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Biology > Module 2, chapter 3, biological molecules > Flashcards

Module 2, chapter 3, biological molecules Flashcards

biological elements water carbohydrates testing for carbohydrates lipids the structure of proteins nucleic acids DNA replication and the genetic code protein synthesis ATP (53 cards)

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1
Q

properties of simple covalent structures

A
  • low melting and boiling points
  • liquids and gases at room temp
  • covalent bonds within molecules are strong but bonds between molecules are weak
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2
Q

important biological molecules

A

hydrogen
water
carbon dioxide
methane
ammonia

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3
Q

why is water important in biology

A
  • it is a metabolite in many reactions
  • it hydrates
  • 55% of blood is made up of water
  • habitat for aquatic animals
  • 60 - 80% of the body is made up of water
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4
Q

what is a metabolite, and when is water a metabolite

A

a metabolite is any substance produced during metabolism, they usually serve the function of energy conversion
water is a metabolite in hydrolysis and condensation reactions

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5
Q

what is cohesion

A

when water sticks to itself

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6
Q

what is adhesion

A

when water sticks to other substances

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7
Q

what is the structure of water

A
  • two hydrogen atoms contently bonded to one oxygen atom
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8
Q

what does polar mean and why is water a polar molecule

A

a polar molecule is a molecule that has differently charged regions
Water is polar, as the oxygen atom has more protons than the hydrogen atoms, so has a greater affinity for the shared electrons, making it slightly negative, this results in the hydrogen being slightly positive.

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9
Q

what does dipolar mean

A

having two differently charged regions

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10
Q

why can the oxygen atoms in water form hydrogen bonds

A

as the oxygen is slightly negative, it draws the slightly positive hydrogen atoms in

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11
Q

what is the result of hydrogen bonds

A

they mean that water molecules can bond with other water molecules, as the oxygen from one molecule attracts the hydrogen from another, this causes cohesion

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12
Q

what can cohesion explain

A

why a large amount of energy is lost before a temp/state change in water

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13
Q

what is surface tension caused by

A

cohesion at an air - water surface, it creates a solid like surface

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14
Q

why is water a good solvent

A

water had polar molecules, so is attracted to other substances that also have polar molecules, because these other substances will become part of the hydrogen bonds in water, they will dissolve and are called hydrophilic. Non polar molecules will not become part of this, so these substances will not dissolve (hydrophobic) e.g triglycerides

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15
Q

what is the formula of a calcium ion and what is it used for

A

Ca2+
nerve impulses, muscle, contractions,

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16
Q

what is the formula of a sodium ion and what is it used for

A

Na+
nerve impulses, kidney function

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17
Q

what is the formula of a potassium ion and what is it used for

A

K+
nerve impulses, stomata

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18
Q

what is the formula of a hydrogen ion and what is it used for

A

H+
catalysts, pH determination

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19
Q

what is the formula of an ammonium ion and what is it used for

A

NH4+
needed to make nitrate ions

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20
Q

what is the formula of a nitrate ion and what is it used for

A

NO3-
amino acid formation

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21
Q

what is the formula of a hydrogen carbonate ion and what is it used for

A

HCO3-
maintain blood pH

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22
Q

what is the formula of a chloride ion and what is it used for

Study These Flashcards
A

Cl-
balance sodium and potassium ions in cells

23
Q

what is the formula of a phosphate ion and what is it used for

Study These Flashcards
A

PO4 3-
cell membranes, nucleic acids and ATP formation, bone formation

24
Q

what is the formula of a hydroxide ion and what is it used for

Study These Flashcards
A

OH-
catalysts
pH determination

25
what structures do carbohydrates exist in
monosaccharides - small simple sugars disaccharides - large sugars polysaccharides - long chain carbohydrates
26
give examples of each type of carbohydrate
mono - glucose fructose ribose and galactose di - lactose and sucrose poly - glycogen cellulose and starch
27
what is the general formula of carbohydrates
Cx(H2O)y
28
what is the general formula of monosaccharides
(CH2O)n, where n is 3, 4, 5, 6, 7
29
give the properties and structure of glucose
abundant and important monosaccharide six carbons (hexose sugar) C6H12O6 highly soluble two types - alpha and beta
30
what is a structural isomer
compounds that have the same number of atoms of each element but different bonds
31
what is the difference between alpha and beta glucose
the position of the -OH group which is attached to carbon - 1. In alpha glucose it is below the carbon, and in beta it is above
32
how do we make disaccharides and polysaccharides, and what happens
Condensation reactions when two molecules are side by side, two hydroxyl groups interact. when this happens bonds are broken and others form
33
what are pentoses, give examples
sugars of DNA - containing 5 carbons ribose and deoxyribose
34
what is the difference between ribose and deoxyribose
deoxyribose does not have an -OH group attached to carbon 2, only a hydorgen, but ribose has an OH
35
What is maltose and its structure,
malt sugar two glucose molecules joined by an alpha 1-4 glycosidic bond
36
what is a glycosidic bond
covalent chemical bonds that link ring shaped molecules to other molecules
37
what is sucrose and its structure
table sugar glucose and fructose, joined by an alpha 1 - 4 glycosidic bond
38
what is lactose and its structure
milk sugar galactose and glucose joined by a beta 1 - 4 glycosidic bond
39
what are polysaccharides
polymers containing many monosaccharides mainly used as energy stores in plants starch and cellulose in plants and glycogen in animals
40
properties and uses of starch
made of amylopectin and amylose (alpha glucose polysaccharides) starch doesn't change the water potential of a cell as it is insoluble in water usually stored as intracellular starch grains in organelles called plastids starch is branched, but less so than amylopectin, so it doesnt take up as much space, and more starch can be stored
41
what is amylopectin
amylopectin is branched and made up of alpha glucose molecules joined by 1 -4 and 1- 6 glycosidic bonds it is helical it has a branched structure, meaning that the bonds are easily accessible for enzymes, so glucose is released quickly.
42
what is the structure and function of glycogen
animals store starch as glycogen glycogen had alpha 1 - 6 glycosidic bonds stored as small granules in the muscles and liver less dense and more soluble than starch, so is broken down easily - this indicates the higher metabolic rates of animals glycogen forms coils
43
hydrolysis reactions
opposite of condensation reactions they break down polymers, using water molecules and enzymes (as catalysts)
44
what is cellulose and what are its functions
polysaccharide - straight chain of beta glucose joined by beta 1 4 glycosidic bonds plant cell walls most abundant organic polymer cellulose is strong and prevents cells from bursting when they take on excess water chains form a rope like structure called microfibrils layered to form a network - this is the reason for the strength of cellulose
45
what is amylose and what are its functions
linear chains of alpha glucose molecules, forming a helical structure this allows the strands to pack closely together so this form of starch is good for storage
46
describe the iodine test, and what it tests for
a test for the presence of starch iodine is used (potassium iodide) 1) if the sample is not a liquid, grind it down and mix it with water, then filter out the larger bits 2) place a sample into a test tube 3) add a few drops of iodine and watch for a colour change
47
what colour is iodine and what colour does it change with positive / negative results
original - orange negative - orange positive - blue/black
48
what are condensation reactions
monomer + monomer = disaccharide called a condensation reaction as water is a by product
49
draw a condensation reaction (ring structure)
50
what is a reducing sugar
a sugar that can donate electrons to another molecule
51
give examples of reducing sugars
all monosaccharides (galactose, glucose, ribose, fructose some disaccharides - lactose and maltose but not sucrose
52
what are lipids
fats and oils
53

Biology (24 decks)

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