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1.1Chemical Elements And Biological Compounds > CH 1 Chemical Elements And Biological Compounds > Flashcards

CH 1 Chemical Elements And Biological Compounds Flashcards

1
Q

State the significance of inorganic ions

A

They are vital for organisms to survive
Important in many cellular processes
(eg)
Muscle contraction
Nervous coordination
Maintaining water potential in cell and blood

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2
Q

Waht are inorganic ions also known as ?

A

Electrolytes / minerals

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3
Q

Waht are the 2 groups of inorganic Ions

A

Micronutrients
Macronutrients

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4
Q

Define macronutrients

A

Type of inorganic ions
Needed in small concentrations
(eg)
Mg 2+
Ca2+
PO4 3-
Fe 2+

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5
Q

Waht is a micronutrient

A

A group of inorganic ions
Needed in minute trace concentrations
Eg
zinc
Copper

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6
Q

Waht is an inorganic ion

A

Molecules / ions that has no more than one carbon atom

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7
Q

Waht is meant by organic

A

Molecules that have a high proportion of carbon atoms

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8
Q

Waht is the significance of magnesium in plants

A

Main constituent of chlorophyll
TF essential for photosynthesis
Plants with out mg in their soil can’t make chlorophyll
TF the leave yellow (condition known as chlorosis)
Growth is often stunted by lack of glucose

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9
Q

Waht is the significance of mg 2+ ions in animal

A

Need mg 2 for their bones

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10
Q

What is the significance of the macronutrients Fe 2+

A

Constituent of heamoglobin
Which transports oxygen in red blood cells
Lack of iron in human didn’t leads to anaemia

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11
Q

Waht is the significance of PO4 3- as a macronutrient

A

Used to make up nucleotides
Constituent of phospholipids found in biological memebrane

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12
Q

Waht is the significance of Ca 2+ as a macronutrients

A

An important structural component of bones and teeth in mamamals
Component of plant cell wall to provide strength

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13
Q

Describe a water molecule

A

Chemical formula :H2O
Dipole molecule
it has a slightly positively charged end (H)
And a slightly negatively charged end (O)
But has no overall charge
Polar molecule
Water molecules form hydrogen bonds between the slightly positive hydrogen of one molecules and the slightly negative oxygen on another molecule
Hydrogen bonds are generally weak individually but as there are a large number of them present in water they are hard to separate

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14
Q

Waht are the seven properties of water

A

Water is a solvent
Ice is less dense than water
Water has a high specific heat capacity
Water has a high latent heat of vaporisation
Walter is cohesive and adhesive
Water has high surface tension
Water is transparent

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15
Q

Waht is the property water is transparent / colourless significant for life ?

A

This allows light to pass through it
Allowing aquatic plants to photosynthesise effectively
Light can pass through the cytoplasm of the cells and reach the chloroplasts

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16
Q

Why is the the property :‘ice is less dense than water significant for life

A

TF ice forms a layer of insulation over the surface of aquatic habitats preventing them from freezing up TF aquatic organisms beneath can survive

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17
Q

How is the property :‘water has a high surface tension significant for life

A

cohesion between h2o molecules at the surface of the water provides support and bouyancy and TF supports the mass of many organisms TF it becomes a habitat for them
Eg pons skaters

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18
Q

How is the property :‘water has a high latent heat of vaporisation essential for life

A

Large amounts of heat is needed to change the H2O’s state for liquid to vapour
Essential for temp control:used to vaporise water from sweat on the skin and from a leaf’s surface

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19
Q

How is the property :water has a high specific heat capacity essential for life ?

A

Large amount of heat is needed to raise its temp
Due to H bonds between H2O molecules restrict their movement
Resisting in an increase in KE
TF resisting an increase in temperature
This prevent large fluctuations in water temperature
Allowing aquatic environments to be maintain thermostable
The fore organisms don’t have to adapts to extreme conditions
And enzymes to work efficiently

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20
Q

How is the property:’ water is cohesive ‘essential for life?

A

Due to hydrogen bonds water molecules stick together (cohesion ) and stick to other non polar or charged substances
TF water can be placed a]under high tensile pulling strength
And can be pulled through plants by transpiration

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21
Q

How is the property:” water is a solvent and metabolite ‘ significant for life ?

