Module 2 Flashcards
(28 cards)
Describe the structure of starch
Contains amylose and amylopectin
Made out of monomers of alpha glucose
Found in plants
Describe amylose found in starch
1,4- Glycocidic bonds
Helical shape making it compact and energy dense
Describe structure of amylopectin in starch
1,4 and 1,6 Glycocidic bonds making it branched
Has more accessible ends for the enzyme amylase to break down the amyloplasts into alpha glucose to use as energy
Describe the structure of cellulose
Long linear chains of B- glucose which rotate 180’ after each B- glucose molecule
Have micro fibrils which are bundles of b-glucose chains
Have macro fibrils which is bundles of micro fibrils
Role of cellulose
Provides mechanical strength due to cross linking
Stability and support to cell when turgid
Bitter tase which acts as a repellent to pests
Insoluble and hard to digest which protects the plant from herbivory
Role/ structure of glycogen
In animals
Has both 1,4 and 1,6 Glycocidic bonds making it highly branched so it can be easily hydrolysed to release glucose
Compact making it energy dense, animals can store more energy without it being excess weight
Insoluble- wont affect the water potential of neighbouring cells
Properties of glucose
Small- easily transported in/out by carrier proteins
Soluble- dissolves easily in blood plasma for easier transport
Less reactive- allows enzymes to control the rate of respiration
Alpha glucose + Alpha glucose ——>
And use of product
Maltose
Found in sprouting seeds to provide energy
Alpha glucose + galactose ——>
And use of product
Lactose
Found in mammals milk, it provides energy for infant mammals
Alpha glucose + fructose ———>
And use of product
Sucrose
Found in the phloem to produce energy around the plant
B glucose + B glucose ———>
Cellulose
Structure of a triglyceride
1x glycerol
3x fatty acid tails
Join together by 3 ester bonds which removes 3 water molecules
Describe fats
They are solid at room temperature
Saturated (no C=C bonds)
Insoluble
Describe oils
Liquid at room temp
Unsaturated (have at least one C=C bond)
Insoluble
Why does C=C bonds lower the boiling point of oils
As kinks create bends in the fatty acid chain
This increases the distance between unsaturated triglyceride molecules
This breaks intermolecular forces causing it to be liquid at room temperature
Properties of triglycerides
Can be hydrolysed to be used in respiration
More compact/energy dense than glycogen
Insoluble- wont affect the water potential of cells
Large- can’t diffuse out of cells
5 Uses of triglycerides
Good energy storage molecule
Birds secrete oil on feathers to repel water and keep feathers dry
Act as thermal insulators for animals in cold environments
Protects internal organs by absorbing impact force
Allows aquatic organisms to control buoyancy
Structure of a phospholipid
1x phosphate head
1x glycerol
2x fatty acid tails
Has one Phosphodiester bond and two ester bonds
Uses of phospholipids
Forms phospholipid bilayer
Can move past each other to increase fluidity of membrane
Increases stability of membrane as hydrophobic tails are not exposed to water
Acts as electrical insulators as charged ions can’t pass through
Allows membrane to control cell contents
What are the monomers of a protein
Amino acids
Primary structure
What type of bonds are here
The sequence/order of amino acids in a polypeptide chain
Peptide bonds
Secondary structure
Folding of amino acid chain due to hydrogen bonding between the carboxyl and amino group on different chains
Forms either a alpha helix or beta pleated sheet
Tertiary structure
What type of bonds are here
Folding of a polypeptide to make a 3D specific shape due to R groups interacting
Ionic bonds
Disulfide bridges
Hydrogen bonds
Hydrophobic and hydrophilic interactions
Quaternary structure
Only present if there is more than one polypeptide chain Peptide
Constrains a prosthetic group
Has same bonding as the tertiary structure
