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Biology > module 2 - 2.1.2- biological molecules > Flashcards

module 2 - 2.1.2- biological molecules Flashcards

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1
Q

What are the 11 properties of water?

A

1.Liquid at room temp (due to high numbers of hydrogen bonds which effectively raise the boiling point) therefore not easily compressed

2.univerasal solvent ( dissolves more substances than other common liquids)

3.solid water is less dense than liquid water (H bonds affect how molecules arrange during freezing)

4.very high specific heat capacity (alot of energy is needed to raise the temp as of high number of H bonds)

5.very high latent heat of vaporisation (a lot of energy needed to evaporate water due to high number of H bonds)

6.very high latent heat of fusion

7.very high surface tension

8.strong adhesive properties

9.high tensile strength

10.very low viscosity (water molecules slide over each other very easily)

11.colourless

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2
Q

significance of liquid being at room temp?

A
  1. provides a stable habitat which supports the organisms living within it
  2. forms major components of tissue
    3.a transport medium
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3
Q

significance of water being a universal solvent?

A
  1. ionic solutes can dissolve in water easily making water a good base for transport mediums (blood plasma)
    2.reactions happen more easily in water as a wide rang of substances can dissolve in them
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4
Q

significance of solid water being more dense than liquid water?

A

Ice freezes which insulates the water below allowing aquatic organisms to survive.

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5
Q

Significance of water having a very high specific heat capacity?

A

aquatic environments are slow to change in temp

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6
Q

Significance of water having a very high latent heat of vaporisation?

A

evaporation of sweat is an effective cooling system.

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7
Q

Significance of water having a very high latent heat of fusion?

A

contents of cells and aquatic environments are slow to freeze in cold water.

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8
Q

significance of water having a very high surface tension?

A

water forms droplets on surfaces and runs off can prevent damage to organisms

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9
Q

significance of water having strong adhesive properties?

A

water can move through narrow surfaces (soilpartcicles)

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10
Q

significance of water having high tensile strength?

A

water can be lifted by forces applied to the top eg. water moving up xylem

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11
Q

significance of water having a low viscosity?

A

water is a useful lubricant
water flow easily in capillaries
pleural fluid lubricants lungs while breathing

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12
Q

significance of water being colourless?

A

plants can photosynthesis under water

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13
Q

What’s a hypotonic solution?

A

A solution which has a lower solute level than the cell does resulting in a higher water potential outside the cell.

THERE IS A NET WATER GAIN AND THE CELL SWELLS WITH WATER!!!!

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14
Q

What’s a hypertonic solution?

A

a solution which has a higher solute level than the cell resulting in a lower water potential outside the cell.

THERE IS A NET WATER LOSS AND THE CELL SHRINKS!!!

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15
Q

what’s a isotonic solution?

A

a solution which has an equal amount of solutes when compared to the cell.

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16
Q

what elements does carbohydrates contain?

A

hydrogen, carbon and oxygen

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17
Q

what elements are in lipids?

A

carbon, hydrogen and oxygen

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18
Q

what elements are in proteins?

A

hydrogen, carbon, nitrogen and sulfur

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19
Q

what elements are in nucleic acids?

A

hydrogen, carbon, oxygen and phosphorous

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20
Q

Whats a condensation reaction?

A

a reaction where two molecules join together prodcuing h20

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21
Q

whats a hydrolysis reaction?

A

when one large molecule is broken down requiring h20.

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22
Q

whats a monosaccharide?

A

a single unit of sugar

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23
Q

Examples of a monosaccharide?

A

1.glucose
2.fructose
3.ribose

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24
Q

Whats a disaccharide?

A

two monosaccharides bonded together

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25
Q

examples of disaccharide?

A

lactose
sucrose

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26
Q

What’s a polysaccharide?

A

two or more monosaccharides are linked

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27
Q

Examples of polysaccharides?

A

glycogen
cellulose

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28
Q

Whats sucrose composed of?

A

glucose + fructose

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29
Q

Whats lactose composed of?

A

galactose + glucose

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30
Q

What forms are glucose found in?

A

linear and cyclic

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31
Q

What type of monosaccharide is glucose?

A

= its composed of 6 carbons
=hexose monosaccharide

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32
Q

What are the two types of glucose?

A

beta and alpha

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33
Q

Why are glucose molecules polar and soluble in water?

A

It is because of the hydrogen bonds between the hydroxyl groups

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34
Q

How do two glucose molecules join together?

A
  • they two molecules go through a condensation reaction and form a glycosidic bond
  • a water molecule is released
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35
Q

What type of glucose makes up starch?

A

alpha

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36
Q

What two substances make up starch?

A

amylopectin
amylose

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37
Q

Starch testing of a sample?

A
  1. the sample must be broken up so it needs to be crushed/ ground up
    2.a few drops of iodine solution are added to the sample
  2. a positive test will turn blue/black and a negative test will be yellow
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38
Q

What forms amylose?

A

alpha glucose molecules joined by glycosidic bonds

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39
Q

Whys amylose not very soluble?

