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1 | Q No. | Topic Q No. | Question | Answer | Topic | Sub topic | Book Section | Book Chapter | Division | |||||||||||||||||
2 | 1 | 1 | What is a monomer? | A single molecule that makes up larger molecules called polymers. | 3.1 - Biological molecules | 3.1.1 - Monomers and polymers | 1 | Students have studied up to question: | 300 | |||||||||||||||||
3 | 2 | 2 | What is a polymer? | A large molecule made up of multiple smaller molecules called monomers | 3.1 - Biological molecules | 3.1.1 - Monomers and polymers | 1 | Start question of current topic: | 300 | |||||||||||||||||
4 | 3 | 3 | Name examples of monomers | Monosacharide; amino acids, nucleotides. | 3.1 - Biological molecules | 3.1.1 - Monomers and polymers | 1 | End question of current topic: | 330 | |||||||||||||||||
5 | 4 | 4 | What reaction joins monomers together? | A condensation reaction. | 3.1 - Biological molecules | 3.1.1 - Monomers and polymers | 1 | |||||||||||||||||||
6 | 5 | 5 | What happens in a condensation reaction? | Two monomers are chemically bonded together, water is formed as a by product. | 3.1 - Biological molecules | 3.1.1 - Monomers and polymers | 1 | |||||||||||||||||||
7 | 6 | 6 | What reaction takes place when biological molecules are separated? | A hydrolysis reaction. | 3.1 - Biological molecules | 3.1.1 - Monomers and polymers | 1 | |||||||||||||||||||
8 | 7 | 7 | What happens in a hydrolysis reaction? | Two monomers are separated by breaking a chemical bond. Water is used up in this reaction | 3.1 - Biological molecules | 3.1.1 - Monomers and polymers | 1 | |||||||||||||||||||
9 | 8 | 8 | What are larger complex carbohydrates made from? | Monosaccharides | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
10 | 9 | 9 | What are the common monosaccharides? | Glucose, galactose and fructose | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
11 | 10 | 10 | What reaction forms the bond between two monosaccharides? | A condensation reaction. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
12 | 11 | 11 | What bond forms when monosaccharides join? | A glycosidic bond. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
13 | 12 | 12 | What is a disaccharide? | A molecule made from 2 monosaccharides | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
14 | 13 | 13 | How is a disaccharide formed? | A condensation reaction between 2 monosaccharides | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
15 | 14 | 14 | What is maltose and what is it formed from? | A disaccharide formed from the consation reaction between 2 glucose molecules. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
16 | 15 | 15 | What is sucrose and what is it formed from? | A disaccharide formed from the consation reaction between a glucose and a fructose molecule. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
17 | 16 | 16 | What is lactose and what is it formed from? | A disaccharide formed from the condensation reaction between glucose and a galactose molecule. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
18 | 17 | 17 | What is an isomer? | A variation of a particular molecule. The formula stays the same, but the structure is slightly different. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
19 | 18 | 18 | What are the isomers of glucose? | Alpha (α) and beta (β) glucose. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
20 | 19 | 19 | What is the difference between alpha and beta glucose? | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | ||||||||||||||||||||
21 | 20 | 20 | What is the difference between alpha and beta glucose? | The OH group on carbon 1 of α-glucose is below the ring, on β-glucose it is above. ABBA - Alpha Below Beta Above. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
22 | 21 | 21 | What is a polysaccharide? | A complex carbohydrate formed from the condensation reactions of many monosaccharides. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
23 | 22 | 22 | What is glycogen and what is it made of? | A complex carbohydrate, a polysaccharide made from multiple α-glucose molecules. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
24 | 23 | 23 | What is starch and what is it formed from? | A complex carbohydrate, a polysaccharide made from multiple α-glucose molecules. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
25 | 24 | 24 | What is cellulose? | A complex carbohydrate, a polysaccharide made from multiple β-glucose molecules. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
26 | 25 | 25 | What is the purpose of glycogen? | It is an insoluble store of energy in animals. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
