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biology a level OCR > biological molecules (carbohydrates, lipids and proteins) > Flashcards

biological molecules (carbohydrates, lipids and proteins) Flashcards

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1
Q

monomer

A

a small molecule that binds to many other identical molecules to from a polymer

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2
Q

polymer

A

a large molecule made up of many monomers bonded together

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3
Q

covalent bond

A

a strong bond formed when electrons are shared between 2 atoms

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4
Q

condensation reaction

A
  • 2 hydroxyl groups, line up alongside each other
  • 1 combines with an H atom to form on H2O
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5
Q

hydrolysis reaction

A
  • a water molecule, is used to split the disaccharide
  • breaks the glycosidic bond
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6
Q

what elements do all biological molecules contain

A

carbon, hydrogen and oxygen

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7
Q

name a non - reducing sugars

A

sucrose

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8
Q

name 3 reducing sugars

A
  • lactose
  • maltose
  • cellubiose
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9
Q

name 3 reducing sugars

A
  • lactose
  • maltose
  • cellobiose
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10
Q

what is a qualitative test

A

positive or negative results (tells use whether a particular substance is present)

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11
Q

what is a quantitative test

A

tells us how much (concentration) of a substance is present)

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12
Q

are polysaccharides more or less soluble in water than monosaccharides

A

less soluble in water

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13
Q

what is the structure of amylose?

A
  • straight chain structure
  • alpha - glucose molecules held together by 1,4 glycosidic bonds
  • repetition of 1,4 glycosidic bonds, causes amylose to coil into a helix
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14
Q

what is the structure of amylopectin?

A
  • similar to amylose, but can also from 1,6 glycosidic bonds
  • forms branches, that allows amylase (enzyme) to break of molecules of glucose when the are require
  • (they do contain 1,4 glycosidic bonds as well as the 1,6)
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15
Q

what is the structure of cellulose

A
  • each adjacent beta - glucose molecule, will rotate 180 degrees in order to from the straight chain.
  • this allows it to from a straight chain glycosidic bond
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16
Q

what is the most common type of lipids

A

triglycerides

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17
Q

what are the two main properties of lipids

A
  • insoluble in water (non - polar)
  • high in energy -> rich in C-H bonds ( higher than carbohydrates)
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18
Q

what is a condensation reaction

A

occur when 2 molecules, are joined with the removal of water -> forms a covalent bond

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19
Q

what is a hydrolysis reaction

A

splitting, 2 molecules apart with the addition of water -> breaks a covalent bond

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20
Q

what is the monomer of carbohydrates

A

monosaccharides

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21
Q

what is the polymer of carbohydrates

A

polysaccharides

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22
Q

what is the monomer of proteins

A

amino acids

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23
Q

what is the polymer of proteins

A

polypeptide

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24
Q

what is the definition of a polar molecule

A

a molecule with regions of slight positive charge and slight negative charge.

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25
Q

what will happen if something is less dense than water for example a frog

A

it will simply float on the surface of the water.

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26
Q

what bonds do amino acids form, when the interact with the water,

A

hydrogen bond

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27
Q

why must lipids not be filtered, with filter paper, when doing a food test

A

the lipids, could stick to the filter paper

28
Q

what is a reducing sugar

A

reducing sugars, can donate an electron to another molecule

29
Q

what are the properties that water has, due to hydrogen bonds?

A
  • liquid at room temperature
  • density
  • solvent for molecules
  • water and non polar molecules
  • cohesion and surface tension
  • high specific capacity
  • high latent heat of vaporisation
  • water as reactant (not directly linked to hydrogen bonds)
30
Q

what are the properties, of monosaccharides

A
  • sweet taste
  • soluble in water (polar solvent)
  • insoluble in non - polar solvents
31
Q

what are isomers

A

molecules, with the same molecular formula, but a different structural formula.

