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F212 - Biological Molecules
Descripción
F212 - Biological Molecules
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f212
biological molecules
biology
f212
a-level
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katy stopforth
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katy stopforth
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Resumen del Recurso
F212 - Biological Molecules
Water
Water is a polar molecule.
It can form hydrogen bonds
Properties of Water
Solvent
Metabolic processes rely on chemicals being able to react together
Liquid
Movement of materials requires a liquid transport medium
Cohesion
creates surface tension and makes long, thin water columns very stong
More Properties of Water
Freezing
Water below a frozen surface becomes insulated and less likely to freeze
Thermal Stability
Large bodies of water have fairly stable temperatures. Evaporation of water can col surfaces by removing heat
Metabolic
Water takes part as a reactant in some processes.
Proteins
Amino Acids
Structure
Peptide Bonds
Synthesis
The –OH from one amino acid and the –H from another are removed to make water, and the C and the N join together via a peptide bond
Hydrolysis
A water molecule is used to break the peptide bond. The –H joins back to the N, and the –OH back to the C
Structure of Proteins
Primary
The unique sequence of amino acids
Secondary
Coiling of pleating parts of the polypeptide
β-pleated sheet
α-helix
Tertiary
overall '3D' structure
Hydrogen Bonding, Ionic Bonding, Hydrophobic Bonds, Disulfide Bridges
Quarternary
more than one polypeptide chain
e.g. Haemoglobin - four polypeptide chains
Collagen
Three polypeptide chains with hydrodgen bonds and cross links - the cross links are staggered to make the molecule stronger.
Haemoglobin vs. Collagen
Carbohydrates
Glucose
Alpha / Beta
OH below plane / OH above plane
Glycosidic Bonds
Synthesis
The –OH from one glucose and the –H from another are removed to make water, and the O and the C join together via a glycosidic bond
Hydrolysis
A water molecule is used to break the glycosidic bond. The –H joins back to the O, and the –OH back to the C4
Amylose vs. Cellulose
Structure of Glycogen
Mostly 1,,4/ 9% are 1,6
Relating Structure to Function
Glucose
Simplest sugar - used in respiration
Amylose
insoluble in water - doesn't affect ψ
Glycogen
Many branches means it can be hydrolysed easily
Cellulose
very strong and arrangement of macrofibrils allows water to move in and out easily and determines how a cell can grow or change shape
Triglyceride
compact energy store, insoluble in water - doesn't affect ψ
Cholseterol
Small, thin molecules - fit into the lipid bilayer giving strength and stability
Phospholipid
Part hydrophilic/part hydrophobic - idea for cell membranes
Triglyceride
Glycerol,three fatty acids
Phospholipid
Glycerol , two fatty acids ,phosphate
Colorimetry
Chemical Tests
protein (biuret) test
pale blue to lilac
reducing sugars - Benedict's test
add Benedict’s, heat to 80˚C - blue to orange-red
non-reducing sugars - Benedict's test
If RS is - boil with HCl, cool and neutralise with NaHCO3. repeat Benedict’s test.
starch (iodine) test
yellow to blue-black
lipids (emulsion) test
Mix the ethanol, pour into water - emulsion forms if a lipid is present
Determining concentration of glucose in a solution
Perform Benedict's test on the solution until there is no further colour change.
Cool and filter solution
Take filtrate and test using a colorimeter
Low reading for absorbance means higher conc. of reducing sugar.
High reading for absorbance means lower conc. of reducing sugar
Recursos multimedia adjuntos
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f07eb408-19c3-481f-a95d-5749c8ffe587.gif (image/gif)
dd89ddd8-0710-4a8f-a9a3-0fb8b79f6bec (image/png)
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