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BIOLOGY > SECTION1 > Flashcards

SECTION1 Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What are monosaccharides?

A
  • Soluble substances.
  • Sweet-tasting.
  • Many join to form polysaccharides.
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2
Q

3 examples of monosaccharides.

A

Glucose, galactose, fructose.

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3
Q

What are disaccharides and how are they formed?

A
  • 2 monosaccharides.
  • Formed in condensation reaction.
  • Glysocidic bonds.
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4
Q

3 examples of disaccharides and their monosaccharides.

A
  • Maltose - 2 glucose
  • Sucrose - glucose and sucrose
  • Lactose - glucose and glactose
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5
Q

Monosaccharides and some disaccharides are reducing sugars what is the test for reducing sugars?

A

BENEDICTS TEST

  1. Add a liquid form of a sample to a test tube.
  2. Fill with an equal amount of Benedicts reagent.
  3. Heat in a water bath.

Positive test=orange-brown.

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6
Q

What is reduction? And what are reducing sugars?

A

Reduction in the gain of electrons or hydrogen.

Reducing sugars are sugars which can donate (reduce) another chemical.

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7
Q

How are polysaccharides formed?

A
  • From many monosaccharides.
  • In condensation reactions.
  • Glycosidic bonds
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8
Q

What are polysaccharides?

A
  • Very large molecules.
  • Insoluble in water.
  • This makes them good for storage.
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9
Q

Some disaccharides are non-reducing sugars, what is the test for non-reducing sugars?

A
  1. Add a liquid form of a sample to a test tube.
  2. Add with equal amount of dilute hydrochloric acid.
  3. Place in a water bath for 5 minutes - the hydrochloric acid will hydrolyse any disaccharides into monosaccharides.
  4. Add hydorgencarbonate solution to the test tube to neutralise the hydrochloric acid (test with pH paper
  5. Re-test with Benedicts reagent, boiling it in a water bath.

Positive test=orange-brown

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10
Q

What is starch and how is it formed?

A
  • A polysaccharide.
  • Found in plants.
  • Formed by joining 200-100,000 a-glucose monosaccharides in condensation reactions forming glcosidic bonds.
  • Major energy source.
  • Main role is storage.
  • Found in plant cells.
  • Never found in animal cells.
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11
Q

What is the test for starch?

A
  1. Add 2 drops of iodine to a 2cm^3csample.
  2. Shake or stir

Positive test=blue-black

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12
Q

Describe the 2 structures of starch.

A
  • Branched or unbranched chains.

* Unbranched wound into helical chains.

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13
Q

How is starch adapted for its function?

A
  • Insoluble- doesn’t affect water potential- water not drawn into cells via osmosis
  • Large and insoluble - doesn’t diffuse out of cells
  • Compact- can store a lot in a small space.
  • When hydrolysed forms a-glucose- easily transported and ready for respiration.
  • The branched form has many ends- enzymes can act on each end simultaneously- glucose released rapidly.
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14
Q

Where is glycogen found?

A

In animal and bacteria cells.

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15
Q

Describe glycogens structure

A

Like starch but shorter chains and more highly branched.

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16
Q

How is glycogen stored in animals?

A
  • Small granules

* Mostly in muscles and liver

17
Q

How is glycogen adapted to its function?

A
  • Insoluble- doesn’t affect water potential- water not drawn into cells via osmosis
  • Large and insoluble - doesn’t diffuse out of cells
  • Compact- can store a lot in a small space.
  • Highly branched (more than starch) - enzymes can act on each end simultaneously- glucose monomers released rapidly- ready for respiration.
18
Q

What is the structure of cellulose?

A
  • Polysaccharide
  • Made from B-glucose
  • Straight unbranched chains
  • Chains run parallel to each other
  • Hydrogen bonds form cross-linkages between adjacent chains
  • Each hydrogen bond alone is week-together they are strong
19
Q

Describe the forms of cellulose

A
  • Cellulose molecules grouped together to form microfibrils

* Microfibrils arranged in parallel groups-fibres

20
Q

What is cellulose used for?

A
  • Major component of cell walls-provides cell rigidity
  • Cellulose cell walls prevents bursting from osmosis
  • Exerts inwards pressure-stops further influx of water
21
Q

How is cellulose suited to provide support and rigidity?

A
  • Made up of B-glucose- so form straight, unbranched chains
  • Hydrogen bonds between chains add collective strength
  • Grouped as microfibrils-grouped as fibres-provides more strength
22
Q

What characteristics do all lipids share?

A
  • Contain carbon, hydrogen and oxygen
  • They are insoluble in water
  • Soluble in organic solvents
  • Proportion of oxygen to carbon and hydrogen is smaller than in carbohydrates
23
Q

What are the roles of lipids and how do they do those roles?

A
  • Cell membranes - Phospholipids make it more flexible, transfer lipid soluble substances
  • Energy source - When oxidised provide over twice the amount of energy as the same mass of carbohydrate, release valuable water
  • Waterproofing - Lipids-insoluble in water
  • Insulation - slow conductors of heat, act as electrical insulators in myelin sheath around nerve cells
  • Protection - stored around delicate organs
24
Q

How are triglycerides formed?

A
  • 3 fatty acids and glycerol
  • Ester bonds
  • Condensation reactions
25
Q

What is the same in all triglycerides?

A

The glycerol molecule

26
Q

How many different fatty acids are there and what are they made up of?

A
  • Over 70
  • A carboxyl(-COOH) group
  • Hydrocarbon chain
27
Q

What is a saturated fatty acid?

A
  • There are no double bonds between carbons

* Carbon is linked to the maximum number of hydrogen

28
Q

What are the types of unsaturated fatty acids and their properties?

A
  • Mono-unsaturated - one double bond between carbon
  • Poly-unsaturated - more than one double bond between carbons.
  • Double bonds cause them to bend.
  • So cant pack together as closely and saturated.
  • Therefore they are liquid at room temperature
29
Q

How is the structure of triglycerides related to their properties?

A
  • High energy-storing carbon-hydrogen bonds to carbon atoms ratio - so good source of energy.
  • Low mass to energy ratio - so good storage molecule as a lot of energy can be stored in a small area.
  • Large and non-polar - insoluble in water - doesn’t effect osmosis or water potential.
  • High ration of hydrogen to oxygen so release water when oxidised - important source of water
30
Q

How are phospholipids similar and different to lipids?

A
  • Similar structure but have 2 fatty acids and glycerol

* One fatty acid is replaced with a phosphate group.

31
Q

Describe the structure of a phospholipid

A
  • Made of 2 fatty acids, glycerol and a phosphate group
  • Phosphate ‘head’ which is hydrophilic
  • Hydrocarbon ‘tail’ which is hydrophobic

BIOLOGY (5 decks)

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