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Biology - Unit 1 > Chemical element to biological compounds > Flashcards

Chemical element to biological compounds Flashcards

1
Q

Test for Reducing Sugars

A
  • Add benedicts
  • Heat (above 80c)
  • Colour change from blue to brick red
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2
Q

Non-reducing sugars test

A
  • Hydrolyse solution with HCl
  • Heat
  • Add sodium hydroxide
  • Add bendecits
  • Heat
  • Colour change from blue to brick red
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3
Q

Test for starch

A
  • Add 2 drops of iodine solution
  • Colour change from orange to blue/black
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4
Q

Test for protein

A
  • Add buiret reagent
  • Invert once
  • Turns from blue to lilac/
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5
Q

Test for lipids

A
  • Mix oil with 5cm3 of absolute alcohol in tube
  • Shake
  • Pour mixture inot another boiling tube half full of cold water
  • Layers formed - cloudy and emulsion
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6
Q

How many amino acids are proteins made from?

A

20

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7
Q

Primary Structure

A
  • The sequence of amino acids as coded by the DNA
  • Amino acids linked by condensation reactions forming peptide bonds
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8
Q

Secondary Structure

A
  • Hydrogen bonds formed between the amino acid in the chain cause it to fold into an alpha helix or beta pleated sheet
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9
Q

Tertiary Structure

A
  • Hydrophobic interactions between the variable groups within the secondary structure form and disulphide and ionic bonds form a very specific folded structure e.g active site
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9
Q

Quaternary Structure

A
  • More than one polypeptide chain linked to form a molecule
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10
Q

Monosaccharides and function of Sucrose?

A
  • Glucose and fructose
  • They are linked by condensation reaction where one molecule of water is lost and a glycosidic bond is formed.
  • To transport sugar in plants
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11
Q

Monosaccharides and Function of maltose

A

a-glucose and a-glucose

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12
Q

Monosaccharides and Function of lactose

A
  • galactose and glucose
  • this is the sugar found in milk
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13
Q

Micro nutrients

A

Minerals needed in minute (trace) concentrations

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14
Q

Macro nutrients

A

Needed in small concentrations

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15
Q

Name some macro nutrients and their role

A

Magnesium = Constituent for chlorophyll
Iron = Constituent of haemoglobin, transports oxygen in red blood cells
Nitrate = Nitrogen needed for making nucleotides & amino acid formation
Phosphate = Make nucleotides, constituent for phospholipids
Calcium = Hardens bones and teeth

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16
Q

Organic

A

Molecules that have a high proportion of carbon and hydrogen atoms

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17
Q

Inorganic

A

A molecule or ion that has no more than one carbon atom

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18
Q

What happens when 2 water molecules come into close contact

A
  • The opposing charges attract forming a hydrogen bonds between the 2 molecules.
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19
Q

In water which molecules are positive and negative?

A

Hydrogens = positive
Oxygen = Negative

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20
Q

Dipole

A

A polar molecule which has a positive and negative charge, separated by a very small distance

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21
Q

Properties of Water

A

High heat capacity - prevents large fluctuations in water temp and allows enzymes to work efficiently
Cohesion - The attraction between water molecules allows water to be transported up long columns in the xylem

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22
Q

A Protein

A
  • are polymers made up of monomers known as amino acids
    -Only 20 amino acids present in all life forms
23
Q

Amino acid general formula

A
  • All same general structure with a variable R group
  • R ( variable group)
  • COOH ( carboxyl group, acidic)
  • H2N (Amino group, base/ alkaline)
24
Q

What is the one difference between proteins compared to lipids and carbs?

A

They contain nitrogen in their amine group

25
Q

How do 2 amino acids join together ?

A

-Via condensation reaction a peptide bond forms and a water molecule is released
- This forms between the amine group of one and carboxyl group of another.
- Making a dipeptide

26
Q

Polypeptide

A

when more than 2 amino acids joined together

27
Q

How can dipeptides and polypeptides be broken down?

A
  • Hydrolysis, the addition of water
28
Q

Essential amino acids

A
  • Provided through our diet
    -These cannot be synthesised by our body
29
Q

What are the 2 ways of classifying of Proteins?

