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George Biology > biological molecules chp 3 (3.1 - 3.3, 3.5 - 3.6) > Flashcards

biological molecules chp 3 (3.1 - 3.3, 3.5 - 3.6) Flashcards

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1
Q

what are the 4 primary elements that make up all living things

A
  • Carbon
  • Hydrogen
  • Oxygen
  • Nitrogen

Phosphorus, sulfur, sodium, potassium, calcium and iron are also important

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2
Q

what is the number of bonds that each of the main biochemical elements can form

A
  • carbon can form 4
  • Nitrogen can form 3
  • Oxygen can form 2
  • Hydrogen can form 1
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3
Q

are hydrogen bonds strong or weak

A
  • singularly they are weak (they break and reform during the movement of water
  • if in high amounts can become very strong
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4
Q

what are the characteristics of water

A
  • has an unusually high boiling point
  • are small molecules
  • liquid at room temperature
    ^ this is due to the hydrogen bonding within water
  • water has cohesive properties
  • water also has adhesive properties
  • Water acts a coolant, helping to buffer temperature changes
  • water provides a constant environment for fish and other organisms to live in
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5
Q

Why can ice float on water

A
  • as water is cooled below 4°C the hydrogen bonds fix the positions of H2O molecules further apart than when liquid
    ^this produces a giant, rigid structure
  • due to these reasons the same mass of water would take up more space when in solid form
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6
Q

what does cohesive and adhesive mean and why is it an important characteristic of water

A
  • cohesive: molecules of the same species are attracted to one another
  • Adhesive: Molecules of one species are attracted to the molecules of another
  • It enables the transpiration stream in plants
  • Its how straws are able to work
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7
Q

What are some ways that water is important for life

A
  • polar so can dissolve polar substances (the cytosol cells is mainly water)
  • acts as medium for chemical reactions
  • helps transport dissolved compounds
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8
Q

what is capillary action

A
  • the process by which water can rise up a narrow tube against the force of gravity (due to adhesion and cohesion)
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9
Q

why it is important to maintain constant temperature in cellular environments

A
  • enzymes (needed for most cellular reactions) work most optimally in very narrow range of temps
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10
Q

what elements do lipids contain

A

carbon, hydrogen and oxygen and phosphorus in same cases

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11
Q

what lipids are liquid and solid at room temperature

A
  • saturated lipids are solid
  • unsaturated are liquid
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12
Q

Are lipids polar or non-polar and what does this mean for the molecule

A
  • most lipids are non-polar molecules (with exception of phospholipids)
  • ^ lipids are not soluble in water, a polar solvent (oil and water do not mix).
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13
Q

what is the structure of a triglyceride, draw the structure

A
  • Made by combining 1 glycerol molecule with 3 fatty acids
  • glycerol is an alcohol
  • Fatty acids are carboxylic acids (functional group -COOH) with a hydrocarbon chain attached.
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14
Q

what bonds are found in lipids

A

ester bonds

esterfication is an example of a condensation reaction

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15
Q

what reaction takes place to form triglycerides, draw the reaction to form triglycerides

A
  • esterification, a condensation reaction
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16
Q

what reaction occurs when triglycerides are broken down

A

a hydrolysis reaction occurs and 3 water molecules have to be supplied

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17
Q

what is a saturated fatty acid

A
  • A fatty acid with no C=C bonds in its tail
  • The carbons are ‘saturated’ with hydrogens
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18
Q

what is an unsaturated hydrocarbon and what are the 2 different denominations

A
  • a fatty acid chain with a double bond is called unsaturated
  • If there is just 1 double bond it is mono-unsaturated
  • if there are 2 or more its poly-unsaturated
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19
Q

what is a unique characteristic of an unsaturated hydrocarbon

A
  • The presence of double bonds causes the molecule to kink/bend
  • ^this means that cannot pack as closely together as there saturated counter-parts
  • ^This means that they are liquid at room temperature (less London forces)
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20
Q

what is the structure & function of phospholipids

A
  • one of the fatty acids in a triglyceride is replaced with a phosphate group to make a phospholipid
  • modified triglycerides
  • they make up plasma membranes
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21
Q

what end of the phospholipid is hydrophobic and which end is hydrophilic

A
  • the phosphate group is hydrophilic (attracts water)
  • The fatty acids are hydrophobic (repels water) but mix readily with non-polar solvents
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22
Q

how do phospholipids and water interact

A
  • form a layer on the surface of water
  • ^phosphate heads (hydrophilic), fatty acid tails (hydrophobic)
  • because of this they are called surface active agents (surfactants for short).
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23
Q

why are phospholipids important for life

A
  • separate aqueous environments by forming plasma membranes
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24
Q

what are sterols

A
  • steroid alcohols
  • type of lipid found in cells
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25
Q

what is an example of a sterol

A

cholesterol

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26
Q

where does the body manufacture cholesterol mainly

A

in the liver and intestines

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27
Q

where is cholesterol found and what is its function.

