Molecules, Cells and Variation - 1.1 +1.2 Flashcards
Maltose
Disaccharide made from glucose and glucose
Sucrose
Disaccharide made from glucose and fructose
Lactose
Disaccharide made from glucose and galactose
Hydrolysis of disaccharide
Boiling with acid
Benedict’s test for reducing sugars
- Small amount of sample is placed in test tube with 2cm3 of Benedict’s solution.
- This is heated in water bath for 5 mins.
- Brick red/orange colour (produced by copper (I) oxide) is a +ve result.
- If solution remains blue – no reducing sugar present.
Test for non-reducing sugars
- Carry out Benedict’s test on sample to confirm -ve
- Hydrolyse another sample by heating with dilute acid e.g. HCl or by using the enzyme sucrase at its optimum temperature.
- When cooled, add dilute NaOH solution to neutralise the acid.
- Add Benedict’s solution, heat in water bath for 5 mins.
- +ve brick red colour indicates non-reducing sugar (sucrose) was originally present.
Polysaccharides
- Polysaccharides differ in number and arrangement of glucose molecules they contain.
- Function as storage or structural molecules, as they’re large and relatively insoluble in water.
- They are non-reducing.
- They are unsweet to taste.
Cellulose
Long-straight chains, which collectively form microfibrils, which together form macrofibrils.
In one layer, macrofibrils go the same direction, across layers they go different directions. Layers are interwoven causing rigidity. Fully permeable.
Starch
Storage molecule in plants. Stored in amyloplasts in the cytoplasm. Comprised of amylose and amylopectin.
Hydrolysis of starch
Hydrolysed by amylase to produce maltose
Why is starch suitable as a storage molecule?
- Insoluble and osmotically inactive.
- Molecule has helical shape forming compact store.
- Contains large number of glucose molecules providing abundant supply of respiratory substrate.
- Too large to cross cell membrane, remains in cell.
Glycogen
Storage molecule found in animals and fungi. Similar to starch but with is more branched so can be hydrolyzed more rapidly to release glucose for respiration.
Amyloplasts
Starch grains found in cytoplasm of plant cells. Contain the polysaccharide starch.
What properties of glycogen make it ideal for storage?
Insoluble and osmotically inactive
Stored in liver and muscle tissues
Difference in elements between lipids and carbohydrates.
Lipids possess more hydrogen and less oxygen.
Triglycerides
Type of lipid formed by joining 3 fatty acids to one glycerol molecule during a condensation reaction with the loss of three water molecules.
Hydrolysis of lipids
- Heating with acid or alkali.
- Using the enzyme lipase at its optimum temperature and pH.
Bond between two monosaccharides
Glycosidic bond
Amylose
Long, unbranched chain of a-glucose. Angles of glycosidic bonds give a coiled sructure, like a cylinder. Makes it compact, so is good for storage.
Amylopectin
Long, branched chain of a-glucose. Side branches allow easy break down by enzymes as bonds are easily accessed. Allows fast release of glucose.
In cellulose, why is every other B-glucose molecule inverted?
β1-4 glycosidic bond joining the β glucose molecules together. Creates long, straight chain.
Why do microfibrils occur with cellulose?
Hydroxyl (OH) groups project from either side of glucose chains form hydrogen bonds with the hydroxyl (OH) groups of adjacent chains
How are macrofibrils positioned and what does this allow?
Macrofibrils in one layer are orientated in the same direction. In successive layers, they’re orientated in a different direction. They are interwoven and embedded in a matrix providing rigidity. Cellulose cell wall is usually fully permeable due to minute channels between the different layers of macrofibrils.
What allows amylopectin to branch?
a1-6 bonds glycosidic bonds
endopeptidases
Hydrolyse internal peptide bonds in proteins to produce smaller polypeptides.
exopeptidases
Remove single amino acids from the ends of the polypeptide chains, eventually producing dipeptides and amino acids
Secondary structure
Hydrogen bonds form between AA in chain. Cause alpha helix or beta pleated sheet
Tertiary structure
Further coiling/folding. Hydrogen, ionic and disulphide bonds form. Also hydrophobic interactions.
Disulphide bonds
Tertiary structure of proteins, occur between cysteine amino acids.
Quaternary structure
Relates to highly complex proteins consisting of more than one polypeptide chain and possibly the association of non-protein/prosthetic groups. Same bonds as 3rd.
Hydrogen bonding in proteins
Between C=O and N-H groups of backbone. Responsible for secondary structures. Can also occur in R groups.
Fibrous proteins
Have structural functions e.g. keratin-nails&collagen-bone. Insoluble, w/ simple tertiary and quaternary structure consisting of long parallel polypeptide chains. Often form fibres or sheets providing strength and flexibility.
Globular proteins
Consist of highly folded and coiled polypeptide chain. Produces compact, complex specific tertiary structure, which is soluble in water. Includes enzymes, antibodies, receptors and hormones.
Causes of denaturation
High temperatures above the optimum, breaking hydrogen bonds.
Changes in pH away from the optimum break hydrogen and ionic bonds.
Reducing agents can break disulfide bridges.
Heavy metal ions can bind to sites on the protein and bring about changes in shape.
Biuret test
Test for proteins
Add sample to test tube containing 2cm3 of biuret reagent.
A purple/lilac colour indicates protein is present.
If the solution remains blue, no protein is present.
Enzyme
Globular proteins, usually with a high molecular weight. Biological catalysts which regulate biological processes in living organisms. Tertiary structure of enzyme determines its specific function.
Amylase
Breaks down starch
Lipase
Hydrolyses ester bonds
Enzyme specificity
Feature of the unique tertiary structure of an enzyme.
Structure is held together by hydrogen bonds, ionic bonds and sometimes disulphide bridges.
This determines the shape and electrostatic charges of the active site
Induced fit hypothesis
Substrate interacts with active site and causes enzyme to change shape. This may put a strain on bonds of substrate making a reaction more likely e.g. hydrolysis.
Active site may also allow two molecules to come very close together, in a certain orientation, making a reaction more likely (e.g. a condensation reaction)
High temperatures and enzymes
There is a very high level of kinetic energy and the reaction proceeds at a very fast rate due to many collisions between enzyme and substrate. However, due to the very high kinetic energy, hydrogen bonds begin to break and the enzyme begins to denature. Therefore less or no substrate can bind at the altered active site. The reaction stops but there is still substrate left at the end.
How can the impact of a competitive inhibitor be reduced?
Addition of more substrate
End-product inhibition
When the end product of a metabolic pathway begins to accumulate, it may act as an inhibitor. Product starts to switch off its own production as it builds up. Process is self-regulatory. As the product is used up, its production is switched back on again. Called end-product inhibition, example of negative feedback.