Forming Biological Compounds Flashcards
Define condensation reaction
Two molecules combine to form a larger molecule
Linked by covalent bonds
Molecule of water produced
Define hydrolysis reaction
Large molecules broken down into their smaller units
Breaking of covalent bonds
Through addition of water
Explain the role of condensation reactions in the formation and breakdown of biological polymers
Give examples
During the synthesis of biological polymers (proteins, nucleic acids, polysaccharides), monomers are joined together through condensation reactions, forming covalent bonds and releasing water molecules.
Monosaccharides link to form polysaccharides, nucleotides link to form nucleic acids, amino acids link via peptide bonds to form proteins
Explain the role of hydrolysis reactions in the formation and breakdown of biological polymers
Give examples
To break down polymers into monomer units, hydrolysis reactions occur. Water molecules added and covalent bonds broken.
Essential for digestion and recycling cellular components
What’s a monomer
Provide examples of monomers found in biological systems
A small, basic molecular unit that can join with other monomers to form polymers
Monosaccharides- glucose, fructose
Amino acids- glycine, aline
Describe the process by which monomers are linked to form polymers
Condensation reactions.
Monomer contributes to formation of covalent bond, releasing water molecule
List elements that make up carbohydrates
Carbon
Hydrogen
Oxygen
1:2:1
Distinguish between monosaccharides, disaccharides, and polysaccharides
Provide examples
Monosaccharides- simple sugar with one monomer unit. Eg glucose
Disaccharides- carbohydrates formed by two monosaccharides linked together by a glycosidic bond . Eg sucrose (glucose + fructose)
Polysaccharides- complex carbohydrates composed of many monosaccharide units. Eg starch
Explain structural differences between starch and cellulose and relate this to their function in plants
Starch- composed of alpha glucose molecules linked by alpha 1-4 and 1-6 glycosidic bonds, forming branched or unbranched helices.
Energy storage in plants
Cellulose- composed of beta glucose molecules linked by beta 1-4 glycosidic bonds, forming straight unbranched chains that align to create microfibrils.
Provide structural support to plant cell walls
Describe the 4 levels of protein structure and explain how each level contributes to a protein’s function.
•Primary Structure: sequence of amino acids in a polypeptide chain. This sequence determines the protein’s specific properties and function.
• Secondary Structure: folding of the polypeptide chain into structures like alpha-helices and B-pleated sheets, stabilised by hydrogen bonds. This folding contributes to the protein’s stability and shape.
• Tertiary Structure: The overall 3D shape formed by the entire polypeptide chain, resulting from interactions among side chains (R groups), including hydrogen bonds, ionic bonds, and disulfide bridges. This structure is crucial for the protein’s specific function.
• Quaternary Structure: The assembly of multiple polypeptide chains into a functional protein complex. Globular protein
This level allows for cooperative functions, such as the binding of multiple substrate molecules.
Identify the components of a nucleotide.
• Phosphate Group: A phosphorus atom bonded to 4 oxygen atoms.
• Sugar: A five-carbon deoxyribose (in DNA) or ribose (in RNA) sugar.
• Nitrogenous Base: A nitrogen-containing base, which can be adenine, thymine, cytosine, guanine in DNA, or uracil replaces thymine in RNA.
Compare and contrast the structures and functions of DNA and RNA.
• DNA (Deoxyribonucleic Acid):
• Structure: Double-stranded helix with deoxyribose sugar and thymine as one of the bases.
• Function: Long-term storage of genetic information, directing development and functioning of organisms.
• RNA (Ribonucleic Acid):
• Structure: Single-stranded, contains ribose sugar, and uracil replaces thymine.
• Function: Involved in protein synthesis (mRNA), catalyzing reactions (ribozymes), and regulation (e.g., microRNAs).
What are lipids, and how do they differ from carbohydrates and proteins?
• Lipids are a group of hydrophobic or amphipathic molecules, including fats, oils, and steroids.
Unlike carbohydrates and proteins, they are not polymers and do not consist
