Biological Molecules : EXAM MARK SCHEME ASNWERE Flashcards
Describe how the structure of glycogen is related to its function.
- it has a helix and branched structure and so is compact
- Branched so more ends for faster hydrolysis;
- polymer of Glucose so provides respiratory substrate for energy (release);
- Insoluble so does not affect water potential/osmosis
alternatives :
- Polymer of glucose so easily hydrolysed
Describe and explain how the structure of cellulose relates to its function (4)
• cellulose is made up of long , straight , unbranched chains of beta glucose
• which interact to form microfibrils
• the chains of b glucose are joined together by hydrogen bonds
• which provide strength in cell walls
Lactulose is a disaccharide formed from one molecule of galactose and one molecule of fructose.
Other than both being disaccharides, give one similarity and one difference between the structures of lactulose and lactose. (2)
similarity :
Both contain galactose / a glycosidic bond
Difference :
Lactulose contains fructose whereas lactose contains glucose
Glycogen and cellulose are both carbohydrates.
Describe 4 differences between the structure of a cellulose molecule and a glycogen molecule.
- Cellulose is made up of beta glucose no mere and glue even is made up of alpha glucose monomers
- cellulose molecule has straight chains and glycogen is branched
- cellulose molecule has straight chain and glycogen is coiled.
- glycogen has 1,4 and 1,6 glycosides bonds and cellulose only has 1,4- glycosidic bonds
Starch is a carbohydrate often stored in plant cells .
describe and explain two features of starch that make it a good storage molecule
Any two from:
1. Insoluble (in water), so doesn’t affect water potential;
2. Branched / coiled / (a-)helix, so makes molecule compact;
3. Polymer of (a-)glucose so provides glucose for respiration;
4. Branched / more ends for fast breakdown / enzyme action;
5. Large (molecule), so can’t cross the cell membrane
Describe the structure of glycogen (2)
polysaccharide of a Alpha glucose joined by glycosidic bonds with a branched structure.
Suggest how glycogen acts as a source or energy.
- hydrolysed to glucose
- glucose is than used in respiration
Explain how cellulose molecules are adapted to their function in plant cells.
Describe how a triglyceride molecule is formed ( 3)
- Made up of One glycerol and three fatty acids
- Condensation reaction and removal of three molecules of water
- Ester bonds formed
Describe how an ester bond is formed in a phospholipid molecule (2)
- Condensation reaction
- Between a glycerol and a fatty acid
Describe how you would test a liquid sample for the presence of lipids and how you would recognise a positive result
- add ethanol to sample
- shake and mix
- then add water
- positive result : milky white emulsion
Describe the induced fit model and how an enzyme acts as a catalyst
- Substrate binds to the active site
- active site undergoes a conformational change so distorts bonds in the substrate to make it complementary to substrate
- Reducing activation energy
Explain how competitive inhibitor reduce the rate of an enzyme catalysed reaction (3)
- Inhibitor is a similar shape to substrate
- This binds to the active site
- Thus preventing an enzyme substrate complex from Forminf
Describe how the structure of a protein depends on the amino acid it contains (5)
- Structure is determined by (relative) position of amino acid interactions I.e. hydrogen bonds
2. Primary structure is sequence/order of amino acids;
3. Secondary structure is formed by hydrogen bonding (between amino
acids); leading to a alpha helix/3-pleated sheet’
4. Tertiary structure is formed by interactions I.e differing bonds between R groups
5. Creates specific proteins e.g. enzyme active site, antibodies
6. quaternary structure contains more than 1 polypeptide chain
When bread becomes stale, the structure of some of the starch is
changed. This changed starch is called retrograded starch.
Scientists have suggested retrograded starch is a competitive inhibitor of
amylase in the small intestine.
Assuming the scientists are correct, suggest how eating stale bread could
help to reduce weight gain.
- Less hydrolysis of starch;
- (To) maltose;
- (So) less absorption (of glucose)
OR
(So) more egested (starch/carbohydrate);