1.1 Biological Molecules Flashcards

(66 cards)

1
Q

Name the 4 key inorganic ions in living organisms

A

Magnesium ions (Mg2+)

Iron ions (Fe2+)

Calcium ions (Ca2+)

Phosphate ions (PO43-)

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2
Q

What is the role of magnesium ions in plants?

A

Used to produce chlorophyll

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3
Q

What is the role of iron ions in animals?

A

Found in haemoglobin and is involved in the transport of oxygen

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4
Q

What is the role of phosphate ions in living organisms?

A

Used for making nucleotides, including ATP, and are a constituent of phospholipids, found in biological membranes

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5
Q

What is the role of calcium ions in living organisms?

A

Used to strengthen tissues such as bones and teeth in animals and cell walls in plants

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6
Q

Why is water a polar molecule?

A

O is more electronegative than H, so attracts the electron density in the covalent bond more strongly, forming O 𝛿- (slight negative charge) & H 𝛿+ (slight positive charge)

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7
Q

Describe hydrogen bonding between water molecules

A

Weak intermolecular forces of attraction form between a lone pair on a δ- O and a δ+ H on an adjacent molecule

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8
Q

What is a metabolite?

A

A molecule formed or used in metabolic reactions

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9
Q

Describe the role of water as a metabolite

A

Water is a reactant in photosynthesis and hydrolysis reactions. Water is a product in aerobic respiration and condensation reactions

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10
Q

What does specific heat capacity mean?

A

This means a large amount of energy is needed to raise its temperature

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11
Q

Why does water have a high specific heat capacity?

A

The hydrogen bonds between water molecules restrict their movement, resisting an increase in kinetic energy and therefore resisting an increase in energy

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12
Q

Why is water’s high specific heat capacity important for organisms?

A

It prevents large fluctuations in water temperature, which is important in keeping aquatic habitats satble, so that organisms do not have to adapt to extremes of temperature. It allows enzymes within cells to work efficiently

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13
Q

What does latent heat of vaporisation mean?

A

This means a lot of energy is needed to change water from liquid to a vapour

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14
Q

Why is water’s high latent heat of vaporisation important for organisms?

A

When water evaporates, it has a cooling effect. This is important in temperature control and homeostasis; organisms can lose heat through sweating or panting or from a leaf’s surface

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15
Q

Why is water an important solvent for organisms?

A

Water is a polar universal solvent. It enables chemical reactions to take place within the cells, the transport of materials (transport medium) in the plasma and the removal of metabolic waste

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16
Q

What is cohension?

A

The attraction of water molecules for each other, because of the dipole structure of water, producing hydrogen bonds between them

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17
Q

When water molecules undergo cohesion what happens to their structure and what does this mean for plants?

A

The molecules stick together in a lattice. It allows columns of water to be drawn up xylem vessels in plants

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18
Q

Why does water have a high surface tension?

A

Due to the ordered arrangement and cohesion of molecules at the surface of water

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19
Q

Why is the high surface tension of water important for organisms?

A

-Enables the transport of water and nutrients through plant stems and small blood vessels in the body

-Allows small insects to ‘walk’ on water

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20
Q

Why is water being transparent important for aquatic plants?

A

It allows water to pass through. This lets aquatic plants photosynthesise effectively

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21
Q

What is a monosaccharide?

A

-Simple sugar
- Building blocks for larger carbohydrates
-General formula Cn(H2O)n

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22
Q

Give 3 examples of monosaccharides

A

Triose, Pentose, Hexose sugars

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23
Q

Where is the OH group placed on carbon 1 in a-glucose?

A

At bottom

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24
Q

Where is the OH group placed on carbon 1 in B-glucose?

