1.4 - biological molecules

Question 1

what are the 3 main bio molecules?

Answer 1

carbohydrates, lipids and proteins

Question 2

monomer for carbs?

Answer 2

monosaccharide ( glucose)

Question 3

monomer for proteins?

Answer 3

amino acids (21 diff types)

Question 4

monomer for lipids?

Answer 4

glycerol and fatty acids

Question 5

monomer for nucleic acid?

Answer 5

nucleotides

Question 6

elements for carbs

Answer 6

C, H , O

Question 7

elements for lipids

Answer 7

C,H, O

Question 8

elements for proteins

Answer 8

C, H, O, N, (somegimes P and S)

Question 9

elements in nucleic acids

Answer 9

C, H, O, N, P

Question 10

what is the use of carbs (3 main point)

Answer 10

1. main energy source
2. to carry chem reactions
3. for movement

Question 11

what are proetins? ( 3 points / concepts)

Answer 11

builiding blocks, polypeptides, amino acids combined

Question 12

what are the use of portiens (4 points)

Answer 12

1. to grow
2. to repair damaged tissue
3. can be used for energy (emergency, only if no lipids/carbs)
4. break down food

Question 13

which biological molecule if 1st priority for energy useage (list order)

Answer 13

1. carb 2. lipid 3. protein

Question 14

what is teh relation between amino acids and protiens

Answer 14

amino acids combined = proteins
proteins digested/broken down
amino acids = left

Question 15

what are lipids ?

Answer 15

fats,

Question 16

purpose of lipids? (5 points)

Answer 16

1. provide energy ( a longer store of energy),
2. keeps us warm by insulating
3. protects our organs
4. helps develop hormones
5. form cell membranes

Question 17

rule for lipid molecule?

Answer 17

3 molecules of fatty acids (organic acids) + 1 molecule of gylcerol

Question 18

what are fatty acids know as

Answer 18

organic acids

Question 19

what happens to lipid molecules during digestion

Answer 19

break down into 2 parts:

1. chain of 3 glycerols (vertical)
2. 3 seperate chains of fatty acids (horizontol)

Question 20

what is the food test for starch

Answer 20

iodine solution (SIS)

Question 21

food test for glucose

Answer 21

benedicts solution (BeG)

Question 22

what is food test for protien

Answer 22

biuret reagent (BiP)

Question 23

what is food test for fats

Answer 23

ethanol emulsion (Fe)

Question 24

positive and negative reaction for startch?

Answer 24

+ blue/black
- –> yellow/brown

Question 25

+ and - colour results for glucose>

Answer 25

+ –> red
(some) –> orange
(small) –> yellow/green
- –> blue

Question 26

+ and - colour results for proteins

Answer 26

+ purple (deep)
- blue

Question 27

+ and - colour results for fats

Answer 27

+ –> white/cloudy layer
- –> clear

Question 28

most accurate food test ?

Answer 28

glsuocse b/c range of colours depending concentraton fo glucose

Question 29

summary of steps for SIS

Answer 29

food on white tile, iodine solution added, observe

Question 30

summary of steps for BeG

Answer 30

glucose –> tt, distilled water added, shake to dissolve glucose, Be added, tt–> waterbath & boil, bserve (OWNT WORK FOR SUCROSE –> not a reducing sugar)

Question 31

summary fo steps for FE

Answer 31

fat –> tt, ethanol added, shaken to dissolve oil, solution poaured into tt w cold water, observe percipiate/ emulsion.

Question 33

summary of steps for BeG

Answer 33

protein –> tt, distilled water added, shaken, birets added, obserbe

Question 34

lalla

Answer 34

lal