Biological Molecules Flashcards

(55 cards)

1
Q

What is a monomer?

A

small units which are the components of larger molecules eg monosaccharides- glucose

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2
Q

What is a polymer?

A

molecules made up of many monomers joined together eg proteins, DNA

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3
Q

How are polymers formed?

A

polymerisation occurs by condensation reactions and broken down by hydrolysis reactions

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4
Q

What is a condensation reaction?

A

a chemical bond forms between two molecules and a molecule of water is produced

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5
Q

What is a hydrolysis reaction?

A

a molecule of water is used to break a chemical bond between two molecules

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6
Q

Why do we need carbohydrates?

A

energy source, energy reserve and structural support

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7
Q

What are monosaccharides (with examples)

A

single sugars- glucose, fructose and galactose (last two are isomers of glucose)

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8
Q

What are disaccharides

A

double sugars formed by the condensation of two monosaccharides resulting in a glycosidic bond (1,4 or 1,6)

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9
Q

Name three disaccharides

A

maltose- two alpha glucose (1,4)
sucrose- glucose and fructose (1,4)
lactose- glucose and galactose (1,4)

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10
Q

What is a polysaccharide (with examples)?

A

formed from many glucose units eg starch, glycogen, cellulose

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11
Q

What are carbohydrates?

A

molecules that exist of carbon, hydrogen and oxygen- mono, di and polysaccharides

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12
Q

What is the structure of starch?

A

made from amylose- long straight unbranched chain of alpha glucose (1,4 glycosidic bonds) - 1,4 mean it is compact and coiled
and amylopectin- highly branched polymer of alpha glucose (1,4 and 1,6 glycosidic bond)

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13
Q

Describe the structure of amylopectin

A

it is highly branched which means there are many terminal ends for hydrolysis to occur very quickly (into glucose) enzymes act on ends
large so it is insoluble

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14
Q

What is starch?

A

main storage component in plants
insoluble so no osmotic effect on plants
compact so lots of energy can be stored in small spaces

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15
Q

What is the structure of glycogen?

A

same overall structure as amylopectin with more branching (1,4 and 1,6 glycosidic bonds)
allows glucose to be released quicly
polymer of alpha glucose

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16
Q

What is the function of glycogen?

A

branched so more terminal ends that can be hydrolysed by enzymes to release glucose
polymer of a glucose so releases glucose for respiration
branched/coiled so is compact
insoluble so doesn’t affect water potential of cells

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17
Q

What is the structure of cellulose?

A

long, straight, unbranched chains of beta glucose joined by condensation
alternate glucose monomers are rotated 180 degrees

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18
Q

What gives cellulose its strength?

A

long straight chains, microfibrils are joined by hydrogen bonds which gives it strength

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19
Q

Describe the biochemical test for starch

A

starch- iodine turns from orange to blue black

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20
Q

Describe the biochemical test for reducing sugars

A

benedict’s reagent- heat in water bath and turns brick red if positive

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21
Q

Describe the biochemical test for non reducing sugars

A

benedicts reagent- stays blue
add dilute HCL + add sodium hydrogencarbonate, (neutralise) and heat
add benedicts- brick red

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22
Q

What is a reducing sugar?

A

all monosaccharides and some disaccharides (eg maltose)

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23
Q

What are lipids?

A

fats and oils made up of hydrogen, carbon and oxygen , main forms are triglycerides and phospholipids

24
Q

What are the properties of lipids?