32
Q

what is the structure of Alpha - Glucose

A
33
Q

what is the structure of Beta - Glucose

A
34
Q

what are the properties of disaccharides

A
  • taste sweet
  • soluble in polar solvents
  • some are reducing (donate electrons)
35
Q

give an example of a reducing sugar and an example of a non - reducing sugar

A
  • maltose (reducing)
  • sucrose (non - reducing)
36
Q

what is a reducing agent

A
  • donates/provides electrons to another molecule
37
Q

what is a oxidising agent

A

accepts electrons from another molecule

38
Q

oxidation is …
reduction is …

A
  • loss of electrons
  • gain of electrons
39
Q

all monosaccharides are reducing sugars

A

true

40
Q

what is a polysaccharide

A

a molecule, which consists of hundreds or thousands of monosaccharides, which are joined by condensation reactions, resulting in the formation of glycosidic bonds

41
Q

why are glycogen and amylopectin branched

A
  • more compact
  • also offers the chance, for lots of glucose molecules to be snipped off by hydrolysis at the same time, when lots of energy is required.
42
Q

describe, what happens in the formation of Starch

A
  • amylose helix, becomes tangled in amylopectin branches
  • mixtures of amylose/amylopectin build up
43
Q

describe the structure of Glycogen

A
  • very similar to amylopectin, but it is more branched (more frequent 1,6 glycosidic bonds)
  • more compact
  • insulin, causes alpha glucose molecules, to condense
44
Q

what are the properties of lipids

A
  • insoluble in water (non - polar) - but are soluble in organic solvent e.g. - ethanol
  • high in energy (higher than carbohydrates)
45
Q

what is a unsaturated fatty acid

A
  • this means that there is one or more carbon double bond
  • this causes the molecule to kink, thus spacing it out more.
46
Q

what is a saturated fatty acid

A
  • only contains single carbon bonds
47
Q

what is the structure of a triglyceride

A
  • a glycerol backbone, connect to 3 fatty acid molecules, via 3 carbon bonds.
48
Q

how do the fatty acid molecules, attach to triglyceride

A
  • they attach via a condensation reaction
49
Q

what do we call the bond that is formed between each fatty acid and hydroxyl group

A
  • an ester bond
50
Q

what are the functions of triglycerides

A
  • energy source
  • energy store
  • insulation (heat insulator or electrical insulator
  • buoyancy
  • protection
51
Q

what are waxes composed of

A
  • waxes are composed of large alcohols, attached to fatty acids
52
Q

how do we test for lipids

A
  • the emulsion test
  • add the mixture, to ethanol shape and see if a emulsion layer (precipitate) has formed, to signify the presence of a lipid
53
Q

what are phospholipids

A

they are like a triglyceride, except one of the fatty acids is replaced by a phosphate group.

54
Q

what is cholesterol

A
  • cholesterol, is a steroid alcohol
  • consists of 4 carbon based rings or isoprene units
  • in animals, it is made in the liver
55
Q

what are the properties and functions of cholesterol

A
  • helps to regulate the fluidity of the cell membrane
  • at high temperatures, it stabilises the membrane and raises the melting point.
  • at low temperatures it intercalates between the phospholipids and prevents clustering
56
Q

what are the functions of proteins

A
  • essential component of phospholipid bilayer
  • all enzymes are proteins
  • antibodies are proteins
  • haemoglobin
  • collagen
  • keratin
  • structural role
57
Q

what is the structure of an amino acid

A
58
Q

what is primary protein structure

A

sequence of amino acids, held together by peptide bonds

59
Q

what is the secondary protein structure

A

folding of amino acid chain into alpha helix or beta pleated sheet, due to hydrogen bonding between amino acids.

60
Q

what is the tertiary protein structure

A

folding of the secondary structure, to form a precise 3D shape.

61
Q

what is the quaternary protein structure

A

a protein, which is made up of 2 or more polypeptide chains.

62
Q

what are the 5 Cations

A
  • calcium
  • sodium
  • potassium
  • hydrogen
  • ammonium
63
Q

what are the 5 Anions

A
  • nitrate
  • hydrogen carbonate
  • chloride
  • phosphate
  • hydroxide
64
Q

how do you test for non reducing sugar?

A
  • carry out a normal sugar test and get a negative result
  • take some of this sample, and boil it with hydrochloric acid (use anti bumping granules)
  • cool the solution and then add sodium carbonate to neutralise the solution,
  • check using pH paper that the solution has been neutralised.
  • then carry out the reducing sugar test again and you should have positive result in the form of a brick red precipitate if non - reducing sugars are present.
65
Q

why do we use anti bumping granules in the non reducing sugar test?

A

To prevent the formation of large gas bubbles that cause violent boiling.

66
Q

why do we filter the red precipitate after the benedicts test

A

in order to form a supernatant solution, that we can use in order to measure the light absorbance on a colorimeter and we can compare this to known values, in order to see the concentration of the solution.

67
Q
A

biology a level OCR (32 decks)

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