A
  • role in the formation of cell membranes
  • found in cell membrane
  • adds stability to membrane
  • regulates fluidity
  • ^keeps membranes fluid at low temperatures
  • ^stops them becoming too fluid at high temperatures
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28
Q

what are the some roles of lipids

A
  • membrane formation
  • hormone production
  • electrical insulation necessary for impulse transmission
  • important role in energy storage.
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29
Q

how do you identify lipids
name the steps

A
  • by using emulsion test

1) sample is mixed with ethanol
2)resulting solution is mixed with water and shaken
3)if white emulsion forms as layer on top of solution this indicates the presence of a lipid

  • if the solution remains clear the test is negative
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30
Q

what are peptides

A

polymers made up of amino acid molecules

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31
Q

what elements do proteins primarily consist of

A

carbon, hydrogen, oxygen and nitrogen

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32
Q

what changes in structure to give different amino acids

A
  • R-groups
  • ^Different R-groups results in different amino acids
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33
Q

How many amino acids are considered non-essential and why are they considered non-essential

A
  • 5 amino-acids
  • our bodies are able to make them from other amino acids.

  • obvs all essential just not in out diet
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34
Q

how many amino acids are considered essential and why are they considered essential

A

9 are essential as they can only be obtained from what we eat

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35
Q

how many amino acids are said to be conditionally essential and why are they considered conditionally essential

A

6 amino acids are said to be conditionally essential as they are only needed by infants and growing children

36
Q

how do amino acids join together

draw it

A
  • peptide bond created when amine group and carboxylic acid groups of amino acids interact
    ^hydroxyl group of COOH reacts with hydrogen in the amine group (NH2)
37
Q

what bond is found in protiens

A

peptide bonds are found in protiens

38
Q

what type of reaction produces a peptide bond

A

A condensation reaction

this means water is produced during the reaction

39
Q

when two amino acids join together what is the resultant product called

A

the resulting compound is called a dipeptide

40
Q

what is the general structure of an amino acid

A
41
Q

what is the name of the compound made up of more than 2 amino acids

A

a polypeptide

42
Q

what enzyme catalyses the prodution of polypeptides

A

peptidyl transferase (present in ribosomes)

43
Q

can the r groups of different amino acids interact

A
  • they can interact and the interactions result in folding of polypeptides into proteins
44
Q

what determines the shape of a protein

A
  • the R-groups found in the amino acids in the primary struture of a protein influence its shape
45
Q

whats the process to seperate amino acids using thin layer chromotographyy

A
  • draw line in penicl, 2cm above bottom edge
  • spot solution onto number of spots evenly spaced out (spot, dry, spot multiple times)
  • make mark of known solution as comparision
  • place plate in jar containing solvent (1cm depth soultion)
  • leave until solution near top of plate (solvent front)
  • spray plate with ninhydrin (in amino acids present purple/brown
46
Q

what is thin layer chromatography

A

a technique used to seperate the individual components of a mixture

47
Q

whats the formula for an Rf value

A
48
Q

what is the primary structure of a protein

A
  • the sequence of amino acids in a chain
    ^directed by information carried within DNA
49
Q

what determines the function of a protein

A

The Structure of the protein determines its function

50
Q

what bonds are involved in the primary structure of a protein

A

peptide bonds are the only bonds involved in the primary structure

51
Q

define secondary structure of a protein

A

Atoms within amino acids form hydrogen bonds to give alpha-helixs and beta pleated sheets

52
Q

How are alpha helixs formed

A

Hydrogen bonds form within amino acid chain pulling it into coil shape

53
Q

How are beta pleated sheets formed

A
  • polypeptide chains lie parallel to one another then join by hydrogen bonds
  • forms sheet like structure
54
Q

