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HL Biology > TOPIC 2 > Flashcards

TOPIC 2 Flashcards

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1
Q

Monomer

A

A simple compound whose molecules can join together to form polymers

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2
Q

Polymer

A

A large molecule consisting of many identical or similar monomers linked together

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3
Q

Monosacccharides

A

Monomers linked together by condensation reactions to form disaccharides and polysaccharide polymers, monomers of polysaccharides

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4
Q

Disaccharide

A

Two monosaccharide monomers joined via glycosidic linkage to form a disaccharide.

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5
Q

Polysaccharide

A

Polysaccharides (many sugar units) may be used for energy storage or cell structure, and also play a role in cell recognition. Many monosaccharide monomers may be joined via glycosidic linkages to form polysaccharides

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6
Q

Outline primary structure proteins

A
  • The order / sequence of the amino acids of which the protein is composed
  • Controls all subsequent levels of structure
  • Formed by covalent peptide bonds between adjacent amino acids
  • fibrous
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7
Q

Outline secondary structure

A
  • Amino acid sequences folding into two stable configurations, called secondary structures, either Alpha helices or beta - pleated sheets
  • Due to hydrogen bonds between amine and carboxyl group
  • Structural stability
  • fibrous
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8
Q

Tertiary structure

A
  • The overall three-dimensional configuration of the protein
  • Caused by and depends on properties and interactions between R groups (eg, hydrophilic R groups on outside, hydrophobic fold inwards)
  • important for function
  • globular
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9
Q

Quaternary structure

A
  • One or more polypeptide chains folded
  • Interaction between multiple polypeptides or prosthetic groups
  • Inorganic compound involved in proteins
  • globular
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10
Q

Contrast lipids and carbohydrates

A

PRO LIPIDS:
- the energy released by lipids is double that of carbohydrates
- they also add 1/6 as much body mass as carbs
- therefore overall more efficient

PRO CARBS:
- glycogen can be broken down into glucose rapidly, whereas fats in adipose tissue are harder to break down
- glucose can be used in anaerobic respiration or aerobic
- fats can only be used in aerobic respiration

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11
Q

Contrast energy storage capabilities of glycogen and glucose

A

Glycogen has medium term energy storage. It is stored in the liver and muscles and is more readily available than fat.

Glucose is stored in the bloodstream for immediate use. I tis used in respiration for energy or converted to glycogen/fats

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12
Q

How do you calculate BMI

A

mass over height in cm squared

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13
Q

Give examples of monosaccharides

A

Glucose
- hexagonal ring
- fuels respiration
- 5 carbons in ring, 6th corner taken by O

Galactose
- same formula, only difference in placement of H and Os (isomer)
- found

Fructose
- pentsose, 5 carbons

Ribose
- pentose
- forms backbone of RNA

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14
Q

Provide a word equation for formation of disaccharides and draw one

A

monomer +monomer —-> disaccharise + water

glucose + glucose —–> maltose + water
This is a condensation reaction. Water is removed and the two monomers form a glucosidic bond (oxygen bond(

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15
Q

Give examples of disaccharides

A

Maltose
- dimer of glucose

Lactose
- dimer of glucose and galactose

Sucrose
- dimer of glucose and fructose

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16
Q

Distinguish between 1-4 and 1-6 bonds with explanation and drawing

A
  • start counting at right corner
  • 1-4 bonds form straight chains
  • 1-6 form bent, or are responsible for branching
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17
Q

Give examples of polysaccharides and distinguish between them

A

cellulose
- 1-4 C bonds
- straight
- unbranched

amylose
- 1-4 C bonds
- bent
- branched

amylopectin
- 1-4 and 1-6 bonds
- bent
- branched

glycogen
- 1-4 and 1-6 bonds
-bent
- branched

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18
Q

What makes up triglycerides?

A

Glycerol and three fatty acids

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19
Q

What are lipids? What are their different types?

A
  • Lipids are glycerol combined with 1,2, or 3 fatty acids (form ester bonds)
  • triglycerides, steroids and phospholipids
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20
Q

Draw standard structure of amino acid

A

draw, remember second carbon

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21
Q

Outline the key features of carbohydrates

A
  • contain carbon, hydrogen and oxygen
  • Organic compounds consisting of one or more simple sugars
  • Their monomers follow the general basic formula (CH2O)x
  • Their monomers are commonly ring shaped molecules
22
Q

Outine the key features of lipids

A
  • contain carbon, hydrogen and oxygen
  • insoluble in water but soluble in nonpolar organic solvents
23
Q

Outline the key features of nucleic acids

A

contain carbon, hydrogen, oxygen, nitrogen and phosphorus
Chains of subunits called nucleotides, which consist of base, sugar and phosphate groups covalently bonded . If sugar is ribose DNA is formed, if deoxyribose, RNA is formed

24
Q

What makes water a useful coolant?

