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Biomolecules > Biomolecules > Flashcards

Biomolecules Flashcards

1
Q

Define carbohydrates

A

Optically active polyhydroxy aldehydes or ketones

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2
Q

Differentiate between olgiosaccharides and polysaccharides

A

Olgio - 2-10 on hydrolysis
Poly - 10+ on hydrolysis

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3
Q

2 methods to prepare glucose

A
  1. Sucrose on boiling with dilute HCl or H2SO4 —> glucose + fructose
  2. Starch on boiling with dilute H2SO4 under pressure
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4
Q

How to determine glucose has 6 carbons

A

Forms hexane on treatment with HI

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5
Q

How to confirm presence of carbonyl group in glucose

A

Cyanohydrin test

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6
Q

Recall glucose structure

A

-na-

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7
Q

Recall gluconic acid structure

A
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8
Q

Recall saccharic acid structure

A
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9
Q

The D isomer of glucose has + or - optical rotation?

A

+

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10
Q

Name 3 things that indicated -CHO group is not free in glucose

A

Shiffs base fails, NaHSO3 fails and NH2-OH also fails hence indicating that its a cyclic hemiacetal structure

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11
Q

What is the anomer of glucose

A

Pyranose

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12
Q

Recall Fructose structure

A
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13
Q

Anomer of fructose is

A

Furan

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14
Q

Name the monosaccharides that constitute sucrose

A

Alpha D glucose
Beta D fructose

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15
Q

Which 2 carbons form linkage in sucrose

A

C1-C2

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16
Q

Why is sucrose called invert sugar

A

Since, on hydrolysis of sucrose net rotation of final solution is laevo when sucrose itself dextro

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17
Q

Compare glucose and fructose optical rotation

A

Fructose (-90)
Glucose (+52)

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18
Q

Constituents of maltose

A

Two. Alpha D. Glucose

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19
Q

What is the linkage in maltose

A

C1-C4

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20
Q

Is fructose reducing? Explain why or why not and draw

A

Yes

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21
Q

Is maltose reducing?

A

Yes
C1 of second glucose is free for reduction

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22
Q

What are the constituents of lactose?

A

Beta D galactose
Beta D glucose

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23
Q

Type of linkage in lactose, draw

A

C1-C4

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24
Q

How to determine if a double sugar is reducing or not?

A

After 4 drawing the sugar, make sure it has —C(OH)—O— group, if present it can convert to aldehyde

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25
Q

Recall structure of galactose

A

Flip C-4 in glucose

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26
Q

Name the constituents of starch

A

Amylose and amylopectin

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27
Q

Name the condition for glucose to be called amylose

A

C1-C4 glycosidic bond linked units with 200-1000 alpha D glucose units

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28
Q

What percentage of starch does amylose constitute of

A

15-20%

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29
Q

Out of amylose and amylopectin, which is soluble and insoluble in water?

A

Amylose is soluble
Amylopectin is insoluble

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30
Q

Which linkages are seen in amylopectin

A

C1C4 to form a chain
C1C6 to branch

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31
Q

What is very similar to amylose

A

Maltose
As both have alpha D glucose and both form the same linkage

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32
Q

What is the difference between amylose and cellulose

A

Amylose forms a chain with alpha d
Cellulose forms a chain with beta d

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33
Q

What are carbs stored as in mammals

A

Glycogen

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34
Q

Why is glycogen called animal starch

A

Its similar to amylopectin (starch ka component)

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35
Q

What is glycogen broken down into (and how) when a mammal needs energy

A

Its broken down into glucose by enzymes

36
Q

How do you explain the absence if aldehyde group in pentacetate of glucose?

A

It forms a cyclic acetal and does not exist as —CHO.

37
Q

Define protein

A

Any polymer of an alpha amino acid

38
Q

Glycine

A

H

39
Q

Alanine

A

—CH3

40
Q

Valine

A

(CH3)2(CH)—

41
Q

Leucine

A

(CH3)2CHCH2

42
Q

Arginine

A

NH=C(NH2)—NH—(CH3)3

43
Q

Lysine

A

NH2-(CH2)4

44
Q

Glutamic acid

A
45
Q

Aspartic acid

A
46
Q

Glutamine

A
47
Q

Asparigine

A
48
Q

Serine

A
49
Q

Cystine

A
50
Q

Phenyl alanine

A
51
Q

Tryptophan

A
52
Q

Histidine

A
53
Q

Proline

A
54
Q

Describe the physical structure of amino acids

A

Solid crystalline, colourless

55
Q

Solubility and melting behaviour of amino acids

A

Water soluble and high melting

56
Q

Which amino acid is the only one that is optically inactive

A

Glycine (—H)

