bio Flashcards
(289 cards)
what are the monomers and what polymers do they make
amino acids ~> protein
monosaccharide ~> polysaccharide
nucleotides ~> nucleic acids
triglycerides
(3 fatty acids / glycerol) phospholipids
(glycerol / phosphate / 2 fatty acids )
are not polymers
what do ammino acids consist of
carboxyl group
nh2
c in middle with 1 h and 1 r
name of reaction that forms / breaks polymmers
condensation make water
hydrolysis break produce water
disaccharides to their monomers
lactose = glucose+galactose
maltose =
glucose+glucose
sucrose =
glucose+fructose
two different types of glucose
alpha glucose = oh on left and right both on bottom
beta glucose = oh on top on the right and on the left its on bottom
polymerisation of alpha glucose in plants cells
- chains will coin into alpha helix and form starch
- they are insoluble so wont affect osmosis
- many branches so lots of area for amylase enzyme to break them down quickly for use in respiration
types of bonds of the polymers
polysaccharide = glycosidic
ammino acid = peptide
nucleic acid =phosphodiester
triglyceride/ = ester
phosphodiester
polymerisation of alpha glucose in animal cells
- polymers of glucose form short highly branched chains
- easily broken down by amylose so result in high amount of energy released easily
- insoluble so no affect on osmosis
polymerisation of beta glucose
- form cellulose
- long straight unbranched chains that are parallel to each other these are cross linked to eachother
- makes the molecule strong and is used in the cell walls
testing for reducing sugar
- grind sample in pestle and mortar
- put sample in water forming a solution
- 2 cm3 of sugar solution and benedicts
- leave in heated bath for 5 mins
- +ve result is brick red ppt form and -ve result is remain blue sol
testing for non-reducing sugar
- grind sample in pestle and mortar and dissolve sample in distilled water filter out debris
- put sample in water forming a solution
- 2 cm3 of sugar solution and benedicts
- leave in heated bath for 5 mins
- -ve result is remain blue sol
- 2cm3 of sugar solution and hydrochloric acid heat for 5 mins
- 2cm3 of sodium hydrognecarbonate
- now add benedicts should be a +ve result is brick red ppt form and -ve result is remain blue sol
test for starch
add drops of iodine and if present blue black solution if not then brown orange solution
test for lipids
- dissolve sample in ethanol
-add distilled water and shake more - if present then white emulsion
what does
-saturated
-unsaturated
- polyunsaturated
-saturated only c-c bonds
-unsaturated some c-c and some c=c
- polyunsaturated many c=c and some c-c
which part of triglyceride and phospholipid is hydrophobic and which is hydrophillic
triglyceride - whole thing is hydrophobic
phospholipid - head is hydrophillic and tails are hydrophobic
test for protein
- grind and dissolve sample in distilled water filter out debris
- 2cm3 of sample solution and add 2cm3 of biuret reagent
- if +ve then solution turn purple and -ve remain blue
protein hierarchy
1° = simple amino acid sequence / peptide chain
2° = alpha helix / beta pleated sheet hydrogen bonds form between layers
3° = more folding results formation of hydrogen, disulfide, ionic bonds between specific parts of protein molecule in
specific structure
4° = many other proteins come and bind to this one and form a large structure
strengths of bonds in protein and factors that affect the strength of these
hydrogen - weak
disulfide - strong
ionic - strongest
pH change can weaken these strengths
Using chromatography to separate a mixture of amino acids
- chromatography used to separate a mixture of amino acids
- A spot of the unknown mixture is placed on a line at the bottom of the chromatography paper
- Spots of known standard solutions of different amino acids are then placed on the line beside the unknown sample spot
- paper is then suspended in a solvent
- Each amino acid will be more or less soluble in the mobile phase
The unknown amino acid can then be identified by comparing and matching them with the chromatograms of the known standard solutions of different amino acids
define what an enzyme is
an enzyme is a biological catalyst that lowers activation energy for specific reactions
and only create enzyme substrate complexes for specific substrates complementary to the tertiary structure
descirbe the mechanism for enzymes
induced fit model
shape of active site changes its tertiary structure slightly to better accomodate the substrate
this then catalyses the reaction and the products are released
factors effects the rate of enzyme-controlled reactions
enzyme concentration
substrate concentration
concentration of competitive and of non-competitive inhibitors
pH - changes bonds in tertiary structure affects the overall shape denaturing the molecule decrease rate
temperature - changes bonds in tertiary structure affects the overall shape denaturing the molecule decrease rate
state both types of inhititors and how they affect rate of reaction with enzymes
competitive inhibitor - similar shape to substrate occupying the active site stopping formation of enzyme substrate complexes may drop off to allow substrate to bind
noncompetitive inhinitors - bind to allosteric site this isnt the active site bot will change the shape of the active site preventing formation of enzyme substrate complex
types of nucleotides and their bases
dna - adenine guanine cytocine thymine
rna - uracil adenine cytocine guanine