A

It has high latent heat of vaporization and specific heat capacity therefore, when it evaporates, it absorbs heat and acts as a coolant

25
Q

Distinguish between cohesion and adhesion

A

Cohesion refers to the hydrogen bonds between water molecules, while adhesion is the hydrogen bonds between water molecules and other polar molecules

26
Q

Explain how hydrogen bonding affects the force of cohesion.

A

Cohesion
Hydrogen bonding is when the positive end of one water molecule is attracted to the negative end of the other. It allows for droplets to form, as the forces pull water into the smallest possible volume. It also allows for surface tension, because cohesive H bonding resists objects trying to penetrate the surface.

Adhesion
The strength of the hydrogen bonds allws water to flow in opposition to gravitational forces

27
Q

State two examples of disaccharides

A

fructose + glucose –> sucrose

glucose + galactose –> lactose

28
Q

Outline the difference between an saturated and unsaturated fatty acid

A

Saturated has no double bonds, unsaturated has double bonds

29
Q

Explain the health risks of trans fats and saturated fatty acids in the diet.

A

Trans fats and saturated fatty acids may contribute to coronary heart disease by clogging arteries with plaque.

30
Q

Write the word equation for the condensation reactions that would produce a triglyceride lipid
from its four molecular subcomponents.

A

glycogen + three fatty acids = triglyceride + 3H20

31
Q

State how the amino acid sequence in polypeptide is determined.

A

By the order of deoxyribose bases on DNA

32
Q

Define the term ‘proteome’.

A

The proteome is the totality of proteins expressed within a cell, tissue or organism at a certain time.

33
Q

Outline Insulin

A
  • globular
  • protein produced by the pancreas and triggers a reduction in blood glucose levels
34
Q

Outline rhodospin

A
  • Fibrous
  • A pigment in the photoreceptor cells of the retina that is responsible for the detection of light
35
Q

Outline collagen

A
  • Fibrous
  • Gives strength to tendons, ligaments, skin and blood vessel walls.
  • Tensile strength and structure
36
Q

What is the ideal temperature for proteins to function?

A

35 - 37 degrees Celsius

37
Q

What is denaturation?

A

When a protein loses is structure and therefore function.

38
Q

what is similar about cis and trans isomers

A
  • both contain, C, H and O
  • Both have carboxylic groups
  • both form chains
39
Q

what is different about cis and trans isomers?

A
  • cis is bent, trans is straight
  • cis has both hydrogen on the same sides of central carbon atom, while trans has them on opposing sides
40
Q

Why can water dissolve solvents?

A

The polar attraction of large quantities of water molecules can sufficiently weaken intermolecular forces and dissolve any substance that contains charged particles or electronegative ions

41
Q

Name substances transportable in blood

A

NaCl
Oxygen (by hemoglobins)
Amino acids (in ionised state)
Lipids (when form complexes with proteins)

42
Q

Distinguish between catabolism, anabolism and metabolism

A

Metabolism is all the chemical reactions that take place in an organism. Catabolic reactions describe the set of metabolic reactions that break complex molecules down into simpler molecules, while anabolic reactions describe the set of metabolic reactions that build up complex molecules from simpler ones.

43
Q

Which fats are better in diet than others?

A

Unsaturated fats are the healthiest, they raise good cholesterol levels. Trans fats are the worst, they have increased risks of coronary heart disease, as they raise bad cholesterol levels. Evidence to support this is increased rate of CHD, however, counter claim is community is Maasai, Kenya.

44
Q

Examples of foods

A

unsaturated: olive oil
saturated: butter
trans: margarine

45
Q

distinguish between methane and water

A

Water is polar and forms hydrogen bonds, while methane is non polar. Therefore, water absorbs more heat before changing state and has higher melting point, specific heat capactiy and latent heat of vapourisation.

46
Q

An example of an anabolic reaction

A

Glucose into maltose (a dimer of glucose, a disaccharide). Also condensation.

47
Q

An example of a catabolic reaction

A

Cellulose (polysaccharide) catabolises into glucose (monosaccharide). Also hydrolysis.

48
Q

Why is cohesion important?

A

Explains water’s high surface tension, which means smaller organisms can move along its surface and it can resist low levels of external force. Also explains why water can movie in a column in vascular tissue plants.

49
Q

Why is adhesion important?

A

Water’s adhesion to other polar surfaces explains its capillary action. It can oppose gravitational force and move upwards in vascular tissue in plants in a transpiration stream (capillary action).

50
Q

Why is water’s high specific heat capacity important?

A

Water can absorb or give off heat without changing its temperature much, which means it is a temperature stabiliser, important for life, because most of the body is made of water so it is temperature stabilising.

51
Q

Why is high heat of vaporization important?

A

The high heat of vaporization means water can absorb a lot of heat before it vaporizes. This makes it an effective coolant, like sweat in humans. The body is being cooled of the heat that turned the water from liquid into vapour.

HL Biology (12 decks)

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