biological compounds unit 1

Used to make haemoglobin in red blood cells which transport oxygen around the body.

Magnesium is needed in the chlorophyll for photosynthesis

Plants- strengthens cell wall
Animals- Strengthens bones + teeth

Needed in cell membranes
Needed in ATP
Needed to make RNA and DNA

Covalent bonds of hydrogen and oxygen atoms cause the hydrogen ends to be s p+ and the oxygen end to be s p-, which causes hydrogen bonds to form between O and H of different bonds.

Many hydrogen bonds means lots of energy is needed to raise temp of water.

Many hydrogen bonds means that lots of energy is needed to evaporate water.
Sweat evaporates from us which cools us down so our enzymes dont denature.

Strong attraction between water molecules due to hydrogen bonds.
Cohesion lets water move in columns through an organism and allows it to carry substances with it. eg. cohesion lets water move up the xylem in plants.

Its a liquid at room temp
Water in plants
Plasma in blood

Its a dipole (2 charges)
It has ions which can dissolve non polar and polar molecules.

Because of hydrogen bonds
Animals can walk across it
Find food/ escape predators
Can form habitats on surface of water

Chemical reactions
A+B->C+water=hydrolysis
Water+B->C+D=condensation

Splitting molecules with water, breaking the glycosidic bond

A glycosidic bond is formed in a condensation reaction

Cn H2n On

2 monosaccharides joined by a glyco bond during a condensation reaction

Sugar store in fruit, plants. transported in the phloem

Sugar energy store in mammalian milk

Sugar store in seeds

Maltose and water

sucrose and water

Lactose and water

a singular non bonded sugar

intermediate in reactions, photosynthesis, respiration

Make DNA in deoxyribose, RNA in ribose and ATP

b glucose, alpha glucose, galactose, fructose, aribose

Storage molecule in plants

Large so it cant diffuse
Compact- stores lots of enery in small space
Insoluble- doesnt affect water potential of cell
Easily hydrolysed to release glucose for respiration to produce ATP

Its a polsaccharide, made from many alpha glucose

Amylose and Amylopectin

1,4 glyco bonds
Long chain which coils into helix
Compact, insoluble and large

1,4 and 1,6 glyco bonds
Branched out with terminal ends that r easily accessible
Easily hydrolysed by Amylose and turned into glucose for respiration

Used for storage in animals

Polysaccharide, made from alpha glucose

Similar to Amylopectin
1,4 and 1,6 glyco bonds
Very highly branched with terminal ends
Easily hydrolysed bc of ends to release glucose for respiration to produce ATP
Insoluble- doesnt affect water potential of cell

A structural polysaccharide, Makes up the cell wall in plants

Polysaccharide made of beta glucose
1,4 glyco bonds
Inverted beta glucoses

Because it is in straight chains, multiple chains can lie next to eachother and they form hydrogen bonds called crosslinks.
Chains->microfibrils->fibres, fibres layer and laminate at 90°

The gaps between the laminated layers of fibres means that water can pass through

The inversion of every other beta glucose means that it can’t coil up

A structural polysaccharide, makes up cell wall in fungi, exoskeleton in insects

Similar to cellulose, polysaccharide made of beta glucose
1,4 glyco bonds
Inverted beta glucoses
Acetylamine group bonded to every inverted b glucose

The inversion of b glucose means that chains are straight, so they can lie next to eachother. they form hydrogen bonds called crosslinks.
Chains->microfibrils->fibres, fibres layer and laminate at 90°

The acetylamine group blocks up the gaps between laminated layers.
meaning water can’t get in or out, easy to carry and light cant pass through

1 (Monomer)= amino acid
2= dipeptide
2+= polypeptide

Protein

COOH

NH2

20

Non-essential amino acids

Essential amino acids

Acidic

Alkaline / basic

Sulfur R group
Charged R group
Hydrophoic R group
Polar R group

Has disulphide bonds S=S, strongest

Ionic bonds

Hydrophobic interactions, doesnt like water

Hydrogen bonds, weakest

Sequence of amino acids, controlled by a gene
Peptide bonds between the (amino acid) monomers

Sequence either coils or folds
Coils into alpha helix
Folds into beta-pleated sheet
Hydrogen bonds form, keep 2ndary structure stable

Where the neg oxygen of one bonds with the pos hydrogen of another

Further coiling or folding of 2ndary structure
Curls into ball (globular)
Turns into long chain (fiberous)

Has 2 different types of polypeptide chains (in the tertiary structure) interacting
Sometimes has a functional group

Collagen, Haemoglobin, Enzymes and Hormones

Keeps the tendons strong and our skin

Carry oxygen in red blood cells

carbon, hyrdogen, oxygen
More carbon and hydrogen, less oxygen
Non-polar, doesnt dissolve in water
Can dissolve in organic solvents

Ethanol
Alcohol
Chlorophorm
Ether

1 glycerol and 3 fatty acid molecules
Glycerol always same, fatty acid varies
Joined by condensation
Ester bond is formed between each fatty acid and glycerol
Non-polar, hydrophobic

Length
Type (saturated or unsaturated)

Monounsaturated
Polyunsaturated

No double C=C bonds (carbon=carbon)
Straight
General formula is Cn H2n+1 (COOH)
Bad fat

Kinks at the double bond
General formula Cn H2n-1 (COOH)

Very kinked
Good fat
General formula= none

Hydrophilic head, hydrophobic tail
Phosphate group attached to glycerol chain
2 fatty acid chains

Phospholipid

Triglyceride

Biuret solution that is blue, if positive for proteins it turns purple

Iodine solution thats orange, if positive for starch it turns black

Benedicts reagent that is blue, the more reducing sugar in solution, the further along the colour spectrum it goes

Have to hydrolysed by boiling in hydrochloric acid before using benedicts reagent method

Mix solution with absolute ethanol and then add equal volumes of water, if positive- cloudy emulsion formed

Contributes to heart disease by raising the LDL cholesterol level