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Biology > Chapter 3- Biological Molecules > Flashcards

Chapter 3- Biological Molecules Flashcards

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1
Q

Name the covalent bond between two adjacent amino acids

A

Peptide bond

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2
Q

Name the type of reaction involved in breaking peptide bonds and what happens

A

Hydrolysis

Water added

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3
Q

How can you control pH?

A

Add buffer solution

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4
Q

Why is it good to repeat investigations?

A
  • improve reliability
  • allows you to calculate mean
  • identify anomalous results
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5
Q

What are the three main lipids?

A
  • triglycerides
  • phospholipids
  • cholesterols
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6
Q

Which elements do triglycerides and cholesterols contain?

A

Carbon
Hydrogen
Oxygen

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7
Q

Are lipids soluble or insoluble?

A

Insoluble

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8
Q

Which lipids are important in membrane structure?

A
  • phospholipids

- cholesterol

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9
Q

How to do emulsion test for lipids and how positive result identified?

A
  • mix with ethanol and water

- if positive = goes cloudy

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10
Q

How might the lipid content of food that comes from microorganisms differ from food that comes from animals?

A
  • less lipids
  • less saturated fat
  • more saturated fat
  • less cholesterol
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11
Q

Describe the primary level of protein structure

A

-sequence of amino acids joined by peptide bonds

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12
Q

Describe the secondary level of protein structure

A
  • initial folding of polypeptide chain

- hydrogen bonds

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13
Q

Describe the tertiary level of protein structure

A
  • ionic bonds
  • Hydrogen bonds
  • disulfide bonds
  • hydrophobic and hydrophilic interactions
  • secondary structure undergoes further folding
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14
Q

Describe the quaternary level of protein structure

A

When 2 or more polypeptides are joined together to form a protein

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15
Q

Describe formation of hydrogen bond between 2 water molecules and why water can form these bonds

A
  • between electropositive H and electronegative O of adjacent water molecules
  • water molecule is polar
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16
Q

Water is a solvent. Why is this good for the survival of organisms?

A
  • able to dilute toxic substances
  • medium for metabolic reactions
  • organisms can take in minerals like tissue fluid, xylem, phloem
  • internal transport medium
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17
Q

General structure of amino acid

A

COOH
H C R group
NH2

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18
Q

Property of collagen that makes useful component of blood vessel walls

A
  • strong

- insoluble

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19
Q

Structure of collagen?

A
  • peptide bonds between amino acids in polypeptide
  • every 3rd amino acid is glycine
  • glycine is a small R group thus allows closeness of polypeptide chains
  • 3 polypeptide chains twisted around each other
  • H bonds between polypeptide chains
  • no hydrophilic R groups on outside of molecule
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20
Q

Ways in which structure of haemoglobin differs from that of collagen?

A
  • contains prosthetic haem group
  • globular
  • hydrophilic R groups on outside of molecule
  • 4 sub units which are 2 alpha and 2 beta sub units
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21
Q

Describe the formation of a peptide bond between 2 amino acids

A
  • between amine group of one amino acid and carboxyl group of another
  • H from amine combines with OH from carboxyl to produce water molecule in condensation reaction
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22
Q

Describe high latent heat of vaporisation as a property of water that allows organisms to survive over a range of temperatures

A
  • large amount of energy needed to change from liquid to gas
  • evaporation is efficient cooling mechanism
  • e.g. sweating
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23
Q

Describe high specific heat capacity as a property of water that allows organisms to survive over a range of temperatures

A
  • large amount of energy needed to raise temp
  • stable environment for aquatic organisms
  • thus organisms use less energy on temp control
  • temp of organism changes slowly
  • metabolic reactions carried out normally
  • due to many hydrogen bonds between water molecules. Lot of energy needed to break these bonds.
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24
Q

Describe ice is less dense than water as a property of water that allows organisms to survive over a range of temperatures

A
  • floats
  • surface of ice provides habitat for organisms
  • ice forms an insulating layer
  • keeping water below ice still liquid
  • thus organisms do not freeze
  • and can still move
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25
Q

Describe surface tension as a property of water that allows organisms to survive over a range of temperatures

A

Habitat for insects

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26
Q

Describe transparency as a property of water that allows organisms to survive over a range of temperatures

A

-allows underwater photosynthesis

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27
Q

Where hydrogen bonds found in biological molecules

A
  • between water molecules
  • protein secondary structure
  • protein tertiary structure
  • between chains of cellulose
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28
Q

Roles of cholesterol?

