Unit 1: Biological Molecules

Question 0

Why do I need to digest food

Answer 0

To help absorb nutrients to help us with our bodily functions

Question 1

How is food pushed down the oesophagus?

Answer 1

Peristalsis

Question 2

Why do we need to make sure food particles are as small as possible

Answer 2

For maximum absorption

Question 3

What is chemical digestion

Answer 3

The breaking of the food using water

Question 4

What are Amino acids joined together by

Answer 4

Peptide bonds

Question 5

What reaction forms bonds between two amino acids

Answer 5

Condensation reaction

Question 6

What does the condensation reaction takeaway

Answer 6

Water/H2O

Question 7

What reaction breaks the bonds between two amino acids

Answer 7

Hydrolysis reaction

Question 8

What does it hydrolysis reaction add

Answer 8

Water/H2O

Question 9

In a secondary protein what shape does an alpha glucose form

Answer 9

Spiral

Question 10

In the secondary protein structure what shape does a beta glucose form

Answer 10

Zigzag/Beta pleated sheet

Question 11

In the tertiary structure what are the amino acids held together by

Answer 11

Hydrogen bonds

Question 12

What type of bonds to quaternary structures have?

Answer 12

Hydrogen bonds, sulfer bridges and ionic bonds

Question 13

What chemicals do you add in a biuret test

Answer 13

Copper sulphate and sodium hydroxide

Question 14

In a biuret test, what colour will the substance turn if proteins are present?

Answer 14

Purple

Question 15

What is a monosaccharide

Answer 15

A single molecule of carbohydrate

Question 16

What reaction takes place when two monosaccharides become a disaccharide

Answer 16

Condensation reaction

Question 17

What bond forms between two monosaccharides to form a disaccharide

Answer 17

A glycosidic bond

Question 18

Which monosaccharides make up maltose

Answer 18

Glucose and Glucose

Question 19

Which monosaccharides make up lactose

Answer 19

Glucose and galactose

Question 20

Which monosaccharides make up sucrose

Answer 20

Fructose and glucose

Question 21

What does it mean if sugars are reducing

Answer 21

They have the ability to give electrons away to the benedicts solution

Question 22

What does it mean is the aldehyde group of a sugar is taken up

Answer 22

It’s not reducing

Question 23

What’s the test for a reducing sugar

Answer 23

Benedicts test

Question 24

In a benedicts test what should the colour change be like if it’s a reducing sugar

Answer 24

From clear blue to brick red

Question 25

What are enzymes?

Answer 25

Biological catalysts

Question 26

What do enzymes do to the activation energy needed to trigger a reaction?

Answer 26

They lower it

Question 27

What is the induced fit theory?

Answer 27

The enzymes mild to fit the shape of the substrate

Question 28

What happens to the enzyme when the hydrogen bonds break at the active site?

Answer 28

It denatures

Question 29

What do you need more of to overcome a competitive inhibitor?

Answer 29

More substrate

Question 30

What are the two types of inhibitors?

Answer 30

Competitive and non-competitive

Question 31

What four factors affect enzyme action?

Answer 31

Concentration, pH, temperature and inhibitors

Question 32

What are competitive inhibitors?

Answer 32

They’re the same shape as the substrate and occupy the active site

Question 33

What are non-competitive inhibitors?

Answer 33

They attach themselves to the enzyme, but not at the active site. They change the shape of the active site.