Biological Molecules an der University Of Brighton | Karteikarten & Zusammenfassungen

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


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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);


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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);


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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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  • 2608 Karteikarten
  • 89 Studierende
  • 1 Lernmaterialien

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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