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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
Recall structure of galactose
Flip C-4 in glucose
26
Name the constituents of starch
Amylose and amylopectin
27
Name the condition for glucose to be called amylose
C1-C4 glycosidic bond linked units with 200-1000 alpha D glucose units
28
What percentage of starch does amylose constitute of
15-20%
29
Out of amylose and amylopectin, which is soluble and insoluble in water?
Amylose is soluble Amylopectin is insoluble
30
Which linkages are seen in amylopectin
C1C4 to form a chain C1C6 to branch
31
What is very similar to amylose
Maltose As both have alpha D glucose and both form the same linkage
32
What is the difference between amylose and cellulose
Amylose forms a chain with alpha d Cellulose forms a chain with beta d
33
What are carbs stored as in mammals
Glycogen
34
Why is glycogen called animal starch
Its similar to amylopectin (starch ka component)
35
What is glycogen broken down into (and how) when a mammal needs energy
Its broken down into glucose by enzymes
36
How do you explain the absence if aldehyde group in pentacetate of glucose?
It forms a cyclic acetal and does not exist as —CHO.
37
Define protein
Any polymer of an alpha amino acid
38
Glycine
H
39
Alanine
—CH3
40
Valine
(CH3)2(CH)—
41
Leucine
(CH3)2CHCH2
42
Arginine
NH=C(NH2)—NH—(CH3)3
43
Lysine
NH2-(CH2)4
44
Glutamic acid
45
Aspartic acid
46
Glutamine
47
Asparigine
48
Serine
49
Cystine
50
Phenyl alanine
51
Tryptophan
52
Histidine
53
Proline
54
Describe the physical structure of amino acids
Solid crystalline, colourless
55
Solubility and melting behaviour of amino acids
Water soluble and high melting
56
Which amino acid is the only one that is optically inactive
Glycine (—H)
57
Commonly found isomer of amino acids are: (D/L)
L ISOMER
58
2 conditions to call a polypeptide as a protein
Polypeptide having more than hundred amino acid residues and having molecular mass higher than 10,000u
59
Why is the general conditions for calling a polypeptide not true for all cases
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
2 types of protien
Fibrous and globular
61
Differentiate fibrous and globular protein in the basis of orientation bonds and solubility in water
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
Explain primary proteins
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
Explain secondary Structure
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
Explain Tertiary structure
The folding or twisting that further characterises a given polypeptide is globular or fibrous.
65
Explain Quaternary structure
The spacial arrangement of polypeptide sub-units is called quaternary
66
Briefly recall denaturing of protein
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
Enzymes are mainly globular or fibrous protiens?
Globular almost all
68
Which enzyme converts maltose to glucose
Maltase
69
Name the fat soluble vitamins
ADEK
70
Name the only water soluble vitamin that can be stored
Vitamin B12
71
Vitamin a profile
Retinol S fish liver oil D xerophthalamia
72
Vitamin b1 profile
Thiamine S yeast milk green veggies cereal D beri beri (loss of appetite and retarted growth)
73
Vitamin B2 profile
Riboflavin S milk eggwhite liver kidney D cheilosis (fissuring at corners of mouth and lips) digestive disorder, burning skin
74
Vitamin B6 profile
Pyridoxine S yeast milk egg fish cereal grams D convulsions
75
Vitamin C profile
Ascorbic acid S citrous fruits amla green veggies D scurvy (gun bleed)
76
Vitamin D profile
S sunlight, egg yolk fish D RIckets(bone bends in kids) osteomalacia (soft bones and joint pain in adults)
77
Vitamin E profile
S vegetable oils D fragility of RBC muscular weakness
78
Vitamin K profile
S green veggies D inc clotting time
79
Recall osazone
Glucose on treating with excess hydrazine
80
Which anomer of glucose is more stable than alpha or beta
Beta since 5 equatorial 63% beta 36% alpha 0.1% open chain
81
What is mutarotation
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
Is starch reducing sugar?
No neither is amylose nor amylopectin is reducing hence starch is non reducing
83
Lycene arginine histadine recall
All 3 are basics Lycene has ch2x4–NH2 Arginine has guanidine group Histidine has imidazole group
84
The only 2 degree amino acid
Proline
85
Nucleic acid
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Biomolecules (1 decks)

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