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Biomolecules Flashcards

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Biology 101 flashcards
1
Q

Naturally occuring elements in human body

A

Hydrogen, carbon, oxygen, nitrogen

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2
Q

Characteristics of organic substances

A
  • contain carbon and hydrogen
  • usually larger in size
  • dissolve in water and organic liquid
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3
Q

Characteristics of inorganic substances

A
  • generally no carbon
  • smaller in size
  • dissolve in water
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4
Q

Examples of organic substances

A

Carbohydrates, proteins, lipids, nucleic acid

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5
Q

Examples of inorganic substances

A

Water, carbon dioxide, sodium

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6
Q

Examples of inorganic substances

A

Oxygen, carbon dioxide, sodium

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7
Q

Arrangement of inorganic salts

A

Chrystalatise arrangement

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8
Q

Characteristic of a water molecule

A
  • polar
  • bent-shaped
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9
Q

Characteristics of carbon dioxide molecule

A
  • non-polar
  • linear
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10
Q

Characteristics of carbon dioxide molecule

A
  • non-polar
  • linear
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11
Q

Examples of inorganic salts

A

Na, Cl, K

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12
Q

Inorganic salts in ionic form

A

Electrolytes

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13
Q

Characteristics or carbohydrate

A
  • water-soluble
  • contain C, H, O
  • Cellular structure
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14
Q

2 examples of monosaccharides

A

Hexoses and pentoses

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15
Q

Examples of hexoses

A

Glucose, fructose, galactose

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16
Q

Examples of pentoses

A

Ribose and deoxyribose

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17
Q

What are glucose and galactose classified as?

A

Aldehyde

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18
Q

Classification of fructose

A

Ketones

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19
Q

Aldose and ketoses are…

A

Reducing sugar

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20
Q

Characteristics of chiral

A
  • no double bond
  • bond has to be different
  • 4 unique single bonds
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21
Q

Disaccharides undergo what reaction

A

Condensation reaction/dehydration synthesis

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22
Q

Glucose + glucose

A

Maltose + H2O (reducing sugar)

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23
Q

Glucose + Fractose

A

Sucrose + H2O (non-reducing sugar)

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24
Q

Glucose + Galactose

A

Lactose + H2O (reducing sugar)

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25
Q

Examples of polysaccharides

A

Glycogen, cellulose, starch

26
Q

Starch structure

A

alpha - 1,4 glycosidic bond

27
Q

Cellulose

A

Beta-1,4 glycosidic bond

28
Q

What is chitin

A

Hard outer skeletons of certain animals

29
Q

Differences between amylose and amylopectin

A

Amylose: straight chain alpha 1, 4 glycosidic bond
Amylopectin: branched chain alpha 1, 6 glycosidic bond

30
Q

Characteristics of unsatured fats

A
  • double/triple bond between carbon atoms
  • liquid room temp
  • good cholestrol
31
Q

Use of triglyceride

A
  • insulation
  • energy storage
  • metabolic source of water
  • provide buoyancy in some animals (keeps them afloat)
32
Q

Main structure of phospholipid bilayer

A

1) hydrophilic head
2) hydrophobic tail (fatty acid chain)

33
Q

Use of waxe

A
  • repel water from insect wings
  • prevent further transpiration
34
Q

Use of steroids

A
  • maintain fluid balance in the cell
  • cholestrol in animal cell membrane
35
Q

What is the result of a succesful emulsion test

A

Milky emulsion

36
Q

Use of proteins

A
  • growth and repair of tissues
  • found in cell membranes, enzymes, etc
37
Q

General structure of proteins

A

CHON

38
Q

The 4 protein structures

A

Primary, secondary, tertiary, quartenary

39
Q

2 types in secondary structure

A

alpha helix and beta sheet

40
Q

Secondary structure undergo what bond explain

A

Hydrogen bond: bond between hydrogen and highly electronegative elements such as H, O, N, F

41
Q

What causes tertiary structure

A

Proximal residues (r groups)

42
Q

What forms the quarternary structure

A

Electrostatic interaction between 4 subunits

43
Q

Denaturation

A

Process in which protein losses its innate structure which causes it to lose its function

44
Q

Factors affecting protein denaturation

A
  • mechanical stress
  • organic solvents
  • strong acids and bases
  • teperature
  • reducing agents
  • detergents
  • salt concentration
  • heavy metal ions
45
Q

Specific heat capacity

A

Amount of heat required to raise the temperature of 1kg of a substance by 1 kelvin

46
Q

Latent heat of vaporization

A

Heat required to change 1 mole of liwyid at its boiling point under standard atmospheric pressure

47
Q

Saturated fats

A
  • Single bonds between carbon atom
  • Solid at room temp
48
Q

Diff in structure between triglyceride and phospholipids

A
  • Phospholipids have 2 fatty acid chain, while tryglyceride has 3 fatty acid chain
  • Phospholipid has a hydrophobic tail and hydrophilic head, while tryglyceride is completely hydrophobic
49
Q

Cis and trans fat in terms of intermolecular forces

A

Cis fats have a bent shape due to the cis double bond which doesn’t really allow for close packing of the molecules, so have less intermolecular force, while for trans fat, it has a linear shape which allows for close packing, so has stronger force

50
Q

Tryglyceride structure

A
  • glycerole part
  • 3 fatty acid chains
51
Q

Cis and trans fat in terms of stacking efficiency

A

Cis fat has a bent shape which makes it harder for the fat to stack on each other, while trans fat has a linear shape which is easier to stack

52
Q

What to use for test of starch

A

Iodine solution

53
Q

Positive iodine test

A

Blue-black colour

54
Q

What to use for reducing sugar test

A

Benedict’s solution

55
Q

Colour of most amount of reducing sugar

A

Brick-red

56
Q

Non-reducing sugar test

A

1) do benedict’s test (negative result)
2) add hydrochloric acid to hydrolyze glycosidic bonds
3) heat in bath water
4) neutraluze with hydrogen carbonate to bring ph back to 7
5) repeat benedict’s test

57
Q

Name of test for lipids

A

Emulsion test

58
Q

Positive emulsion test

A

Milky

59
Q

Haemoglobin consists of?

A

4 subunits (2alpha and 2beta) and 4 heme groups

60
Q

Forces responsible for formation of tertiary structure

A
  • hydrogen bond
  • ionic bond
  • disulphide bond
  • van der Waal’s forces

bio (5 decks)

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