Biochemistry

    Cards (74)

    • Polymer
      Made up of smaller molecules linked together called monomers
    • Polymerisation
      Polymerisation is the linking together of identical monomers to form larger molecules called polymers
    • condensation reaction
      When two monomers link together a molecule of water is eliminated. Many condensation reactions occur when many monomers link together to form a polymer
    • Hydrolysis
      Breaking down complex molecules by the chemical insertion of water. E.g. polymers broken down into monomers.
    • function of carbohydrates
      Storage and release of energy ; for cellular structures (e.g. the cellulose walls of plant cells)
    • The three classes of carbohydrates
      monosaccharides, disaccharides, polysaccharides
    • Monosaccharides
      These are monomers (single units). Form the building blocks for larger carbohydrates.
    • General formula for monosaccharides
      Cn(H2nO)n;
      for e.g if n is 3 then the sugar is Triose - C3(H6O)3
    • What's the most abundant monosaccharide?
      Glucose
    • Alpha glucose structure
      H on top, OH on bottom of carbon 1, 2, 4
    • What are the two forms of glucose?
      alpha glucose and beta glucose
    • Structure of beta glucose
      OH on top, H on bottom on carbon 1, rest is the same
    • Isomers
      Compounds with the same chemical formula but different structures.
    • Properties of monosaccharides
      Due to the small size they are all soluble in water and thus easily dissolve inside the cell and are easily transported in the bloodstream of animals
    • Disaccharide
      Formed when two hexose sugars combine in a condensation reaction( where a new glycosidic bond is formed, with the elimination of water).
    • examples of disaccharides
      sucrose, lactose, maltose

      alpha glucose + alpha glucose = MALTOSE
      glucose + fructose = SUCROSE
      glucose + galactose = LACTOSE
    • glycosidic bond
      bond formed by a dehydration reaction between two monosaccharides
    • Properties of converting glucose into starch and glycogen
      Insoluble so don't affect osmosis; compact so can be stored in a small place in the cell; easily hydrolysed to release the glucose for respiration
    • Polysaccharides examples
      starch, glycogen, cellulose, chitin
    • Starch
      storage form of alpha glucose in plants;
      The starch polymer is made up of thousands of alpha glucose monomers;
      Starch is made up of two different molecules- amylose and amylopectin
    • Glycogen
      Storage form of alpha glucose in animals found inside liver and muscle cells; highly branched that allows the quick release of glucose from the ends of branches to be used in respiration; has both 1-4 and 1-6 glycosidic bonds.
    • Cellulose
      structural polysaccharide of beta glucose in plants; most important component of the cell wall; gives plant cell rigidity because the cellulose cell wall is inelastic and has high tensile strength to prevent the plant cells from bursting
    • Cellulose structure
      Beta glucose monomers joined by glycosidic bonds; with each adjacent beta molecule rotated 180º to each other; forming straight chains; hydrogen bonds form between OH groups of the straight chains many straight chains joined form a strong microfibril; many microfibrils form a strong cellulose bundle
    • Chitin
      A structural polysaccharide of beta glucose in animals. It is lightweight, waterproof, and very strong.
    • Chitin structure
      Has a similar structure to cellulose. It differs in that some of the OH groups of each of the beta glucose molecules are replaced by nitrogen containing acetylamine groups. It forms the exoskeleton of arthropods such as insects, arachnids, and crustaceans (e.g. crabs). It also forms the cell wall of fungi.
    • Amylose structure
      Straight chained, helical polymer containing alpha 1-4 glycosidic bonds
    • Amylopectin
      Branched polymer containing alpha 1-6 glycosidic bonds
    • Lipids
      Made from carbon, hydrogen, and oxygen, the same elements as carbohydrates, but lipids contain proportionally less oxygen than carbohydrates. They are NOT polymers; lipids include triglycerides and phospholipids.
    • Triglycerides
      Not polymers as they are made up of two different types of subunit- glycerol & fatty acids, which have different structures. Triglycerides aren't made of identical monomers.
      TRYGLYCERIDE= 3 fatty acids + glycerol
    • Glycerol
      an alcohol with three carbons, each bearing a hydroxyl group; formula - C3H8O3; a constant in all the triglycerides & phospholipid molecules we study.
    • fatty acids
      Several types of fatty acids; made up of a methyl group(CH3), a long hydrocarbon chain(CH2), and a carboxyl group(COOH). Is either saturated or unsaturated.
    • saturated fatty acid
      A hydrocarbon chain with no double bonds between carbon atoms, has a straight hydrocarbon chain and has the maximum no. of hydrogen atoms bound to the carbon atoms in the hydrocarbon chain.
    • unsaturated fatty acid
      There are one(mono) or many(poly) carbon to carbon double bonds in the hydrocarbon chain. This means the chain doesn't contain the maximum no. hydrogen atoms.
    • Describe the key differences between saturated and unsaturated triglycerides
      Fats are saturated & are found in animals, they're solid at room temp. Oils are unsaturated & are found in plants, they are liquid at room temp.
    • Triglyceride formation
      1 glycerol molecule combines with 3 fatty acid molecules, each fatty acid is linked to the glycerol by an ester bond. 1 triglyceride will have a total of 3 ester bonds. The ester bonds are formed by condensation reactions.
    • low-density lipoprotein (LDL)
      These are unhealthy and contain and transport saturated fats and cause harm. Fatty material can block major arteries (plaque) and cause a myocardial infarction (heart attack)
    • High-density lipoprotein (HDL)
      These are healthy and contain and transport unsaturated fats and carry harmful fats away to the liver for disposal. A higher proportion of HDL in the blood lowers the risk of heart disease.
    • What are the health implications of high intake ?
      Atherosclerosis, aneurysm, and myocardial infarction
    • Properties of lipids
      Insoluble in water but soluble in organic solvents, (e.g. acetone or ethanol); fats are solid at room temperature (like lard & butter); oils & liquids at room temperature (like olive oil)
    • Functions of lipids
      Energy storage, protection of vital organs, thermal insulation, buoyancy, metabolic water, waterproofing
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