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Biology 1 > Monomers Polymers And Carbohydrates > Flashcards

Monomers Polymers And Carbohydrates Flashcards

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1
Q

What is a monomer?

A

Small repeating units from which polymers/ larger molecules are made

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2
Q

What is a polymer? +examples

A

A large molecule made up from many repeating monomers. Eg DNA, RNA, cellulose, proteins

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3
Q

What is a condensation reaction?

A

Joins two molecules together with the formation of a chemical bond and involves the elimination of a molecule of water. Makes polymer from monomers

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4
Q

What is a hydrolysis reaction?

A
  • breaks the chemical bond between monomers/ two molecules using a water molecule
  • opposite of condensation
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5
Q

What are the elements monomers and polymers of carbohydrates

A

Elements- C,H,O
Monomers- monosaccharides
Polymers- Polysaccharides

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6
Q

What are the elements monomers and polymers of proteins

A

Elements- C,H,O,N (some have S)
Monomers- amino acids
Polymers- polypeptides

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7
Q

What are the elements monomers and polymers of nucleic acids

A

elements- C,H,O,N,P
Monomers- nucleotides
Polymers- DNA, RNA

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8
Q

Are lipids/triglycerides polymers?

A

No they are not because they are not made from repeating monomers= CHO
ATP- CHONP

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9
Q

How is a disaccharide formed?

A

When two monosaccharides join together in a condensation reaction where a glycosidic bond forms between them as a molecule of water is removed

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10
Q

Name the disaccharides

A

maltose, sucrose, lactose

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11
Q

maltose formation

A

glucose + glucose

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12
Q

sucrose formation

A

glucose + fructose

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13
Q

Lactose formation

A

glucose + galactose

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14
Q

What is a glycosidic bond?

A

Bond formed by condensation reaction joining molecules in a carbohydrate

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15
Q

structure of glucose

A

Has 6 carbon atoms in each molecule(hexose sugar)
Elements= C,H,O
has two forms alpha glucose and beta glucose

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16
Q

What are the two types of glucose?

A

alpha glucose and beta glucose. They’re isomers so have the same formula as each other, but with the atoms connected in a different way.

17
Q

Structure and info on alpha glucose

A

OH on bottom.
Maltose, sucrose, lactose
Starch and glycogen

18
Q

Structure of beta glucose and where is it found

A

OH on top
Only found in cellulose

19
Q

How can sugar be classified

A

Reducing or non reducing

20
Q

What is included under reducing sugars?

A

All monosaccharides and some disaccharides eg maltose and lactose

21
Q

How to test for reducing sugars

A

Add benedict’s reagent (blue) to a sample.
Heat in a water bath that has been brought to the boil.
Reducing sugar present = coloured precipitate.
Higher concentration of reducing sugar the further the colour change goes- green-yellow-orange-brick red
Can filter solution and weigh precipitate or remove precipitate and use a colorimeter to measure the absorbance of the remaining Benedict’s reagent.

22
Q

How to test for non-reducing sugars

A

If result of reducing sugars test negative
Have to break them down into monosaccharides
Get a new sample of test solution, adding hcl and heat in water bath brought to boil
Neutralise sample by adding sodium hydrogen-carbonate
Carry out Benedict’s test as you would for reducing sugar

23
Q

How is a polysaccharide formed?

A

when more than two monosaccharides join together by condensation

24
Q

Cellulose: Functions/bonding/What is it made of?

A

Provided rigidity and strength to plant cell walls
1-4 glycosidic bonds
Made of long unbranched chains of beta glucose
When the beta molecules bond they form straight chained cellulose chains which are linked by hydrogen bonds to form strong fibres (micro fibrils)

25
Q

Cellulose features

A

Unbranched
Straight chained
Long
Insoluble
High tensile strength
Flexible
Unreactive

26
Q

What two polysaccharides make up starch?

A

amylose and amylopectin

27
Q

Amylose: Functions/bonding/What is it made of?

A

Stores glucose in plants for respiration
Long, unbranched chain of alpha glucose
1-4 glycosidic bonds (angles of these bonds give coiled structure)

28
Q

Features of amylose

A

Unbranched
Coiled
Compact- good for storage
Large-cant cross the cell membrane by simple diffusion
Insoluble- doesn’t effect the water potential so no effect on osmosis

29
Q

Amylopectin : Functions/bonding/What is it made of?

A

Stores glucose in plants for respiration
branched chain of alpha glucose
1-4 and 1-6 glycosidic bonds

30
Q

Features of amylopectin

A

Branched- more for rapid hydrolysis (allow the enzymes that break down the molecule to get at the glycosidic bonds easily so glucose can be released quickly )
Compact
Large
Insoluble

31
Q

Glycogen : Functions/bonding/What is it made of?

A

Stores glucose in animals for respiration
Alpha glucose
1-4 and 1-6 glycosidic bonds

32
Q

Features of glycogen

A

Very branched
Compact
Large
Insoluble

33
Q

What is the test for starch?

A

Iodine test

34
Q

How to do the Iodine test?

A

Add iodine dissolved in potassium iodide solution to the sample. If there is starch present, the sample changes from browny orange to a dark, blue-black colour

35
Q

what is a covalent bond?

A

atoms share a pair of electrons in their outer shells. as a result the outer shell of both atoms is filled and a more stable compound called a molecule is formed

36
Q

what is ionic bonding

A

ions with opposite charges attract one another. this electrostatic attraction is known as an ionic bond. weaker than covalent bonds

37
Q

what is hydrogen bonding?

A

the electrons within a molecule are not evenly distributed but tend to spend
more time at one position so is a polarised and a polar molecule. this region is more negatively charged.
the negative region of one and the positive region of another attract another and a weak electrostatic bond is formed

38
Q

what is the metabolism

A

all the chemical processes that take place in living organisms

Biology 1 (5 decks)

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