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Biomolecules 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
Examples of polysaccharides
Glycogen, cellulose, starch
26
Starch structure
alpha - 1,4 glycosidic bond
27
Cellulose
Beta-1,4 glycosidic bond
28
What is chitin
Hard outer skeletons of certain animals
29
Differences between amylose and amylopectin
Amylose: straight chain alpha 1, 4 glycosidic bond Amylopectin: branched chain alpha 1, 6 glycosidic bond
30
Characteristics of unsatured fats
- double/triple bond between carbon atoms - liquid room temp - good cholestrol
31
Use of triglyceride
- insulation - energy storage - metabolic source of water - provide buoyancy in some animals (keeps them afloat)
32
Main structure of phospholipid bilayer
1) hydrophilic head 2) hydrophobic tail (fatty acid chain)
33
Use of waxe
- repel water from insect wings - prevent further transpiration
34
Use of steroids
- maintain fluid balance in the cell - cholestrol in animal cell membrane
35
What is the result of a succesful emulsion test
Milky emulsion
36
Use of proteins
- growth and repair of tissues - found in cell membranes, enzymes, etc
37
General structure of proteins
CHON
38
The 4 protein structures
Primary, secondary, tertiary, quartenary
39
2 types in secondary structure
alpha helix and beta sheet
40
Secondary structure undergo what bond explain
Hydrogen bond: bond between hydrogen and highly electronegative elements such as H, O, N, F
41
What causes tertiary structure
Proximal residues (r groups)
42
What forms the quarternary structure
Electrostatic interaction between 4 subunits
43
Denaturation
Process in which protein losses its innate structure which causes it to lose its function
44
Factors affecting protein denaturation
- mechanical stress - organic solvents - strong acids and bases - teperature - reducing agents - detergents - salt concentration - heavy metal ions
45
Specific heat capacity
Amount of heat required to raise the temperature of 1kg of a substance by 1 kelvin
46
Latent heat of vaporization
Heat required to change 1 mole of liwyid at its boiling point under standard atmospheric pressure
47
Saturated fats
- Single bonds between carbon atom - Solid at room temp
48
Diff in structure between triglyceride and phospholipids
- 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
Cis and trans fat in terms of intermolecular forces
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
Tryglyceride structure
- glycerole part - 3 fatty acid chains
51
Cis and trans fat in terms of stacking efficiency
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
What to use for test of starch
Iodine solution
53
Positive iodine test
Blue-black colour
54
What to use for reducing sugar test
Benedict's solution
55
Colour of most amount of reducing sugar
Brick-red
56
Non-reducing sugar test
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
Name of test for lipids
Emulsion test
58
Positive emulsion test
Milky
59
Haemoglobin consists of?
4 subunits (2alpha and 2beta) and 4 heme groups
60
Forces responsible for formation of tertiary structure
- hydrogen bond - ionic bond - disulphide bond - van der Waal's forces

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