A

The angle of the glycosidic bonds means the chain can twist to form a helix
=this makes it less soluble

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40
Q

how’s amylopectin formed?

A

when glycosidic bonds form in a condensation reaction between carbon 1 and carbon 6 on 2 glucose molecules

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41
Q

How many bonds are there between alpha glucose molecules that make amylopectin?

A

1-4

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42
Q

Why are amylopectin and amylose different?

A

amylopectin has glycosidic bonds formed by condensation reaction between carbon 1 and 6 on 2 glucose molecules.

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43
Q

Whats the structure of an amino acid?

A

amin group
attached to
the variable ‘r’ group
attached to
the carboxyl group

44
Q

What are peptides?

A

polymers made up of amino acids

45
Q

What elements are in proteins?

A

carbon
hydrogen
oxygen
nitrogen

46
Q

what’s a dipeptide?

A

two amino acids bonded together

47
Q

two amino acids are bonded together by what bond?

A

peptide bond , by a condensation reaction

48
Q

Whats the process of amino acids bonding together?

A

the carboxyl group of one amino acid joins with the amine group of another by forming a peptide bond through a condensation reaction = a dipeptide

49
Q

How many amino acids are there ?
how many are essential?
how many are not essential?

A

there are 20 different amino acids

5 are non-essential as they can be made in our body through other amino acids

9 are essential and can only be obtained by what you eat

50
Q

Whats a polypeptide?

A

a chain of more than two amino acids

51
Q

the reaction of amino acids joining together is catalysed by what?

A

peptidyl transferase

52
Q

the primary structure in protein synthesis?

A

-the sequence of amino acids

53
Q

secondary structure in protein synthesis?

A

-alpha helix
=amino acids coil

-beta pleated sheets
-amino acids zig zag

-H bonds determine the shape and cause secondary structure

54
Q

Tertiary structure in protein synthesis?

A

=folding on proteins into its final shape
=r groups interact between amino acids
=weak hydrogen bonds between the r groups
=ionic bonds build between opposite charged r groups
=disulfied bonds form between r groups that have sulfur atoms
=has a 3d structure
eg.antibodies

55
Q

quaternary structure in protein synthesis?

A

interaction between two or more individual protiens (subunits)
=3d structure
eg.haemoglobin

56
Q

hydrophilic groups?

A

on the outside on the protein

57
Q

hydrophobic groups?

A

inside the protein shielded from water

58
Q

how the breakdown of peptides work?

A
  • they are made up of amino acids being linked together
    -protease enzymes catalyse them to break apart
    -water molecule is used to break the peptide bond between the amine group and carboxylic acid
59
Q

sturcture of a globular protein?

A

=roughly spherical in shape
=soluble in water
=hydrophillic r group on the outside of the protien
=hydrophobic r groups in the centre of the protein = making it soluble in water

60
Q

Whys it important that globular proteins are soluble in water?

A

they are essential for regulating processes necessary to life
eg muscle coordination and chemical reactions

61
Q

keys features of insulin?

A
  • its a globular protein
    -hormone related to the concentration of glucose in the blood
    -soluble so it can be transported in the bloodstream
    -has a precise shape to fit on specific receptors on cell surface membranes
62
Q

whats a conjugated protein?

A

-globular protein
contains a non protein component ( a prosthetic group)

63
Q

key features of haemoglobin?

A
  • quaternary protein
    -made of 4 polypeptides, 2 alpha and 2 beta subunits
    -each subunit contains a prosthetic haem group
  • the iron in the haem group can attach to a water molecule
    = it cab transport oxygen round the body
64
Q

Key features of catalase?

A
  • its an enzyme
  • is an quaternary protein
    – contains 4 haem prosthetic groups
    -iron II in prosthetic groups allows it to interact with hydrogen peroxide to speed up the reaction
  • catalase stops the build up of hydrogen peroxide
65
Q

Structure of fibrous proteins?

A
  • formed from long insoluble molecules
  • there is a high presence of amino acids with hydrophobic r groups in their primary structure
    -has a very organised structure
    -not 3d
    -insoluble in water
66
Q

features of keratin?

A
  • is a fibrous protein
    -in hair, skin and nails
  • has a large amount of amino acids containing sulfur
    = strong disulphide bonds
    =strong unflexible material
67
Q

features of elastin?

A
  • is a fibrous protein
    -in walls of bloode vessels and alveoli’s
    -helps material be flecible but return to its og shape
68
Q

features of collagen?

A

-fibrous protein
-in skin,ligaments and tendons
-made of 3 polypetides wound together in a long structure
- has flexibility

69
Q

features of glycogen?

A
  • forms more branches than amylopectin
    = this means its more compact and less space is needed to store it
    =the branches also mean more free ends where glucose can attach
    -insoluble, branches and compact
    =this means it can be stored easily
    -stored mainly in muscles and the liver
    -has shorter chains than amylopectin
    -less dense and more soluble than starch
70
Q

What glucose molecule forms cellulose?

