Biological Molecules Word Stimulants

Question 1

Glucose

Answer 1

Alpha (OH same)

Beta (OH different)

Question 2

Glycosidic Bond

Answer 2

Condensation Reaction

Carbohydrates

Question 3

Condensation Reaction

Answer 3

H2O produced

Monosaccharides > Disaccharides > Polysaccharides

Question 4

Hydrolysis

Answer 4

H2O used

Polysaccharides > Disaccharides > Monosaccharides

Question 5

Maltose

Answer 5

Alpha Glucose + Alpha Glucose

Reducing Sugar

Question 6

Sucrose

Answer 6

Alpha Glucose + Beta Fructose

Reducing Sugar

Question 7

Lactose

Answer 7

Alpha Glucose + Galactose

Non Reducing Sugar

Question 8

Reducing Sugars

Answer 8

All monosaccharides+ some di
Benedicts solution
Heat
Blue - non, Green - low, Red - high
Colourimetry
Calibration Curve

Question 9

Non Reducing Sugars

Answer 9

Test for reducing
Dilute HCl - Di to mono
Sodium hydrocarbonate - neutralise - pH paper test
Test reducing

Question 10

Starch

Answer 10

Plants
Coiled - Helix, alpha glucose
1-6/1-4 glycosidic bonds
Branched - Enzymes easily hydrolyse into monomers (respiration, easily transported)
Excellent Storage - Not v soluble, large (doesn’t diffuse out of cells), dense
Seeds, grain
Test - Potassium Iodine, heat, yellow/orange > blue/black

Question 11

Glucogen

Answer 11

Animal+Fungi
Coiled - alpha glucose
1-6 glycosidic bonds
Highly Branched - Enzymes easily hydrolyse into monomers (respiration, easily transported)
Storage - Compact; shorter; less dense; more soluble (still insoluble - doesn’t diffuse out of cells)
Animals higher metabolic rate
Granuales

Question 12

Cellulose

Answer 12

Plants
Linear - beta glucose (rotates 180)
Straight, Unbranched
H bonds between layers - High tense strength
Rigidity in cell walls - prevent bursting (osmosis)
Microfibrils > Fibres

Question 13

Triglycerides

Answer 13

Glycerol + 3 fatty acids
Condensation reaction
Saturated/unsaturated
ESTER Bond

Question 14

Phospholipids

Answer 14

Glycerol + 2 fatty acids + Phosphate group
Hydrophilic - dissolves in h2o, P group
Hydrophoblic - does not dissolve in h2o, fatty acids
Bilayer in cell membrane
Glycolipids (+carbohydrates) recognition sites

Question 15

Emulsion Test

Answer 15

Mix Ethanol + test material
Shake - dissolve lipids
Add h2o + mix
Milky white emulsion = lipids

Question 16

Lipid Properties

Answer 16

Insoluble in h2o
Store chemical energy (fats and oils)
Readily hydrolysed
Used in respiration (release o2, glucose short supply)
Pass through phospholipid bilayer
Low energy : mass ratio - good storage

Question 17

Lipid Uses

Answer 17

Energy Store - insoluble in h2o, long term resource
Insulation - fat poor heat conductor, fatty mylein sheath
Protection - Fat around organs
Structural - phospholipids - cell membranes
Molecules - steroids, hormones

Question 18

Peptide Bonds

Answer 18

Proteins

Question 19

Amino Acid structure

Answer 19

C - Amine, H, COOH, R (carbon side chain)

20 types

Question 20

Dipeptide/polypeptide

Answer 20

2/many amino acids combine
Condensation reaction
Peptide Bond

Question 21

Primary Protein

Answer 21

Amino acid sequence (polypeptide chain)
Unique
Determines structure, functions, chemical properties

Question 22

Secondary Protein

Answer 22

Hydrogen Bonding (C=O + NH)
A helix - Twists chain, coils, one polypeptide chain
Beta Pleated Sheet - different parallel chains, folded chain

Question 23

Tertiary Protein

Answer 23

A helixes + Beta pleated sheets of many proteins
Fold and bend into shape
Weak covalent bonds (H bonds, ionic interactions COOH+NH2, Van Der Waals - non polar R groups)
Strong covalent bonds (Disulfide bridges)
Flexible
Respond to changes in pH + temp

Question 24

Disulfide Bridges

Answer 24

Tertiary Structure

Broken by pH

Question 25

Quaternary Protein

Answer 25

2+ polypeptide chains

Functions: Haemoglobin, Structures (collagen), enzymes, transport, active transport, hormones, antibodies

Question 26

Biuret Test

Answer 26

Proteins
Detects peptide bonds
NaOH solution
\+ dilute CuSO4
Purple = protein
Blue = NA

Question 27

Enzyme Catalyst

Answer 27

Lowers activation energy in reactions
Alters rate
Effective in small amounts
Involved but uncnaged

Question 28

Enzyme Substrate Complex

Answer 28

Specific

Substrate hydrolysed

Question 29

Induced Fit Model

Answer 29

Complementary active sites (H Bonds maintain shape; small no. of aa depressions)
Tertiary structure of proteins
Bonds temporarily (with aa on substrate)
Enzyme flexible - to fit substrate
Strain on substrate (distorts bond-lowers Ea)

Question 30

Lock and Key

Answer 30

Old
Unfavoured theory
Flexible not fixed shape

Question 31

Factors effecting

Answer 31

pH
Temp
Conc

Question 32

pH

Answer 32

Amalyse - pH 7 - mouth
Pepson - pH 2
Sucrose - pH 4.5

Question 33

Temp

Answer 33

Denatures at high temps +40c
Permanent change
Hydrogen Bonds

Question 34

Concentration

Answer 34

Substrate/enzyme

Constant if all enzymes occupied

Question 35

Competitive Inhibition

Answer 35

Bind to active site
Lengthen time for enzyme-substrate complex
Similar shape to substrate
Penicillin

Question 36

Non Competitive Inhibition

Answer 36

Another position
Alters enzyme shape - substrate can’t fit
Increase substrate conc - no effect

Question 37

End Point Inhibition

Answer 37

Metabolic pathways disrupted

Negative Feedback

Question 38

Inhibition reversible

Answer 38

Not metal poisoning