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Biology (PN) > Biological Molecules Chapter 1 > Flashcards

Biological Molecules Chapter 1 Flashcards

1
Q

What are the three types of bonding?

A

Covalent bonding, Ionic bonding and Hydrogen bonding

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2
Q

What happens in covalent bonding?

A

Atoms share electrons

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3
Q

What happens in Ionic bonding?

A

There is a loss or gain of electrons
- metals lose (gain positive charge)
- non metals gain (gain negative charge)

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4
Q

What happens in Hydrogen bonding?

A

There is an attraction between two molecules that already participate in other chemical bonds

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5
Q

What are polymers?

A

Long chains of monomer sub-units

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6
Q

When are polymers formed?

A

During polymerisation

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7
Q

What is the monomer of a polysaccharide?

A

Monosaccharides

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8
Q

What is the monomer of a polynucleotide?

A

Mononucleotides

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9
Q

What is the monomer of a polypeptide?

A

Peptides that have amino acids as their basic sub-unit

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10
Q

What is a condensation reaction?

A

The joining of two molecules to form a larger molecule while also releasing a smaller molecule such as water

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11
Q

What is a hydrolysis reaction?

A

The splitting of a molecule by breaking its bonds through the addition of water

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12
Q

What is metabolism?

A

All chemical processes that take place in living organisms

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13
Q

What is a molar solution?

A

A solution that contains one mole of solute in each litre of solution

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14
Q

What is a mole?

A

The molecule mass expressed as grams

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15
Q

What are some examples of monomers?

A

Monosaccharides, Amino acids, Nucleotides

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16
Q

What are some examples of polymers?

A

Carbohydrates, Proteins, Other biological molecules

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17
Q

What are polymers mainly made up of?

A

Carbon, Hydrogen, Oxygen, Nitrogen and a small number of chemical elements

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18
Q

What is sugar?

A

Sugar is a saccharide

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19
Q

What is a single monomer of sugar called?

A

A monosaccharide

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20
Q

What do a pair of monosaccharides form?

A

A disaccharide

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21
Q

What happens if you combine a large quantity of monosaccharides?

A

A polysaccharide is formed

22
Q

What is the general formula of a monosaccharide?

A

(CH2O)n

23
Q

What are some examples of monosaccharides?

A

Glucose, Galactose and Fructose

24
Q

Are monosaccharides reducing or non reducing sugars?

A

Monosaccharides are reducing sugars

25
Q

What are the two isomers of glucose?

A

Alpha and Beta glucose

26
Q

What is reduction?

A

A chemical reaction involving the gain of electrons or hydrogen

27
Q

What is a reducing sugar?

A

A reducing sugar is a sugar that can donate electrons to another chemical

28
Q

What happens when a reducing sugar is mixed with benedict’s reagent?

A

It will turn an orange/brown

29
Q

What is the test for a reducing sugar?

A
  1. Add 2cm cubed of the food sample to a test tube (if the sample is not already in liquid form, grind it up with water in a pestle and mortar)
  2. Add an equal volume of benedict’s reagent
  3. Heat the mixture in a gently boiling water bath for five minutes
30
Q

What are some examples of disaccharides?

A

Maltose, Sucrose and Lactose

31
Q

What type of bonds are there in disaccharides?

A

Glycosidic bonds

32
Q

What happens when water is added (hydrolysis) to a disaccharide?

A

The glycosidic bond is broken

33
Q

Are disaccharides reducing or non reducing sugars?

A

Disaccharides can be both reducing and non reducing sugars

34
Q

Why do non reducing sugars not change the colour of benedict’s reagent when heated with it?

A

This is because they must be hydrolysed into its monosaccharide components

35
Q

What is the test for non reducing sugars?

A
  1. If the test for reducing sugar is negative, add another 2cm cubed of the food sample to 2cm cubed of dilute hydrochloric acid in a test tube, and place it into a water bath for 5 mins
  2. Slowly add sodium hydrogen carbonate solution to the test tube to neutralise the hydrochloric acid, test with pH paper to check the solution is alkaline
  3. Retest the solution by heating with 2cm cubed of benedicts reagent and place it in a water bath for 5 minutes
  4. If the solution has turned orange-brown a non reducing sugar is present
36
Q

What is a polysaccharide?

A

Polymers combined together by many monosaccharide molecules

37
Q

Why are polysaccharides good for storage?

A

They are good for storage because they are large and insoluble

38
Q

What happens when a polysaccharide is hydrolysed?

A

They are broken down into disaccharides or monosaccharides

39
Q

What is starch?

A

Starch is a polysaccharide formed by glycosidic bonds in a series of condensation reactions

40
Q

What is the test for starch?

A
  1. Place 2cm cubed of the sample being tested into a test tube
  2. Add two drops of iodine solution and shake or stir it
  3. The presence of starch is indicated by a blue-black coloration
41
Q

Where is starch found?

A

It is found in many parts of a plant in the form of mall grains

42
Q

What is starch made up of?

A

Chains of alpha glucose monosaccharides linked by glycosidic bonds

43
Q

Where is starch not found?

A

Starch is NEVER found in animal cells

44
Q

Is starch branched or unbranched?

A

The chains may be branched or unbranched

45
Q

What is the structure of starch?

A

Insoluble, Large, Compact, Forms alpha glucose during hydrolysis and the branched form has many ends

46
Q

Why is it good that starch is insoluble

A

It does not affect water potential and there is no osmotic effect

47
Q

Why is it good that starch is Large?

A

It means it does not diffuse out of cells

48
Q

Why is it good that starch is compact?

A

A lot of it can be stored in a small place

49
Q

Why is it good that starch forms alpha glucose when hydrolysed?

A

Easily transported and readily used in respiration

50
Q

Why is it good that starch in branched form has many ends?

A

It means they can be acted on by enzymes simultaneously meaning the glucose monomers are released rapidly

Biology (PN) (3 decks)

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