Life style health and risk- topic 1, biological molecules 1.12-1.18 Flashcards
explain the importance of water as a solvent in transport
it can dissolve more substances than any other solvent
what is the structure of water interns of charges
2 slightly positive hydrogen molecules covalently bonded to 1 slightly negative oxygen
why is water dipolar ?
The stronger and lager oxygen atom is electronegative, it as a stronger pull on the shared electrons making the (o) slightly negative and the hydrogens slightly positive
dipolar - 2 charges
how does waters dipolar nature make it a goos solvent
because of its dipolar nature it can interact with may charged particles (polar) and dissolve them. the water molecules cluster around ions and separate them thus dissolving them
transports important substances such as dissolved nutrients, minerals and ions…
water molecules are strongly attached to one another which gives them a high surface tension
what is a monosaccharide
disaccharide
polysaccharide
mono - one sugar
dis- two
poly- multiple
What are the 3 main disaccharides ?
maltose
sucrose
lactose
Three main monosaccharides ?
fructose, galactose, glucose
three main polysaccharides
starch
glycogen
cellulose
from what sugars are maltose, sucrose and lactose made from ?
glucose + glucose = Maltose
glucose + fructose = Sucrose
glucose + galactose =lactose
what are the are the 2 polysaccharides in starch
amalyose - coil 1,4 glycosidic bond
amylopectin - branded 1,4 and 1,6 glycosidic bond
what is the bond that forms between water, glucose and triglycerides
water - hydrogen
glucose - glucosidic bond
triglycerides - ester bond
amino acids - peptide bond
how does the structure of starch allow for its function/ make it suitable store of energy -exam style
starch is a glucose polymer
thus stores lots of energy as it is compact thus more glucose stored in smaller space
can be quickly hydrolysed due to branches of amylopectin.
how does glycogen allow for its function exam style
outline the role of condensation and hydrolysis in relationships between monosaccharides, disaccharides, polysaccharides; fatty acids, glycerol and triglycerides
Condensation reaction bonds the monosaccharides together via a glycosidic and and water is byproduct
Triglyceride molecules bond via condensation reaction ester bond forms and water byproduct
hydrolysis reaction breaks them down as adding water back - reverse
what are fatty acid tails comprised of
long hydrocarbon chains with carboxyl group at 1 end
what is a carboxyl group comprised of
one carbon double bonded to a oxygen molecule and single bonded to a oh molecule
what is a triglyceride comprised of and draw a triglyceride molecule ?
1 glycerol binder to three fatty acids-
compare and contrast saturated and unsaturated fats
saturated fats are solid at room temp, they have carbon to carbon double bonds thus no kinks. this makes them more compact and have more intermolecular forces. require more energy to melt and are solid at room temp.
unsaturated fats are liquid at room temperature, the have double carbon to carbon bonds which makes them kinkier, as a result they are less compact and there a weaker intermolecular forces, they have a lower melting point.
what is meant by adhesion and cohesion
hydrogen bonding between water molecules create cohesion, which enables efficient transport of water. water molecules being attracted to other substances such as sugars is known as adhesion.
what makes water dipolar
because oxygen is significantly larger than hydrogen it had a stronger pull on the shared electrons. this causes the hydrogen atoms to become slightly positive and the oxygen atom to become slightly negative.
what is the difference between glycogen, starch and cellulose?
