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Biology > Biological Molecules Glossary > Flashcards

Biological Molecules Glossary Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Amino Group

A

Each amino acid has the same fundamental structure, which consists of a central carbon atom which is bonded to an amino group (NH2), a carboxyl group (COOH) and to a hydrogen atom.

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2
Q

Benedict’s test

A

the test for reducing sugars,

  • Approximately 1 ml of sample is placed into a clean test tube.
  • 2 ml (10 drops) of Benedict’s reagent (CuSO4) is placed in the test tube.
  • The solution is then heated in a boiling water bath for 3-5 minutes.
  • Observe for colour change in the solution of test tubes or precipitate formation.

A positive result is indicated by a brick-red colouration.

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3
Q

Biuret test

A

the test for protein, it detects peptide bonds,

  • at room temperature, place a sample of the solution to be tested in a test tube and add an equal volume of sodium hydroxide.
  • add a few drops of very dilute (0.05%) Copper (II) Sulfate and mix gently.
  • A purple colouration indicates the presence of peptide bonds, if no protein is present the solution remains blue.
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4
Q

Carboxyl group

A

Each amino acid has the same fundamental structure, which consists of a central carbon atom which is bonded to an amino group (NH2), a carboxyl group (COOH) and to a hydrogen atom.

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5
Q

Condensation reaction

A

The reaction that takes monomers and bonds them to form polymers - H2O given off

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6
Q

Disaccharide

A

2 bonded monosaccharide molecules

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7
Q

Disulphide bonds

A

disulphide bonds are formed by the oxidation of two cysteine residues to form a covalent sulfur-sulfur bond

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8
Q

Emulsion test

A

Test for lipids:

  • Take a completely dry and grease-free test tube.
  • Add 2cm^3 of the sample being tested, add 5cm^3 of ethanol.
  • Shake the tube thoroughly to dissolve any lipid in the sample.
  • Add 5cm^3 of water and shake gently.
  • A cloudy-white colour indicates the presence of a lipid.
  • As a control, repeat the procedures using water instead of the sample, the final solution should be clear.
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9
Q

Fructose

A

A monosaccharide, a sweet tasting soluble substance with a general formula of C6H12O6

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10
Q

Galactose

A

A monosaccharide, a sweet tasting soluble substance with a general formula of C6H12O6

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11
Q

Glucose

A

A monosaccharide, a sweet tasting soluble substance with a general formula of C6H12O6

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12
Q

Glycerol

A

A colourless, odourless liquid, with a sweet taste. Glycerol is seen in biological systems as an intermediate carbohydrate and lipid metabolism

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13
Q

Glycosidic Bond

A

a type of covalent bond that joins a carbohydrate molecule to another group

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14
Q

Hydrogen Bond

A

a weak bond between two molecules resulting from an electrostatic attraction between a proton in one molecule and an electronegative atom in the other

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15
Q

Hydrolysis

A

A chemical process of decomposition involving the splitting of a bond by the addition of water

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16
Q

Hydrophilic

A

a hydrophilic molecule is one whose interactions with water and other polar substances are more thermodynamically favourable than their interactions with oil or other hydrophobic solvents

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17
Q

Hydrophobic

A

Hydrophobic molecules and surfaces repel water. Hydrophobic liquids, such as oil, will separate from water. Hydrophobic molecules are usually nonpolar, meaning the atoms that make the molecule do not produce a static electric field.

18
Q

Ionic bonds

A

A type of chemical bonding that involves the electrostatic attraction between oppositely charged ions, or between two atoms with sharply different electronegatives, and is the primary interaction occurring in ionic compounds

19
Q

Lactose

A

a sugar found in milk, it is a disaccharide containing glucose and galactose molecules

20
Q

Maltose

A

a disaccharide made of two glucose molecules

21
Q

Monomer

A

a molecule that can be bonded to other identical molecules to form a polymer e.g. glucose

22
Q

Monosaccharide

A

any of the class of sugars (e.g. glucose) that cannot be hydrolysed to give a simple sugar

23
Q

Mono-unsaturated fatty acid

A

MUFAs are a type of unsaturated fat. ‘mono’ meaning ‘one’ signifies that monosaturated fats only have one double carbon bond

24
Q

Non-reducing sugar

A

a carbohydrate that is not oxidized by a weak oxidizing agent in basic aqueous solution (e.g. sucrose)

25
Q

Osmosis

A

the diffusion of water molecules

26
Q

Peptide bond

A

A peptide bond is a chemical bond formed between two molecules when the carboxyl group of one molecule reacts with the amino group of the other molecule, releasing a molecule of water.

27
Q

Phospholipid

A

a class of lipid whose molecule has a hydrophilic ‘head’ containing a phosphate group and the two hydrophobic ‘tails’ derived from fatty acids, joined by an alcohol residue.

28
Q

Polymer

A

a substance or material consisting of very large molecules composed of many repeating subunits.

29
Q

Polypeptide

A

A peptide consisting of 2 or more amino acids. Amino acids make up polypeptides which, in turn, make up proteins.

30
Q

Polar

A

A polar molecule is a chemical species in which the distribution of electrons between the covalently bonded atoms is not even. (A molecule that has both positive and negative regions)

31
Q

Polysaccharide

A

A carbohydrate (e.g. Starch, Cellulose or Glycogen) whose molecules consist of a number of sugar molecules bonded together.

32
Q

Reducing sugar

A

any sugar that is capable of acting as a reducing agent because it has a free aldehyde group or a free ketone group

33
Q

R-group

A

a side chain specific to each amino acid that confers particular chemical properties to that amino acid

34
Q

Saturated fatty acid

A

a type of fat in which the fatty acid chains have all single bonds

35
Q

Starch

A

A polysaccharide compromising of glucose monomers joined in a 1,4 glycosidic bond.

36
Q

Sucrose

A

A disaccharide formed from the combination of fructose + glucose

37
Q

Polyunsaturated fatty acid

A

fatty acids that contain more than one double bond in their backbones

38
Q

Triglyceride

A

The major form of fat stored by the body. A triglyceride is an ester derived from glycerol and three fatty acids.

39
Q

Unsaturated fatty acid

A

One or more double bond in the fatty acid chain

40
Q

Water Potential

A

The potential energy of water per unit volume relative to pure water in reference conditions.

Biology (5 decks)

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