Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

AS Biology > Carbohydrates, Lipids and Proteins (SR) > Flashcards

Carbohydrates, Lipids and Proteins (SR) Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

What are Monomers?

A

Individual molecules that make up a polymer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are Polymers?

A

Long chains
Composed of multiple Monomers
Bonded together in Repeating Pattern

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

When does a Condensation Reaction Occur?

A

Occurs when two molecules combine to form a more complex molecule with removal of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

When does a Hydrolysis Reaction Occur?

A

When larger molecules are broken down into smaller ones with the addition of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are Monosaccharides?

A

Simplest Carbohydrates

Consisting of only one Sugar molecule (Glucose, Fructose & Galactose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is Glucose?

A

A Hexose sugar with 2 Isomers:
α-Glucose
β-Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are Disaccharides?

A

Sugars that are composed of two Monosaccharides
Joined together in a condensation reaction
Forming a Glycosidic Bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is an example of a polysaccharide and is the main energy store in plants?

A

Amylopectin (Starch)

Composed of α-Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is an example of a polysaccharide used for energy store in animals?

A

Glycogen

Composed of α-Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is an example of a polysaccharide that is used as a structural component?

A

Cellulose

Composed of long unbranched chains of β-Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the two types of Fatty Acids?

A

1) Saturated

2) Unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the difference between a Saturated Fatty Acid and an Unsaturated Fatty Acid?

A

Saturated has no C=C double bonds, as many hydrogens as possible

Unsaturated has at least 1 C=C double bond, therefore contains less Hydrogen, C=C bond causes a kink so can’t be closely packed together, which means it is liquid at room temp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is a triglyceride molecule?

A

Formed by joining one molecule of Glycerol to 3 Fatty Acids
Done by 3 Condensation Reactions
Forming Ester Bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How do Triglycerides have key roles in Respiration and Energy Storage?

A

Due to its Insolubility and High Carbon : Hydrogen Ratio

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the difference between a Phospholipid and a Triglyceride?

A

Triglyceride has 3 Fatty Acid Chains

Phospholipid has 2 Fatty Acid Chains and a Phosphate molecule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How do the properties of Phospholipids make them great for cell-surface membranes?

A 
Hydrophobic Tails (fatty acids & glycerol) - Non-polar and insoluble in water (inner layer)
Hydrophilic Head (Phosphate) - Polar and soluble in water
Overall forms Phospholipid Bilayer (outer layer)
17
Q

What are Amino Acids?

A

Monomer Units used to make Proteins

18
Q

How many naturally occurring Amino Acids are there?

A

20

Only difference is the R Group

19
Q

What are Dipeptides and how are they formed?

A

Two amino Acids
Joined together by Condensation Reaction
Forming Peptide Bond

20
Q

What is a Polypeptide?

A

Polymer made of many Amino Acids

Joined together by Peptide bonds

21
Q

What are the 4 Structural Layers (Structures) of Proteins?

A

1) Primary (1º)
2) Secondary (2º)
3) Tertiary
4) Quaternary

22
Q

What is the Primary Structure (1º)?

A

Specific Sequence of Amino Acids in a Polypeptide Chain

Peptide Bonds hold them together

23
Q

What is the Secondary Structure (2º)?

A

Curling or Folding of Polypeptide Chain
Into α-helices and β-pleated sheets due to formation of H-Bonds

Hydrogen Bonds (H-Bonds) hold it together

24
Q

What is the Tertiary Structure?

A

Overall Specific 3D Shape of a Protein, determined by interactions b/w R groups and properties of R groups

Hydrogen Bonds, Ionic Bonds and Disulphide Bridges hold them together

25
Q

What is the Quaternary Structure?

A

Specific 3D shape of a protein determined by the multiple polypeptide chains and/or prosthetic groups bonded together

Hydrogen Bonds, Ionic Bonds and Disulphide Bridges hold them together

26
Q

How do you test for Reducing Sugars?

A

Benedict’s Reagent
Reducing Sugar Reduces Cu (II) to Cu (I)
Changes from Blue to Brick Red/Orange ppt formed

27
Q

What is the test for Starch?

A

Iodine in Potassium Iodide solution

Sample changes from Brown-Orange to dark Blue/Black if Starch present

28
Q

How do you test for Non-Reducing Sugars?

A

Break down into Reducing sugars by heating w/diluted HCl or hydrolyse using Enzymes
Neutralise solution using Sodium Hydrogencarbonate
Continue with Benedict’s Reagent
Brick Red/Orange ppt formed if reducing sugar present

29
Q

How do you test for Proteins?

A

Biuret Test
Add Sodium/Potassium Hydroxide to solution containing crushed up/dissolved proteins/food to make solution alkaline
Shake
Add Copper (II) Sulphate Solution
Solution should go from Blue to Purple if Proteins present

30
Q

How do you test for Lipids?

A

Emulsion Test
Add Ethanol to test solution and shake for approx 1 min so it dissolves
Add Water to the solution
Any lipid will show as a milky white emulsion, the more lipid there is, the more noticeable the emulsion is
Test can be Improved by adding Sudan III to stain Lipids Red

31
Q

What are Enzymes?

A

Biological Catalysts
That speed up Rate of Reaction
Remains Unchanged and re-usable @ end of reaction

32
Q

How do enzymes work?

A

They lower the Activation Energy

33
Q

What was the old theory for Enzyme Action?

A

Lock and Key

Each substrate is a ‘key’ and only fits to specific ‘lock’ (enzyme)

34
Q

What is the alternative theory for Enzyme Action?

A

Induced Fit:
Substrate Induces change in enzyme so that it fits
Enzyme when it contacts, moulds around Substrate
Conformational change so enzyme moulds to fit substrate

35
Q

What is the Specificity of Enzymes down to?

A

Due to Tertiary Structure of Active Site

Allowing Complementary binding to Substrates

36
Q

What types of Reactions do Enzymes Catalyse?

A

Both Intra- and Extracellular reactions

That determine structures and functions from cellular to whole organism levels

37
Q

What factors affect Enzyme Activity?

A

1) pH
2) Temperature
3) Enzyme Concentration
4) Substrate Concentration
5) Competitive & Non-Competitive Inhibitor Conc.

38
Q

What is Competitive Inhibition?

A

Inhibition of Enzyme that is Reversible
Can be overcome by increasing amount of Substrate
Irreversible bonding called an Inactivator
Level of Inhibition depends on conc. of Substrates

39
Q

What is Non-Competitive Inhibition?

A 
When Inhibitor Binds to Allosteric Site
Alters Specific shape of Enzymes Tertiary Site (Active Site)
Disrupts shape of active sites
Substrate can no-longer bind to Enzyme
IRREVERSIBLE

AS Biology (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions