Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

biology > biological molecules > Flashcards

biological molecules Flashcards

(55 cards)

Start Studying
1
Q

what is a monomer

A

the individual molecules that make up chains of molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what is a monosaccharide

A

monomer that makes up chains of sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what is a polymer

A

a chain on monomers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what is a polymer

A

a chain on monomers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what is a polysaccharide

A

a chain of lots of monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

in alpha glucose is the OH group above or below the carbon

A

below

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

in betw glucose is the OH group above or below the carbon

A

above

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is fructose

A

hexose monosaccharide
very soluble
found in fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is galactose

A

hexose monosaccharide
not as soluble as glucose
used in production of glycolipids and glycoproteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is a disaccharide

A

formed when two monosaccharides join together with a glycosidic bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what maltose

A

disaccharide
2 glucose molecules
joined by an alpha 1-4 glycosidic bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what is sucrose

A

disaccharide
glucose and fructose
joined by an alpha 1-4 glycosidic bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is lactose

A

disaccharide
galactose and glucose
joined by a beta 1-4 glycosidic bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what is a condensation reaction

A

water is a product of 2 molecules joined together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is a hydrolysis reaction

A

add water under rhe right conditions to join 2 molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are the properties of starch

A

insoluble
found in plants
used for storage
made of many alpha glucose
chains can be branched or unbranched

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what is unbranched starch

A

amylose
coiled which makes it compact and good for storage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is brached starch

A

amylopectin
easy to break down into glucose because multiple ends
insoluble so wont effect water potential

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what are the properties of glycogen

A

found in animals
polysaccharides
used for storage in liver and muscles
similar structure to branched starch
easier to break down than starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what are the properties of cellulose

A

plant cell walls
strong/rigid
made of beta glucose
lots of cellulose bonds can be held together by hydrogen bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what do you use to test for starch

A

iodine
blue/black

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

reducing sugars

A

monosaccharides are sometimes referred to as reducing sugars
some disaccharides are also known as non reducing sugars
the term OILRIG can be used to explain reduction and oxidation
oxidation is loss of electrons and reduction is gain of electrons
a reducing sugar is one that can donate electrons to a reducing agent such as benedicts solution
the test for a reducing sugar is called the benedicts test

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

benedicts test

Study These Flashcards
A

add liquid form of food to equal volume of benedicts
heat mixture in a gently boiling water bath for 5 minutes
turn from blue to red

24
Q

non reducing sugars

Study These Flashcards
A

some di and polysaccharides are non reducing
they do not reduce or change the colour of benedicts
they must first be hydrolyses into monosaccharides
do the benedicts test and with any that do not change add hydrochloric acid and boil for 5 mins
add sodium hydrogencarbonate solution to nuetralise the solution
benedicts will not work in acidic conditions

25
proteins
diverse group of large and complex polymer molecules, made up of long chains of amino acids structural- proteins are the maim component of body tissues such as muscle skin ligaments and hair catalytic- all enzymes are proteins catalyzing many biochemical reactions signalling- many hormones and receptors are proteins immunological- all antibodies are proteins
26
structure of amino acids
amino group side chain carboxyl group amino acids are the basic monomer units which combine to make up a polymer called a polypeptide polypeptides can be combined to form proteins 20 naturally occuring amino acids
27
dipeptides
2 amino acids form a peptide bond using a condensation reaction
28
polypeptides
when more amino acids are added to a dipeptide and polypeptide chain in formed a protein consists of one or more polypeptide chains folded into a highly specific 3D shape there are up to 4 levels of structure in a proteins- primary secondary terriary and quartenary
29
biurets reagent contains
hudrated copper sulphate- makes reagent blue- forms chelate complex potassium hydroxide solution- does not participate in reaction- alkalime medium potassium sodium tartrate- stabalises chelate complex based on the ability of copper ion to form a violet coloured chelate complex with peptide bonds
30
biurets test
place food type into boiling tube add equal amounts of sodium hydroxide and copper sulphate (biurets) to the sample colour from blue to lilac
31
primary stricture of protein
sequence of amino acids in a polypeptide chain is specific to each individual protein joined by peptide bonds formed by condensation reaction determines its ultimate shape and function one amino acid change can change the final protein structure determined by organisms DNA
32
secondary stricture of protein
amino acids have both amino (NH) groups and carboxyl (C=O) groups the hydrogen on the NH group has a positive charge and the O of the C=O group has a negative charge these 2 groups form hydrogen bonds causes the chain to twist into a helix shape called the alpha helix formation of beta sheets
33
tertiary structure of proteins
secondary structure can be twisted and floded further and held in place by a variety of bonds and forces disulphate bonds- covalent bonds formed by amino acids containing sulphur very strong ionic bonds- formed between carboxyl and amino groups thet are available weaker than disulphide bonds affected by pH hydrogen bonds- lots of these form but are easily broken van der waals forces/ interactions- hydrophobic molecules interact forming weak forces of attraction key to the proteins specific function
34
35
quartenary stricture
large proteins can be even more complex containing lots of chains linked and folded in various ways can contain non protein groups called prosthetic groups haemaglobin is an example with the prosthetic haem group
36
fibrous protein
long chains made up of repeated amino acid sequences that form long polypeptide chains water insoluble
37
globular proteins
spherical in shape soluble in water
38
hydrophobic
refers to the property of a substance that repels water
39
hydrophilic
interacts with water
40
triglyceride
an individual lipid molecule made up of a glycerol molecule and three fatty acids
41
adipose tissue
connective tissue that stores excess calories as fat cells
42
soluble
able to be dissolved
43
formation
the act of giving form or shape to anything
44
fatty acids
carboxylic acid consisting of a hydrocarbon chain and a terminal carboxyl group
45
saturated
no double bonds between carbon atoms
46
lipids
contain carbon hydrogen and oxygen non polar molecules so are insoluble in water soluble in organic solvents generally hydrophobic fatty acids and glycerol do not form polymers
47
what bond does a triglyceride contain
ester bond
48
formation of a triglyceride
condensation reaction occurs between the carboxyl group of the fatty acid and the hydroxyl group of the glycerol an ester bond is formed hydrocarbon tail can be saturated or unsaturated and can vary in length triglycerides are hydrophobic and are insoluble in water
49
monomer and polymer of lipid
monoglyceride diglyceride
50
fatty acids
consist of a long chain of carbons and hydrogens with a carboxyl group at one end saturated- hydrocarbon chain has only single bonds unsaturated- at least one double bond
51
phospholipid
one of the fatty acids is replaced by a phosphate group phosphate group is hydrophilic fatty tails are hydrophobic are diglycerides
52
53
3 types of steroids
cholesterol testosterone progesterone steroids are lipids without fatty acid
54
55
emulsion test
take a completely grease free test tibe take 2ml of the substance being tested and add 5ml of ethanol shake the tube to dissolve any lipid add 5ml of water and shake cloudy= lipid

biology (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions