biological molecules
Study online at https://quizlet.com/_b1abap
1. monomer a single unit of a polymer
2. polymer a long chain molecule made from many
singular monomer units
3. bonding in a water molecule - oxygen is bonded to two hydrogen
atoms
- oxygen and each hydrogen share a
pair of electrons so the other side of the
hydrogens is partially positive
the side of the oxygen with lone pairs of
electrons is partially negative so water is
dipolar
- covalent bonding
4. hydrogen bonds between water - partially negative oxygen of one mole-
molecules cule forms hydrogen bond with partially
positive hydrogen on another molecule
5. why can ice float in water when water freezes the water molecules
are attracted into an open rigid lattice
structure which is less dense than water
so ice can float in water
6. why does water have a high boil- because water has many hydrogen
ing point bonds which absorb lots of energy before
the hydrogen bonds are overcome
7. adhesion the attraction between non-alike mole-
cules
e.g. water and xylem wall in transpiration
8. cohesion the attraction between alike molecules
e.g. water molecules attracting each oth-
er
9. solvent -ve molecules are attracted to partially
positive hydrogen in water and +ve mol-
ecules are attracted to partially negative
, biological molecules
Study online at https://quizlet.com/_b1abap
oxygen in water causing solute to dis-
solve
10. carbohydrate component ele- carbon, hydrogen and oxygen
ments
11. monosaccharide a single sugar unit/molecule/monomer
e.g. glucose
12. disaccharide two sugar monomers bonded together
13. polysaccharide more than two sugar monomers bonded
together
14. triose 3 Carbon sugar, C3H6O3, e.g. Glycer-
aldehyde
15. tetrose 4 carbon sugar, C4H8O4, e.g. threose
16. pentose 5 Carbon sugar, C5H10O5, e.g. Ribose
17. hexose 6 carbon sugar, C6H12O6, e.g. glucose
18. maltose monomers glucose + glucose
19. sucrose monomers glucose + fructose
20. lactose monomers glucose + galactose
21. what is starch made from - amylose and amylopectin polymers
- alpha glucose monomer
22. compare amylose and amy- amylose:
lopectin - coiled
-1,4 glycosidic bonds only
- unbranched
- few accessible ends so hydrolysed
slowly
amylopectin:
- branched
Study online at https://quizlet.com/_b1abap
1. monomer a single unit of a polymer
2. polymer a long chain molecule made from many
singular monomer units
3. bonding in a water molecule - oxygen is bonded to two hydrogen
atoms
- oxygen and each hydrogen share a
pair of electrons so the other side of the
hydrogens is partially positive
the side of the oxygen with lone pairs of
electrons is partially negative so water is
dipolar
- covalent bonding
4. hydrogen bonds between water - partially negative oxygen of one mole-
molecules cule forms hydrogen bond with partially
positive hydrogen on another molecule
5. why can ice float in water when water freezes the water molecules
are attracted into an open rigid lattice
structure which is less dense than water
so ice can float in water
6. why does water have a high boil- because water has many hydrogen
ing point bonds which absorb lots of energy before
the hydrogen bonds are overcome
7. adhesion the attraction between non-alike mole-
cules
e.g. water and xylem wall in transpiration
8. cohesion the attraction between alike molecules
e.g. water molecules attracting each oth-
er
9. solvent -ve molecules are attracted to partially
positive hydrogen in water and +ve mol-
ecules are attracted to partially negative
, biological molecules
Study online at https://quizlet.com/_b1abap
oxygen in water causing solute to dis-
solve
10. carbohydrate component ele- carbon, hydrogen and oxygen
ments
11. monosaccharide a single sugar unit/molecule/monomer
e.g. glucose
12. disaccharide two sugar monomers bonded together
13. polysaccharide more than two sugar monomers bonded
together
14. triose 3 Carbon sugar, C3H6O3, e.g. Glycer-
aldehyde
15. tetrose 4 carbon sugar, C4H8O4, e.g. threose
16. pentose 5 Carbon sugar, C5H10O5, e.g. Ribose
17. hexose 6 carbon sugar, C6H12O6, e.g. glucose
18. maltose monomers glucose + glucose
19. sucrose monomers glucose + fructose
20. lactose monomers glucose + galactose
21. what is starch made from - amylose and amylopectin polymers
- alpha glucose monomer
22. compare amylose and amy- amylose:
lopectin - coiled
-1,4 glycosidic bonds only
- unbranched
- few accessible ends so hydrolysed
slowly
amylopectin:
- branched
