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as level bio > chapter 2 - biological molecules > Flashcards

chapter 2 - biological molecules Flashcards

1
Q

monomer

A

basic building block

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2
Q

polymer

A

made from many similar repeating monomers

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3
Q

macromolecule

A

large biological molecule (e.g. protein, polysaccharide)

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4
Q

why lipids are not polymer?

A

they are made from two different types of monomers (glycerol and fatty acids)

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5
Q

carbohydrates general formula

A

Cx(H2O)y

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6
Q

monosaccharides

A

sugars (CH2O)

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7
Q

glucose molecular formula

A

C6H12O6

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8
Q

isomers

A

biological molecules that have the molecular formula but different structural formula

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9
Q

alpha-glucose

A

-OH group on carbon atom 1 is below the ring

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10
Q

beta-glucose

A

-OH group on carbon atom 1 is above the ring

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11
Q

roles of monosaccharides

A

source of energy (due to large CH bonds) and building blocks

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12
Q

disaccharides

A

two monosaccharides joining together

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13
Q

maltose

A

glucose + glucose

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14
Q

sucrose

A

glucose + fructose

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15
Q

lactose

A

glucose + galactose

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16
Q

condensation reaction

A

the joining of two monosaccharides which releases a molecule of water

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17
Q

1-4 glycosidic bond

A

the glycosidic bond formed during a condensation reaction between carbon atom 1 and 4

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18
Q

polysaccharides

A

not sugars

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19
Q

why glucose is stored as polysaccharides

A

glucose is soluble and reactive -> would affect the cell’s osmotic properties

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20
Q

starch

A

amylose and amylopectin

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21
Q

amylose

A

alpha-glucose; long and unbranching chain of alpha-1-4 linked
curved and coiled up chains -> more compact, can pack more into a molecule

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22
Q

amylopectin

A

more branched and shorter chains of alpha-1-4 linked with 1-6 linkages

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23
Q

glycogen

A

alpha-1-4 linked with alpha-1-6 linkages forming branches; more branched -> more sites for enzyme attachments and easier access for glucose

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24
Q

cellulose

A

beta-glucose -> glucose molecules must be rotated 180 degrees relative to the other

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25
Q

why does cellulose have a high tensile strength?

A

because the arrangement of beta-glucose molecules allowed hydrogen atoms of -OH groups to create hydrogen bonds with oxygen atoms in the same right, and oxygen atoms in neighbouring -OH groups

26
Q

structural function of cellulose

A

high tensile strength -> difficult to stretch or break and so it can withstand large pressure (osmosis)

27
Q

formation of hydrogen bonds

A

slightly negative oxygen atom is attracted to with slightly positive hydrogen atoms

28
Q

dipole

A

unequal distribution of charge, only occurs when there is an -OH, -CO or -NH group

29
Q

fatty acids

A

contain the acidic carboxyl group (head) and long hydrocarbon tails

30
Q

unsaturated fatty acid

A

contains double bonds of carbon -C=C- : do not contain the maximum amount of hydrogen

31
Q

carbon double bond

A

a kink if formed wherever there is a double bond. this pushes the chains further apart, weaker intermolecular forces and hence lower boiling point

32
Q

unsaturated vs. saturated

A

unsaturated fats (e.g. avocado) is perceived as better

33
Q

alcohol

A

a series of organic molecules which contain a hydroxyl group attached to a carbon atom

34
Q

ester

A

the reaction between an acid and an alcohol

35
Q

ester bond

A

chemical link between the acid and alcohol (from a condensation reaction)

36
Q

triglyceride

A

three fatty acid tails, three ester bond and an acidic head; non-polar

37
Q

roles of triglycerides

A

energy reserves (more CH bonds than carbohydrates -> mass:energy ratio)
insulator against loss of heat
metabolic source of water (when oxidised in respiration)

38
Q

phospholipid

A

hydrophilic phosphate head and hydrophobic fatty acid tails -> amphipathic

39
Q

amino acids

A

a basic amine group -NH2 and an acidic carboxyl group -COOH

40
Q

R groups

A

one in 20 differnt amino acids

41
Q

peptide bond

A

formed during a condensation reaction: one loses a hydroxyl group from its carboxyl group, the other loses a hydrogen atom from its amine group -> carbon bonds with nitrogen

42
Q

primary structure

A

the sequence of amino acids in a chain

43
Q

secondary structure

A

the coiling and folding of amino acid chains

44
Q

alpha-helix and beta-pleated sheet

A

due to hydrogen bonding between the oxygen of the -CO- group and the hydrogen of the -NH- group of the amino acid four places ahead of it

45
Q

tertiary structure

A

three dimensional coiling of already folded amino acid chains

46
Q

roles of tertiary shape

A

determines the shape of the molecule by precise bonds

47
Q

bonds in tertiary structure

A

hydrogen bonds, disulfide bonds (cysteine), ionic bonds and hydrophobic interactions

48
Q

quarternary structure

A

how polypeptide chains are arranged in a protein molecule

49
Q

globular protein

A

curl up into a ball shape (myoglobin), hydrophobic R groups are point inwards, while hydrophilic R groups remain on the outside -> soluble

50
Q

haemoglobin - globular

A

functional protein, four globin (two alpha and two beta), four haem groups

51
Q

anaemia

A

one amino acid in the beta chain is replaced with another (from a polar to a non-polar) -> less soluble

52
Q

prosthetic group

A

an important and permanent part of a protein that is not made of amino acids

53
Q

fibrous protein

A

curl up into long strands, insoluble in water, structural protein

54
Q

collagen - fibrous

A

found in skin, tendons, bones; three helix polypeptide chains are held together by hydrogen bonds (glycine - every third amino acid - smallest); covalent bonds form between the R groups of amino acids next to each other -> fibrils -> fibres

55
Q

roles of collagen

A

flexible but tremendous tensile strength

56
Q

water as a solvent

A

solvent for ions and polar molecules (medium for metabolic reactions)

57
Q

water as a transport medium

A

in blood, lymphatic, excretory…

58
Q

high specific heat capacity

A

the amount of heat required to raise the temp of 1kg of water by 1 degrees

59
Q

water has a high heat capacity

A

hydrogen bonds make it difficult for molecules to move freely -> allows water to store more energy
more resistant to temperature changes (more constant the air surrounding)

60
Q

high latent heat of vapourisation

A

high -> living organisms can use evaporation as a cooling mechanism (sweating) - a large amount of heat can be lost for little loss of water

61
Q

density and freezing properties

A

ice insulates the water underneath it -> reduces the tendency for large bodies of water to freeze completely

as level bio (3 decks)

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