topics 1-4 Flashcards
(297 cards)
monomers
smaller units from which larger molecules are made
examples of monomers
monosaccharides, amino acids, nucleotides
polymers
molecules made from a large number of monomers joined together
examples of polymers
polysaccharides, proteins, DNA
condensation reaction
joins two molecules; removal of a water molecule; forms a chemical bond
hydrolysis reaction
separates two molecules; requires the addition of a water molecule; breaks a chemical bond
monosaccharides
single sugar molecules (e.g., glucose, fructose, galactose).
disaccharides
formed by the condensation of two monosaccharides
(e.g., glucose + glucose = maltose, glucose + fructose = sucrose, glucose + galactose = lactose)
polysaccharides
formed by the condensation of many monosaccharides
(e.g., starch, glycogen, cellulose);
releases water;
forms glycosidic bonds
glycogen
store of glucose in animals; formed from α-glucose; more branches (1-6 gd bonds) than amylopectin (increases SA and allows enzymes to work simultaneously and hydrolyse it back into glucose); large and compact maximising the amount of energy it can store; insoluble means it will not affect the water potential and cannot diffuse out of cells
starch
amylose and amylopectin; store of glucose in plants
amylose
formed by a condensation reaction;
long, unbranched helix of alpha-glucose;
forms 1-4 glycosidic bonds;
coils up to form a helix (compact; stores a lot of energy-glucose)
amylopectin
formed by condensation reaction;
long, branched chain of alpha-glucose;
more ends for hydrolysis
forms straight chains of 1-4 glycosidic bonds and branches out with 1-6 glycosidic bonds (increases surface area)
cellulose
for structural strength of plant cell wall;
formed from β-glucose;
each alternate glucose is inverted;
formed by many condensation reactions and 1-4 gd bonds;
creates a long, straight chain;
the chains line up parallel to each other, held in place by H bonds which are individually weak, but collectively strong (fibril)
triglycerides
formed via condensation reactions between glycerol and three fatty acids, forming ester bonds;
used as an energy storage molecules;
properties: high ratio of C-H bonds to C atoms, insoluble in water (forms droplets).
phospholipids
formed via condensation reactions between glycerol, two fatty acids, and a phosphate group;
forms phospholipid bilayer in cell membranes;
properties: hydrophilic phosphate heads, hydrophobic fatty acid tails
the centre of the bilayer is hydrophobic so water-soluble molecules can’t easily pass through-the membrane acts as a barrier
saturated and unsaturated fatty acids
saturated: no C=C double bonds;
unsaturated: one or more C=C double bonds
emulsion test for lipids
add ethanol and shake (dissolves lipids) then add water;
positive result: milky/cloudy white emulsion
biuret test for proteins
add biuret solution (sodium hydroxide + copper (II) sulfate)
positive result: purple color (negative result: stays blue)
amino acids
monomer of proteins
dipeptide
two amino acids joined by a peptide bond
polypeptide
many amino acids joined by peptide bonds
primary structure
sequence of amino acids in polypeptide chain
secondary structure
hydrogen bonding causes folding into alpha-helix or beta-pleated sheet