Ib bio unit 2 Flashcards
what are carbohydrates/what do they contain/their structure?
-contains carbon, hydrogen, oxegyn
-organic compounds consisting of one or more simple sugars
-monomers commonly ring shaped molecules
what are lipids/ whats their structures?
-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
three main types of lipids and there structures
-triglyceride
Contains glycerin
Fatty acids x3
-phospholipid
Phosphate
Glycerol
Fatty acid x2
NH3
-steroid
4 fused hydra carbon rings
Has hexagonal shape/structure
What are proteins/ what do they contain (2)
-contains carbon, hydrogen, oxygen, nitrogen, and sometimes sulphur
-proteins are large organic compounds
-made from amino acids arranged into one or more linear chain
What does the “R” group represent
-the “x” or variable that stands for a bunch of different side chains
Condensation
-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
Anabolic reactions
-build molecules(protein synthesis)
-requires enzymes and catalysts
-contains OH and HO and hexagonal structure
Maltose synthase
-anabolic reaction
-condenses two molecules of glucose into maltose forming a glycosidic bond
Ribisome (anabolic by condensation)
-condenses two amino acids into dipeptide forming a peptide bond
-bonds are covalent
whats a dehydration reaction
-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
hydrolysis
-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
catabolic reactions
-break down molecules (eg. digestion)
-polysaccharide with HO, O, and OH
protease hydrolysis
- a dipeptide into two amino acids breaking the peptide bond
lactose hydrolyses
-lactose into glucose and galactose breaking the glycosidic bond
nucleic acids
-contains carbon, hydrogen, oxygen, nitrogen, phosphorous
-chains of sub-units called nucleotides
-nucleotides consist of base, sugar, and phosphate groups
what happens to the sugar if it is ribose
-it is deoxyribose ribose (DNA instead of RNA)
what makes an amino acid?
H-H-N-C-C-OH-O
covalent bondage in H20
-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
why are hydrogen bonds transitory in nature?
-they constantly break, form, reform
what is cohesion?
-helps water molecules stick/ form together to create new hydrogen bonds
why does cohesion occur?
-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)
why does surface tension occur?
-caused by the cohesive hydrogen bonding resting an object trying to penetrate the surface
why do water droplets form?
-cohesive forces try and pull right H2O into the smallest possible volume/size into a sphere
what is adhesion?
-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
why can H2O droplets seem to defy gravity?
-cuz of the adhesion bonds that allow to stick to surface
what is capillary action?
-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)
Glucose in the blood
-polar molecules= freely soluble
-carried by the blood plasma
Amino acids
-positive and negative charges (therefore its soluble in water)
-R group varies, can be polar/non polar
what does the R group determine?
-the solubility degree of molecule
Oxygen
-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
Fats
-large non-polar molecules
-insoluble in water
-they are carried by blood inside lipoprotein complex (in blood plasma)
Lipoprotein complex
-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
Cholesterol
-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
Sodium chloride
-ionic compound
-freely soluble in water
-dissolvable to form sodium ions (Na+ Cl-)
hydrophobic
-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)
what are all lipids: hydrophilic or hydrophobic
-hydrophobic including fats and oils
hydrophilic
-all substances that dissolves in water
-particles with positive or negative charge such as sodium chloride ions and polar
-substances that water adheres to
water as coolant
-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
latent heat of vaporization
what happens to the temp when the kinetic energy is high vs low
-the higher the kinetic energy is(how much the particles move) the higher the temp is
how do water molecules use energy to be able to move around?
-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)
what is high heat fusion
-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
does water have high or low heat capacity?
-it has high heat capacity
Glucose
-monosaccharide
-formula of C6H12O6
-forms a hexagonal ring (hexose)
-glucose is the form of sugar that fuels respiration
Galactose
-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
Fructose
-monosaccharide
-is a pentose sugar (5 carbon atoms)
-commonly found in fruits and honey
-sweetest natural occurring carb
Ribose
-monosaccharide
-pentose sugar
-forms backbone of RNA
-deoxyribose differs as there is no OH on other side
Maltose
-disaccharide
-C12H22O11
-dimer of glucose
-two glucose molecules are “holding hands” to make this
Lactose
-disaccharide
-C12H22O11
-most commonly found in milk
-two monomers that make up lactose and galactose
Sucrose
-disaccharide
-C12H22O11
-also known as table sugar
-the two monosaccharide that make it up are glucose and fructose
whats the different between a 1-4 bond and a 1-6 bond
-1-4 is straight chain
-1-6 is bent chain
Cellulose
-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
Starch
-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
Glycogen
-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
Difference between glycogen and glucose
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
What’s a trans-isomer
-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
Cis-isomer
-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
Body mass index formula
BMI= mass in kg/height in metres squared
Functions of lipids
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
Is there a carbon group on the end of every fatty acid?
-yes there is
What is the carbonyl group?
COOH
Saturated fatty acid
-when carbon atoms are completely full by single bond and cannot increase number of hydrogen bonds
Unsaturated fatty acids
-has double bonds between C atoms and can increase number of H atoms if replaced with single bond
Monosaturated fatty acid
-only one double bond
Polyunsaturated fatty acid
-two or more double bonds
what happens to our proteins if we become over heated and why
dentauration