A

All chemical reactions occur in in an aqueous solution
TF water is a reactant in many chemical reactions
Eg CO2 + H2O—- glucose in photosynthesis
Many chemical reaction involve hydrolysis where water splits a molecule
And condensation where water issues a product
Eg maltose - water glucose and glucose
Glucose and fructose —— sucrose and water

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22
Q

Waht happens when a positive ion is placed in water

A

The slightly negative oxygen faces it as opposite charges attract

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23
Q

Waht happens when a negative ion is placed into water

A

The slightly positive hydrogen face towards the the ion

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24
Q

What type of compound is a carbohydrate?

A

Organic compound

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25
Q

Waht elements does a Carbohydrate contain

A

Carbon
Hydrogen
Oxygen

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26
Q

Waht is a basic unit of a carbohydrate ?

A

Monosaccharide

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27
Q

Waht is adisaccharide

A

A disaccharide is composed of 2 monosaccharide units bonded together with the formation of a glycosidic bond and the elimination of water (‘condensation reaction )

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28
Q

Waht is meant by structural isomer ?

A

Molecules with the same chemical formula but different arrangement of atoms

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29
Q

Draw the structure of a triose sugar and give its formula and function

A

C3H6O3 acts as an important intermediate in chemical reactions (eg) photosynthesis and respiration

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30
Q

Draw the structure of ribose +give its formula and function

A

Ribose is a Pentose sugar
C5H10O5 constituent of nucleotides egRNA

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31
Q

Give and example of a hexose sugar

A

Glucose

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32
Q

Give and example of a triose sugar

A

Glyceraldehyde

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33
Q

Waht is a triose sugar

A

A sugar molecules with three carbon atoms

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34
Q

How is a hexose sugar nubered

A

From the oxygen clockwise

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35
Q

What are lipids made up of ?

A

Carbon
Hydrogen
Oxygen
But in proportion to to c and H they contain oxygen

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36
Q

Describe the solubility of lipids in water

A

Lipids a re Nono polar and therefore are insoluble in water
However they dissolve in organic solvents
Eg
Propanone and alcohols

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37
Q

Waht is a triglyceride made up of ?

A

1 glycerol and three molecules of fatty acids
The fatty acid component can vary
They combine by a condensation reaction
Three molecules of water are removed
This forms an ester bond between the glycerol and fatty acids

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38
Q

Waht type of bond is formed in a triglyceride

A

And ester bond in formed between the glycerol and the three fatty acid

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39
Q

Waht type of reaction occurs in the formation of a triglyceride

A

A condensation reaction occurs where 3 molecules of water are lost and 3 ester bonds are formed

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40
Q

Waht is the formula for an ester

A

C double bond O
O

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41
Q

Waht can lipids dissolve in ?

A

Lipids can dissolve in organic solvents eg propanone and alcohols

42
Q

Waht is the molecular formula of glycerol

A

C3H8O3
The 3 hydroxides are on the right
And then every other bond to carbon is just hydrogen

43
Q

Where does the ester bond for in a triglyceride ?

A

Between he hydroxide of the glycerol and the carboxyl group of the fatty acid

44
Q

Waht is remove when an ester bond is formed ?

A

3 h20 molecules

45
Q

How can we convert form a triglyceride into its constituent molecules

A

By hydrolysis

46
Q

Write and equation to reperesent the formation of a triglyceride

A

Glycerol+ 3 fatty acids —->triglyceride+h20

47
Q

Waht are the two isomers of starch

A

Amylose and amylopectin

48
Q

Describe the structure of starch and state is important

A

Starch is the main store of glucose in plants
Starch is made of a-glucose molecules bonded in 2 different ways to form 2 different polysaccharides
Amylose and amylopectin
Amylose-
liner
Unbranched
A-1,4-glycosidic bonds-between c1 on the first glucose molecule and c4 on the adjacent one
Forms a chain which coils into a helix
Amylopectin-
Chains of glucose molecules with a-1,4 glycosidic bonds
They are cross linked with a-1,6-glycosidic bonds which fit inside the amylose c1 on one glucose monomer is bonded to c6 on the adjacent on
This forms a side branch
The branch then continues with a-1,4-glycosidic bonds

49
Q

Describe the structure of amylose

A

Amylose is linear
Unbranched
a-1,4-glucose chains made up of glucose monomers
C1 on the first carbon is bonded to c4 on the adjacent carbon
This repeats forming a chain which coils in to a helixx

