91518
Description
Mind Map by becca.dodd, updated more than 1 year ago
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Created by becca.dodd
almost 11 years ago
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biological molecules
- water
- polar molecule (allow for
up take up nutrients as
polar molecules)
- ice forms an insulating
layer
- many hydrogen
bonds between
molecules
- high specific heat capacity
(not much change due to
temperature)
- less dense when solid
(organisms don't freeze/
allow organisms to move)
- polar molecule (allow for
up take up nutrients as
polar molecules)
- amino acids
- contain the amine group (H-N-H),
r group (variable, with different
charges), carboxylic acid group
(HO-C=O)
- peptide bonds formed by
condensation reactions (removal of
water), broken by hydrolysis (addition of
water)
- 2 amino acids joined together
(dipeptide), many peptides
joined together (polypeptide)
- structures
- primary structure (the
specific sequence of amino
acids in a polypeptide chain)
- secondary structure (the polypeptide
chain uses hydrogen bonds to form
alpha helix or beta folded sheets)
- quarternary structure
(more than 1 polypeptide
chain, which could be
haemoglobin or insulin)
- tertiary structure (the overall
3-D structure of final protein)
- held together by hydrogen bonds, disulphide
bonds, ionic bonds (by different charged r
groups on amino acids)
- globular or fibrous
- globular- haemoglobin (soluble in water, made
from wide range of amino acids, contain haem
group, quarternary alpha hellix)
- fibrous- collagen (non-soluble in
water, 35% of the same amino acid,
no group, tertiary left handed helix)
- 3 polypeptide chains in a helix with hydrogen bonds,
molecules held together by covalent bonds (fibril), many
fibrils to form fibre
- in walls of arteries, tendons, cartilage
- in walls of arteries, tendons, cartilage
- 3 polypeptide chains in a helix with hydrogen bonds,
molecules held together by covalent bonds (fibril), many
fibrils to form fibre
- globular- haemoglobin (soluble in water, made
from wide range of amino acids, contain haem
group, quarternary alpha hellix)
- held together by hydrogen bonds, disulphide
bonds, ionic bonds (by different charged r
groups on amino acids)
- primary structure (the
specific sequence of amino
acids in a polypeptide chain)
- contain the amine group (H-N-H),
r group (variable, with different
charges), carboxylic acid group
(HO-C=O)
- carbohydrates
- glucose
- beta glucose (has OH on top
of carbon 1)
- alpha glucose (has OH on
bottom of carbon 1)
- beta glucose (has OH on top
of carbon 1)
- disaccharide
- contain 2 units (maltose, 2
alpha glucose units)
- contain 2 units (maltose, 2
alpha glucose units)
- polysaccharide
- contain many repeating units
- amylose- straight chain of
alpha glucose
- amylopectin- branched
chain of alpha glucose (in starch)
- insoluble (not effect water potential of
cells when stored in plant cells), 1,4
glycosidic bonds (easy to hydrolyse),
in a spiral (can store more in smaller
space)
- insoluble (not effect water potential of
cells when stored in plant cells), 1,4
glycosidic bonds (easy to hydrolyse),
in a spiral (can store more in smaller
space)
- glycogen- made from repeating
units of alpha glucose
- insoluble (not effect water
potential of cells when stored in
animal cells), 1,4 glycosidic
bonds (easily to hydrolyse), 1,6
glycosidic bonds (makes branch
and easy for respiration)
- insoluble (not effect water
potential of cells when stored in
animal cells), 1,4 glycosidic
bonds (easily to hydrolyse), 1,6
glycosidic bonds (makes branch
and easy for respiration)
- cellulose- made from
repeating units of beta
glucose
- insoluble (form structural part of cell
wall), beta glucose (very strong
bonding), hydrogen bongs between
chains (to give mechanical strength),
gaps between macrofibrils (allow some
water through)
- insoluble (form structural part of cell
wall), beta glucose (very strong
bonding), hydrogen bongs between
chains (to give mechanical strength),
gaps between macrofibrils (allow some
water through)
- amylose- straight chain of
alpha glucose
- contain many repeating units
- glucose
- lipids
- oil (liquid at room temp),
fats (solid at room temp)
- saturated (no double
bonds), unsaturated (1 or
many double bonds)
- triglyceride-
glycersol and 3
fatty acid chains
- contain lots of carbon, hydrogen
and oxygen,(so good for
respiration)
- contain lots of carbon, hydrogen
and oxygen,(so good for
respiration)
- phospholipids-
glycersol, 2 fatty acid
chains, phosphate
group
- has hydrophobic and
hydrophilic parts to form
bilayer in membrane
- has hydrophobic and
hydrophilic parts to form
bilayer in membrane
- cholesterol- 4 fused
rings which contain
carbon, hydrogen and
oxygen
- is narrow and
hydrophobic so can fit
between
phospholipids in
membrane to give
strengh and stability
- is narrow and
hydrophobic so can fit
between
phospholipids in
membrane to give
strengh and stability
- oil (liquid at room temp),
fats (solid at room temp)
- food tests
- lipids- emulsion test, boil with
ethanol, pour into water (positive,
white emulsion forms near top)
- starch- add iodine (positive,
turns brown to blue/black)
- protein- biuret test, add biuret
reagent (positive, blue to lilac)
- non reducing sugar- boil with HCL
acid, cool, do reducing sugar test
(positive, blue to brick red)
- reducing sugars- heat with benedicts
solution at 80 degress (positive, blue to
brick red)
- using colourimeter- concentration of
reducing surgar
- do benedicts test, filter out percipitate, pour
solution into curvett, set colourimeter using water,
test sample, plot transmission reading on calibration
curve (already values for known concentrations of
reducing sugars)
- do benedicts test, filter out percipitate, pour
solution into curvett, set colourimeter using water,
test sample, plot transmission reading on calibration
curve (already values for known concentrations of
reducing sugars)
- using colourimeter- concentration of
reducing surgar
- lipids- emulsion test, boil with
ethanol, pour into water (positive,
white emulsion forms near top)
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