A

B glucose

71
Q

how does cellulose form?

A

1.two b glucose cannot form bonds normally
2.this means a polymer cannot be formed
3. the alternate b-glucose needs to be turned upside down so the HO and OH can bond

72
Q

How are cellulose fibres formed?

A
  1. cellulose molecules make hydrogen bonds with eachother forming microfibrils
    2.microfibrils join together to make macrofibrils
    3.they ned combine to form fibres
73
Q

cellulose fibres properties?

A

= strong and insoluble ‘
=often in cell walls
=necessary for a healthy digestive system

74
Q

properties of starch?

A
  • insoluble in water = good storage compound
    =starch does not disrupt the water potential of a cell
    =you can use microscopes to identify what plant the starch is from
75
Q

properties of amylose?

A

=1-4 bonds causes molecules to form coils = very compact= good storage
=as it coils most OH groups are inside the coil = hides hydrophilic surface which makes it more insoluble= useful for storage

76
Q

properties of amylopectin?

A

=protruding ends of branches they are access points for enzymes to hydrolyse glucose easily= quick effective energy release

77
Q

properties of glycogen?

A

=very densely branched= as it has alot of 1-6 glycosidic bonds as well as 1-4
=glycogen is more compact than amylopectin = undergoes faster hydrolysis = useful for animals
=insoluble= doesnt disrupt water potential of cell

78
Q

properties of cellulose?

A

=provides mechanical strength as its tough, insoluble and fibrous
=has a high amount of h bonds= many chains can be packed together
=many microfibrils= high tensile strength
=very strong= needed as plants dont have a skelenton

79
Q

what elements do lipids contain?

A

-hydrogen
-carbon
-oxygen

80
Q

Why are lipids non-polar?

A

the electrons in the outer orbital that forms the bonds are more evenly distributed than in polar molecules= no positive or negative areas in the molecule

81
Q

what is a triglyceride made up of?

A

one glycerol molecule
3 fatty acids

82
Q

What are the roles of lipids?

A

-membrane formation
-hormone production
-insulation of axon
-waterproofing

83
Q

glycerol is in what group?

A

alcohols

84
Q

fatty acids are what type of acids?

A

carboxyllic acids

85
Q

How is a triglyceride formed?

A
  1. hydroxyl groups from fatty acids and glycerol interact
    2.ester bonds form between them
    3.this happens by a condensation reaction called esterification
86
Q

How are triglycerides broken down?

A

1.3 water molecules need to be supplied
2. this is to reverse the reaction and allow a hydrolysis reaction to take place

87
Q

features of saturated fatty acids?

A

-no double bonds between carbon atoms
-all carbon bonds with hydrogen

88
Q

features of unsaturated fatty acids?

A

-double bond between some carbon atoms
-double bonds cause the molecule to have kinks and bends
-liquid at room temp

89
Q

what elements are in phospholipids?

A

oxygen
carbon
phosphorous
hydrogen

90
Q

why are phospholipids non polar?

A

1.they have a non-polar tail
2.non-polar tail repelled by water
3.tail is hydrophobic

91
Q

are phospholipids soluble in water and if so why?

A

yes, the phosphate ions have an extra electron so they are negatively charged

92
Q

what are phospholipids formed of?

A
  • 2 fatty acids
  • 1 glycerol
  • 1 phosphate ion
93
Q

is the head of a phospholipid hydrophobic or hydrophilic?

A

hydrophilic

94
Q

are the tails of a phospholipid hydrophobic or hydrophillic?

A

hydrophobic

95
Q

What is the structure of a phospholipid bilayer?

A
  • the heads of the phospholipids face out towards the aqueous environment
    -the tails all face towards each other so they are protected from any water
    -
96
Q

is a phospholipid bilayer fluid or not?

A

yes they are as the phosphate ions can freely move making the membrane fluid

97
Q

where is cholesterol manufactured?

A

the liver and intestines

98
Q

what are the roles of cholesterol?

A

-important in the formation of cell membranes
=helps with the stability

99
Q

what are important roles of triglycerides?

A

-thermal insulation to prevent heat loss
-cushioning to protect vital organs
-buoyancy for aquatic animals

100
Q

whats the emulsions test?

A
  1. sample mixed with ethanol
    2.solution mixed with water
    3.if a white precipitate forms lipids are present
101
Q

what elements are in proteins?

A

carbon ,hydrogen, oxygen and nitrogen

102
Q

what structures make up amino acids?

A

carboxyl group
amine group
r variable group

103
Q

what do different r groups in amino acids result in?

A

different amino acids

103
Q

How many amino acids are there?

A

20

104
Q

whats the process of a synthesis of peptides?

A

1.hydroxyl in carboxyl grouo reacts with the hydrogen in the amine group of another amino acid
2.peptide bond is formed
3.water is released
=dipeptide

105
Q

what enzyme catalyses the condensation reaction of polypeptides?

A

peptidyl transferase

Biology (5 decks)

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