50
Q

Describe the structure of amylopectin

A

Polysaccharide of starch
Non liner
Branched
Makes chains of glucose n monomers bonded together by a-1,4-glycosidic bonds
Also have a-1,6-glycosidic bonds wat the base of where the polysaccharide branches
This the branch then continues with a-1,4-glycosidic bonds

51
Q

Waht type of bonds is present in amylopectin

A

a-1,6-glycosidic bonds at where they branch
a-1,4-glycosidic bond

52
Q

Describe the properties and structure of glycogen

A

The main storage product in animals similar to amylopectin
Has a-1,4-glycosidic bonds and 1,6 glycosidic bonds
Difference is that glycogen molecules have shorter a-1,4-glycosidic bond and are more branched than amylopectin

53
Q

Waht is the main storage product in animal

A

Glycogen

54
Q

What is the main storage product in plants

A

Starch

55
Q

Amylopectin is a polymer of starch
What is the similarities and differences between glycogen and amylopectin

A

They both have :
a-1,4-glycosidic bonds and a-1,6-glycosidic bonds
Difference :
The glycogen polymer has shorter a-1,4-glycosidic linked chains and is more branched

56
Q

Describe the structure of chitin

A

Structural polysaccharide
Found in the exoskeletons of arthropods and in fungal cell walls
Similar to cellulose due to having long chains of B-1,4-linked monomers beta glucose
The monomers are rotated by 180 in relation to their neighbouring beta glucose monomers
The long parallel chains are are cross linked to each other by hydrogen bonds forming microfibirills
Difference :as they have groups also derived from amino acids added to form hetropolysaccharide
Properties :strong waterproof and lightweight

57
Q

Waht are the similarities and differences between chitin and cellulose

A

Similar:long B-1,4-glycosidic bonded chains
Monomers are rotated by 180 in relation to their neighbouring molecules
Long parallel chains cross linked by hydrogen bonds which form mirofibrils

58
Q

Where is chitin found ?

A

In the exoskeleton of arthropods and in fugal cell wall

59
Q

Waht is the difference between chitin and cellulose

A

Chitin have groups derived form amino acids to form hetropolysccharide

60
Q

Why is chitin suited to its function

A

It light weight waterproof and strong which is suitable for the exoskeleton of arthropods and fungal cell walls

61
Q

Waht are the different types of lipids

A

Phospholipids
Triglycerides

62
Q

Describe the structure of a phospholipid?

A

Phospholipids are essential components of cell membranes.

Each phospholipid molecule contains a molecule of glycerol and:

a phosphate head which contains a phosphate ion – hydrophilic (polar head )

two fatty acid side chains – hydrophobic.(‘non polar fatty acid tail )
Glycerol is bonded to 2 fatty acid tails via ester bond by a condensation reaction -removal of water

63
Q

Describe a ways we can test for the presence of fats and oils

A

A sample can be tested by being mixed with absolute ethanol
This dissolves any lipids present
This is then poured into another boiling tube and shaken with an equal volume of volume of cold water
This willl cause the dissolved lipids to come out of solution as lipids are insoluble in water
They form an emulsion
Turing the mixture cloudy white

64
Q

Waht is the colour is seen for a positive test for lipids

A

Cloudy white

65
Q

Describe a test that could be used to test for reducing sugars

A
  1. Mix 2 cm3 of the test solution with an equal volume of Benedict’s reagent.
  2. Heat the mixture in a water bath to between 70 oC and 90 oC for 5 minutes

If reducing sugar is present eg glucose the solution will change from blue to-green -yellow-orange-brick red ppt forms precipitate

66
Q

Describe a test that could be used to test for a non reducing sugar

A
  1. Mix 2 cm3 of the test solution with an equal volume of Benedict’s reagent.
  2. Heat the mixture in a water bath to between 70 oC and 90 oC.
  3. Observe and record colour change.
  4. Put another 2 cm3 of the test solution into a boiling tube, add 2 drops of hydrochloric
    acid and heat in a water bath to 70 oC and 90 oC for 2 minutes.
  5. Add 2 drops of sodium hydroxide/ small spatula of sodium bicarbonate.
  6. Add 2 cm3 Benedict’s reagent.
  7. Heat the mixture in a water bath to between 70oC and 90 oC for 5 minutes.
67
Q

2 test tubes contained sugars
They were both tested using Benedict’s solution and were heated .On heating only one of the solution in the test tube had a colour change form blue to brick red . Explain why the other test tube didn’t change colour even to hour a sugar was present suggest the type of sugars that were present in both test tubes

