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biomolecules Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

monomer

A

smaller units of which larger molecules are made

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2
Q

polymer

A

many monomers bonded together

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3
Q

examples of monomers

A

glucose, amino acids, nucleotides

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4
Q

examples of polymers

A

starch, cellulose, glycogen, protein, DNA/RNA

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5
Q

condensation reaction

A

joining two molecules
creating chemical bond
removal of water

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6
Q

hydrolysis reaction

A

breaking chemical bond
between two molecules
using water

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7
Q

isomer

A

same molecular formula but different structure

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8
Q

disaccharide

A

made up of 2 monosaccharides
joined by glycosidic bonds
formed from condensation reaction

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9
Q

maltose

A

glucose+glucose

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10
Q

sucrose

A

glucose+fructose

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11
Q

lactose

A

glucose+galactose

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12
Q

starch structure

A

alpha glucose
made from 2 polymers:
amylose - unbranched helix joined by 1-4 gs bonds
amylopectin - branched helix joined by 1-4 and 1-6 gs bonds

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13
Q

starch structure related to function

A

compact to fit lots of glucose in small space
branched increasing surface area for rapid hydrolysis back to glucose
insoluble so wont affect water potential

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14
Q

cellulose structure

A

beta glucose
polymer formed of long straight chains using 1-4 gs bonds
held in parallel by many H bonds to form fibrils

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15
Q

cellulose structure related to function

A

many H bonds provide collective strength and rigidity
insoluble so it wont affect water potential

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16
Q

glycogen structure

A

highly branched involving 1-4 and 1-6 gs bonds

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17
Q

glycogen structure related to function

A

branched structure increases surface area for rapid hydrolysis back to glucose
insoluble so wont affect water potential.

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18
Q

whats meant by R group

A

variable group

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19
Q

saturated fatty acids

A

have the maximum number of hydrogen atoms possible and no double bonds in hydrocarbon chain

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20
Q

unsaturated fatty acids

A

have one or more double bonds in hydrocarbon chain

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21
Q

how are triglycerides formed

A

condensation of glycerol and 3 fatty acids
3 ester bonds form between each fatty acid and glycerol attaching to
it is not a polymer as its not many repeated units joining together
1 water is lost between each fatty acid (3 lost in total)

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22
Q

triglyceride structure

A

glycerol + 3 fatty acids
joined by ester bonds

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23
Q

triglycerides structure related to function

A

-large ratio of energy storing carbon-hydrogen bonds compared to number of carbons mean lots of energy can be stored
- high ratio of hydrogen to oxygen atoms allow it to act as a metabolic water source, releasing water if oxidised. important for desert animals e.g. camels
-large and hydrophobic, making them insoluble (not affecting WP)
- low mass, lots can be stored without increasing mass and preventing movement

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24
Q

how are phospholipids formed

A

2 condensation reactions between glycerol and fatty acids
2 ester bonds formed
1 condensation reaction between glycerol and phosphate group
1 phosphodiester bond formed

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25
Q

structure of phospholipids

A

hydrophilic head due to negative charge on phosphate group
attracts water and repels fats
hydrophobic tail is not charged
repels water and mixes with fats

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26
Q

properties of phospholipids

A

2 charged regions so is polar
in water its positioned so heads are exposed to water and tails are not
> forms phospholipid bilayer which makes up plasma membrane in cells

27
Q

monomers in proteins

A

amino acids

28
Q

dipeptide

A

Formed when two amino acids join together via condensation reaction

29
Q

polypeptide

A

A polymer (chain) by condensation of many amino acids, are linked together by peptide bonds.

30
Q

primary structure of protein

A

simple polypeptide chains and sequences of amino acids, determines its properties

31
Q

secondary structure of protein

A

protein structure is formed by folding and twisting of amino acid chain into alpha helix or beta pleated sheet

32
Q

tertiary structure

A

further bending and twisting forms a unique 3D shape
held in place by ionic, hydrogen and disulphide bonds

33
Q

quaternary structure

A

protein made up of more than 1 polypeptide chain, e.g. haemoglobin

34
Q

enzyme

A

tertiary structure proteins
which lower activation energy
of the reactions they catalyse