What brings about secondary structure

A

hydrogen bonds as they form along regions of long protein molecules depending on the amino sequences

55
Q

What is tertiary structure

A
  • folding of polypeptide into its final shape.
56
Q

what brings about tertiary structure

A
  • interactions between R-groups
  • formation of alpha helix and beta pleated sheets brings R-groups closer so they can interact
    ^further folding occurs
57
Q

what elements make up carbohydrates

A

carbohydrates only contain carbon, hydrogen and oxygen

carbohydrate litrally means hydrated carbon

58
Q

what is a single sugar unit called

A

monosaccharide

examples include glucose, fructose and ribose

59
Q

when 2 monosaccharrides react to form a product what is the product called

A

A disaccharide

examples include lactose and sucrose

60
Q

when monosaccharieds are polymerised what is formed

A

a polysaccharide is formed

examples of this include gylcogen, cellulose and strach

61
Q

what is the chemical formula of glucose

A

C6H12O6

due to it having 6 carbons its a hexose sugar

62
Q

what is the strutuce of a alpha-glucose

A
63
Q

what is the structure of a beta-glucose

A
64
Q

What properties does the hydroxyl group within a glucose molecule give it

A
  • they are polar and therefore soluble in water due to the hydrogen bonds that form with water
  • important because it allows glucose to dissolve in cell cytosol
65
Q

What reaction takes place to bond 2 glucose molecules together
Draw 2 alpha molecules during a condensation reaction

A

A condensation reaction takes place

condensation because water is a product of this reaction

66
Q

what is the bond between 2 glucose molecules called

A

glycosidic bond (Covalent)

67
Q

what specific type of bond forms between alpha glucose molecules

A
  • 1,4 glycosidic bonds formed
    ^called this as bond forms between 1st and 4th carbon
68
Q

what does fructose + glucose produce

A

sucrose is formed

which is just sugar

69
Q

what does galactose + glucose form

A

lactose is formed

found in milk

70
Q

what sugar is found in RNA and which is found in DNA

A

ribose is found in RNA, deoxyribose is found in DNA

71
Q

what is the collective name for amylose and amylopectin

A

starch

starch is made up of 2 polysaccharides

72
Q

what is the structure of amylose

A
  • helix structure
  • stabalised with hydrogen bonds within molecule
  • is compact
73
Q

How does glucose bond to form amylopectin

A
  • forms 1,4 glycosidic bonds
  • also forms branches with 1,6 glycosidic bonds
74
Q

how does glucose bond to form amylose

A

glucose forms 1, 4 glycosidic bond

75
Q

what does a 1, 6 glycosidic bond look like

A
76
Q

in which organisms is starch found

A

plants

77
Q

what is the structural and functional equivalent to starch in animals and fungi

A

glycogen

78
Q

whats the structual difference between starch and glycogen

A

glycogen forms more branches than amylopectin, this means is more compact and less space is needed to store it.

79
Q

why is it important that glycogen is more compact than starch

A
  • due to high levels of branching lots of free ends for glucose to be taken/added on to
    ^especially prevelant in animals as are actie and have high metabolic demand
80
Q

what are the key properties of amylopectin and glycogen

A

they are insoluble, branched and compact. These properties mean they are ideally suited to the storage roles they carry out.

81
Q

how is glucose stored by plants

A

stored as starch by plants

82
Q

how is glucose stored in animals and fungi

A

stored as glycogen by animals and fungi

83
Q

what reaction is needed to release glucose for respiration and what is needed for the reaction to take place

A
  • starch or glucose undergo hydrolysis reactions
  • requiring addition of water molecules, catalysed by enzymes
84
Q

what is the only way that beta glucose can join together

A

the only way beta glucoses molecules can join together is if alternate beta glucose molecules are turned upside down

85
Q

what polysaccharide forms from beta glucose and what are characteristics of it

A

cellulose
it is unable to coil or form branches

86
Q
  • what bonds form between cellulose molecules and what is the produces
  • how can these products interact with each other
  • how can the product of these interactions interact
A
  • cellulose molecules make hydrogen bonds with each other forming microfibrils
  • microfibrils join together forming macrofibrils
  • ^these combine to produce fibres
87
Q

what are the characteristics of fibres formed from macrofibrils

A

strong and insoluble and are used to make cell walls

George Biology (71 decks)

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