A

The first one was a reducing sugar eg glucose
The second test tube contain a reducing sugar which gives a negative result when mixed with Benedict’s (‘the solution remain blue )
The reducing sugar must first be broken down into its constituent monosaccharides by heating with HCl or sodium bicarbonate
Benidicts requires alkaline condition to work
An alkaline is added to neutralise the HCl
Benidicts is then added on heating the solution
The solution should turn red if a reducing sugar is present

68
Q

Describe the structures and properties of cellulose

A

structural polysaccharide
Most abundant organic molecule on earth
Many long parallel chains of B- glucose
These monomers are linked by B-1,4-glycosidic bonds—-this B- link rotates the adjacent monomer by 180
This allows hydrogen bonds to be formed between the hydroxide groups of opposite parallel chain which contributes to cellulose structural stability
Large number of cellulose molecules become tightly cross linked to form micorfibrills
The microfiblrill bunched together to form bundles called fibres
A cell wall has several layers of fibres which run parallel within a layer but at an angle to to the adjacent layer
This laminated structure contributes to cellulose structural stability

69
Q

What type of bonding occurs in cellulose ?

A

Hydrogen bonding between the hydroxide groups between adjacent parallel chains

70
Q

Describe the stability in the structure of cellulose

A

The formation of hydrogen bonds between adjacent parallel chains contributes to cellulose structural stability
The laminated structure of cellulose contributes to its structural stability and its strength

71
Q

Waht is the monomer that make up cellulose

A

B- glucose which forms B-1,4-glycosidic bonds between adjacent beta glucose monomer which are rotated by 180 this rotation allows for hydrogen bonds to formed between the hydroxide molecules is the long parallel adjacent chains

72
Q

Waht forms a microfibril

A

Cellulose molecules become tightly cross linked to form microfibrils
The microfibrils bunch together to form fibres the fibres within a layer are parallel but are are at an angle to the adjacent layer

73
Q
A

Q

74
Q

Name 3 disaccharides and waht they are made up of

A

Sucrose -alpha glucose and fructose
Lactose galactose and upside down alpha glucose
Maltose- alpha glucose and alpha glucose

75
Q
A

https://resource.download.wjec.co.uk/vtc/2020-21/el20-21_20-7/image/lactose-and-sucrose.jpg

76
Q

Waht are the roles of triglycerides

A

They are :
Thermal insulators - can be stored under the skin to insulate against heat loss
Protection - stored around organs like kidneysprovide mechanical protection and physical damage to delicate organs
Efficient Energy reserves in both plants and animals as triglycerides contain more C-H bonds than carbohydrates

77
Q

Whatever are the roles of phospholipids

A

Make up biological membranes
Provide electrical insulation-the myelin sheath that surrounds the axon of nerve cells

78
Q

Describe the role of waxes

A

Waterproofing-in terrestrial organisms,waxes reduce water loss such as in the insect exoskeleton and the cuticle of plants

79
Q

How is starch suited to its function

A

Starch is good storage products as :
It is insoluble so has no osmotic affect
Cannot diffuse out of the cell
It is a compact molecule so can be stored in a small space
Carries a lot of energy in its C-H and C-C bonds

80
Q

How is glucose stored in plants

A

As starch

81
Q

Why is glucose converted to star h before it is used as a storage product

A

Glucose is soluble in water
This would increase the concentration of the cells contents
And could draw water in by osmosis

82
Q

How could the sucrose be detected another way

A

Sucrose is a reducing sugar
Therefore the enzyme sucrose can be used to hydrolyse it into its constituent monosaccharides a glucose and fructose
Then adding Benidicts on heating will ensure a positive results
The colour change will be Fromm blue to brick red
However this test can only be carried out for the reducingg sugar sucrose as sucrose only hydrolyses sucrose and no other sugar

83
Q

How could the Benidicts test for sugars be improved

A

Being able to calculate the exact concentration of sugar present is more useful
It will provide us with a quantitative measurement using a biosensor will give an accurate result
This sisuseful in monitoring medical conditions eg diabetes to get an accurate conclusion of blood sugar