35
Q

induced fit model

A

enzyme model where the substrate induces the enzyme to alter its shape
to mould around the substrate like a glove
to form an enzyme substrate complex
this puts strain on the bonds and lowers activation energy

36
Q

temperature effect on enzymes

A

high temperature increases kinetic energy so more collisions between enzyme and substrate
works at an optimum temperature
if higher than optimum the enzymes denature, changing the shape of active site making the enzyme non functional and ES complexes cannot form

37
Q

pH on enzymes

A

All enzymes work best at optimal pH. above and below the optimal pH the rate of reaction decreases. Extreme pH changes can denature the enzyme

38
Q

effect of substrate and enzyme concentration on activity

A

insufficient substrate will slow down the reaction due to fewer collisions between enzyme and substrate
insufficient enzymes will cause active sites to be too saturated with substrate and unable to work any faster

39
Q

competitive inhibitors

A

same shape as the substrate
binds to active site
prevents enzyme substrate complex

40
Q

non competitive inhibitors

A

bind to allosteric site
causes active site to change shape
makes enzyme non functional, no ES complexes

41
Q

test for starch

A

add iodine, turns from orange to blue/black

42
Q

reducing sugar test

A

Add benedict’s solution and shake
Boil the test tube 80 deg C
If it goes orange/brick red: reducing sugar is present

43
Q

test for non reducing sugars

A

Test for non-reducing sugar
Heat with Benedict’s
If negative (stays blue), hydrolyse substance with HCl and neutralise with NaOH. (or hydrolyse with an enzyme)
Heat with Benedict’s Brick red precipitate indicates non- reducing sugar.

44
Q

test for lipids

A

Emulsion test, ethanol mixed with sample,
added to water,
milky white emulsion forms on top of the water

45
Q

DNA nucleotode made up of

A

phosphate
, deoxyribose pentose sugar, nitrogenous base (either CGAT)

46
Q

polynucleotide

A

A polymer consisting of many nucleotide monomers in a chain; nucleotides can be those of DNA or RNA.
condensation reaction between pentose sugar and phosphate
joined by phosphodiester bond
CG
AT

47
Q

RNA vs DNA

A

much shorter
ribose vs. deoxyribose pentose sugar
single stranded vs. double stranded, uracil vs. thymine

48
Q

RNA function

A

transfer genetic code from DNA in nucleus to ribosomes
Some RNA (rRNA) is combined with proteins to make ribosome

49
Q

semi conservative replication

A

in each new DNA double helix, one strand is from the original molecule, and one strand is new

50
Q

semi conservative replication steps

A
  1. DNA helicase breaks H bonds between complimentary base pairs, causing double helix to unzip and unwind
  2. strands act as a template, free floating nucleotides attract to their complementary base pairs on the template
  3. adjacent nucleotides join together by a condensation reaction catalysed by DNA polymerase
  4. two sets of daughter DNA contains one parental strand and one newly synthesised strand
51
Q

forming atp

A

ADP +Pi condensation reaction
using ATP synthase
during respiration

52
Q

breaking down ATP

A

ATP to ADP + Pi hydrolysis reaction
uses ATP hydrolase
releases small amount of energy

53
Q

phosphorylation of glucose

A

ATP bonds with compound to make them more reactive

54
Q

water properties

A

metabolite
solvent
high SHC
high latent heat of vaporization
strong cohesion

55
Q

metabolite

A

involved in chemical reactions such as condensation and hydrolysis reactions

56
Q

solvent

A

dipolar so can dissolve solutes and can easily transported around body in cytoplasm in cells

57
Q

high SHC

A

Water requires a lot of energy to change temperature, good for preventing enzymes denaturing

58
Q

high latent heat of vaporisation

A

Provides a cooling effect with little loss of water through evaporation

59
Q

cohesion

A

strong cohesion supports water columns and provides surface tension in plants

60
Q

importance of H ions

A

lower the pH of solutions
impact enzyme function
impact haemoglobin function OR
role in chemiosmosis

61
Q

importance of iron ions

A

Component of haemoglobin in transporting oxygen

62
Q

importance of sodium ions

A

involved in co-transport of glucose and amino acids in absorbption OR
role in generating action potentials

63
Q

importance of phosphate ions

A

component of DNA which forms phosphodiester bonds with deoxyribose
ATP, making ADP more reactive

Biology (6 decks)

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