Chapters 1.1-1.3 Biological Molecules Flashcards
mix of info with summary q
Monomers
smaller units from which larger molecules are made.
polymers
molecules made from a large number of monomers joined together
Polymerisation
the process by which polymers are formed
Condensation reaction occurs whenever polymerisation takes place
Condensation reaction
a reaction involving the removal of a water molecule to create a chemical bond between two molecules
Hydrolosis
a reaction involving the addition of a water molecule to break a chemical bond between two molecules
Large molecules often contain carbon. Explain why this is.
carbon atoms readily link to one another to form a chain
1.glucose+_glucose____——> _________+water
2.glucose+_galactose____——> _________+water
3.glucose+_fructose____——> _________+water
the reactants side = monosaccharides
products side = disaccharides
- maltose+ water
- Lactose +water
- Sucrose +water
These are all DISACCHARIDES (2monosac. joined to form them)
properties of monosaccharides and formula?
1. sweet tasting
2. soluble
3. ALL are reducing sugars
3. General formula (CH2O)n
n= any no. 3—>7
what reaction do monosaccharides undergo to form disaccharides
condensation
Making LARGER molceules= COND.
BREAKING LARGER molecules into SMALLER molecules= HYDROLYSIS
Monomers= MyAuntieNever(Acts Good)
state 4 monomers and the polymers they form
- Monosacc= carbohydrates
- Amino A= proteins
- Nucleotides= DNA and RNA
- Alpha Glucose= starch, cellulose, glycogen
beta glucose = makes cellulose
reducing sugar
a sugar that can donate e- to another chemical, in this case benedict’s reagent
reduction
a chem reaction involving the gain of e- or hydrogen
in this case, benedict’s reganet is gaining e- from a reducing sugar
explain how to carry out the benedict’s test
- Add 2cm3 of food sample in tt. If the food sam. is not alr liquid, grind it with water
- Add equal volume of ebnedcit’s reanget to the same test tube
- Heat gently in water bath (boiling) for 5 minutes. If a reducing sugar is present then the solution will turn brown-orange
explain why benedict’s reagernt turns red when heated with a reducing sugar
sugar donates e- that reduce BLUE copper (II) sulfate to ORANGE copper (I) oxide
suggest a way, other than comapring colour changes, in which different concentrations of red. sugars can be estimated
- dry the percipitate in each sample
- weight it
- the heavier it is- the more red sugar is present