Biological Molecules at University Of Brighton | Flashcards & Summaries

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Lernmaterialien für Biological Molecules an der University of Brighton

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TESTE DEIN WISSEN
Give three properties of water that are important in biology.
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TESTE DEIN WISSEN
•   Is a metabolite
•   Is a solvent
•   Has a (relatively) high heat capacity
•   Has a (relatively) large latent heat of vaporisation / evaporation
•   Has cohesion / hydrogen bonds between molecules;
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TESTE DEIN WISSEN
What is a monomer?  
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TESTE DEIN WISSEN
 A monomer is a smaller / repeating) unit / molecule from which larger molecules / polymers are made;
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TESTE DEIN WISSEN
Hydrogen bonds are important in cellulose molecules. Explain why.
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TESTE DEIN WISSEN
1. Holds chains/cellulose molecules together/forms cross links between chains/cellulose molecules/forms microfibrils;
2. Providing strength/rigidity (to cellulose/cell wall);
3. Hydrogen bonds strong in large numbers;


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TESTE DEIN WISSEN
Explain one way in which starch molecules are adapted for their function in plant cells
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TESTE DEIN WISSEN
1.      Insoluble;
2.      Don’t affect water potential;
OR
3.      Helical; (Accept form spirals)
4.      Compact;
OR
5.      Large molecule;
6.      Cannot leave cell;


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TESTE DEIN WISSEN
The structure of cellulose is related to its role in plant cell walls. Explain how.  
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TESTE DEIN WISSEN
1. Long/straight/unbranched chains (of glucose);
2. (Joined by) hydrogen bonds;
3. Form (micro)fibrils/(macro)fibrils;
4. Provide rigidity/strength/support;


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TESTE DEIN WISSEN
Give one feature of starch and explain how this feature enables it to act as a storage substance.


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TESTE DEIN WISSEN
1. helical / spiral;
2. (So) compact / tightly packed / can fit (lots) into a small space;

3. Insoluble;
4. (So) no osmotic effect / does not leave cell / does not affect water potential;

5. Large molecule / long chain;
6. (So) does not leave cell / contains large number of glucose units;

7. Branched chains;
8. (So) easy to remove glucose;


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TESTE DEIN WISSEN
A starch molecule has a spiral shape. Explain why this shape is important to its function in cells.
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TESTE DEIN WISSEN
Compact/occupies small space/tightly packed;
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TESTE DEIN WISSEN
Describe how lactose is formed and where in the cell it would be attached to a polypeptide to form a glycoprotein
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TESTE DEIN WISSEN
1.    Glucose and galactose
2.   joined by condensation
3.   Joined by glycosidic bond
4.   Added to polypeptide in Golgi


Lösung ausblenden
TESTE DEIN WISSEN
Describe how the student would show that reducing sugars were present in a solution.
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TESTE DEIN WISSEN
1. Add Benedict’s;
2. Heat to 95°C;
3. Red/orange/yellow/green (shows reducing sugar present);


Lösung ausblenden
TESTE DEIN WISSEN
Describe the biochemical test you would use to confirm the presence of non-reducing sugars.
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TESTE DEIN WISSEN
1.    Do Benedict’s test and stays blue/negative;
2.    Boil with acid then neutralise with alkali;
3.    Heat with Benedict’s and becomes red/orange (precipitate);


Lösung ausblenden
TESTE DEIN WISSEN
Describe how you would test a sample of food for the presence of starch.
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TESTE DEIN WISSEN
1. Add iodine/potassium iodide solution to the food sample;
2. Blue/black/purple indicates starch is present;


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TESTE DEIN WISSEN
Describe the structure of proteins.
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TESTE DEIN WISSEN
1.      Polymer of amino acids;
2.      Joined by peptide bonds;
3.      Formed by condensation;
4.      Primary structure is order of amino acids;
5.      Secondary structure is folding of polypeptide chain due to hydrogen bonding;Accept alpha helix / pleated sheet
6.      Tertiary structure is 3-D folding due to hydrogen bonding and ionic / disulfide bonds;
7.      Quaternary structure is two or more polypeptide chains.
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  • 12924 Karteikarten
  • 178 Studierende
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Beispielhafte Karteikarten für deinen Biological Molecules Kurs an der University of Brighton - von Kommilitonen auf StudySmarter erstellt!

Q:
Give three properties of water that are important in biology.
A:
•   Is a metabolite
•   Is a solvent
•   Has a (relatively) high heat capacity
•   Has a (relatively) large latent heat of vaporisation / evaporation
•   Has cohesion / hydrogen bonds between molecules;
Q:
What is a monomer?  
A:
 A monomer is a smaller / repeating) unit / molecule from which larger molecules / polymers are made;
Q:
Hydrogen bonds are important in cellulose molecules. Explain why.
A:
1. Holds chains/cellulose molecules together/forms cross links between chains/cellulose molecules/forms microfibrils;
2. Providing strength/rigidity (to cellulose/cell wall);
3. Hydrogen bonds strong in large numbers;


Q:
Explain one way in which starch molecules are adapted for their function in plant cells
A:
1.      Insoluble;
2.      Don’t affect water potential;
OR
3.      Helical; (Accept form spirals)
4.      Compact;
OR
5.      Large molecule;
6.      Cannot leave cell;


Q:
The structure of cellulose is related to its role in plant cell walls. Explain how.  
A:
1. Long/straight/unbranched chains (of glucose);
2. (Joined by) hydrogen bonds;
3. Form (micro)fibrils/(macro)fibrils;
4. Provide rigidity/strength/support;


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Q:
Give one feature of starch and explain how this feature enables it to act as a storage substance.


A:
1. helical / spiral;
2. (So) compact / tightly packed / can fit (lots) into a small space;

3. Insoluble;
4. (So) no osmotic effect / does not leave cell / does not affect water potential;

5. Large molecule / long chain;
6. (So) does not leave cell / contains large number of glucose units;

7. Branched chains;
8. (So) easy to remove glucose;


Q:
A starch molecule has a spiral shape. Explain why this shape is important to its function in cells.
A:
Compact/occupies small space/tightly packed;
Q:
Describe how lactose is formed and where in the cell it would be attached to a polypeptide to form a glycoprotein
A:
1.    Glucose and galactose
2.   joined by condensation
3.   Joined by glycosidic bond
4.   Added to polypeptide in Golgi


Q:
Describe how the student would show that reducing sugars were present in a solution.
A:
1. Add Benedict’s;
2. Heat to 95°C;
3. Red/orange/yellow/green (shows reducing sugar present);


Q:
Describe the biochemical test you would use to confirm the presence of non-reducing sugars.
A:
1.    Do Benedict’s test and stays blue/negative;
2.    Boil with acid then neutralise with alkali;
3.    Heat with Benedict’s and becomes red/orange (precipitate);


Q:
Describe how you would test a sample of food for the presence of starch.
A:
1. Add iodine/potassium iodide solution to the food sample;
2. Blue/black/purple indicates starch is present;


Q:
Describe the structure of proteins.
A:
1.      Polymer of amino acids;
2.      Joined by peptide bonds;
3.      Formed by condensation;
4.      Primary structure is order of amino acids;
5.      Secondary structure is folding of polypeptide chain due to hydrogen bonding;Accept alpha helix / pleated sheet
6.      Tertiary structure is 3-D folding due to hydrogen bonding and ionic / disulfide bonds;
7.      Quaternary structure is two or more polypeptide chains.
Biological Molecules

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