Paper 1 (general)

• Polymers

  • starch
  • cellulose
  • glycogen
  • proteins
  • DNA
  • RNA
• Condensation reaction to create polymers


  1. Joining two molecules together

  2. Creating a chemical bond

  3. Removing water
• Hydrolysis reaction to break apart monomers


  1. Breaking a chemical bond between two molecules

  2. Involving the use of water
• Carbohydrate disaccharides


  • sucrose
  • maltose
  • lactose
• Alpha glucose


  Hydrogen atom on top, hydroxyl group on bottom of carbon 1
• Glycosidic bond


  Chemical bond that forms between two monosaccharides in disaccharides and polysaccharides
• Starch


  • Glucose store in plants
  • Alpha glucose monomers
• Cellulose


  • Structural strength in plant cell walls
  • Beta glucose monomers
  • One-to-four glycosidic bonds
• Glycogen

  • Glucose store in animals
  • Alpha glucose monomers
  • One-to-four and one-to-six glycosidic bonds
• Monomers are smaller units which can create larger molecules and the polymers are made from lots of monomers which are bonded together
• Monomers


  • glucose
  • amino acids
  • nucleotides
• Polymers


  • starch
  • cellulose
  • glycogen
  • proteins
  • DNA
  • RNA
• Condensation reaction to create polymers


  1. Joining two molecules together

  2. Creating a chemical bond

  3. Removing water
• Hydrolysis reaction to break apart monomers


  1. Breaking of a chemical bond between two molecules

  2. Involves the use of water
• Carbohydrate monosaccharides


  • glucose
  • fructose
  • galactose
• Carbohydrate disaccharides


  • sucrose
  • maltose
  • lactose
• Carbohydrate polysaccharides


  • starch
  • cellulose
  • glycogen
• Alpha glucose


  Hydrogen atom on top, hydroxyl group on bottom of carbon 1
• Beta glucose


  Hydroxyl group on top, hydrogen atom on bottom of carbon 1
• Glycosidic bond


  Chemical bond that forms between two monosaccharides in disaccharides
• Starch


  • Glucose store in plants
  • Made from alpha glucose
• Cellulose


  • Structural strength in plant cell walls
  • Made from beta glucose
• Glycogen


  • Glucose store in animals
  • Made from alpha glucose
• Starch and glycogen have 1-4 and 1-6 glycosidic bonds, cellulose has only 1-4 glycosidic bonds</b>
• Amylose is an unbranched starch polymer, amylopectin is a branched starch polymer
• Triglycerides


  • Energy store
  • Made of glycerol and 3 fatty acid chains
  • Can be saturated or unsaturated
• Phospholipids


  • Hydrophilic head, hydrophobic tails
  • Form a bilayer in cell membranes
• Amino acid structure


  Central carbon, hydrogen, variable R group, amine group, carboxyl group
• Forming a dipeptide


  Condensation reaction to remove water and form a peptide bond
• Forming a polypeptide


  Multiple condensation reactions to form peptide bonds
• Primary protein structure


  Sequence of amino acids in polypeptide chain
• Secondary protein structure


  Alpha helix or beta pleated sheet held by hydrogen bonds
• Tertiary protein structure


  Unique 3D shape held by ionic, hydrogen and disulfide bonds
• Quaternary protein structure


  Multiple polypeptide chains in a single protein
• Enzymes


  • Proteins in tertiary structure
  • Catalyze reactions by lowering activation energy
  • Have specific active sites
• Induced fit model


  Enzyme active site slightly changes shape to fit substrate
• Factors affecting enzyme-controlled reaction rate


  • Temperature
  • pH
  • Substrate concentration
  • Enzyme concentration
  • Inhibitors
• Lower temperature


  Fewer successful enzyme-substrate collisions, lower reaction rate
• pH away from optimum


  Enzyme denaturation, fewer enzyme-substrate complexes, lower reaction rate
• Increasing substrate concentration


  More enzyme-substrate collisions, higher reaction rate until active sites saturated