Chapter 1 Flashcards

1
Q

Give 3 examples of monomers.

A
  • monosaccharides
  • amino acids
  • nucleotides
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2
Q

Give 3 examples of monosaccharides.

A
  • galactose
  • glucose
  • fructose
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3
Q

What are the bonds formed in:

  • carbohydrates
  • proteins
  • lipids?
A
  • carbohydrates = glycosidic
  • proteins = peptide, hydrogen, ionic and disulphide
  • lipids = ester
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4
Q

What is the monomer of a carbohydrate, what is the reaction that joins them and what is the bond?

A
  • monosaccharides
  • condensation reaction
  • glycosidic bond
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5
Q

How is sucrose made?

A

Disaccharide formed by the condensation between fructose and glucose

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5
Q

How is lactose made?

A

Disaccharide formed by the condensation reaction between galactose and glucose.

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6
Q

How is maltose made?

A

Disaccharide formed by the condensation reaction between two alpha glucose molecules.

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7
Q

What are the 2 isomers of glucose?

A
  • alpha glucose (h at top oh on bottom)

- beta glucose (oh on top and h on bottom)

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8
Q

How are glycogen and starch formed?

A

Condensation of alpha glucose.

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9
Q

How is cellulose formed?

A

Condensation of beta glucose

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10
Q

What are the properties of starch that are suited to its function?

A
  • long alpha glucose chains

- easily hydrolysed as source of fuel for respiration

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11
Q

What are the properties of glycogen that are suited for its function?

A
  • short branched chains easily compacted

- easily hydrolysed and readily accessible

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12
Q

What are the properties of cellulose suited for its function?

A
  • long straight chains
  • cross links between chains
  • strong bonds between molecules
  • strong for cell wall
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13
Q

How would you carry out a Benedict’s test for both reducing and non-reducing sugars?

A

Reducing =

  • add Benedict’s solution
  • heat in water bath
  • red/orange precipitate=reducing sugar present

Non-reducing =

  • add hydrochloric acid
  • heat in water bath
  • add sodium hydrogencarbonate
  • carry out Benedict’s test
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14
Q

How would u carry out an iodine test?

A
  • add iodine dissolved in potassium iodide solution to sample
  • blue/black colour change = starch present
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15
Q

What is the monomer of a protein?

A

Amino acids

16
Q

What is the structure of an amino acid?

A
  • carbon in middle
  • hydrogen
  • amine group (H2N)
  • carboxyl group (COOH)
  • R group ( side chain can change to 1/20 variations)
17
Q

What bond is formed in protein?

A

Condensation reaction between amino acids forms peptide bonds.

18
Q

What are the 4 structures of a protein?

A

Primary = polypeptide chain

Secondary = basic polypeptide in alpha helix shape held by hydrogen bonds

Tertiary = 3D lump with hydrogen, ionic, disulphide bonds

Quaternary = more than 1 tertiary together

19
Q

What are the two groups of lipid?

A

Triglycerides and phospholipids

20
Q

How would you carry out a biuret test?

A
  • add sodium hydroxide
  • add copper sulfate solution
  • mauve precipitate = protein present
21
Q

What is the structure of a tryglyceride?

A

formed by the condensation reaction between 1 molecule of glycerol and 3 molecules of fatty acid

22
Q

What is the name of the bond between the glycerol and fatty acid molecule?

A

ester bond

23
Q

What part of the fatty acid can be saturated or unsaturated?

A

the R-group

24
What the difference between saturated and unsaturated?
``` Saturated = no double bonds btween carbons Unsaturated = 1 or more double bonds between carbons ```
25
What is the structure of a phospholipid?
Condensation reaction between 1 glycerol molecule, 2 fatty acids and 1 phosphate group
26
What are the properties of the phosphate?
Hydrophilic head hydrophobic tail seen in phospholipid biliayer
27
How would you carry out and emulsion test?
Add ethanol then water to the substance and if white emulsion forms = lipid present