57
Q

Commonly found isomer of amino acids are: (D/L)

A

L ISOMER

58
Q

2 conditions to call a polypeptide as a protein

A

Polypeptide having more than hundred amino acid residues and having molecular mass higher than 10,000u

59
Q

Why is the general conditions for calling a polypeptide not true for all cases

A

The explanation fails to give a reason for many compounds like insulin which is a polypeptide having only 51 amino acids but is classified as a protein

60
Q

2 types of protien

A

Fibrous and globular

61
Q

Differentiate fibrous and globular protein in the basis of orientation bonds and solubility in water

A

Fibrous: runs parallel with hydrogen ans disulphide bonds, water insoluble, hair wool, keratin, myosin

Globular: heavily coiled and spherical in shape , soluble in water, like insulin, albumins.

62
Q

Explain primary proteins

A

Every protien is composed of numerous polypeptide chains, the order and number of amino acids that these polypeptide chains a re composed of is define by the primary structure

63
Q

Explain secondary Structure

A

It defines the orientation or folding of the polypeptide. Commonly alpha helical or beta pleated structure is seen.

Alpha helical structure arises due to the Nitrogen—Hydogen………Oxygen hydrogen bond formed

Beta pleated is a structure that is characterised by stretched out molecules held together in an adjacent manner by again, hydrogen bonds

64
Q

Explain Tertiary structure

A

The folding or twisting that further characterises a given polypeptide is globular or fibrous.

65
Q

Explain Quaternary structure

A

The spacial arrangement of polypeptide sub-units is called quaternary

66
Q

Briefly recall denaturing of protein

A

Its the loss of biological acitivity of protiein due to change in termperature pH, or any other physical conditions.

This is characterized by refolding, bonds disturbed. Mainly 1 degree characteristics remain intact while other 2,3 degree variables change

Example is coagulation of egg whites on boiling and curdling of milk.

67
Q

Enzymes are mainly globular or fibrous protiens?

A

Globular almost all

68
Q

Which enzyme converts maltose to glucose

A

Maltase

69
Q

Name the fat soluble vitamins

A

ADEK

70
Q

Name the only water soluble vitamin that can be stored

A

Vitamin B12

71
Q

Vitamin a profile

A

Retinol

S fish liver oil
D xerophthalamia

72
Q

Vitamin b1 profile

A

Thiamine

S yeast milk green veggies cereal
D beri beri (loss of appetite and retarted growth)

73
Q

Vitamin B2 profile

A

Riboflavin

S milk eggwhite liver kidney
D cheilosis (fissuring at corners of mouth and lips) digestive disorder, burning skin

74
Q

Vitamin B6 profile

A

Pyridoxine

S yeast milk egg fish cereal grams
D convulsions

75
Q

Vitamin C profile

A

Ascorbic acid

S citrous fruits amla green veggies
D scurvy (gun bleed)

76
Q

Vitamin D profile

A

S sunlight, egg yolk fish
D RIckets(bone bends in kids) osteomalacia (soft bones and joint pain in adults)

77
Q

Vitamin E profile

A

S vegetable oils
D fragility of RBC muscular weakness

78
Q

Vitamin K profile

A

S green veggies
D inc clotting time

79
Q

Recall osazone

A

Glucose on treating with excess hydrazine

80
Q

Which anomer of glucose is more stable than alpha or beta

A

Beta since 5 equatorial

63% beta
36% alpha
0.1% open chain

81
Q

What is mutarotation

A

Assume you dissolve alpha isomer in water, it instantly exists as alpha beta and open all in equilibrium where all 3 have different optical rotation hence old rotation changes

82
Q

Is starch reducing sugar?

A

No neither is amylose nor amylopectin is reducing hence starch is non reducing

83
Q

Lycene arginine histadine recall

A

All 3 are basics
Lycene has ch2x4–NH2
Arginine has guanidine group
Histidine has imidazole group

84
Q

The only 2 degree amino acid

A

Proline

85
Q

Nucleic acid

A

Read NCERT

Biomolecules (1 decks)

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