A
  • Globular and Fibrous
30
Q

Globular

A
  • Have functions such as enzymes
  • compact and folded into 3D spherical molecules
  • Soluble in water
31
Q

Fibrous

A
  • Perform structural function
  • Consist of polypeptides in a parallel chain with numerous cross linkage
  • Insoluble in water, strong and tough
31
Q

Haemoglobin vs Collagen

A

Haemoglobin
- 4 polypeptide molecules
- Each polypeptide is different (4 genes)
- Associated with non protein groups
- Highest level of protein structure

Collagen
- 3 Polypeptide molecules
- Each polypeptide is the same ( only need 1 gene)
- Not associated with non protein groups
- Secondary

32
Q

Carbohydrates

A

Organic compound containing carbon, hydrogen and oxygen atoms

33
Q

What is a basic unit of a carbohydrate?

A

monosaccharide

34
Q

2 monosaccharides

A
  • disaccharide
35
Q

What do many monosaccharides form?

A
  • polysaccharide
36
Q

General formula of a monosaccharide

A

(CH2O)n

37
Q

Types of monosaccharide

A
  • Triose, pentose and hexose
38
Q

Triose sugar

A
  • Important in metabolism
  • These are intermediates in the reaction of respiration and photosynthesis
  • Also know as a glyceraldehide
39
Q

Pentose

A
  • Is a 5 carbon sugar
  • Constituents of nucleotides e.g deoxyribose in DNA
    and ribose
40
Q

Hexose

A
  • A 6 carbon sugar
  • e.g glucose, this is a source of energy in respiration
  • Carbon Hydrogen and carbon carbon bonds are broken to release energy
41
Q

Isomers

A
  • same chemical formula and atoms but arranged differently.
    The ring form of glucose has 2 isomers; a-glucose and b-glucose
42
Q

a-glucose and b-glucose

A

a
- H group is on the top of C1

b
- H group is on the bottom of C1

43
Q

Amylose

A
  • polysaccharide component of starch
  • made from a-glucose
  • unbranched and coiled
44
Q

Amylopectin

A
  • branched as it forms C1-C4 glycosidic bonds and each branch point forms C1-C6.
  • branches increase surface area for enzymes to hydrolyse glycosidic bonds allowing glucose to be released quickly
45
Q

What is the main difference between amylopectin and glycogen?

A
  • glycogen has smaller C1-C4 a-glucose chains but a larger amount of C1-C6 branch points
46
Q

Cellulose

A
  • A structural polysaccharide found in plant cell walls
  • Consists of many long parallel chains of b-glucose
  • b glucose monomers are attached by C1-C4 glycosidic bonds
  • Adjacent glucose molecules are rotated 180 degrees, this allows hydrogen bonds to form between cellulose molecules
47
Q

Chitin

A
  • Found in exoskeletons of arthropods
  • Composed of C1-C4 glycosidic bonds
  • Each monomer has a group derived from amino acids added
  • Every other rotated 180
  • Strong, waterproof
48
Q

Triglyceride

A
  • insoluble in water, non-polar
    soluble in other solutions e.g ethanol
  • formed from condensation reactions between glycerol and
    3 fatty acid tails and ester bonds are formed
49
Q

Unsaturated Fatty Acids

A
  • double bonds between neighbouring carbon atoms, these allow lipids and fatty acids to melt easier
50
Q

When there is only one c=c the fatty acid is …

A

monounsaurated

51
Q

When there are 2+ C=C the fatty acid is…

A

polyunsaturated

52
Q

Saturated fatty acids

A
  • Saturated fatty acids have no double bonds between neighbouring carbon atoms
  • Saturated fatty acids are solid.
53
Q

What causes heart disease?

A

-diet is high in saturated fats, low-density lipoproteins (LDL) build up.
- Fatty material called atheroma is deposited in the coronary arteries,
restricting blood flow and, therefore, oxygen delivery to the heart tissue.
-

54
Q

What lowers the risk of heart disease?

A
  • The higher the ratio of HDL:LDL in a person’s blood, the lower the risk of cardiovascular and coronary heart disease.
  • (HDL) carry harmful fats to the liver for
    disposal.
55
Q

Triglyceride v Phospholipid

A

Triglyceride
- 3 fatty acid tails
- no phosphate group
- non polar

Phospholipid
- 2 fatty acid tails
- phosphate group
- polar head is hydrophilic, tails is hydrophobic

Biology - Unit 1 (6 decks)

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