27 | 26 | 26 | What is the purpose of starch? | It is an insoluble store of energy in plants, and an energy source for animals | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
28 | 27 | 27 | What is the purpose of cellulose? | It is an insoluble structural molecule for plants, especially for their cell walls. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
29 | 28 | 28 | What is the structure of glycogen? | Heavily branched polymer of α-glucose molecules. Linked at 1-4 glycosidic bonds. Branched with 1-6 glycosidic bonds. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
30 | 29 | 29 | how is glycogen's structure related to its function | insoluble so no osmosis/insoluble so does not diffuse out of cells/compact so lots stored in small space/highly branched so can be acted on simultaneously by enzymes | 1 | |||||||||||||||||||||
31 | 30 | 30 | What is the structure of starch? | Lightly branched polymer of α-glucose molecules. Linked at 1-4 glycosidic bonds. Branched with 1-6 glycosidic bonds. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
32 | 31 | 31 | how is starch's structure related to its function | insoluble so doesn't affect water potential and no osmosis/large so doesn’t diffuse out of cells/compact so lots stored in small space/hydrolysed to form a-glucose so easily transported and used for respiration/branched so more enzymes can act simultaneously | 1 | |||||||||||||||||||||
33 | 32 | 32 | What is the basic structure of cellulose? | Straight lengths of polymers made of β-glucose molecules. Bonded with 1,4 glycosidic bonds. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
34 | 33 | 33 | How are the monosaccharides in cellulose arranged? | Alternative β-glucose molecules are turned upside down | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
35 | 34 | 34 | how is cellulose's structure related to its function | made up of B-glucose so form long, straight unbranched chains/chains run parallel to each other and are crossed linked by hydrogen bonds which add collective strength/molecules are grouped to form microfibrils which are also grouped to form fibres which provides more strength | 1 | |||||||||||||||||||||
36 | 35 | 35 | Based on the arrangement of cellulose molecules, explain why cell walls provide strength and support to plant cells. | - cellulose molecules form hydrogen bonds with each other to make microfibrils - microfibrils join to make macrofibrils - macrofibrils join to make fibres - fibres are insoluble and tough | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
37 | 36 | 36 | What are examples of reducing sugars? | All monsaccharides - glucose, galactose, fructose. Also some disaccharides - e.g. lactose | 1 | |||||||||||||||||||||
38 | 37 | 37 | What is an example of a non-reducing sugars? | Sucrose | 1 | |||||||||||||||||||||
39 | 38 | 38 | What does the Benedict's test test for? | Reducing sugar | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
40 | 39 | 39 | what is the test for reducing sugars | add equal volumes of the sample and benedict's reagent, then gently heat for 5 minutes and if reducing sugar present then colour from blue thorugh to orange | 1 | |||||||||||||||||||||
41 | 40 | 40 | what is the test for non-reducing sugars | if the reducing sugar test presents no colour change, add another more sample to equal volume of HCl, then slowly add sodium hydrogencarbonate and re-test with benedicts reagent whislt gently heating for 5 minutes and if sugar is present then colour will turn to orange | 1 | |||||||||||||||||||||
42 | 41 | 41 | Explain how a positive result is formed in Benedict's test. | Reducing sugar reacts with blue Cu2+ --> to make brick-red Cu+ | 3.1.2 - Carbohydrates | |||||||||||||||||||||
43 | 42 | 42 | How can we test for starch? | Iodine solution turns from Orange to blue/black if starch is present. | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
44 | 43 | 43 | How can we use a colorimeter to do a quantitative Benedict's test? | - Colorimeter measure the absorbance or transmission of light by a coloured solution - More concentrated solution = more light absorbed / less light transmitted - Compare to data table or calibration curve (known concentrations vs. abs/trans value) | 3.1 - Biological molecules | 3.1.2 - Carbohydrates | 1 | |||||||||||||||||||
45 | 44 | 44 | what is the role of lipids? | source of energy/waterproofing/insulation/protection | 1 | |||||||||||||||||||||
46 | 45 | 45 | What are the 2 main groups of lipids? | Triglycerides and phospholipids | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
47 | 46 | 46 | What are the components of a triglyceride? | 1 glycerol molecule and 3 fatty acids bonded with a condensation reaction. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
48 | 47 | 47 | how is the structure of triglycerides related to their properties | high ratio of energy storing C-H bonds so an excellent energy store/low mass to energy ratio so good stroage moelcules/large,non-polar so insoluble in water and does not affect osmosis in cells/high ratio of H to O atoms so release water when oxidised to provide a soiurce of water | 1 | |||||||||||||||||||||
49 | 48 | 48 | What reaction occurs to form a triglyceride? | A condensation reaction. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
50 | 49 | 49 | What bond is formed when a fatty acid joins to glycerol? | An ester bond. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
51 | 50 | 50 | What is an R-group? | A long chain of carbon atoms with attached hydrogen atoms. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
52 | 51 | 51 | How can the R-group of a lipid vary? | It could be saturated or unsaturated. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
53 | 52 | 52 | What is the difference between saturated and unsaturated R-groups? | Saturated means single bond between carbons, and 2 hydrogens joined to each carbon. Unsaturated means there are some double bonds between carbon atoms, this limits the number of hydrogen atoms bonded. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
54 | 53 | 53 | How many water molecule(s) is/are needed when breaking down a triglyceride? | 3 | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
55 | 54 | 54 | What is another term for the condensation reaction that makes lipids? | Esterification | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
56 | 55 | 55 | Why do oils contain unsaturated triglycerides rather than saturated? | - Unsaturated fatty acids cause the molecule to kink/bend - cannot pack closely together (ie. Cannot form more H bonds) | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
57 | 56 | 56 | What does monounsaturated and polyunsaturated mean? | Monounsaturated means that there is one carbon carbon double bond. Poly unsaturated means that there are many carbon carbon double bonds. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
58 | 57 | 57 | What does having a double bond do to the fatty acid chain / R-group? | Puts a kink into it, so that it isn't straight. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
59 | 58 | 58 | What does having unsaturated R-groups do to the fluidity of the triglycerides? | The kink caused by the double bond of unsaturation means the chains don't lie closely packed. They therefore can't make intermolecular hydrogen bonds and become solid. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
60 | 59 | 59 | What is the difference in structure between triglyceride and phospholipid? | - phospholipid: 2 fatty acid chains + 1 phosphate group - Triglyceride: 3 fatty acid chains | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
61 | 60 | 60 | describe the structure of a phospholipid | a hydrophobic tail which orients itself away from water but mixes readily with fat and a hydrophilic head which interacts with water | 1 | |||||||||||||||||||||
62 | 61 | 61 | What does hydrophobic mean? | Water fearing - will not dissolve, repels water. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
63 | 62 | 62 | What does hydrophillic mean? | Water loving - will dissolve in water. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
64 | 63 | 63 | How do triglycerides react to water? | They are hydrophobic - repel water. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
65 | 64 | 64 | How do phospholipids react to water? | They have a hydrophillic head and a hydrophobic tail. Head is attracted and tail repels water. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
66 | 65 | 65 | What will a phospholipid do if placed in water. | It will sit on the water, head down and tails up, or form a sphere with heads in the water and tails inside being protected. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
67 | 66 | 66 | Describe the phospholipid bilayer arrangement. | - Hydrophilic heads point outwards into water - Hydrophobic tails point inwards (shielded from aqueous environment) | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
68 | 67 | 67 | Why is a phospholipid hydrophilic and hydrophobic? | It has a hydrophilic phosphate head and a hydrophobic fatty acid tail. | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
69 | 68 | 68 | Describe the steps in identifying lipids and state the positive result. | - mix sample with ethanol - mix solution with water and shake - white emulsion layer formed = lipid present | 3.1 - Biological molecules | 3.1.3 - Lipids | 1 | |||||||||||||||||||
70 | 69 | 69 | What are the monomers of proteins? | Amino acids | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
