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Biology > Chapter 1- Biological Molecules > Flashcards

Chapter 1- Biological Molecules Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What is a hydrolysis reaction

A

Reactions which lose water- used when breaking the bonds that link sub units of a polymer.

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2
Q

Types of monosaccharides

A

Galactose
Glucose
Fructose

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3
Q

How are two monosaccharides joined together

A

By a condensation reaction

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4
Q

Steps to test reducing sugars

A

Add Benedict’s Reagent to food sample
Heat the mixture in a water bath
Orange brown colour suggests reducing sugar present

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5
Q

What is the test for lipids

A

Add ethanol and shake.
Add water and shake gently.
A cloudy white precipitate indicates presence of a lipid.

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6
Q

What is the test for non reducing sugars

A

Add Benedict’s reagent to food sample
Heat in water bath
Lack of Orange- brown indicates lack of reducing sugar
Add dilute hydrochloride acid
Add sodium hydrogen-carbonate and Benedict’s reagent
Orange-Brown colour indicates non-reducing sugar present.

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7
Q

What is a condensation reaction

A

A reaction which produces water

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7
Q

How are polysaccharides formed

A

Condensation reaction of monosaccharides

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8
Q

What bonds are between disaccharides and polysaccharides

A

Glycosidic bonds

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10
Q

What is the test for starch

A

Add iodine solution to food sample
Shake or stir
Blue-black computation indicates presence of starch

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11
Q

What makes Starch a good for storage

A

Starch is insoluble so does not diffuse out of cells
Insoluble so doesn’t affect water potential so water is not drawn into cells by osmosis
Highly branched allows enzymes to allow alpha glucose molecules to be quickly released

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12
Q

Where is starch found

A

Starch is found in plant cells

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13
Q

Where is glycogen found

A

Glycogen is found in animal and bacteria cells

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14
Q

What type of glucose is in starch

A

Alpha-glucose.

When hydrolysed can be easily transported and readily used in respiration.

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15
Q

Name 3 characteristics of lipids

A

They contain carbon, hydrogen and carbon
They are insoluble in water
They are soluble in organic solvents such as alcohols and acetone.

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16
Q

What type of glucose is in glycogen

A

Alpha glucose- Highly branched in order to allow enzymes to act on and quickly release glucose molecules.

16
Q

How does the structure of Cellulose allow cell wall turgidity.

A

Cellulose molecules are made up of Beta-glucose forming long straight unbranched chains.
The parallel chains are cross linked by hydrogen bonds adding strength.

17
Q

What are the roles of lipids

A
  • Source of energy
  • Waterproofing
  • Insulation
  • Protection
19
Q

What is the general formula for monosaccharides

A

(CH2O)n where n can be 3-7

20
Q

What bonds are formed between fatty acids and glycerol

A

Ester bonds in a condensation reaction.

21
Q

What is the difference between a saturated fatty acid and an unsaturated fatty acid.

A

Unsaturated has double carbon bonds whilst saturated has no double carbon bonds.

22
Q

How is triglycerides low mass to energy ratio related to their properties

A

Triglycerides have a low mass to energy ratio this is good for storage because a lot of energy can be stored in a small volume

23
Q

What is the effect of a non- competitive inhibitor

A

Non-competitive inhibitors attach to the enzyme changing the shape of the active site so ES complexes are unable to be formed

24
Q

How does being large and non polar relate to triglycerides properties

A

They are insoluble in water,so their storage does not affect osmosis in cells or their water potential.

26
Q

How is the phospholipid structure related to its cell recognition properties.

A

The phospholipid structure allows combining with carbohydrates forming glycolipids which is important for cell recognition

27
Q

What are the types of disaccharides

A

Glucose + Glucose > Maltose
Glucose + Galactose > Lactose
Glucose + Fructose > Sucrose

28
Q

How is a phospholipid different to a triglyceride

A

One of the fatty acids are replaced by a phosphate molecule.

29
Q

What are the two components of a phospholipid

A

A hydrophilic head- which interacts with water

A hydrophobic tail- which orients itself away from water.

29
Q

Explain the induced fit model

A

The enzyme is flexible and able to mound itself around the substrate. The enzyme had a general shape but this is altered in the presence of the substrate.

30
Q

How is phospholipid being polar molecules related to their properties

A

In an aqueous environment a bilayer is formed within cell surface membranes

32
Q

What is the structure of a triglyceride

A

Three fatty acids combined with glycerol.

33
Q

Explain differences between the lock and key model and the indices fit model.

A

The lock and key model proposes that the shape of the substrate exactly fits the active site of the enzyme whist the induced fit model proposes that the active site mounds around the substrate.

34
Q

Name factors which affect enzyme action.

A

pH
Temperature
Enzyme concentration
Substrate concentration

35
Q

How does pH affect enzyme action.

A

A change in pH may cause the bonds maintaining the tertiary structure to break therefore changing the shape of the active site. Stops enzyme substrate complexes forming.

36
Q

How does temperature affect enzyme action.

A

When the temperature is increases the kinetic energy is increased so the rate of reaction increases as the number of enzyme-substrate complexes increase. When the temperature is increased past the optimum the enzyme becomes denatured and enzyme-substrate complexes are not formed. Causing the rate of reaction to increase.

37
Q

Describe the effect of increasing enzyme concentration on the rate of reaction

A

Increasing enzyme concentration increases the rate of reaction. If the number of substrate is limited the rate of reaction will plateau.

38
Q

What is the effect of substrate concentration on the rate of enzyme action.

A

If the concentration of enzyme is fixed there will only be a proportional increase. However this will plateau when all enzyme active sites are filled.

38
Q

How does a competitive inhibitor affect rate of reaction

A

A competitive inhibitor inhibits the active site as it is complementary therefore decreasing the rate of reaction ashes enzyme-substrate complexes are formed. However this is only temporary

Biology (6 decks)

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