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Biology Section 1 - Biological Molecules > Biological Molecules (Chapter 1) > Flashcards

Biological Molecules (Chapter 1) Flashcards

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1
Q

What are carbohydrates?

A

Respiratory substances which allow cells to release energy. They also have structural roles for cell walls and form part of glycoproteins and glycolipids which acts as recognition sites in plasma membranes.

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2
Q

What are examples of what lipids create?

A

Plasma membranes, certain hormones and respiratory substrates

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3
Q

What are example of what proteins create?

A

Plasma membranes, enzymes, antibodies

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4
Q

What is the function of DNA?

A

To carry genetic material that determines the structure of proteins.

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5
Q

Define metabolism

A

The combination of all the chemical processes that take place in living organisms.

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6
Q

What is a monomer?

A

A single chain of individual molecules

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7
Q

What is a polymer?

A

A chain of repeating monomers that are all the same

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8
Q

What is a saccharide?

A

A molecule of sugar

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9
Q

What is the name given to a pair of monosaccharides?

A

Disaccharide

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10
Q

What is the name given to a chain of two or more saccharides?

A

Polysaccarides

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11
Q

What is a condensation reaction?

A

When a sub-unit attaches to a molecule and water is formed.

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12
Q

What is a hydrolysis reaction?

A

When water is added to split the sub-units of a polymer.

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13
Q

What is the formula for glucose?

A

C6H12O6

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14
Q

What is the difference between alpha and beta glucose?

A

In alpha glucose both OH groups are on the bottom of the molecule.

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15
Q

How do you carry out the Benedict’s test and what is the positive result?

A

Add a 2cm3 sample of food (grind up in water if not already in liquid form) to a test tube and add equal volume of Benedict’s. Heat the mixture in a water bath for 5 minutes.

Blue»>Orange Brown if there is glucose

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16
Q

What is a reducing sugar?

A

A sugar which can donate electrons to another chemical.

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17
Q

What are the stages of organelles in protein production?

A

Nucleus > Ribosome > RER > Golgi body > leaves cell by exocytosis

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18
Q

What is maltose made of?

A

2 glucose monomers

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19
Q

What is sucrose made of?

A

glucose + fructose

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20
Q

What is lactose made of?

A

glucose + galactose

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21
Q

What are monosaccharides?

A

Sweet tasting, soluble substances

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22
Q

What is the formula for saccaride monomers?

A

(CH20)n

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23
Q

What are disaccharides?

A

2 monosaccharides joined together

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24
Q

What reaction joins two monosaccharides?

A

Condensation

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25
Q

What bonds join two monosaccharides?

A

Glycosidic bonds

26
Q

What are polysaccharides?

A

Many monosaccharides joined in a condensation reaction. They are insoluble so good for storage.

27
Q

What reaction breaks disaccharides/polysaccharides?

A

Hydrolysis

28
Q

What happens in the hydrolysis of polysaccharide reaction?

A

Water is added which breaks glycosidic bonds

29
Q

What is the test for a reducing sugar?

A

Benedicts + heat

Blue > Red

30
Q

What is the test for a non-reducing sugar?

A

1) Add Benedict’s and it will remain blue.
2) Add hydrochloric acid to hydrolyse sugar.
3) Add sodium hydrogen carbonate to neutralise HCl.
4) Repeat Benedict’s which should then turn orange-brown.

31
Q

What is the test for starch?

A

Add iodine and it should turn from orange to blue/black.

32
Q

What are non-reducing sugars?

A

Disaccharides and polysaccharides which can’t donate electrons.

33
Q

Describe the structure and properties of starch

A
  • Branched/coiled/alpha helix so molecules are compact and can fit into small space.
  • Insoluble - stops osmosis/doesn’t effect water potential
  • Long-chain - can’t cross cell membrane
  • Polymer of alpha glucose so provides glucose for respiration
  • Branched - glucose easily released in respiration (more ends for enzyme reaction)
34
Q

Describe how cellulose gives cells strength

A
  • Long unbranched straight chains of B glucose
  • Several chains lie side by side and form microfibrils
  • H bonds hold chains together which are strong in large numbers
  • Cellulose has only 1,4 glycosidic bonds
35
Q

Describe the structure of Glycogen

A
  • Shorter, more branched chains than starch - can be hydrolysed to monomers more easily (energy quicker)
  • Spiral shape so it is compact and can fit into a small space
  • Coiled as opposed to straight
  • Has 1,4 and 1,6 glycosidic bonds
36
Q

Describe how you would produce a calibration curve to find a sugar concentration

A

1) Make different known sugar concentrations.
2) Use colorimeter to measure absorbance of each concentration and plot calibration curve on a graph.
3) Draw line of best fit and read off it to determine value.
4) Find concentration of sample from calibration curve.

