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science > Ib bio unit 2 > Flashcards

Ib bio unit 2 Flashcards

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Biology 101 flashcards
1
Q

what are carbohydrates/what do they contain/their structure?

A

-contains carbon, hydrogen, oxegyn
-organic compounds consisting of one or more simple sugars
-monomers commonly ring shaped molecules

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2
Q

what are lipids/ whats their structures?

A

-contains carbon, hydrogen, and oxygen
-group of organic molecules that are insoluble in water
-common lipids include triglycerides
-phospholipids conatins phosphate group which is main component in plasma memnbranes

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3
Q

three main types of lipids and there structures

A

-triglyceride
Contains glycerin
Fatty acids x3

-phospholipid
Phosphate
Glycerol
Fatty acid x2
NH3

-steroid
4 fused hydra carbon rings
Has hexagonal shape/structure

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4
Q

What are proteins/ what do they contain (2)

A

-contains carbon, hydrogen, oxygen, nitrogen, and sometimes sulphur
-proteins are large organic compounds
-made from amino acids arranged into one or more linear chain

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5
Q

What does the “R” group represent

A

-the “x” or variable that stands for a bunch of different side chains

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6
Q

Condensation

A

-water releasing
-contains monomers and dimer
-anabolic reactions
-involves the joining of 2 molecules to form a larger molecule (takes an H from each reaction and an O to form H2O)
-water is formed in the reaction

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7
Q

Anabolic reactions

A

-build molecules(protein synthesis)
-requires enzymes and catalysts
-contains OH and HO and hexagonal structure

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8
Q

Maltose synthase

A

-anabolic reaction
-condenses two molecules of glucose into maltose forming a glycosidic bond

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9
Q

Ribisome (anabolic by condensation)

A

-condenses two amino acids into dipeptide forming a peptide bond
-bonds are covalent

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10
Q

whats a dehydration reaction

A

-mentioned interchangeably w condensation reactions
-when the water molecule has come from one of the reactants
-where as for condensation water comes from each reactant

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11
Q

hydrolysis

A

-polypeptides+H2O=amino acids
-carbs or polysaccharides+H2O= monosaccharides
-lipids+H2O=glycerol+fatty acids
-breaking down of large molecules in to their sub units through additional water
-adding

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12
Q

catabolic reactions

A

-break down molecules (eg. digestion)
-polysaccharide with HO, O, and OH

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13
Q

protease hydrolysis

A
  • a dipeptide into two amino acids breaking the peptide bond
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14
Q

lactose hydrolyses

A

-lactose into glucose and galactose breaking the glycosidic bond

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15
Q

nucleic acids

A

-contains carbon, hydrogen, oxygen, nitrogen, phosphorous
-chains of sub-units called nucleotides
-nucleotides consist of base, sugar, and phosphate groups

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16
Q

what happens to the sugar if it is ribose

A

-it is deoxyribose ribose (DNA instead of RNA)

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17
Q

what makes an amino acid?

A

H-H-N-C-C-OH-O

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18
Q

covalent bondage in H20

A

-have slight potential change are said to be polar
-the slightly charged regions of water molecules can attract other polar charged compounds
-hydrogen bonds are transitory in nature

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19
Q

why are hydrogen bonds transitory in nature?

A

-they constantly break, form, reform

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20
Q

what is cohesion?

A

-helps water molecules stick/ form together to create new hydrogen bonds

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21
Q

why does cohesion occur?

A

-occurs as a result of the polarity of water molecules and its ability to form hydrogen bonds
-hydrogen bonds are weak the large # of bonds gives cohesive strength (each O2 bonds to 4 other tetrahedral arrangements)

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22
Q

why does surface tension occur?

A

-caused by the cohesive hydrogen bonding resting an object trying to penetrate the surface

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23
Q

why do water droplets form?

A

-cohesive forces try and pull right H2O into the smallest possible volume/size into a sphere

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24
Q

what is adhesion?

A

-occurs as a result of polarity of H2O and ability to form hydrogen bonds
-H2O molecules tend to stick to other molecules that are charged or Pilar thats why they stick together at least one of the reasons

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25
Q

why can H2O droplets seem to defy gravity?

A

-cuz of the adhesion bonds that allow to stick to surface

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26
Q

what is capillary action?

A

-caused by the combo of the adhesive forces causing water bond to the surface
-eg. Xylem vessel and cohesive forces bonding molecules together
-this is helpful in the movement of water during transpiration (eg. when you drink using a straw)

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27
Q

Glucose in the blood

A

-polar molecules= freely soluble
-carried by the blood plasma

28
Q

Amino acids

A

-positive and negative charges (therefore its soluble in water)
-R group varies, can be polar/non polar

29
Q

what does the R group determine?

A

-the solubility degree of molecule

30
Q

Oxygen

A

-non-polar
-due to small size it is soluble in water
-water becomes saturated w O2 at low concentrations
-boys temp (37C) very little O2 can be carried out by blood plasma cuz its too little to support aerobic respiration

31
Q

Fats

A

-large non-polar molecules
-insoluble in water
-they are carried by blood inside lipoprotein complex (in blood plasma)

32
Q

Lipoprotein complex

A

-outer layer consists of phospholipid molecules
-hydrophilic phosphate face outwards and are in contact w water
-the hydrophobic hydracarbon tails face inwards (in contact w fats)
-cholesterol molecules positioned in the phospholipid monolayer (hydrophilic layer region facing outwards)
-proteins also embedded in phospholipid layer

33
Q

Cholesterol

A

-molecules are hydrophobic(apart from one hydraphyllic region at the end
-this is not enough to make cholesterol dissolve in water(insoluble)
-they are carried in blood in lipoprotein complexes in the plasma

