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A-level Biology - 3.1.1 Biological Molecules Part 2

Biology25 CardsCreated about 2 months ago

This deck covers the structure and function of key biological molecules, including amylose, amylopectin, glycogen, cellulose, and lipids, as well as tests for sugars.

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Describe how the structure of amylose relates to its function

Angles of the glycosidic bonds = coiled structure → makes it compact = can fit more into a small space (= good for storage)
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Key Terms

Term
Definition
Describe how the structure of amylose relates to its function
Angles of the glycosidic bonds = coiled structure → makes it compact = can fit more into a small space (= good for storage)

Describe the structure of amylopectin

Long, branched chain of α-glucose

Describe the structure of amylopectin relates to its function
Its side branches allow the enzymes that break down starch to get at the glycosidic bonds easily = glucose can be released quickly
α-glucose molecules are formed by what type of glycosidic bonds?
1,4 & 1,6 glycosidic bonds
Where is glycogen located in organisms?
Stored as small granules mainly in liver and some in muscles
What is the purpose of glycogen?
In animals: excess glucose is stored as glycogen
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A-level Biology - 3.1.1 Biological Molecules Part 2
TermDefinition
Describe how the structure of amylose relates to its function
Angles of the glycosidic bonds = coiled structure → makes it compact = can fit more into a small space (= good for storage)

Describe the structure of amylopectin

Long, branched chain of α-glucose

Describe the structure of amylopectin relates to its function
Its side branches allow the enzymes that break down starch to get at the glycosidic bonds easily = glucose can be released quickly
α-glucose molecules are formed by what type of glycosidic bonds?
1,4 & 1,6 glycosidic bonds
Where is glycogen located in organisms?
Stored as small granules mainly in liver and some in muscles
What is the purpose of glycogen?
In animals: excess glucose is stored as glycogen
Glycogen is a p______…
Polysaccharide of α-glucose

Describe glycogen's structure

Very similar to amylopectin BUT has lots more side branches coming off it + shorter chains

Describe how glycogen's structure relates to its function
Loads of branches & shorter chains = stored glucose can be released even quicker than in starch → important for energy releases in animals Very compact molecule, making it good for storage
Why is starch suited for its role? 3x
Insoluble in water = doesn't affect water potential (doesn't cause water to enter cells by osmosis) Compact = lots of it can be stored in small space When hydrolysed, alpha glucose can be easily transported & used in respiration

Describe the test for starch

Add iodine dissolved in potassium iodide solution to test sample If starch present = sample changes from browny-orange to blue-black colour (Carried out at room temp.)

Describe the structure of cellulose
Long, unbranched chains of beta-glucose Straight cellulose chains run parallel to each other in cell walls = allows hydrogen bonds to form cross-linkages between chains Result: formation of bundles called micro fibrils which then join together to make macro fibrils
What is the purpose of cellulose?
To provide rigidity to plant cells
How does cellulose prevents the cell from bursting as water enters it by osmosis?
By exerting inward pressure that stops any influx (inrush) of water = makes plant cells turgid
Why is it important that stems & leaves are in a turgid state?
To provide maximum surface area for photosynthesis
Name the 2 types of sugars
Reducing and non-reducing
What is a reducing sugar?
Sugars that can donate electrons to another chemical e.g. Benedict's reagent i.e. all monosaccharides and some disaccharides (e.g. maltose and lactose)
Describe Benedict's test for reducing sugars
Add Benedict's reagent (blue) to sample & heat it in water bath that's been brought to a boil (for 5 mins) Test's positive = orange/red precipitate Higher the concentration of reducing sugar = further the colour change goes

Benedict's Test for Reducing Sugars: The colour of the precipitate changes from…

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“Benedict’s Test for Reducing Sugars: The colour of the precipitate changes from …”

—but the rest is blurry.

Here’s the clear version of that information:

Benedict’s Test for Reducing Sugars:
The colour of the precipitate changes from blue → green → yellow → orange → brick red
(as the concentration of reducing sugar increases).

Benedict's Test for Reducing Sugars: What's a more accurate way of comparing the amount of reducing sugar in different solutions (than colour change)?

Filter solution & weigh precipitate

What does it mean if the result of the reducing sugars test is negative (i.e. no precipitate is formed)?
Means a non-reducing sugar present (disaccharides)
Describe the test for non-reducing sugars
Boil supernatant (new test sample) with dilute hydrochloric acid (in water bath) Then neutralise it with sodium hydrogencarbonate Check solution is alkaline (with pH paper) Carry out Benedict's test as you would for a reducing sugar If test's positive = orange/red precipitate If test's negative = solution remains blue = no sugar present
In the test for non-reducing sugars, why is dilute hydrochloric acid added?
To hydrolyse, break down, the non-reducing sugar (disaccharide) into monosaccharides
Name 5 roles of lipids
Energy source Flexibility in plasma membranes Protection Insulation Waterproofing
Elaborate on lipids' role as a energy source
When oxidised, lipids = more than twice as much energy per gram as carbohydrates