A
  • make vitamin D
  • make bile
  • stabilises membranes
  • waterproofs skin
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29
Q

How molecular structure of cholesterol similar to molecular structure of a carbohydrate

A

-6 membered ring

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30
Q

Disease which high blood cholesterol is a risk factor

A
  • stroke
  • type 2 diabetes
  • coronary heart disease
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31
Q

Why glycogen is a good storage molecule?

A
  • insoluble = doesn’t affect water potential of cell
  • compact= stores lot of energy
  • lots of branching for enzymes to attach
  • can be broken down and built up easily
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32
Q

Function of glucose?

A
  • provides energy

- used for respiration

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33
Q

Structure of glycogen?

A
  • made from alpha glucose
  • 1,4 and 1,6- glycosidic bonds present
  • branched
  • all glucose units in same orientation
34
Q

Primary structure of haemoglobin?

A
  • sequence or amino acids

- amino acids joined by peptide bonds

35
Q

Secondary structure of haemoglobin?

A
  • hydrogen bonds present

- forms alpha helix and beta pleated sheets

36
Q

Tertiary structure of haemoglobin?

A
  • secondary structure undergoes further folding
  • hydrogen, disulfide, ionic bonds present
  • hydrophobic or hydrophilic interactions
  • soluble so hydrophilic R groups on outside of molecule
37
Q

Quaternary structure of haemoglobin?

A
  • 4 sub units which are 2 alpha and 2 beta chains
  • each polypeptide has 1 prosthetic haem group
  • prosthetic haem group contains Fe2+ ions
38
Q

Ways that the structure of haemoglobin is similar to collagen?

A
  • more than 1 polypeptide
  • have quaternary structure
  • both have amino acid sequences
  • both have peptide bonds
  • both have hydrogen, disulfide, ionic bonds
  • both have hydrophobic or hydrophilic interactions
39
Q

Why is ice less dense than water?

A

Water molecules spread out to form lattice structure

40
Q

Structure of triglyceride?

A

-one glycerol attached to 3 fatty acids by 3 ester bonds

41
Q

Roles of lipids?

A
  • insulation
  • energy store
  • used in membranes
  • waterproofing
  • buoyancy
42
Q

What causes anaemia and what does this do?

A
  • Lack of iron

- body unable to produce sufficient amounts of haemoglobin

43
Q

What is wrong with the graph used to determine whether someone is underweight or overweight?

A
  • does not distinguish between male and female
  • doesn’t take into account bone density
  • may be pregnant
44
Q

Diseases associated with obesity?

A
  • coronary heart disease
  • type 2 diabetes
  • cancers
  • gall stones
45
Q

Describe how R groups interact to determine tertiary structure of proteins

A
  • can form disulfide bonds
  • can form hydrogen bonds
  • can form ionic bonds
  • hydrophilic R groups on outside of molecule
  • hydrophobic R groups on inside of molecule
46
Q

Differences between structure of glycogen and collagen

A 
\+carbohydrate 
-protein 
\+made of alpha glucose units 
-made of amino acid units 
\+glycosidic bonds 
-peptide bonds 
\+branched 
-linear
47
Q

Properties of collagen

A
  • strong
  • insoluble
  • flexible
  • does not stretch
48
Q

How the conc of a reducing sugar can be measured using colorimeter?

A
  • using known concentrations of reducing sugar, heat with Benedicts
  • ensure same vol of solution each time
  • solution changes to brick red
  • remove precipitate
  • calibrate colorimeter using water and red filter
  • record reading of transmission
  • more transmission = more sugar present
  • draw calibration curve plotting transmission against sugar conc
  • use transmission reading of unknown and read off graph to find conc
49
Q

Why is water a solvent?