71 | 70 | 70 | List out the elements that make up proteins. | C, H, O, N, S | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
72 | 71 | 71 | What are the components that make up an amino acid? | Central carbon + H atom + Amino group (-NH2) + Carboxyl group (-COOH) + R(side) group - this is the variable part which makes the amino acids different. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
73 | 72 | 72 | What is the basic structure of an amino acid? | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | ||||||||||||||||||||
74 | 73 | 73 | What does NH2 represent in an amino acid? | The amine group | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
75 | 74 | 74 | What does COOH in an amino acid represent? | Carboxyl group. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
76 | 75 | 75 | What does the "R" represent in an amino acid? | A side chain, mainly carbon and hydrogen, may also contain other groups. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
77 | 76 | 76 | What reaction causes two amino acids to bond together? | A condensation reaction. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
78 | 77 | 77 | what bond holds two amino acids together | peptide | 1 | |||||||||||||||||||||
79 | 78 | 78 | What is formed when two amino acids bond by condensation reaction? | A dipeptide. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
80 | 79 | 79 | What is formed when many amino acids bond by condenasation reaction? | A polypeptide. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
81 | 80 | 80 | What is a functional protein? | A protein which has a particular role, it is not involved in structure. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
82 | 81 | 81 | True or false, a functional protein can be made of more that 1 polypeptide? | TRUE | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
83 | 82 | 82 | Name the bond formed between two amino acids. | Peptide bond | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
84 | 83 | 83 | What is the primary structure of a protein? | Amino acid sequence | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
85 | 84 | 84 | What is the secondary structure of a protein? | alpha-helix + beta-pleated sheets | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
86 | 85 | 85 | What is an alpha-helix? | A coiling of the polypeptide chain caused by hydrogen bonding between amino acids. This is in the constant region, it DOES NOT include the variable region. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
87 | 86 | 86 | What is the tertiary structure of a protein? | Folding into a 3D shape | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
88 | 87 | 87 | What is the quaternary structure of a protein? | multiple polypeptide chains with the additional prosthetic groups | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
89 | 88 | 88 | State the bond involved in the primary structure of a protein. | peptide bond | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
90 | 89 | 89 | Stat the bond involved in the secondary structure of a protein | hydrogen bond | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
91 | 90 | 90 | State the bond involved in the tertiary structure of a protein. | ionic, hydrogen, disulphide bridges | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
92 | 91 | 91 | Name the reaction that breaks down proteins. | hydrolysis | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
93 | 92 | 92 | What is the solution used to test for the presence of proteins? | Biuret solution | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
94 | 93 | 93 | what is the test for proteins | add equal volumes of the sample and biuret reagent and mix gently, if protein is present then a colour change from blue to purple | 1 | |||||||||||||||||||||
95 | 94 | 94 | Describe a positive result for proteins. | Using Biuret solution: Blue to purple | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
96 | 95 | 95 | What are prosthetic groups? | non-protein component in a protein, e.g. iron containing haem group in haemoglobin. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
97 | 96 | 96 | What is thin layer chromatography? | A technique to separate individual components of a mixture (eg. Amino acids) | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
98 | 97 | 97 | Based on what principles are the amino acids separated in TLC? | Their solubility | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
99 | 98 | 98 | Why should the chromatography plate be only handled by the edges? | To avoid contamination from proteins on your hands. | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 | |||||||||||||||||||
100 | 99 | 99 | What are the two maintypes of proteins? | Globular, fibrous | 3.1 - Biological molecules | 3.1.4 - Proteins | 1 |