84
Q

Waht type of reaction occurs in the formation of a disaccharide

A

Condensation

85
Q

Waht type of reaction occurs during the breakdown of a disaccharide

A

Hydrolysis

86
Q

What is produced in the condensation of 2 alpha glucose monomers

A

Maltose and 1 molecule of water

87
Q

Waht is the bond formed in a disaccharide

A

A glycosidic bond

88
Q

Draw the structure of fructose

A

Fructose is a pentose sugar
2 CH2OhH groups —one on leat up one on left down
2 OH on bottom left half
One oh pointing up on the C2

89
Q

Draw the structures of all monosaccharides disaccharide

A

Ribose -triose-deoxyribose Glyceraldehyde A and B glucose
Sucrose fructose lactose galactose annotate all these drawing and write full structural equations

90
Q

Waht is another way of testing for a non reducing sugar (eg) sucrose

A

By adding sucrase
This will hydrolyse the glycosidic bond within the sucrose breaking the molecule into its constituent molecules
Now adding 2 cm3 of of Benedict solution and and heating it in a water bath for 2 minute will show a positive results
Blue to brick red
The colour change depends on the concentration of sucrose present within the stent solution
The heigher the concentration the deeper the colour change
Blue - green - orange - yellow -red
However this test can only be used for sucrose as any other non reducing sugar will not be hyderolysed

91
Q

Describe the test for starch protein and fats and oils

A

Proteins
1. Mix 2 cm3 of the test solution with 2 cm3 of Biuret reagent in a boiling tube.
2. Cover the top of the boiling tube and invert it once.
3. Record your results: blue to purple this is a qualitative test as an accurate concentration of the protein present can be determined

Starch
1. Mix 2cm3 of the test solution with 2 drops of iodine in potassium-iodide solution.
2. Record the colour change: orange-brown to blue-black this is a qualitative test as the deepness on the purple could shows the relative concentration of the starch present and an accurate concentration can’t be determined

Fats and oils
1. Mix the fat or oil with 5 cm3 of absolute alcohol in a boiling tube.
2. Shake the tube.
3. Pour the mixture into another boiling tube half full of cold water. 4. Record your observations: the dissolved lipids will come out of solution because they are insoluble in water and form an emulsion which will turn the mixture cloudy while

92
Q

What is the difference between proteins and carbohydrates

A

Proteins contain C H O N S P

93
Q

Describe the structure of an amino acid

A

Amino group - NH2
Carboxyl group at other end
And a hydrogen atom at bottom in the middle bonded to a carbon
R group which is different in each amino acid

94
Q

Waht do two amino acids form when bonded together

A

Peptide bond and the removal of 1 molecule of water through a condensation reaction and the C bond to the N

95
Q

Explain the formation of a dipeptide

A

Two amino acids join together by the formation of a peptide bond through a condensation reaction and the remove all of 1 molecule water
The C and the N bond to get her
The amino group bond to the carboxyl group of another

96
Q

Define the 4 different levels structure of the protein

A

Primary - the sequence of amino acids in the polypeptide chain and is determined by the base strand in one strand on the DNA molecule

Secondary-the twisted 3 dimensional structure of the polypeptide chain formed due to the hydrogen bonds between he =O of the carboxyl group and the H from the amino group

Tertiary- the alpha helix of the tertiary protein is twisted to give an even more complex 3D structure the shape is maintained by -ionic bonds disulphide bridges hydrogen bonds hydrophobic interactions

Quaternary-highest level of protein structure and might not be functional unless in combination another polypeptide strand or non protein group to form large complex molecules

97
Q

Waht are proteins an what are they made up of

A

Proteins are polymer made up of around 20 naturally accuring subunits called amino acids

98
Q

Waht are the two different shapes proteins can form

A

Fibrous and globular proteins

99
Q

Hat are the properties of proteins with a fibrous shape

A

Have long thin molecules —this makes them insoluble in water -the free they have structural functions in bones

Their polypeptides are parallel chains / sheet with cross linkages forming long fibres(eg) keratin

Strong tough (eg) collagen is a fibrous protein providing strength and toughness in tendons

Single fibres sometime known as tropocollagen consists of three identical polypeptides chains twisted around each other and are linked by hydrogen bonds

100
Q

Hat is the difference between globular and fibrous proteins

A

Globular proteins as compacts and folded into spherical molecules - the for they are soluble
Fibrous proteins are thin long molecules which form parallel polypeptides in chains and sheets forming cross linkages anf ,aking long fibres the fore they are insoluble

1.1Chemical Elements And Biological Compounds (1 decks)

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