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Biology Unit 1 > 1.1 Biochemistry > Flashcards

1.1 Biochemistry Flashcards

1
Q

Name the 4 key inorganic ions in living organisms

A
  • Magnesium (Mg2+)
  • Iron (Fe2+)
  • Phospate ( PO42-)
  • Calcium (Ca 2+)
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2
Q

What is the role of Magnesium in plants?

A

Used to produce Chlorophyll, essential for photosynthesis.

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3
Q

What is the role of iron in animals?

A

Is found in haemoglobin, which transports oxygen in red blood cells.

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4
Q

What is the role of Phospate in living oganisms?

A

Used for making nucleotides, including ATP, and are due to a constitutent of phospolipids, found in biological membranes.

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5
Q

What is the role of calcium in living organisms?

A

Used to stregthen bones and teeth and is a componenet of plant cell walls in plant cells, providing strength.

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6
Q

Why is water a polar molecule?

A

O is more electronegative than H. O attracts the electron density in the covelent bond more strongly, forming δ- O and δ+Hydrogen.

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7
Q

Describe hydrogen bonding between water molecules.

A

Weak intermolecule forces of attraction form between a ione pir on a δ- O and a δ+ H on a 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 reaction. Water is a product in aerobic respiration and condensation reactions.

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10
Q

Why is waters high specific heat capacity important for organisms?

A

Water acts as a temperature buffer, enabling endotherms to resist fluctuations in core temperature and to maintain optimum enzyme activity.

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11
Q

Why is waters high latent heat of vaporisation important for organisms?

A

When water evaporates, it has a cooling effect. This is important in homeostasis; organisms can lose heat through sweating or panting.

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12
Q

Why is water an important solvent for organisms?

A

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

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13
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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14
Q

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

A
  • Enables the transport of water nd nutrients through plant stems and small blood vessels in the body.
  • Allows small insects to ‘walk’ on water.
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15
Q

What is a monosaccharide?

A
  • Simple sugar
  • General formula (CH2O)n
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16
Q

Give some examples of monnocsaccharides.

A
  • Ribose
  • Deoxyribose
  • Fructose
  • Galactose
  • alpha and beta glucose
  • Glyceraldehyde
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17
Q

What is the name of the bond formed when 2 monosccharides react?

A
  • Glycosidic bond
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18
Q

What is a disaccharide?

A
  • Molecule formed by the condensation of 2 monosaccharides, forming a glycosidic bond.
  • Formula C12H22O11
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19
Q

Give some examples of disaccharides and their monosaccharide constituents.

A
  • Sucrose (glucose-fructose)
  • Maltose ( α-glucose-αglucose)
  • Lactose ( Glucose-Galactose)
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20
Q

What is a polysaccharide?

A
  • A polymer of monosaccharides, formed by many condensation reactions.
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21
Q

Give some examples of polysaccharides

A
  • Stsrch
  • Gylcogen
  • Cellulose
  • Chitin
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22
Q

What is the function of starch?

A

Energy store in plants

23
Q

Describe the structure of strach

A
  • Polymer of α-glucose monomers.
  • Two froms; amylose and amylopectin.
  • Amylose: α 1,4 glycosidic bonds, unbranched.
  • Amylopetin: α, 1-4- and α-1,6 glycosidic bonds, unbranched.
24
Q

What is the function of glycogen?

A
  • Energy storage in animals.
25
Q

How does the structure of gylcogen relate to its function?

A

It is highly branched enabling the rapid hydrolysis of glucose molecules.

26
Q

Describe the structure and function of cellulose.

A
  • Linear polysaccharide that is the main component of the cell wall in plants.
  • Consists of many β 1-4, glycosidic bonds.
  • Alternate glucose molecules rotating 180* *allowing hydrogen bonds between parrallel chins, forming myofibrils.
27
Q

Describe the structure and function of chitin.

A
  • Linar polysaccharide found in the exo skeleton of insects, as well as fungal cell walls.
  • Consists of many β-glucose molecules ( with amino acid side chains) joined by β-1-4 glycosidic bonds.
  • Alternate glucose molecules rotated by 180* *allowing hydrogen bonds between parrallel chains, forming myofibrils.
28
Q

Explain how a triglyceride is formed.

A

One molecule of glycerol forms ester bonds with 3 fatty acids via condensation reactions.

29
Q

Relate the structure of triglycerides to its functions.

A
  • High energy to mass ratio, energy storge, high calorififc value from oxidation.
  • Insoluble hydrocarbon chain- no effect on water potential of cells, used for wterproofing.
  • Slow conducter of heat- thermal insulation.
  • Less dense than water- buyoncy of aquatic animals.
30
Q

What is a phospolipid?

A
  • A type of lipid formed by the condensation of one molecule of glycerol, 2 molecules of fatty acids and a phospate group.
31
Q

Relate the structure of phospolipids to their functions.

A

Glycerol backbone attached to 2 hydrophobic fatty acid tails and one hydrophilic polar phospate head:
* Forms phospolipid bilayers in water- component of cell membranes.
* Tails splay outward- waterproofing e.g skin.

32
Q

What is the difference between saturated and unsaturated fats.

A
  • Saturated fats have no C=C bonds, and are solid at room temperture due to strong intermolecule forces.
  • Unsaturated fats have one or more C=C bonds, and are liquid at room temperature due to weak intermolecule forces.
    *
33
Q

What are the differences between monounsaturated and polyunsaturated fats?

A
  • Monounsaturated fatty acids contain on C=C Bond
  • Polyunsaturated fatty acids contain more than one C=C Bond
34
Q

What is meant by a low density lipoprotein (LDL)?

A
  • Combination of trgylcerides from saturated fats and protein.
  • Blocks receptor sites, reducing chloresterol and absportion.
  • Known as ‘bad’ lipoproteins.
35
Q

How do LDLs contribute to the risk of cardiovascular disease?

A
  • The high bood chloresterol level caused by LDLs leads to formation of atherosclerosis plaques.
36
Q

Describe the general structure of an amino acid.

A
  • Amine group (-NH2)
  • Variable side chain (R)
  • Carboxyl group (-COOH)
  • H atom
37
Q

How are polypeptides formed?

A
  • Many amino acid monomers join together in condensation reactions, forming peptide bonds (-CONH)
38
Q

What is the primary structure of a protien?

A

The individual sequence of amino acids in a protein.

39
Q

Describe the secondry structure of. protein.

A

The local interactions of the amino acids in the polypeptide chin resulting in α- helices or β- pleated sheets. Hydrogen bonds hold the arrangments in place.

40
Q

Describe ther tertiary structure of a protein.

A

The folding of a protein to make a 3-dimensional structure. Held in place by various interactions and bonds;
* Disulfide bonds.
* Ionic bonds.
* Hydrogen bonds.
* Hydrophobic interactios.

41
Q

Describe the quterny structure of a protein.

A
  • Interactions of more than one polypeptide chain.
  • May involve addition of prosthetic groups, e.g. metal ions or phospate groups.
42
Q

Describe how the structure of fibrous proteins relates to their structure.

A
  • Long polypeptide chains, folded in parrallell
  • Liitle tertiary/quaternery aside from cross-linkages for strength.
  • This makes them insoluble and good for structural roles.
43
Q

Describe how the structure of gloular proteins related to their function.

A
  • Spherical, compact, highly folded with complex tertiary/quaternary structures.
  • Hydrophillic R groups face outwards and hydrophobic R groups face inwards therefore water soluble.
  • Metabolic roles,e.g enzymes.
44
Q

Describe the benedicts test for reducing sugars.

A
  • Add n equal volume of the sample being tested and benedicts reagent.
  • Heat the micutre in an eletric water bath at 100°C for 5 minutes.
  • Observe the colour of the percipitate formed.
45
Q

Desribe the posotive result for reducing sugars.

A

Colour change from green to yelllow to ornge to brown to brick red depending on the quantity of the reducing sugar present.

46
Q

Describe the benedicts test for non-reducing sugrs.

A
  • Negative test for reducing sugar.
  • Hydrolyse non-reducing sugar with an equal volume of HCL
  • Heat in a boiling water bath for 5 min.
  • Add NaHCO3 to neutralise the acid.
  • Re-test resulting solution with Benedicts reagent.
  • Observe the colour of the percipitate formed.
47
Q

Describe the positive result from non-reducing sugars.

A

Colour change from green to yellow to orange to brown to brick red depending on the amount of non-reducing sugar present.

48
Q

Name the food test used to identify proteins.

A

Biuret test.

49
Q

Describe the biuret test.

A
  1. Add an equal volume of the sample to be tests to NaOH
  2. Add a few drops of copper (II) sulfate solution.
    3.Mix gently and record any observations.
50
Q

Describe the positive result of the biuret test.

A

Colour change from pale blue to purple.

51
Q

How do you test for starch?

A
  • Add iodine solution
  • Colour change from orange to blue-black.
52
Q

Desribe the emulsion test for fats and oils.

A
  • Add ethanol to the sample and shake.
  • Allow the mixture to settle.
  • Add an qual volume of water
  • record any observations.
53
Q

Describe the postive result of an emulsion test.

A

White,cloudy emulsion forms.

Biology Unit 1 (6 decks)

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