A

insoluble in water, store lots of energy

25
How do triglycerides form?
condensation reaction between 1 glycerol molecule (-OH) and 3 fatty acids (R-COOH) forms an ester bond releases 3 molecules of water
26
What is a saturated fatty acid?
``` the r group has no double carbon bonds as much hydrogen bonding as possible no kink in chain high melting and boiling point found in animal fats ```
27
What is an unsaturated fatty acid?
r group contains double carbon bonds kink in chain lower melting point found in plant oils
28
What are the functions of triglycerides?
high energy:mass ratio- high calorific value from oxidation high proportion of carbon and hydrogen - high calorific value insoluble in water- no osmotic effect on cells low density- buoyancy of aquatic animals
29
What is the structure of phospholipids?
similar to triglycerides but one of the fatty acids is replaced by a phosphate molecule fatty acids are hydrophobic phosphate is hydrophilic
30
What is the function of phospholipids?
forms phospholipid bilayer in aqueous environments hydrophilic heads are exposed amphipathic- one end of molecule will mix with water and other end won't
31
What are the characteristics of the phospholipid bilayer?
the organisation is spontaneous large molecules and small polar molecules cant pass through small non polar molecules, lipid soluble molecules can pass through
32
What is the test for lipids?
emulsion test- dissolve solid samples in ethanol add water and shake milky white emulsion forms if positive
33
What are proteins?
formed of many amino acids joined together to form polypeptides proteins are made up of one or more polypeptide
34
What is the structure of an amino?
amino acids have an amine group (NH2), carboxyl group (COOH) and an R group 20 amino acids
35
How do amino acids join?
amino acids are joined by peptide bonds in condensation reactions where a molecule of water is released NH2 joins to COOH group can form dipeptides or polypeptides they are broken down by hydrolysis
36
What is the primary structure of a protein?
sequence of amino acids in the polypeptide chain | determined by the sequence of codons on the mRNA
37
What is the secondary structure of a protein?
hydrogen bonds form between amino acids (NH and CO group) in chain can coil into alpha helix- all N-H bonds on same side of protein chain h bonds parallel to helical axis can fold into beta pleated sheet- two or more parts of the chain run parallel to each other- linked by h bonds
38
What is the tertiary structure of a protein?
the 3D shape formed from the coiled or folded chain coiled further
39
What bonds are found in the tertiary structure?
hydrogen bonds- form between different parts of the polypeptide chain and are numerous and easily broken ionic bonds- form between carboxyl and amine groups that aren't involved in peptide bonds and easily broken by changes in pH disulphide bridges- covalent bonds in sulphur atoms between two cystine amino acids - strong
40
What is a fibrous protein?
long, narrow strands used for structure and support that are insoluble in water
41
What is a globular protein?
spherical and compact with a 3D molecular structure involved in metabolic processes
42
What is the quaternary structure of a protein?
functional protein composed of more than one polypeptide chain 3D structure held together by same bonds as in tertiary structure
43
Chromatography to separate amino acids
capillary tube to spot mixture onto pencil line place chromatography paper in solvent allow solvent to run use revealing agent to see spots calculate Rf values and match to database
44
What is the test for proteins?
the biuret tests for the presence of a peptide bond add a few drops of sodium hydroxide add copper sulfate solution blue to purple if protein is present
45
enzymes
globular proteins + biological catalysts | speed up reactions by lowering activation energy and are not used up in reactions
46
induced fit model
substrate binds to active site of an enzyme enzyme substrate complex forms active site slightly changes shape so it is complementary to substrate reduces activation energy
47
specificity of enzymes
active site is specific to certain substrates complementary and forms ES complex active site determined by primary structure/ amino acid sequence and tertiary structure changes in bonds in tertiary structure change shape of active site- no longer complementary to substrate
48
temperature
particles have more kinetic energy so more ESc form collide with more energy to overcome activation energy high temp causes denaturation as H bonds holding tertiary structure are disrupted which changes shape of active site- no longer complementary irreversible
49
pH
once pH goes beyond optimum, enzymes denature ionic bonds in tertiary structure break/ disrupted charges on amino acids change so primary structure changes
50
substrate conc
rate increases with more substrate as more substrates can collide with enzymes to form ESC levels off as enzyme molecules become saturated with substrate so all active sites are used up adding more substrate has no effect
51
enzyme conc
rate increases with more enzymes as more ESC form | at high enzyme conc substrates become limiting factor as there are no more substrates to bind with enzymes and form ESC
52
inhibitors
prevent the binding of substrates to active sites so fewer ESC are formed
53
competitive
inhibitor is similar shape to substrate fits/bind to active site (complementary) prevent enzyme substrate complexes forming chemically different so product is not formed reversible at high substrate conc, some enzyme is still available to bind so more enzyme substrate collisions + more ESC form
54
non competitive
attaches to enzyme at site away from active site changes shape of active site by changing tertiary structure active site no longer complementary so less substrate can bind irreversible at high substrate conc, enzyme is no longer available so less chance of ESC forming
55
enzyme reactions
catabolic- large molecules are broken down into smaller subunits eg one substrate binds and is broken into two molecules anabolic- two molecules enter the enzymes active site and form into one molecule