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Lecture 1: Biological Molecules > Lecture 1: Biological molecules > Flashcards

Lecture 1: Biological molecules Flashcards

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Organic Chemistry 101 flashcards
1
Q

What is a monomer?

A

A basic unit of polymers, which combine to other monomers to form repeating chain molecules (a polymer)

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2
Q

What are examples of a monomer?

A

Monosaccharides, amino acids and nucleotides

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3
Q

What is a polymer?

A

Long molecule consisting of many smaller and identical repeating monomers

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4
Q

What happens during a condensation reaction?

A

2 monomers combine with a chemical bond between

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5
Q

What happens during hydrolysis?

A

Breakdown of polymers into monomers (using a water molecule)

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6
Q

What are macromolecule are polymers

A

A giant complex molecules

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7
Q

What are the four important biological molecules?

A

Carbohydrates, Proteins, Nucleic acids and Lipids

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8
Q

Carbohydrates

A

Starch and sugar/Energy and structural support

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9
Q

Proteins

A

Amino acids/catalysing reactions

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10
Q

Nucleic acids

A

Nucleotides/store genetic info

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11
Q

Lipids

A

Provide energy

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12
Q

Carbohydrates - sugar

A
  • C, H and O
  • Monomers which carbohydrate are formed - Monosaccharides (glucose, fructose, galactose)
  • Disaccharides (maltose, sucrose, lactose). Formed by condensation from two monosaccharides.
  • Condensation reaction (glycosidic bond)
  • Polysaccharides (glycogen, starch and cellulose)
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13
Q

Glucose + Glucose =

A

Maltose

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14
Q

Glucose + Galactose =

A

Lactose

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15
Q

Glucose + Fructose =

A

Sucrose

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16
Q

How is sucrose made?

A

Glucose + Fructose

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17
Q

How is maltose made?

A

Glucose + Glucose

18
Q

How is lactose made?

A

Glucose + Galactose

19
Q

Condensation reactions

A
  • A reaction that releases a molecule of water when it links molecules together.
  • A chemical bond is formed.
  • Disaccharides (maltose, sucrose, lactose). Formed by condensation of monosaccharides (glycosidic bond)
20
Q

Testing for sugars (non-reducing sugars)

A

1)
Heat sample with Benedict’s reagent.
sample=blue=no recuing sugar present

21
Q

Testing for sugars (reducing)

A

1)
Heat sample with Benedict’s reagent.
sample=orange/brick red=reducing sugar present

22
Q

Testing for sugars step 2

A

Heat a new sample with dilute hydrochloric acid then neutralise sample by adding sodium hydrogen carbonate. Heat sample with Benedict’s reagent.
-> sample stays blue=no non reducing (or reducing) sugar present
-> sample form orange/brick red= non reducing sugar present

23
Q

Carbohydrates - starch

A
  • Polysaccharides (starch)
  • Condensation reactions – glycosidic bonds
  • Storage in plants (iodine test)
  • Insoluble
  • 2 types of Starch amylose and amylopectin
24
Q

Amylose

A

Unbranched

25
Q

Amylopectin

A

Somewhat branched

26
Q

What are the two types of Starch?

A

Amylose and Amylopectin

27
Q

What is the test for starch?

A

iodine is dissolved in potassium iodide solution
No starch= browny orange colour
Starch= dark blue/black colour

28
Q

Carbohydrates - cellulose

A
  • Polysaccharides (cellulose)
  • Condensation of beta- glucose molecules
  • Straight cellulose chains linked with H bonds to form strong fibrils called microfibrils (cell walls)
  • Insoluble
29
Q

Carbohydrates- glycogen

A
  • Animals store excess glucose as glycogen
  • Polysaccharide
  • Condensation reaction to form glycosidic bonds
  • Alpha-glucose
  • Side branches (quick release)
  • Compact (storage)
30
Q

What is a protein?

A
  • proteins made up of amino acids (1=monomer) 2 amino acids is dipeptide more than two amino acids polypeptide proteins one or more polypeptide
31
Q

one amino acid is known as

A

monomer

32
Q

two amino acids is known as

A

dipeptide

33
Q

more than two amino acids is known as

A

polypeptide

34
Q

protein is

A

one or more polypeptides

35
Q

Dipeptide formation

A
  • Condensation
  • Two Amino acids linked together
  • Peptide bond
36
Q

Polypeptide (amino acid polymers) formation

A
  • Condensation
  • Many Amino acids linked together
  • Peptide bond
37
Q

What is the test for protein?

A

sodium hydroxide and copper(II) sulphate solution
Negative result= solution stays blue = no protein
Positive result= purple colour= indicates protein

38
Q

Lipids

A
  • Not polymers
  • Made from a variety of different components
  • All contain hydrocarbons
  • Triglycerides (pic) and phospholipids
  • Ester bond between the glycerol and fatty acid
39
Q

Triglycerides

A

Tails = hydrophobic
Insoluble in water

40
Q

2 types of fatty acids

A

(difference is their hydrocarbon tail) R groups.
Saturated = single bonds (saturated with H)
Unsaturated = double bonds (chain has a kink)

41
Q

Fatty acids

A

-Fatty acids general formula CnH2nO2
-This illustrates how the number of hydrogen atoms is always double the number of carbon atoms, and that here are always 2 oxygen atoms.

42
Q

Phospholipids

A

Two fatty acids and a phosphate group
Cell membranes
Phospholipids head hydrophilic (likes water) tails hydrophobic (dislikes water)

Lecture 1: Biological Molecules (8 decks)

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