biomolecules

Question 1

what are the 4 major biomolecules

Answer 1

carbohydrates, lipids (fats), protein, nucleic acid

Question 2

what are biomolecules

Answer 2

a.k.a biological molecules, in organisms builds structure & for use in metabolic reactions

Question 3

how are larger molecules made

Answer 3

when smaller molecules bind together or when larger ones are broken down

Question 4

what is the term for a smaller molecule and larger molecule

Answer 4

polymer, monomer

Question 5

what are metabolic reaction

Answer 5

the chemical reactions in the bodys cells that change food into energy. These keep us alive

Question 6

what are some examples of carbohydrates

Answer 6

pasta, bread, potatoes, corn

Question 7

what are the elements in carbohydrates

Answer 7

hydrogen, oxygen, carbon

Question 8

what are the monomers in carbohydrates and 3 examples

Answer 8

monosaccharides (e.g. glucose, fructose, galactose)

Question 9

what are the polymers in carbohydrates and examples

Answer 9

disaccharides and polysaccharides (e.g. simples sugars, starch cellulose, glycogen)

Question 10

what are the 3 main functions of carbohydrates

Answer 10

1. provide fast energy. 2. plant walls are constructed using cellulose providing it structure 3. maintaining blood glucose levels

Question 11

how are carbohydrates stored in animals and plants and what are they stored as and what they are used for

Answer 11

1. plants transport carbohydrates and store it as starch 2. animals store carbohydrates as glycogen (the main storage form of glucose) in the liver and muscles they are used in respiration to provide energy

Question 12

what is the formula of carbohydrates

Answer 12

C6 H12 O6

Question 13

carbohydrates solubility in water and its tastes and type of molecule

Answer 13

they are soluble in water and taste very sweet, it is an organic molecule

Question 14

3 examples of disaccharides and uses

Answer 14

sucrose (table sugar), maltose (sugar), lactose (plant cells).

Question 15

3 examples of polysaccharides and uses

Answer 15

starch (plants store), glycogen (animal storage), cellulose (plant cell walls)

Question 16

polysaccharides solubility in water and tastes

Answer 16

they are insoluble in water and taste sweet.

Question 17

what is glucose

Answer 17

glucose is a small sugar molecules.

Question 18

synthesis of large molecules from smaller ones for glucose

Answer 18

many glucose bind together, a cellulose, starch and glycogen can be made

Question 19

4 examples of lipids

Answer 19

butter, oil, cholesterol, cheese,

Question 20

what are the elements in lipids

Answer 20

hydrogen, oxygen and carbon

Question 21

what are the monomers in lipids

Answer 21

glycerol and fatty acids. (1 glycerol, 3 fatty acids)

Question 22

what are the 4 polymers in lipids

Answer 22

waxes, steroids, triglycerides, phospholipids

Question 23

what are the 6 functions of lipids

Answer 23

1. release energy, 2. provide insulation, 3. making hormones, 4. used after all the energy from carbohydrates is finished, 5. makes cell membranes 6. provides buoyancy and waterproofing

Question 24

what are saturated fats and unsaturated fats

Answer 24

saturated: animal fats, unsaturated: plant lipids

Question 25

what are examples of proteins

Answer 25

meats, many beans, eggs, nuts

Question 26

what are the elements in proteins

Answer 26

hydrogen, oxygen, carbon, nitrogen and a little sulfur

Question 27

what are the monomers in proteins and examples

Answer 27

amino acids (serine, lysine, glutamine)

Question 28

how are proteins made form amino acids

Answer 28

amino acids form chains called polypeptide chains which come together to make proteins

Question 29

what are the polymers of proteins and examples

Answer 29

protein (haemoglobin, gelatin, enzymes and antibodies)

Question 30

5 functions of proteins

Answer 30

1. make new cells for growth and repair, 2. makes enzymes to drive biochemical reactions, 3. provides structure (e.g. keratin) 4. provides hormones (e.g. insulin) 5. transports molecules (e.g. haemoglobin)

Question 31

how many different amino acids are there and what is special about their arrangements

Answer 31

20 different amino acids. Different arrangements of amino acids make up different proteins and form different shapes. Small change in amino acid sequence makes a different protein

Question 32

what is a protein

Answer 32

large molecules made up of many repeating amino acids, joined together by peptide bonds

Question 33

what is a polypeptide

Answer 33

long chain of amino acids

Question 34

what does is mean by the lock and key

Answer 34

each enzyme has a special shape that only fits one type of molecule like a lock and key

Question 35

are enzymes proteins

Answer 35

yes

Question 36

what is anabolism

Answer 36

monomers binding together to create polymers. Where living organisms build complex molecules from simpler ones while storing energy. This process requires energy usually from ATP

Question 37

what is a primary protein structure

Answer 37

sequence of amino acids held together by peptide bonds which is determined by genetic information

Question 38

what is the secondary protein structure and 2 examples

Answer 38

the polypeptide chains fold into structure using hydrogen bonds between amino acids. The most common of these structures are alpha helixes and beta-pleater sheets

Question 39

what is the tertiary protein structure

Answer 39

three-dimensional folding of a protein that gives the proteins a specific shape which is held in place by hydrogen bonds, disulphide bridges, ionic bonds influenced by the interactions between the side chains (R group)

Question 40

what is a molecule

Answer 40

a group of two or more atoms chemically bonded together

Question 40

structure of proteins is due to...

Answer 40

The structure of a protein is determined by the sequence of amino acids in its polypeptide chain. This sequence dictates how the protein folds into a specific three-dimensional shape, which is crucial for its function.

Question 40

why is water essential for cells

Answer 40

is acts as a solvent for chemical reactions

Question 41

starch test steps and resulting colours

Answer 41

1. grind up food for testing 2. add 2 drops of iodine to a spotting tile 3. add 2 drops of solution to spotting tile 4. yellow-brown initially - blue-black colour shows that starch is present

Question 41

fats & oils (lipids, a.k.a emulsion test) steps and colour results

Answer 41

1. in a boiling tube, place 5cm cubed of a liquid 2. add 5cm cubed of ethanol to tube and shale 3. slowly pour solution into another test tube half-filled with water 4. milk appearance=presence of lipids

Question 41

vitamin c test and colour results

Answer 41

1. measure 2cm cubed DCPIP into a clean test tube 2. add liquid to DCPIP one drop at a time using a dropper 3. the less liquid added before a colour change means the more vitamin c