Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BIOLOGY 1210 lab > Macromolecules > Flashcards

Macromolecules Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

what are macromolecules? what are they typically composed of?

A

large, biologically important molecules.
-typically composed of long chains of simpler molecules
includes:
-carbohydrates
-lipids
-proteins
-nucleic acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what was the prupose of this lab?

A

to test biological (food) samples for the presence of 3 different macromolecules by conducting specfic chemical tests

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what are single subunits of macromolecules called? how are they linked together? what do they form when linked together?

A
  • monomers
  • linked together by covalent bonds
  • form long chain called polymers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what determines the structure and function of a living organism?

A

the specific chemical characteristics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what are carbohydrates commonly known as? what are the 3 main functions and the types of carbohydrates that preform them?

A

sugars and starches

  1. serve as energy stores –> starch, glycogen
  2. cell surface receptors –> glycoproteins
  3. structural material –> cellulose, chitin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what are the simplest carbohydrates? what are 2 examples of this

A

monosaccharides

-glucose and fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what happens when 2 monosaccharide monomers are linked together (give examples)? what happens when more than 2 monosaccharide monomers are linked together (give examples)? how are they linked together?

A
  • they form disaccharides –> sucrose. maltose, lactose
  • they form polysaccharides –> starches, glycogen
  • linked together by covalent bonds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is the test for simple sugars:

  1. called?
  2. what is added to the food sample?
  3. does it require heat?
  4. if sugar (mono or disaccharides) is present, what will happen?
  5. if sugar is not present, what will happen?
A
  1. Benedict’s Test
  2. 2 ml of Benedict’s Reagent
  3. yes, 10 mins in block heater
  4. colour will change from blue -> green -> yellow -> orange/red/brown - depending on the amount/type of sugar present
  5. the solution will remain blue (the colour of the added reagent)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is the test for polysaccharides:

  1. called?
  2. what is added to the food sample?
  3. does it require heat?
  4. if polysaccharides are present, what will happen?
  5. if polysaccharides are not present, what will happen?
A
  1. IKI Test
  2. several drops of IKI solution –> iodine dissolved in potassium iodide
  3. no
  4. produces dark blue-black colour as iodine forms complexes with coils of polysaccharide polymer
  5. substance will like have a small colour change of yellow/orange as iodine mixes in, but no reaction
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is the test for proteins:

  1. called?
  2. what is added to the food sample?
  3. does it require heat?
  4. if protein is present, what will happen?
  5. if protein is not present, what will happen?
  6. what do the added solutions work to do?
A
  1. Biuret Test
  2. first 2 ml of potassium hydroxide (KOH); then 0.5 ml copper sulfate
  3. no
  4. produces distinctive violet colour
  5. not purple?
  6. first the KOH raises the pH of the solution to become alkaline, second, in this alkaline environment, the added copper sulfate can react with the peptide bonds, which produces the purple
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what are the most structurally complex mol;ecules?

A

proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are the most structurally complex molecules?

A

proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what two categories do most proteins fall under, what are examples of these?

A
  1. Structural proteins –> hair, bones, skin, feathers, claws horns etc
  2. Functional proteins –> enzymes, transport proteins, antibodies, etc
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

which of the added solution in these test is corrisive?

A

the KOH (potassium hydroxide) used in th Biuret test is corrosive

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

why is it difficult to have an easy chemical test for identification of lipids? what is one characteristic that all lipids have in common?

A

because lipids do not have a single common set of functional groups - take many forms
-all lipids are nonpolar and are therefore insoluble in water (or any other polar solvents)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are the main types of lipids? what are 2 important functions of lipids (and which ones preform these functions)?

A

fats, waxes, phospholipids, steroids

  1. separate the compartments of living cells –> phospholipids
  2. serve as high-density energy storage –> fats
17
Q

what changes the melting point of lipids? what does this change do to the shape of the lipid molecule?

A

whether they are saturated (single bonded) or unsaturated (have at least one double bond)

  • saturated fats are linear (and therefore pack more tightly together)
  • unsaturated fats form kinks (therefore cannot pack as tightly together)
18
Q

what is the test for lipids:

  1. called?
  2. what is added to the food sample?
  3. does it require heat?
  4. if protein is present, what will happen?
  5. if protein is not present, what will happen?
  6. what do the added solutions work to do?
A
  1. Emulsion Test
  2. first ethanol is added; then 1 ml of mixture is added to water
  3. no
  4. the mixture will appear white and cloudy
  5. mixture will not look cloudy
  6. lipids are soluble in ethanol (will dissolve); lipids are insoluble in water, therefore when added back to water, lipids will precipitate out forming emulsion
19
Q

what is a positive control? why is it important?

A

a positive control is a treatment done that has a known result, that should produce a particular change during the experiment

  • used to control for unknown variables during the experiment
  • gives something to compare with the test group
20
Q

what is a negative control? why is it important?

A

A negative control is a treatment done that is known to have no effect and should not show any change during the experiment.

  • used to control unknown variables during the experiment
  • gives something to compare with the test group
21
Q

what are common sources of saturate fats?

A

saturated fats –> animals fats such as butter, and cheese

unsaturated fats –> fish and vegetable fats such as olive oil or palm oil or fish oil

22
Q

why is a fat-free diet inadvisable? (question from discussion questions)

A

because fat is necessary for energy storage and in the production of cell walls. our bodies need a certain amount of fat to function.

BIOLOGY 1210 lab (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions