3.1 - BIOLOGICAL MOLECULES Flashcards
(61 cards)
1
Q
what is a monomer?
A
a smaller, repeating unit from which larger molecules (polymers) are made
2
Q
what are polymers? (1)
A
large molecules made up of long chains of monomers joined together
3
Q
state three examples of monomers (3)
A
- monosaccharides (monomers of carbohydrates)
- amino acids (monomers of proteins)
- nucleotides (monomers of DNA and RNA)
4
Q
state three examples of polymers (3)
A
- carbohydrates (polymers of monosaccharides)
- proteins (polymers of amino acids)
- DNA and RNA (polymers of nucleotides)
5
Q
what does organic mean? how is all life on earth similar? what does this provide evidence for?
A
- organic means when something contains the element carbon
- all biological molecules contain carbon because carbon atoms can regularly form four strong covalent bonds which makes the compounds stable as these bonds require a lot of energy to break them
- all life on earth is carbon-based
- this provides indirect evidence for evolution
- living organisms have great variety amongst them, but despite this, the biochemical basis of life is similar for all living things
6
Q
what is polymerisation (2)
A
this is any process in which monomers chemically combine to produce a polymer
7
Q
what is a condensation reaction (2)
A
- a condensation reaction joins two molecules together with the formation of a chemical bond
- it involves the elimination (release) of a water molecule
8
Q
what is a hydrolysis reaction (2)
A
- a hydrolysis reaction breaks a chemical bond between two molecules
- it involves the use of a water molecule
9
Q
define metabolism. what are its two pathways? (3)
A
metabolism: the sum of all the chemical reactions taking place in the body
anabolic pathway: building up molecules
catabolic pathway: breaking down molecules
10
Q
what is a covalent bond? (2)
A
- when atoms share a pair of electrons in their outer shells
- non-metal + non-metal
11
Q
what is an ionic bond? (2)
A
- this is electrostatic attraction between ions with opposite charges
- metal + non-metal
12
Q
what is a hydrogen bond? (2)
A
this is a type of bond that involves weak forces between two polar molecules
13
Q
what is a polar molecule? (2)
A
- a molecule with an uneven distribution of charge (e.g. one side is positively charged, the other side is negatively charged)
- the electrons in the molecule are not evenly distributed, they spend more time at a certain position (they are polarised)
14
Q
what is a glycosidic bond? (2)
A
- this bond is formed when two monosaccharides are joined together through a condensation reaction.
- these bonds can also form between two different carbohydrate molecules
15
Q
what are monosaccharides? what are their characteristics? (+ examples)
A
- monosaccharides are the monomers from which larger carbohydrates are made
- monosaccharides are sweet-tasting soluble substances
examples:
- glucose
- galactose
- fructose
16
Q
what is the general formula for a monosaccharide? (1)
A
the general formula of a monosaccharide is (CH2O)n where ‘n’ can be any number between 2 and 7
17
Q
what are disaccharides? (+ examples)
A
- disaccharides are formed by the condensation of two monosaccharides
- also known as dimers
examples:
- maltose
- sucrose
- lactose
18
Q
what is an isomer? what are the two isomers of glucose? (2)
A
- molecules with the same molecular formula as each other but with the atoms connected in differing ways
- the two isomers of glucose are alpha-glucose and beta-glucose
19
Q
what three elements do carbohydrates consist of? (3)
A
- carbon
- hydrogen
- oxygen
20
Q
what is a polysaccharide? (+ examples)
A
- polysaccharides are formed by the condensation of many glucose units
examples:
- glycogen
- starch
- cellulose
21
Q
how is cellulose formed? (1)
A
by the condensation of beta-glucose
22
Q
how are glycogen and starch formed? (1)
A
by the condensation of alpha-glucose
23
Q
what is a peptide bond? how is it formed? (1)
A
a condensation reaction between two amino acids forms a peptide bond
24
Q
explain the two different types of glycosidic bonds. what does this allow to happen? (4)
A
1-4 glycosidic bond:
- a covalent bond between carbon 1 of one molecule and carbon 4 of another molecule
1-6 glycosidic bond:
- a covalent bond between carbon 1 of one molecule and carbon 6 of another molecule
these bonds allow different shapes to be formed, including branched chains
25
what is starch? what is it composed of? (2)
- starch is made up of two main components: **amylopectin** and **amylose** (both made up of alpha-glucose units)
- starch is insoluble in water, so doesn't affect osmotic water potential
26
what is a hexose sugar? (1)
a monosaccharide with six carbon atoms in each molecule
27
explain what type of sugar glucose is (2)
- glucose is a *hexose* sugar
- hexose means it consists of 6 carbon atoms in each molecule
28
describe the chemical reactions involved in the **conversion** of polymers to monomers and monomers to polymers, provide two examples. (5)
1. a condensation reaction joins monomers together and forms a *chemical bond*, this *releases* water
2. a hydrolysis reactions breaks a *chemical bond* between monomers, this *uses* water
3. amino acids can be condensed to produce proteins
4. the *glycosidic bonds* in starch can be hydrolysed to produce alpha glucose
5. mentioning of bonds
29
describe a biochemical test to show a solution contains a **non-reducing** sugar (3)
1. heat new sample in water bath with an acid (HCl) and **neutralise** (using sodium hydrogen carbonate)
2. heat with Benedict’s reagent
3. if sugar is present, **red precipitate** will form (or colour change will take place)
30
suggest a method to measure the **quantity** of reducing sugar in a solution (2)
1. filter and dry the precipitate after filtration
2. find the mass
31
describe **two** differences between the structure of a cellulose molecule and a glycogen molecule (2)
any **two** from:
**difference 1:**
- cellulose is made up of *beta-glucose* but glycogen is made of *alpha-glucose*
**difference 2:**
- cellulose molecule has a straight chain but glycogen is branched/coiled
**difference 3:**
- cellulose only has 1,4 glycosidic bonds, glycogen has 1,4 and 1,6 glycosidic bonds
32
describe and explain two features of starch that make it a good *storage molecule* (2)
any **two** from:
1. **insoluble** in water, so it doesn’t affect water potential
2. **branched**, so many molecules can fit on one area
3. polymer of (alpha) glucose so it **provides glucose** for respiration
4. branched, allows enzyme action to occur faster
5. large molecule, so can’t cross cell membrane
33
suggest how glycogen acts as a source of energy (2)
1. can be hydrolysed into glucose
2. glucose used in respiration (DO NOT SAY produces energy)
34
describe structure of glycogen (2)
1. polymer of alpha-glucose
2. branched structure **OR** joined by glycosidic bonds
35
explain one way starch molecules are adapted for their function in **plant cells** (2)
any **one** of the following:
1. insoluble, doesn’t affect water potential
2. helical (spiral), so it is compact
3. large molecule, it cannot leave the cell
36
explain how cellulose molecules are adapted for their function in plant cells (3)
1. long, **straight** chains
2. become linked together by many hydrogen bonds to form **fibrils**
3. provides strength to cell wall
37
how do you test for reducing sugars? (3)
1. add sample to test tube (if not in liquid form, grind it up)
2. then add equal volume of benedict’s solution
3. heat in water bath for 5 minutes
4. if reducing sugar is present, a colour change from blue to green, yellow, orange or red will be seen OR red precipitate will form (solid particles suspended in the solution)
38
how do you test for proteins? (3)
1. add equal amount of **sodium hydroxide** to equal amount of sample
2. add a few drops of copper(II) sulphate solution and mix gently
3. protein is present if colour change from blue to purple occurs
1 & 2 can also be "add biuret solution"
39
how do you test for starch? (3)
1. add potassium iodide to sample
2. if starch is present a colour change from brown-orange to blue-black will occur
40
how do you test for lipids if the sample is liquid? (3)
1. mix sample with ethanol *then* add water
2. shake it
3. if it turns **milky** (NOT cloudy), lipid is present
41
what is the structure and function of amylopectin?
**structure:**
- made of alpha-glucose units joined together by 1,4 glycosidic bonds
- highly **branched**, this facilitates **rapid** glucose release
**function:**
- branched structure makes it easier for **enzymes** to reach the **glycosidic bonds**
- so energy can be released quickly from glucose molecules (**sustained** energy)
42
what is the function and structure of amylose?
**structure:**
- composed of alpha-glucose units linked by 1,4 glycosidic bonds
- long, linear, unbranched, coiled, cylinder-like
**function:**
- compact structure is ideal for glucose storage in plants
43
what is the function and structure of cellulose?
**structure:**
- composed of beta-glucose units linked by 1,4 glycosidic bonds, this forms straight cellulose **chains**
- these chains are linked together by **hydrogen bonds** to form strong fibres called **microfibrils**
- this results in cellulose being a long, **linear**, straight molecule
**function:**
- the fibre formation provides structural support in plant cell walls
- rigid and insoluble so it provides support, preventing cell from bursting due to high water pressure
- NOT used as energy storage molecule
44
what is the structure and function of glycogen?
glycogen is the primary energy **storage molecule** in animals and some fungi.
**structure:**
- alpha-glucose units linked by 1,4 glycosidic bonds and 1,6 glycosidic bonds at **branch points**
- it is **compact** (so ideal for energy storage)
**function:**
- excess glucose is stored as glycogen in animals (mainly in the liver and muscle)
- because it can be **rapidly broken down** into glucose (due to branched structure)
- does not disrupt osmotic balance
45
what is a non-reducing sugar? give examples
a non-reducing sugar is a sugar that cannot donate an electron to another molecule
**examples:**
- all polysaccharides and some disaccharides:
- sucrose
- starch
- glycogen
- cellulose
46
what is a reducing sugar? give examples
a reducing sugar is a sugar than can donate an electron to another molecule
**examples:**
- all monosaccharides and some disaccharides:
- glucose
- galactose
- fructose
- maltose
- lactose
47
what are the 3 functions of lipids? (3)
- to protect muscles
- to keep warm
- store as fat
48
what is a lipid? what elements do they consist of? what are the two types of lipids?
- lipids are **macromolecules**
- all lipids contain carbon, hydrogen and oxygen but some can also contain other elements
- the two types of lipids are: **triglycerides** and **phospholipids**
49
how is a triglyceride formed? (3)
- one glycerol molecule and 3 fatty acid molecules join together in a **condensation reaction** (esterification)
- this results in the removal of three water molecules
- the bonds formed between the glycerol and fatty acids are called **ester bonds**
50
how is a phospholipid formed? (3)
- 1 molecule of glycerol joins to 2 fatty acid molecules and one molecule of phosphate in a condensation reaction
- this releases
51
what is an ester bond?
a bond between an alcohol and an acid (glycerol and fatty acid)
52
what is a saturated lipid? (2)
these lipids don't have any **double bonds** between their **carbon** atoms
53
what is an unsaturated lipid? (4)
these lipids do contain **double bonds** between two carbons, which results in the formation of a kink
- double bond causes a bend to form in the molecule, therefore can not be tightly packed and so are **liquid** at room temperature
**monounsaturated** = only one double bond present
**polyunsaturated** = more than one double bond present
54
what is an R group? give an example. (2)
a variable group
- in lipids this is the hydrocarbon tail
55
what is a lipid called if it is solid at room temperature?
it is referred to as **fat**
56
what is a lipid called if it is liquid at room temperature? what type of fatty acid is more likely to be a liquid at room temperate?
- it is referred to as an **oil**
- **unsaturated** fatty acids are more likely to be liquid at room temperature
57
describe how one molecule of maltose is formed (3)
1. made from two molecules of glucose (alpha)
2. joined by a condensation reaction which forms a glycosidic bond
3. this releases one molecule of water
58
describe how one molecule of sucrose is formed (3)
1. made from one molecule of glucose (alpha) and one molecule of fructose
2. joined by a condensation reaction which forms a glycosidic bond
3. this releases one molecule of water
59
describe how one molecule of lactose is formed (3)
1. made from one molecule of glucose (alpha) and one molecule of galactose
2. joined by a condensation reaction which forms a glycosidic bond
3. this releases one molecule of water
60
how do you test for lipids if the sample is solid? (3)
1. dissolve in alcohol, then water
2. shake it
3. if it turns **milky** (NOT cloudy), lipid is present
61
how is a dipeptide formed? (2)
condensation reaction between the **amine group** of one amino acid and the **carboxyl group** of another amino acid
