 'tail'
Orients itself away from water but mixes readily with fat
60
Test for Lipids
- 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
Amino group
A basic group from which the amino par of the name amino acid is derived
62
Carboxyl group
An acidic group which gives the amino acid the acid part of its name
63
R group
A variety of different chemical groups, each amino acid has a different R group
64
Peptide bond
The bond that is formed in proteins
65
Primary structure of proteins - Polypeptides
the sequence of amino acids that makes up the polypeptides of a protein
66
Secondary structure of proteins
The way in which the chain of amino acids of the polypeptides of a protein is folded
67
Tertiary structure of proteins
The folding of a whole polypeptide chain in a precise way, as determined by the amino acids of which it is composed
68
Quaternary structure of proteins
A number of polypeptide chains linked together, and sometimes associated with non-protein groups, to form a protein
69
Disulfide bridges
Which are fairly strong and therefore not easily broken
70
Ionic bonds
Which are formed between any carboxyl and amino groups that are not involved in forming peptide bonds.
71
Hydrogen bonds
Many hydrogen bonds are strong but individually are easily broken
72
Test for proteins
- 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
Enzyme
Speed up reactions that already occur, enzymes lower the activation energy of reactions
74
Activation energy
The minimum amount of energy needed to activate the reaction
75
Active site
The area of the enzyme molecule that the substrate molecule binds too
76
Substrate
The molecule on which the enzyme acts
77
Enzyme-substrate complex
When the enzyme and the substrate have bound together
78
Product molecules
The products that have been broken down by the enzyme
79
Denatured
A enzyme
80
Competitive inhibitors
Have a molecular shape similar to that of the substrate, which allows them to occupy the active site
81
Non-competitive inhibitors
attach themselves to the enzyme at a binding site which is not the active site, **Km doesn't change, Vmax decreases**
82
Allosteric site
Where the competitive inhibitors bind to on the enzyme
83
End product inhibition
Negative feedback used to regulate the production of a given molecule
84
Metabolic pathways
A sequence of chemical reactions undergone by a compound or class of compounds in a living orgaism
85
Lock and Key analogy
Key = Substrate Lock = Enzyme Correct fit, will react. Incorrect substrate, no reaction
86
Induced-Fit model
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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