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Core Concepts > Chemical elements are joined together to form biological compounds > Flashcards

Chemical elements are joined together to form biological compounds Flashcards

1
Q

What are 4 main inorganic ions? what are their functions in living organisms?

A

Magnesium (II) : Needed to produce chlorophyll

Iron (II) : A constituent of haemoglobin

Phosphate ion : Used to make nucleotides and is found in phospholipids in cell membranes.

Calcium ion: Used to strengthen Bones and teeth in animals and used to make the cell wall in plants

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2
Q

Why is water polar?

A

The difference in electronegativity between the slightly positive Hydrogen and slightly negative Oxygen creates a permanent dipole.

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3
Q

Describe how water forms Hydrogen bonds?

A

Weak attraction between the slightly negative lone pair on the oxygen in one water molecule and the slightly

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4
Q

What is water’s high specific heat capacity and latent heat of vaporisation?

A

High specific heat capacity : High amount of heat energy required to heat 1 gram of water by 1 degree. It prevents huge temperature fluctuations.

High latent heat of vaporisation : High amount of energy required to vaporise 1 gram of water. Water can have a cooling effect.

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5
Q

How is water a metabolite?

A

Water is a product of a condensation reaction and reactant in a hydrolysis reaction.

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6
Q

What is the role of water as a solvent?

A

Water is a universal solvent and it can dissolve polar molecules which is useful for transport. Water is a useful medium for reactions in the cytoplasm.

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7
Q

What is cohesion and adhesion?

A

Cohesion - Attraction between water molecules caused by Hydrogen bonding
Adhesion - Attraction between polar hydrophilic molecules and water.

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8
Q

Give some examples of monossacharides and their dissacharide constituents

A 
Lactose = Glucose + Galactose
Sucrose = Fructose + Glucose
Maltose = Glucose + Glucose
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9
Q

Explain how the structure of starch relates to its role in plants?

A
  • Compact molecule, so more energy can be stored.

- Starch is insoluble so it has no osmotic effect.

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10
Q

What are the 2 forms of starch? What are their structures.

A

Amylose - 1,4 glycosidic bonds and has a helical structure; Unbranched.
Amylopectin - 1,4 and 1.6 glycosidic bonds; branched.

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11
Q

How does the structure of glycogen relate to its function?

A
  • Highly branched

- Allows for rapid hydrolysis of glucose for quick energy release.

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12
Q

Describe the structure and function of cellulose

A
  • Consists of β glucose units joined by 1,4 glycosidic bonds
  • Alternate β glucose molecules rotated 180* to allow hydrogen bonding between parallel chains to form myrofibrils.
  • Main component of the cell wall in plants.
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13
Q

Describe the structure and function of chitin.

A
  • Component of the cell wall in fungi; found in the exoskeleton of
    plants.
  • Consists of many β glucose molecules joined by 1,4 glycosidic
    bonds, but with amino acid side chains.
  • They also have myrofibrils.
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14
Q

Explain how the structure of a triglyceride and relates to its function as an energy store

A
  • High energy to mass ratio so less of it can be carried around by animals
  • They have no osmotic effect as they are insoluble in water
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15
Q

What are the uses for triglycerides in animals?

A
  • Non-polar hydrocarbon chain repels water so it can be used for waterproofing.
  • Used for thermal insulation in animals
  • Buoyancy for aquatic animals because they are less dense than water
  • Protection of internal organs.
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16
Q

What are the uses of triglycerides in respiration?

A
  • Triglycerides can be broken down into glycerol and fatty acids which can be used in respiration.
  • Triglycerides release a lot of energy due to the large no. of C-H bonds being broken down.
  • Triglycerides are a good source of metabolic water.
17
Q

What is the structure of a phospholipid?

A

2 Phospholipids and 1 phosphate molecule attached to a glycerol molecule.

18
Q

What is the structure of a triglyceride?

A
  • 3 fatty acids attached to 1 glycerol molecule.
19
Q

Explain how the structure of phospholipids relate to its role in biological membranes

A
  • Phospholipids have a Hydrophilic head and two hydrophobic tails.
  • This allows it form a phospholipid bilayer with the hydrophobic tails facing inwards and the hydrophillic heads facing towards the water with the middle being a non-aqueous area.
20
Q

What is the difference between saturated and unsaturated fats?

A
  • Saturated fats have no C = C bonds and have a straight chain so they are solid at room temp.
  • Unsaturated fats have C = C bonds and have a kink in their fatty acid chains so they are liquid at room temp.
21
Q

What are the implications of unsaturated fat intake on human health?

A
  • Increase in unsaturated fat intake increases the LDL (Low density lipoprotein) cholesterol level.
  • This can cause the atheroma to be formed in the coronary arteries which contributes to coronary heart disease.
22
Q

Describe the general structure of an amino acid

A
  • They ALWAYS contain, C, H, N and O
  • They SOMETIMES contain K and S

Attached to the central C atom they have:

  • An NH₂ group
  • A COOH group
  • An R group
  • A Hydrogen atom
23
Q

What are the roles of proteins in the body?

A
  • They have structural roles as they make up muscles and tendons
  • They have metabolic roles; enzymes catalyse reactions by breaking down substrates to form products
  • The have transport roles; Haemoglobin transports 0₂ the body in the blood.
24
Q

What is the primary and secondary structure of protiens?

A
  • The primary structure of a protein is the arrangement of amino acids in a polypeptide chain.
  • The secondary structure of a protein is the folding or curling of the polypeptide chain into α - helix or a β - pleated sheet due to the formation of hydrogen bonds.
25
Q

What is the tertiary and quaternary structure of proteins?

A
  • The tertiary structure is the 3D shape of a protein determined by the interactions between R - groups determined by the properties of the R - groups.
  • The Quaternary structure is the the 3D shape determined by the multiple polypeptides and/or prosthetic groups bonded together
26
Q

What are the 4 types of bonds which determine the tertiary structure of proteins?

A
  • Disulphide bridges
  • Ionic bonds
  • Hydrophobic interactions
  • Hydrogen bonding
27
Q

How does the structure of globular proteins relate to their function?

A
  • Globular proteins have a roughly rounded shape.
  • Hydrophilic R-groups face outwards while Hydrophobic R-groups face inwards; so it is soluble in water.
  • It has a complex shape which is important in enzymes which must have a shape complementary to their substrate to break it down.
28
Q

How does the structure of fibrous proteins relate to their function?

A
  • They have long polypeptide chains folded around each other to form fibres
  • They have non-polar R-groups so are insoluble in water
  • They have cross linkages; Hydrogen bonds and disulphide bridges
29
Q

Describe Benedict’s test for reducing sugars

A
  • Add an equal volume of sample and Benedict’s reagent.
  • Heat in a water bath at 100*c for 5 minutes.
  • Color change from Blue to green /orange/ Brick-red precipitate.
30
Q

Describe a test for proteins (Biuret test)

A
  • Add sample to a test tube
  • Add NaOH to the test tube
  • Add Copper (II) sulfate
  • Color change from Blue to purple.
31
Q

Describe a test for starch

A
  • Place the sample in test tube
  • Add Potassium Iodide to the sample
  • Color change from Brown to Blue - Black
32
Q

Describe a test for lipids

A
  • Place a sample in a test tube
  • Ethanol is added to the test tube to dissolve lipids.
  • Add water and mix gently
  • A cloudy white substance = positive result.
33
Q

Describe a test for non-reducing sugars

A
  • Add HCL to test tube with the sample and boil for 5 mins
  • Add Sodium Hydrogen Carbonate to neutralise the acid
  • Do Benedict’s test as normal

Core Concepts (2 decks)

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