TOPIC 1 - BIOLOGICAL MOLECULES

• Monomer

  The smaller units from which larger molecules are made
• Polymer


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• Monosaccharide


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• how is disaccharide formed

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• Polysaccharide


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• Cellulose


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• Glycogen


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• Starch


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• Glycosidic bond


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• Amylose


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• Amylopectin


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• Condensation reaction

  • A reaction that joins two molecules together
  • with the formation of a chemical bond
  • involves the elimination of a molecule of water
• Hydrolysis reaction

  • A reaction that breaks a chemical bond
  • between two molecules
  • involves the use of a water molecule
• Fibrils


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• Triglyceride


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• Phospholipid


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• Induced-fit model

  • The enzyme active site is not initially complementary to the substrate
  • the active site moulds around the substrate
  • this puts tension on bonds
  • lowers the activation energy
• Competitive inhibitor


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• Non-competitive inhibitor


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• Primary structure


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• Secondary structure


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• Tertiary structure


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• Quaternary structure


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• Peptide bond

  • Covalent bond joining amino acids together in proteins
  • C–N link between two amino acid molecules
  • formed by a condensation reaction
• What is the effect of temperature on enzyme-

  controlled reaction

  • At low temperatures, there is not enough kinetic energy for successful collisions between the enzyme and substrate.
  • At too high a temperature, enzymes denature, the active site changes shape and enzyme- substrate complexes cannot form.
• What is the effect of pH on enzyme-controlled

  reaction

  • Too high or too low a pH will interfere with the charges in the amino acids in the active site.
  • This breaks the ionic and hydrogen bonds holding the tertiary structure in place
  • therefore the active site changes shape and the enzyme denatures
  • Different enzymes have a different optimal pH
• What is the effect of substrate concentration on enzyme-controlled reaction ?

  • At low substrate concentrations, there will be fewer collisions between the enzyme and substrate.
  • At high substrate concentrations, the rate plateaus
  • because all the enzyme active sites are saturated
• What is the effect of enzyme concentration on enzyme-controlled reaction ?

  • At low enzyme concentrations, there will be fewer collisions between the enzyme and substrate.
  • At high enzyme concentrations, the rate plateaus
  • because there are more enzymes than the substrate, so many empty active sites.
• Ester bond

  –COO– chemical bond

  formed between glycerol and fatty acids
• Hydrophilic

  • The ability to mix, interact or attract water
• Hydrophobic

  • The tendency to repel and not mix with water
• Glucose


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• Galactose

  • An example of a monosaccharide that forms lactose
• Fructose

  • An example of a monosaccharide that forms sucrose
• Isomer

  • Molecules with the same molecular formulabut the atoms are arranged differently
• Maltose


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• Lactose

  • Disaccharide
  • formed by the condensation
  • of a glucose molecule and a galactose molecule
• Sucrose

  • Disaccharide
  • formed by the condensation
  • of a glucose molecule and a fructose molecule
• Polypeptide


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• Amino acid


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