Biological Molecules

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  • Created by: Sidayn
  • Created on: 16-10-17 03:28
Monomers
Smaller units which may be joined together to form polymers.
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Condensation
Joining together of molecules with a chemical bond by the elimination of a water molecule
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Hydrolysis
Breaking of a chemical bond btw two molecules in reaction involving a water molecule
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What are carbohydrates made of?
Monomers which are called monosaccharides Common - Glucose, Fructose
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Glucose Types
Alpha and Beta Glucose Alpha - H on top Beta - H on bottom
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Maltose
Disaccharide formed from two α - glucose molecules
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Sucrose
Disaccharide formed from an α-glucose and fructose molecule.
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Starches
Made from Amylopectin and Amylose - by condensation of α glucose molecule
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Cellulose
Polymer formed by condensation of a β glucose molecule 1,4 links. Examples: Cell wall,
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Glycogen
Polymer of a-glucose units.
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How does structure of Starch relate to its function
Amylose is unbranched. Combination of 1,4 links provide a very compact and coiled structure - Good for storage. Amylopectin - branched structure - the branched glucose makes it easy for enzymes to reach for the glycosidic bonds. Quick Release of Gluc
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How does structure of Cellulose relate to its function
Strengthened by H bonds. H Bonds formed btw parallel chains - Microfibrils -> Fibres = Layers in dif direction provide strength
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How does structure of Glycogen relate to its function
Chemically similar to amylopectin but MORE branched and larger. Used as body reserves in us.
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Function of Cellulose and Starch in Plants
Cellulose - Strong Cell Wall Starch - Storage starch granules.
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Why can't Cellulose coil up?
Because of the chain is straight due to the OH group alternating 180*. It forms layers that run on top forming fibres
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Monomers of Protein
Amino acids - H2N - C - COOH (below C is H and above is R)
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Why are amino acids amphoteric?
Carboxyl is acidic and Amino group is basic.
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Primary Structure of Protein
Consists of the sequence of amino acids - coded by DNA and determines the entire structure
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Secondary Structure of Protein
Hydrogen bonds form btw amino acids. Twists into an alpha-helix or beta-pleated sheet.
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Tertiary Structure of Protein
Overall 3D structure. Due to interaction btw rest group. Disulfide Bonds, Hydrogen Bonds, Ionic Bonding
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Quaternary Structure
Proteins made up of multiple polypeptide chains. Subunits joining together
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Globular Proteins
FUNCTIONAL : Polypeptide chains folded into spherical shapes with hydrophilic chains outside - Soluble -Enzymes, Antibodies, Hemoglobin
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Fibrous Proteins
STRUCTURAL : Polypeptide chains cross linked into a long chain. Insoluble - Keratin and Collagen
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Lipids
Triglycerides are formed by condensation of one glycerol and 3 fatty acids.
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Bond between Glycerol and Fatty acid?
Ester Bonds - by Condensation reaction
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Chemical Formula of Fatty Acid
RCOOH - R-group may be either saturated or unsaturated
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Fats and Oils - Size and State
Fats - solid. Oils - Liquid. Triglycerides are larger than glycogen + starch. Due to hydrophobic prop where they clump together.
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Why are fatty acids hydrophobic?
Because the hydrocarbon tail is non-polar aThe nd avoids polar water. Polar only interacts with polar molecules.
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What is the fatty acid made of?
It is carboxyl group, where it is polar thus interacts with the polar water.
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Why do fats clump together?
Because fats consists of a hydrophilic and hydrophobic section therefore to
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What happens to solubility when the chain length decrease of the fatty acid?
Solubility increases because the ratio of hydrophilic section increases in comparison to the hydrophobic tails.
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What are phospholipids?
One of the fatty acid is substituted by a phosphate-containing group.
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Structure of Phospholipids
P-Lipids combine with the hydrophobic tails. The phosphate group is ionized therefore water soluble. P-lipids also clump up with layer of Phospholipid in water.
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What makes a triglyceride saturated/unsaturated?
C=C double bonds in the fatty acid tail determines saturation. Fats don't have any C=C bonds.
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How does saturation and unsaturation of triglyceride tails affect the structure and properties?
Great amounts of C=C bonds, means less density, lower bpt and liquid in rtp.
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Properties of Fats. Why?
It is densely packed and doesn't have any C=C bonds. Therefore, densely packed. Weakened bond attraction.
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What is a micelle?
When P-Lipids are mixed with water, P-Lipids form droplet spheres with H-philic heads facing water and H-phobic tails facing inside.
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Other cards in this set

Card 2

Front

Joining together of molecules with a chemical bond by the elimination of a water molecule

Back

Condensation

Card 3

Front

Breaking of a chemical bond btw two molecules in reaction involving a water molecule

Back

Preview of the back of card 3

Card 4

Front

Monomers which are called monosaccharides Common - Glucose, Fructose

Back

Preview of the back of card 4

Card 5

Front

Alpha and Beta Glucose Alpha - H on top Beta - H on bottom

Back

Preview of the back of card 5
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