34
Q

Sodium chloride

A

-ionic compound
-freely soluble in water
-dissolvable to form sodium ions (Na+ Cl-)

35
Q

hydrophobic

A

-water fearing
-molecules are hydrophobic if they do not have negative or positive charges and are non-polar
-hydrophobic molecules dissolves in other solvents as propane (acetone)

36
Q

what are all lipids: hydrophilic or hydrophobic

A

-hydrophobic including fats and oils

37
Q

hydrophilic

A

-all substances that dissolves in water
-particles with positive or negative charge such as sodium chloride ions and polar
-substances that water adheres to

38
Q

water as coolant

A

-when water evaporates evaporates it removes energy from the system
-this is felt as a cooling sensation when excess heat energy is removed from the body
-this cools the skin and blood vessels

39
Q

latent heat of vaporization

A
40
Q

what happens to the temp when the kinetic energy is high vs low

A

-the higher the kinetic energy is(how much the particles move) the higher the temp is

41
Q

how do water molecules use energy to be able to move around?

A

-as water is being heated some of the energy must be used to break certain bonds and the n create new ones in order for the molecules to move around
-latent heat of vaporization(when the bonds break and go from gas to liquid)

42
Q

what is high heat fusion

A

-amt of energy needed to be lost in change liquid to ice
-this is due cuz to many hydrogen bonds that need ro be formed or broken to change the temp or state of water

43
Q

does water have high or low heat capacity?

A

-it has high heat capacity

44
Q

Glucose

A

-monosaccharide
-formula of C6H12O6
-forms a hexagonal ring (hexose)
-glucose is the form of sugar that fuels respiration

45
Q

Galactose

A

-monosaccharide
-hexose sugar
-has same formula as glucose(C6H12O6) but is less sweet cuz of the position in the hydroxyl group 4
-found in milk

46
Q

Fructose

A

-monosaccharide
-is a pentose sugar (5 carbon atoms)
-commonly found in fruits and honey
-sweetest natural occurring carb

47
Q

Ribose

A

-monosaccharide
-pentose sugar
-forms backbone of RNA
-deoxyribose differs as there is no OH on other side

48
Q

Maltose

A

-disaccharide
-C12H22O11
-dimer of glucose
-two glucose molecules are “holding hands” to make this

49
Q

Lactose

A

-disaccharide
-C12H22O11
-most commonly found in milk
-two monomers that make up lactose and galactose

50
Q

Sucrose

A

-disaccharide
-C12H22O11
-also known as table sugar
-the two monosaccharide that make it up are glucose and fructose

51
Q

whats the different between a 1-4 bond and a 1-6 bond

A

-1-4 is straight chain
-1-6 is bent chain

52
Q

Cellulose

A

-polysaccharide
-made by linking together beta glucose molecules
-condensation reactions link carbon atom 1 to carbon atom 4
-glucose subunits in the chains are oriented alternately one upwards and one downwards in order to keep the straight chain not curved

53
Q

Starch

A

-polysaccharide
-amylose and amylopectin both forms of starch and are made from repeating glucose units
-starch is made by linking together alpha glucose molecules
-condensation reactions link carbon 1-4 on the next alpha glucose so that the starch chain is curved and NOT straight
-made only from plant cells
-molecules are large and hydrophilic and as a result insoluble in water
-does not affect the osmotic balance of cells
-therefore making it easier for the cells and starch to go wherever
-useful in cells for glucose and energy storage

54
Q

Glycogen

A

-polysaccharide
-C6H10O5
-polymer made from repeating glucose
-not a simple chain, branches many times
-condensation reactions link carbon atom 1-4 on the next alpha glucose
-branches occur however where condensation reaction links 1-6 instead
-glycogen does not affect osmotic balance of cells
-useful for energy and storage

55
Q

Difference between glycogen and glucose

A

glycogen- more rapidly available than the energy stores in fat, liver, and muscles
glucose- in the bloodstream for immediate use either for respiration to yield ATP or converted to glycogen or fat for energy

56
Q

What’s a trans-isomer

A

-rare in nature
-hydrogen atoms are on the same side as two carbon atoms
-the double bond does not cause bend in the chain
-fatty acid
-closely pact
-triglycerides formed from trans-isomers

57
Q

Cis-isomer

A

-very common in nature
-hydrogen atoms are on the same side of two carbon atoms
-double bond causes a bend in the fatty acid chain
-triglycerides formed from cis-isomers

58
Q

Body mass index formula

A

BMI= mass in kg/height in metres squared

59
Q

Functions of lipids

A

structure: phospholipids are main component of cell membrane
hormonal signalling: steroids are involved in hormonal signalling eg. Estrogen, progesterone, testosterone
Insulation: fats in animals can serbe as heat insulators
protection: triglycerides may form a tissue layer around many key internal organs to provide protection against physical injury
energy storage: triighlycerides can be used as long-term energy storage course

60
Q

Is there a carbon group on the end of every fatty acid?

A

-yes there is

61
Q

What is the carbonyl group?

A

COOH

62
Q

Saturated fatty acid

A

-when carbon atoms are completely full by single bond and cannot increase number of hydrogen bonds

63
Q

Unsaturated fatty acids

A

-has double bonds between C atoms and can increase number of H atoms if replaced with single bond

64
Q

Monosaturated fatty acid

A

-only one double bond

65
Q

Polyunsaturated fatty acid

A

-two or more double bonds

66
Q

what happens to our proteins if we become over heated and why

A

dentauration

science (20 decks)

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