Biological molecules (CQC) Flashcards
what does the adhesive nature of water allow?
it is used too carry mineral ions- this is especially useful in transpiration due to the capillary action for continuous transpirational pull, as water molecules stick together, this allows for mineral ions to enter the plant as well. This adhesive nature of water also helps for evaporation; when water evaporates the adhesive property causes water to be drawn out of the nearest xylem vessel to replace it, keeping cell walls moist allowing CO2 absorption for photosynthesis
what does the cohesive nature (binds with other water molecules) of water allow?
this is caused by hydrogen bonding between water molecules. this leads to a high surface tension, benefiting aquatic animals as it means the water can support them without the surface tension breaking (providing a habitat).
what does the high specific heat capacity of water allow?
this means the temperature remains stable providing a thermally stable environment as lots of energy is needed to break the hydrogen bonds to cause small increases in temperature
what does the high boiling point of water allow?
remains liquid from 0-100 degrees celsius, so has a high availability for organisms
what does the high latent heat of evaporation in water allow for?
large amounts of energy are needed to evaporate water (by breaking the hydrogen bonds between molecules) meaning it has a cooling effect (sweat)
why can water act as a solvent and what is this useful for?
due to the polarity of water it acts as a medium for metabolic reactions and allow transport of polar substances such as soluble glucose molecules in blood plasma
What does the buoyant nature of water allow?
the density of living organisms is close to the density of water, so they float, therefore, requiring less energy to stay afloat
why does water have a high viscosity?
pure water has a higher velocity than organic solvents as hydrogen bonds cause internal friction . if there are solutes this increases further
why is the transparency of water useful?
this allows for photosynthesis for underwater plants and vision for animals
why can glucose and amino acids dissolve in water?
glucose and amino acids can dissolve in water as they are polar molecules which dissolve in water. some have charged side groups (R) which enhance their solubility in water
hydrophilic vs hydrophobic.
- polar molecules that dissolve in water are hydrophilic
- non-polar molecules that do not dissolve in water are hydrophobic; when non polar molecules are added to water they join (clump) together and form larger groups
why is the polar nature of water useful?
it forms shells around polar and charged molecules so it can act as a solvent, this is important in organisms as most enzymes catalyse chemical reactions in water and many hydrophilic substances can dissolve in water to be transported
when water forms hydrogen bonds with polar molecules negatively and positively charged ions dissolve as the partially negative pole of the water is attracted to the positively charged ions and the positive pole is attracted to the negatively charged ions
monosaccharides, disaccharides
carbohydrate monomers are called saccharides (a sugar)
- Monosaccharides: General formulae (CH2O)n (where n= 3-7)
- Disaccharides: pairs of monosaccharides joined by glycosidic bonds (covalent)- they are strong and so require enzymes to break them (e.g. amylase, maltase, sucrase)
Polysaccharides
polysaccharides are polymers formed of many monosaccharide molecules. these are formed together by glycosidic bonds formed when a condensation reaction occurs between the monomers.
they are very large molecules that are insoluble. this makes them suitable for storage or support for plants (such as cellulose)
Glycoproteins (polysaccharides)
glycoproteins are composed of polypeptides with carbohydrate attached. in most cases, the carbohydrate is an oligosaccharide (a short chain of monosaccharides linked by glycosidic bonds.)
Glycoproteins are a component of plasma (cell) membranes in animal cells and are positioned with the attached carbohydrate facing outwards. By displaying distinctive glycoproteins, cells allow other cells to recognise them. the glycoprotein on the surface of one cell is recognised by receptors on the surface of another cell.
ABO proteins (polysaccharides)
- red blood cells have glycoproteins in their membranes that do not have a known function, but that affect blood transfusion. any of three possible types of oligosaccharide can be present on the glycoprotein. the oligosaccharides are O, A and B. one or two of these types of glycoproteins are present in every persons blood, but not all three.
- if blood containing glycoprotein A is transfused into a person who does not produce it themselves, the blood will be rejected. Similarly blood containing glycoprotein B is rejected if a person does not produce it themself. However, glycoprotein O does not cause rejection problems, because it has the same structure as A and B with one monosaccharide less, so it is not recognised as foreign
how are monosaccharides joined?
when two monosaccharides join by a glycosidic bond. this is an anabolic process which requires energy in the form of ATP. when two monosaccharides join together this is called a condensation reaction, this is because water is formed as a by-product
monomers and polymers
many organic molecules are made up of individual molecules called monomers. the Caron atoms of these monomers readily form bonds with other carbon atoms to form longer chains of repeating monomer units called polymers. carbohydrates and proteins are made up of polymers
in carbohydrates the monomer is a sugar called a saccharide. a single monomer is called a monosaccharide.
carbohydrate general formula
CnH2nOn
properties of monosaccharides
- they are soluble; this means they easily dissolve in plasma and so are easily transported
- they are stable; this means they can be used for food storage (e.g. glycogen, starch)
- yields energy when oxidised: this means it is used as a substrate for respiration
how are disaccharides separated?
when water is added to a disaccharide it will break the glycosidic bond and release the monosaccharides. this is called hydrolysis
Starch
Found in: plants only
Monomer: α-glucose
Structure: chains of α-glucose molecules linked by glycosidic bonds between -OH group on carbon 1 and carbon 4 of adjacent glucose in condensation reactions. wound into tight coils. Unbranched.
Function: energy storage
Glycogen
Found in: animals and some fungi
Monomer: α-glucose
Structure: chains of α-glucose molecules linked by glycosidic bonds in condensation reactions. shorter chains and more branched
Function: energy storage
Cellulose
Found in: plants only; major component of cell walls
Monomer: β-glucose
Structure: unbranched straight chain of β-glucose molecules.
Function: energy storage and rigidity
Lipids
- contain carbon, hydrogen and oxygen
- insoluble in water
- are soluble in organic solvents
- main groups are called triglycerides
Uses of lipids
- Insulation- slow conductors of heat (thermal insulators)
- Waterproofing- Insoluble in water and hydrophobic e.g. oils from glands in skin
- Protection- stored around organs as shock absorbers
- Energy source- release energy when oxidised (twice as much energy per gram compared to carbohydrates)
- Plasma membranes- flexible and allow substances across
forming triglycerides
- When triglycerides form from fatty acids and glycerol it is a condensation reaction as water is formed as a by-product
- when triglycerides are broken down using water it is a Hydrolysis reaction
- they are made up of three fatty acids and glycerol. ester bonds form between the fatty acids and glycerol
Saturated and unsaturated lipids
Saturated- no carbon-carbon double bonds between the carbon atoms in the fatty acid chain
Mono-unsaturated- one double bond between carbon atoms in the fatty acid chain
Poly-unsaturated- more than one double bond between carbon atoms in the fatty acid chain
Cis vs Trans fatty acids
Trans- hydrogens on opposite sides of the two carbon atoms that are bonded. They do not bend at the double bond and so have a high melting point (produced by hydrogenation of oils). they are solid at room temperature
Cis- hydrogens on the same sides of the two carbon atoms that are double bonded- they do bend at the double bond and so have a lower melting point. they are liquid at room temperature
Coronary heart disease and lipids
- what risks are there for CHD
- Can cause atherosclerosis (narrowing of (lumen of) arteries)
- CHD/ formation of clots/heart attack/heart failure/ thrombosis/stroke
- hypertension (high blood pressure) obesity/overweight
- which is linked to diabetes