(Or filter and dry precipitate and find weight/mass)

37
Q

What groups are found on an amino acid?

A

Amino group (NH2), carboxyl group (COOH), Hydrogen atom and R group

38
Q

What do amino acids join to make?

A

Dipeptides or polypeptides

39
Q

What reaction forms polypeptides and what is made?

A

Condensation, forms peptide bonds between amino and carboxyl group and releases water.

40
Q

What reaction can break a peptide bond?

A

Hydrolysis

41
Q

What is the primary structure of proteins?

A

The sequence of amino acids in the polypeptide chain.

42
Q

What is the secondary structure of proteins?

A

Way that the polypeptide chain is folded. Held by Hydrogen bonds between the NH group of one amino acid and the C=O group of another.

43
Q

What is the tertiary structure of proteins?

A

Way the molecules is folded in 3D and held by ionic/disulphide bonds and hydrogen bonds.

44
Q

What is the quaternary structure of proteins?

A

Two or more polypeptide chains linked together - often associated with non-protein groups to make a protein.

45
Q

Describe the test for proteins

A

Buirets test:

1) Add sodium hydroxide solution
2) Add copper sulphate and mix
3) Turn purple if protein is present.

46
Q

What is the active site?

A

Place where substrate binds to

47
Q

What are E-S complexes?

A

Enzyme-Substrate Complexes where a active site of an enzyme with a specific shape bind to a substrate.

48
Q

Describe the Lock and Key model

A

Active site is fixed (doesn’t change shape) and is complementary to the substrate (before binding).

49
Q

Describe the Induced Fit Model

A

The active site is not complementary but changes when substrate binds to it (is flexible) and the change in the enzyme allows substrate to fit in to form an E-S complex by distorting bonds.

50
Q

Describe the effect of increasing TEMPERATURE on enzyme activity

A

Increases to a point as particles have more kinetic energy so move more so form more E-S complexes.

If temperature is too high:

1) Enzyme is denatured as hydrogen bonds holding the tertiary structure are broken.
2) Changes in the active site of the enzyme.
3) Few or no E-S complexes formed
4) More enzyme molecules are denatured as temperature continue to increase.

51
Q

Describe the effect of increasing pH on enzyme activity

A

Each enzyme has an optimum pH. Change in pH can denature an enzyme in the same way as changing the temperature.

52
Q

Describe the effect of increasing INCREASING SUBSTRATE CONCENTRATION on enzyme activity

A

Increases rate of reaction to a point until all active sites are full so maximum number of E-S complexes are made.

53
Q

Describe competitive inhibition

A

Inhibitor is a similar shape to substrate/complementary to active site so binds with active site of enzyme so prevents substrate binding with active site so few or no E-S complexes are formed.

54
Q

Describe non-competitive inhibition

A

Inhibitor attaches to enzyme (not active site) and changes the shape of the active site so substrate is no longer complementary. Prevents binding with active site so fewer or no E-S complexes are formed.

55
Q

Describe a triglyceride

A
  • Has 3 fatty acids
  • Has a glycerol
  • Joined by ester bond
  • Condensation reaction for joining to produce 3 H20 molecules
56
Q

Describe the test for lipids

A

Emulsion test:

1) Crush the substance
2) Shake with ethanol
3) Add water and shake
4) Forms emulsion that is white/milky

57
Q

Compare Phospholipids and Triglycerides

A
  • Phospholipids have phosphate groups and 2 fatty acids while triglycerides have 3 fatty acids.
  • Both have ester bonds
  • Both contain glycerol
  • Both insoluble in water
  • Phospholipids form bilayer unlike triglycerides
  • Triglycerides are hydrophobic, whereas phospholipids have hydrophobic and hydrophilic regions
58
Q

Describe an unsaturated fatty acid

A

Has double bond between C=C bond and is not fully saturated with H

59
Q

What is the role of RNA polymerase?

A

Forms phosphodiester bonds between mRNA nucleotides.

60
Q

Describe how you could make a temporary mount of a piece of plant tissue to observe the position of starch grains in the cells when using an optical (light) microscope

A

1) Add drop of water to (glass) slide
2) Obtain thin section (of plant tissue) and place on slide / float on drop of water
3) Stain with / add iodine in potassium iodide.

4 ) Lower cover slip using mounted needle.

Biology Section 1 - Biological Molecules (2 decks)

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