A

On top

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25
What is the name of the bond formed when 2 monosaccharides react?
Glycosidic bond
26
What is a disaccharide?
-Molecule formed by the condensation of 2 monosaccharides, forming a glycosidic bond -Formula C12H22O11
27
Give 3 examples of disaccharides and their monosaccharide constituents
Sucrose (Glucose-Fructose) Maltose (a-Glucose-a-Glucose) Lactose (Glucose-Galactose)
28
What is a polysaccharide?
A polymer of monosaccharides, formed by many condensation reactions
29
Give 4 examples of polysaccharides
Starch, Glycogen, Cellulose, Chitin
30
What is the function of starch?
Energy storage in plants
31
Describe the structure of starch
-Polymer of a-glucose monomers -2 forms: amylose and amylopectin -Amylose: a- 1,4-glycosidic bonds, unbranched -Amylopectin: a- 1,4- and a 1,6-glycosidic bonds, branched
32
What is the function of glycogen?
Energy storage in animals
33
How does the structure of glycogen relate to its function?
It is highly branched enabling the rapid hydrolysis of glucose molecules
34
Describe the structure of glycogen
It is very similar to amylopectin. It has a-1,4 and a-1,6 bonds. Glycogen has shorter a-1,4 linked chains than amylopectin so it is more branched
35
Describe the structure and function of cellulose
-Linear polysaccharide that is the main component of the cell wall in plants -Consists of many B-glucose molecules joined by B- 1,4-glycosidic bonds -Alternate glucose molecules rotated by 180° allowing hydrogen bonds between parallel chains, forming microfibrils
36
Describe the structure and function of chitin
-Linear polysaccharide found in the exoskeletons of insects and crustaceans as well as fungal cell walls -Consists of many B-glucose molecules (with amino acid side chains) joined by B-1,4-glycosidic bonds -Alternate glucose molecules rotated by 180° allowing hydrogen bonds between parallel chains, forming microfibrils
37
Explain how a triglyceride is formed
One molecule of glycerol forms ester bonds with 3 fatty acids via condensation reactions
38
Relate the structure of triglycerides to their functions
-High energy-to-mass ratio - energy storage, high calorific value from oxidation -Insoluble hydrocarbon chain - no effect on water potential of cells, used for waterproofing -Slow conductor of heat - thermal insulation, e.g. adipose tissue -Less dense than water - buoyancy of aquatic animals
39
What is a phospholipid?
A type of lipid formed by the condensation of 1 molecule of glycerol, 2 molecules of fatty acid and a phosphate group
40
Relate the structure of phospholipids to their functions
Glycerol backbone attached to 2 hydrophobic fatty acid tails and 1 hydrophilic polar phosphate head: -Forms phospholipid bilayer in water - component of cell membranes - Tails splay outwards - waterproofing, e.g. skin
41
What is the difference between saturated and unsaturated fats
Saturated fats have no C=C bonds, and are solid at room temperature due to strong intermolecular forces * Unsaturated fats have one or more C=C bonds, and are liquid at room temperature due to weak intermolecular forces
42
Differentiate between monounsaturated and polyunsaturated fatty acids.
* Monounsaturated fatty acids contain one C=C bond * Polyunsaturated fatty acids contain more than one C=C bond
43
What is meant by a low density lipoprotein (LDL)?
* Combination of triglycerides from saturated fats and protein * Blocks receptor sites, reducing cholesterol absorption * Known as 'bad' lipoproteins
44
How do LDLs contribute to the risk of cardiovascular disease?
The high blood cholesterol level caused by LDLs leads to formation of atherosclerosis plaques.
45
Describe the general structure of an amino acid
* Amine group (-NH.) * Variable side chain (R) * Carboxyl group (-COOH) * H atom
46
How are polypeptides formed?
Many amino acid monomers join together in condensation reactions, forming peptide bonds (-CONH-).
47
What is the primary structure of a protein?
The order of amino acids in a polypeptide chain
48
How is the primary structure of a protein determined?
By the base sequence on one strand of the DNA molecule
49
Describe the secondary structure of a protein.
This is the shape that forms as a result of hydrogen bonding between the =OH on -CO groups and the -H on -NH groups in the peptide bonds along the chain. This causes the long polypeptide chain to be twisted into a 3D shape. Either a-helix (spiral shape) or B-pleated sheet. Hydrogen bonds hold the arrangements in place
50
Describe the tertiary structure of a protein.
The a-helix of the secondary protein structure can be folded and twisted to give a more complex, compact 3D structure. Held in place by various interactions and bonds: * Disulfide bonds * lonic bonds * Hydrogen bonds * Hydrophobic interactions
51
Describe the quaternary structure of a protein.
* Interactions of more than one polypeptide chain * May involve addition of prosthetic groups, e.g. metal ions or phosphate groups
52
Describe how the structure of fibrous proteins relates to their function.
* Long polypeptide chains, folded in parallel chains * Many cross-linkages forming long fibres e.g. keratin, the protein in hair * Little tertiary/quaternary structure * This makes them insoluble and good for structural roles
53
Give an example of a fibrous protein and its function
Collagen is a fibrous protein, providing strength and toughness needed in tendons
54
Describe how the structure of globular proteins relates to their function.
* Spherical, compact, highly folded with complex tertiary/quaternary structures * Hydrophilic R groups face outwards and hydrophobic R groups face inwards .. water-soluble * Metabolic roles, e.g. enzymes
55
Give an example of a globular protein and its structure
Haemoglobin is a globular protein, consisting of 4 folded polypeptide chains, at the centre of each of which is the iron-containing group, haem
56
What is the difference between a reducing and non-reducing sugar?
* A reducing sugar has a free aldehyde or ketone functional group so can act as a reducing agent * A non-reducing sugar does not have a free aldehyde or ketone functional group so it cannot act as a reducing agent
57
Describe the Benedict's test for reducing sugars.
1. Add an equal volume of the sample being tested and Benedict's reagent 2. Heat the mixture in an electric water bath at 100°C for 5 minutes 3. Observe the colour of the precipitate formed
58
Describe the positive result for reducing sugars.
Colour change from green to yellow to orange to brown to brick red depending on the quantity of reducing sugar present.
59
Describe the Benedict's test for non-reducing sugars.
1. Negative test for reducing sugar 2. Hydrolyse non-reducing sugars with an equal volume of dilute HCI 3. Heat in a boiling water bath for 5 minutes 4. Add NaHCO, to neutralise the acid 5. Retest resulting solution with Benedict's reagent 6. Observe the colour of the precipitate formed
60
Describe the positive result for non-reducing sugars.
Colour change from green to yellow to orange to brown to brick red depending on the quantity of non-reducing sugar present.
61
Name the food test used to identify proteins.
Biuret test
62
Describe the biuret test.
1. Add an equal volume of the sample to be tested and NaOH 2. Add a few drops of dilute copper (Il) sulfate solution 3. Mix gently and record any observations
63
Describe the positive result of a biuret test.
Colour change from pale blue to purple.
64
Describe the iodine-potassium iodide test for starch.
* Add iodine-KI solution * Colour change from orange to blue-black in the presence of starch
65
Describe the emulsion test for fats and oils.
* Add ethanol to the sample and shake * Allow the mixture to settle * Add an equal volume of water * Record any observations
66
Describe the positive result of an emulsion test.
White, cloudy emulsion forms.