Lipids provide energy, they act as hormones, provides layer of insulation in many animals, are components of biological membranes
Draw the structure of glycerol
Draw the structure of a fatty acid
Where R is the long hydrocarbon chain
Draw the structure of a triglyceride
+3H2O
Name the lipid which makes up biological membranes
Phospholipids
What are glycolipids?
Glycolipids are lipids with carbohydrate groups attached
What is the biological role of cholesterol?
Apart from its role as a stabilising component of cell membranes, cholesterol is also the precursor for the synthesis of many important steroid hormones.
Define hydrophobic and hydrophilic
Hydrophobic= water insoluble , doesn't mix with water
Hydrophilic= water insoluble, mix with water well
Why are oils (e.g fish oil) in a liquid state?
The large number of double bonds in oils accounts for their liquid state
Are fats soluble in water
No they are not
Name a steroid sex hormone
Testosterone
Draw and label the structure of an amino acid
.
Name and draw the bond which links amino acids
together
.
How many amino acids are naturally occuring?
20
When many amino acids bond together, the
resulting molecule is referred to as
polypeptide
What is the primary sequence of a protein
It’s a sequence of amino acids in polypeptide e.g. Lys-Asp-Gly-
Met
What shapes make up the secondary structure of a
protein?
Coils – α helix
Sheets – β pleated
What type of bonding helps to stabilise the
secondary structure?
Hydrogen bonding
What makes up the tertiary structure of a protein
folding of the polypeptide
What are the bonds which help stabilize the
tertiary and quaternary structure of a protein
Van der Waals forces, Hydrogen bonds, hydrophobic interactions,
disulphate bonds, ionic interaction
Name a protein which is involved in transport
of molecules across the membrane
Integral membrane proteins
Define the term “active transport
As the name suggests
active transport
requires
chemical energy
to transport molecules across the membrane. In active transport
molecules are carried
against their concentration gradients
so
energy is needed.
Name the amino acid involved in forming
disulphide bridges
Cycteine
Define hydrophobic interactions
intra-polypeptide interactions occur in an environment within proteins
from which water is excluded, exclusion occurs because
hydrophobic R groups cluster. Clustering occurs because water
molecules are freer to H bond with one another. In globular
(water-soluble) proteins hydrophobic R groups are inside so
secondary and tertiary interactions can occur without water and
hydrophilic R groups outside and so H bonding occurs between
water to make it soluble
Name the following bonds on this nucleotide
.
What are the four bases in DNA
Adenine, Thymine, Guanine, Cytosine
What is the name of the covalent bond which links
nucleotides?
Phosphodiester bond
Name the type of bond which holds the two
polynucleotide DNA strands together
weak hydrogen bonds
Name the base found in RNA but not DNA
Uracil
Name the three types of RNA involved in protein production
mRNA, tRNA, rRNA
Name a role for each RNA molecule involved in
protein production
mRNA –
Acts as a template for protein synthesis. Conveys
genetic information from DNA to the ribosome for translation.
•
Transfer RNA (tRNA):
RNA consisting of folded molecules which
transport amino acids from the cytoplasm of a cell to a ribosome.
•
Ribosomal RNA (rRNA): Ribosomal RNA makes up the ribosom
Name two secondary structures which RNA can
form
Stem loop structures and a secondary structure known as
pseudoknots
Name the sugars found in DNA and RNA
Deoxyribose sugar and ribose sugar
Name two purines and two pyrimidines
Purine bases – adenine and guanine
Pyrimidine bases –
thymine and cytosine
Describe two similarities between DNA and RNA
Contain the bases adenine, guanine and cytosin
Describe two differences between DNA and RNA
DNA – double stranded, RNA – single stranded
DNA – Deoxyribose sugar, RNA – ribose sugar
DNA – Thymine, RNA - Uracil
How are carbohydrates classified?
Carbohydrates are classified into sugars, which include monosaccharides, disaccharides, and polysaccharides.