Chapter 7: Biological Molecules

Question 1

Flashcard 1:
Front:
- Specific objective: Describe the synthesis of large molecules from smaller basic units.
- Note: A large molecule called a polymer is formed by bonding together many smaller basic units called monomers.

Answer 1

Back:
- Polymer: Large molecule formed by bonding many smaller monomers.

Question 2

Flashcard 2:
Front:
- Specific objective: Describe the synthesis of large carbohydrates.
- Note: Larger molecules (polymers) are made from smaller basic units (monomers).

Answer 2

Back:
- Carbohydrates: Organic molecules made of Carbon, Hydrogen, and Oxygen.

Question 3

Flashcard 3:**
Front:
- Specific objective: Outline role of carbohydrates, fats/oils, and proteins in living organisms.
- Note: Carbohydrates like glucose are broken down during respiration to release energy.

Answer 3

Back:
- Role of Carbohydrates: Energy source, transport form (e.g., sucrose), storage (e.g., glycogen), and structural (e.g., cellulose).

Question 4

Flashcard 4:
Front:
- Specific objective: Describe the role of water as a solvent in living organisms.
- Note: Water is a solvent that dissolves solutes to make solutions.

Answer 4

Back:
- Water: Solvent in digestion, excretion, and transport of nutrients.

Question 5

Flashcard 5:
Front:
- Specific objective: Explain that different sequences of amino acids give different shapes to protein molecules.
- Note: Each protein chain has its own particular amino acid sequence, causing folding and different functions.

Answer 5

Back:
- Protein Structure: Determined by the sequence of amino acids in DNA.

Question 6

Flashcard 6:
Front:
- Specific objective: Describe the structure of DNA.
- Note: DNA is a double helix, made of nucleotides containing deoxyribose sugar, nitrogenous base, and phosphate.

Answer 6

Back:
- DNA Structure: Double helix, nucleotides with complementary base pairing (A-T, C-G).

Question 7

Flashcard 7:
Front:
- Specific objective: Describe the use of Benedict’s solution to test for reducing sugars.
- Note: Benedict’s solution turns from blue to green, yellow, or red in the presence of reducing sugars.

Answer 7

Back:
- Benedict’s Test: Detects reducing sugars.

Question 8

Flashcard 8:
Front:
- Specific objective: Describe the use of Iodine solution to test for starch.
- Note: Iodine turns blue-black in the presence of starch.

Answer 8

Back:
- Iodine Test: Detects starch.

Question 9

Flashcard 9:**
Front:
- Specific objective: Describe the use of Biuret test for proteins.
- Note: Biuret reagent changes from blue to purple/violet in the presence of proteins.

Answer 9

Back:
- Biuret Test: Detects proteins.

Question 10

Flashcard 10:
Front:
- Specific objective: Describe the use of Ethanol test for fats and oils.
- Note: A milky/white suspension indicates the presence of a lipid.

Answer 10

Back:
- Ethanol Test: Detects fats and oils.

Flashcard 11:
Front:
- Specific objective: Investigate the distribution of carbohydrates, fats, and proteins in different parts of a seed or fruit.
- Note: Test various food sources for starch, reducing sugar, fats, and protein content separately.

Back:
- Distribution Test: Uses Benedict’s, Iodine, Biuret, and Ethanol tests on different parts of seeds or fruits.