A

-high solubility due to charged ions being attracted to and binding with water molecules

50
Q

Colour of iodine solution in presence of starch?

A

Blue-black

51
Q

Meaning of primary structure?

A

Sequence of amino acids

52
Q

When proteins heated to high temperature, tertiary structure disrupted. Why?

A
  • increases K. E
  • h, disulfide, ionic bonds break
  • hydrophobic and hydrophilic interactions break
  • change in 3D shape
  • protein denatures
53
Q

Why enzyme is described as extracellular?

A

-works outside cell

53
Q

Structure of amylose?

A
  • coiled
  • contains alpha glucose
  • all monomers in same orientation
  • no h bonds between molecules
  • alpha 1,4 glycosidic bonds
53
Q

Structure of cellulose?

A
  • straight chained
  • contains beta glucose
  • beta 1,4 glycosidic bonds
  • adjacent monomers in opposite orientation
  • h bonds between molecules
53
Q

Which properties of cellulose make it suitable for cell wall?

A
  • strong

- insoluble

53
Q

Bonds in triglyceride?

A

3 Ester bonds

53
Q

Uses of carbohydrates in organisms

A
  • provide energy
  • store energy
  • build macromolecules
53
Q

What is a condensation reaction?

A

When 2 monomers become bonded together through the removal of a molecule of water

54
Q

Glucose + glucose =

A

Maltose

55
Q

Galactose + glucose =

A

Lactose

56
Q

Glucose + fructose =

A

Sucrose

57
Q

How is the structure of cellulose related to its function?

A
  • beta glucose monomers arranged in straight chains
  • chains joined by h bonds
  • provides strength and structure
58
Q

Where and how is glucose stored in humans?

A

Stored as glycogen in liver / muscles

59
Q

Similarities between starch and glycogen?

A
  • both msdemof alpha glucose molecules
  • both contain branched chains
  • compact
  • insoluble
60
Q

Name the polysaccharide chains in starch and how is their structure adapted to function of starch?

A
  • amylose
  • straight chain polymer
  • forms helix for max compact storage
  • amylopectin
  • branched
  • max surface area for enzyme action
61
Q

How benedict’s test is carried out and what to expect if reducing sugar present?

A
  • sample must be in solution
  • Benedict’s reagent added
  • test tube heated in water bath
  • turned brick red if present
62
Q

Carbohydrates that are reducing sugars?

A
  • galactose
  • glucose
  • fructose
  • maltose
  • lactose
63
Q

Example of non reducing sugar?

A

Sucrose

64
Q

Uses of lipids in animals?

A
  • storage as fat
  • cell membranes
  • waterproofing
  • thermal insulation
65
Q

Main use of triglyceride?

A

Energy storage molecule

66
Q

Describe the structure of a triglyceride using hydrophobic and hydrophilic

A
  • one glycerol molecule attached to 3 fatty acid chains
  • glycerol head is hydrophilic- interacts with water
  • fatty acid tails are hydrophobic- repel water
67
Q

Example of where unsaturated fats are found?

A

Vegetable oil

Olive oil

68
Q

Difference between saturated and unsaturated lipids?

A
  • In the hydrocarbon tail of saturated lipids all the carbon atoms are joined by a single bond.
  • in unsaturated lipids two or more of the carbon atoms are joined by a double bond
69
Q

How does the presence of a double bond in a lipid affect its boiling point?

A

-lowers the boiling point

70
Q

What is a hydrolysis reaction?

A

Spilling up a bond with water

71
Q

Significance of R group?

A
  • variable group

- gives each amino acid its specific characteristics

72
Q

What 2 forms can secondary protein structure take?

A
  • alpha helix

- beta pleated sheets

73
Q

How test for protein works?

A
  • sample mixed with equal volume of sodium/ potassium hydroxide
  • few drops of copper sulphate added
  • purple colour change in presence of protein
74
Q

How glucose molecule is well suited to its function?

A
  • soluble so easily transported around organism
  • easily broken down to produce ATP and release energy
  • molecules can join to produce maltose
75
Q

Structural similarities between lactose and maltose?

A
  • made up of 2 hexoses

- glycosidic bonds

Biology (26 decks)

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