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OCR - U2 - B M
Biological Molecules
| Question | Answer |
|---|---|
| What are the important biological molecules | - Carbohydrates - Proteins, Enzymes - Lipids - Water |
| What is the monomer of a Carb | A Monosaccharide |
| What is the polymer of a Carb | A Polysaccharide |
| What is carbohydrates used for in the body | - Energy Store - Energy Source - Structure |
| What are some properties of Carbs | - Water soluble - Sweet tasting - Form Crystals |
| What are the two important ring structures of monosaccharides | - Pentose Sugars - Hexose Sugars |
| What are some types of Hexose Sugars | - Glucose - Fructose |
| What is the Chemical Form of a hexose sugar | C6 H12 O6 |
| What two types of glucose | - Alpha - Beta |
| What is the difference between alpha and beta glucose | The end Group in alpha has H on the top and in beta has the H on the bottom |
| What bond is formed between Monosaccharides | A Glycosidic Bond |
| What is a disaccharide | The bonding of just Two monosaccharides |
| What is an example of a disaccharide | Maltose |
| What happens during a condensation reaction | A hydrogen from one monosaccharide and an OH from another monosaccharide bonds and leaves the molecule leaving behind an Oxygen and giving off water |
| What polysaccharides are there | Amylose |
| What role do enzymes play in the bonding of monosaccharides | They catalyse the reaction |
| What is the polysaccharide energy store in plants | Starch |
| What is the polysaccharide energy store in Animals | Glycogen |
| Why do plants and animals store energy | Sometimes they receive more energy then they need so they convert into starch or glycogen in order to save it for when its needed |
| What are the two types of starch | Amylopectin and Amylose |
| What is the structure of Amylose | A long unbranched chain of alpha glucose, which coils up, this is due to the structure of the hexose sugar alpha glucose, making it compact |
| What is the structure of Amylopectin | A long branched chain of alpha glucose, the easily accessible bonds means it can be quickly accessed for energy consumption |
| Why is starch's insolubility good for energy storage | This means water wont enter via osmosis into the cell storing the starch meaning the cells dont swell |
| Describe the structure of Glygogen | A branched structure like amylopectin, but is much more compact and has many more branches meaning it can hold much more energy but still can release its energy fast |
| Describe the Structure of Cellulose | Long unbranched chains of beta glucose that form beta pleated sheets, with hydrogen bonds forming between the chains |
| What is a Triglyceride | A type of lipid, with a glycerol head and three fatty acid tails which are hydrocarbons |
| Describe the solubility the tails of the Triglyceride molecules | The fatty acid tails are hydrophobic |
| What is a phospholipid | A lipid with a glycerol head, two fatty acid hydrocarbon tails and a phosphate group attached to the head |
| Describe the solubility of the Head and the tails of the Triglyceride molecules | The phosphate group when ionised makes the head of the phospholipid become hydrophilic and the tail hydrophobic |
| Describe the structure of cholesterol | Cholesterol is compromised of a hydrocarbon tail, hydrocarbon rings and a hydroxyl group (HO) that makes it water soluble but not in blood, this is the purpose of a lipoprotein |
| How does a triglyceride relate to its function | The long fatty acid tails contain a lot of chemical energy that when broken release energy fast and like starch aren't water soluble so they dont make cells turgid when present |
| How does a polysaccharide relate to its function | the hydrophilic head and hydrophobic head form a bi layer found in most cell membranes, the middle layer of hydrophobic tails ensures water soluble materials can diffuse through |
| How does a cholesterol relate to its function | It sits within the middle layer of the bilayer, pulling fatty acid tails closer together to make the membrane less fluid and more rigid |
| What is the enzyme that breaks down starch | Amylase |
| What is the enzyme that breaks down cellulose | Cellulase |
| What is the monomer of a protein called | an amino acid |
| What is the polymer of a protein called | A polypeptide |
| What is the name of two peptides bonded together | A dipeptide |
| Describe the structure of an amino acid | An amino group, bonded a carbon atom which is bonded to a carboxyl group, on the bottom is a hydrogen atom and on top is a variable group |
| Describe the structure of Glycine | A normal amino acid structure where the variable group is a hydrogen atom |
| what kind of bond join protein monomers together | A peptide bond |
| what is given off in this bond | water |
| How many structures off protein are there | Four, primary, secondary, tertiary and quaternary. |
| Describe the primary structure | A sequence of amino acids bonded together via peptide bonds, forming a polypeptide |
| Describe the Secondary structure | Hydrogen bonds form between the amino acids in the chain that make if coil in an alpha helix or fold into a beta pleated sheet |
| Describe the Tertiary structure | At the phase more bonding occurs, due to ionic interactions, disulphide bonds (formed between cysteine amino acids), hydrophobic and hydrophilic bonds and hydrogen bonds these form the structure into one thats more 3D |
| Describe the Quaternary structure | This may be a structure compromised of 2 or more polypeptide chains or tertiary structures. |
| Describe two important proteins | Collagen and Haemoglobin |
| Describe two types of protein | Globular and Fibrous |
| Common features of a Globular protein | Rolls up to form balls, usually soluble, usually used in metabolic reactions, enzymes are globular |
| Common features of a fibrous protein | Form fibres, usually insoluble, used for structure, found in things like bones, hair, finger nails. |
| Describe the structure of a Haemoglobin protein | A globular protein, consisting of four polypeptide subunits two alpha chains and two beta, each with one iron prosthetic group. Its out water soluble structure means its good for transport in the blood |
| Describe the structure of a Collagen protein | A fibrous protein, consisting of three alpha helix chains, each collagen molecule forms covalent bonds with its adjacent molecule (cross links, Also minerals can bind to the helix structure to improve its rigidity |
| What are enzymes | Globular proteins that speed up reactions |
| What is an active site | The area of an enzyme that a substrate bonds to when being processed by the enzyme |
| What structure determines the enzymes active site | Tertiary structure |
| What is activation energy | The amount of energy required to initiate a reaction |
| What effect do enzymes have on activation energy | They reduce the amount required |
| What is the bond between and enzyme and a substrate called | An enzyme substrate complex |
| Why does this bond speed up reactions | The bond forces the two separate parts together inducing a reaction and reducing the repulsion energy between the substrate. If the enzyme is splitting a bond, the pressure forces the bond to break |
| What are two models of the enzyme action | - lock and key - Induced fit |
| Explain the lock and key hypothesis | The simple concept is that each enzyme has a specific active site (lock) and each substrate has a specific bind point (key) that fits its respective active site |
| Explain the induced fit hypothesis | This idea is that the active site changes when in contact with its respective substrate this idea is a more accepted idea then the lock and key |
| What effect does heat have on the action of enzymes | The more heat, the more kinetic energy you have and the more collisions you create, this increases the rate of reaction, however too much may Denature the tertiary structure of the enzyme making it not work anymore |
| What is PH | The measure of H+ concentration , ph of 1 being acidic, 14 being alkaline, 7ph being neutral |
| Effect of Ph on enzyme activity | If the pH is within the optimum ph range for the enzyme, the activity of the enzyme will increase, if the pH is too far out of the enzymes optimal range it wont function well or will denature |
| Effect of enzyme concentration, on enzyme activity | The more enzymes there are the more collisions with substrates occur increasing enzyme activity, but its limited by the amount of substrates present |
| Effect of substrate concentration, on enzyme activity | The more substrate there is the more collisions with enzymes occur increasing enzyme activity, but its limited by the amount of enzymes present |
| Whats a cofactor | a non protein substance that bonds to enzymes in order to make them work |
| Whats an inorganic Cofactor | A substance that binds to an enzyme, not participating in the reaction but simply help bind the enzyme to the substrate |
| Whats a coenzyme | This substances participate in the reactions and change after the reaction is complete, usually forming a coenzyme for a different reaction, this process will allow the coenzyme to be recycled |
| What is a competitive enzyme | A substrate that mimics the structure of the original substrate and takes its place in the enzyme however it usually does not let go making the enzymes function impossible |
| What is a non competitive enzyme | A substance that binds to an enzyme not at its active site, similar to a coenzyme but instead of aiding the complex, it alters the active sites shape making its substrate not fit the enzyme |
| How does water bond to other water molecules | The hydrogen positively charged hydrogen bonds to the negatively charged oxygen, via hydrogen bonds |
| What does having a high heat capacity mean | It means the substance in question requires a lot of energy to raise the temperature, in water this is important |
| Why does water need a high heat capacity | It stops rapid temperature changes in the body ensuring the temperature is stable |
| Why are the hydrogen bonds important | They require a lot of heat to break the hydrogen bonds, this means they absorb a lot fo heat, making water good at cooling down the body |
Created by:
delldom
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