Carbohydrates
1. What are monosaccharides, disaccharides and polysaccharides and what are the differences
between them?
2. What is the structure of ribose and glucose a and b?
3. How are disaccharides maltose, sucrose and lactose formed and how are the polysaccharides
starch of amylose, amylopectin, cellulose and glycogen formed and their components. What
reaction and bonds are formed. How are these bonds split.
4. How does the structure of glucose, starch, glycogen and cellulose relate to its function?
5. What’s the similarities and differences between Glucose and Fructose and Glucose and
Ribose.
Lipids
1. How is triglyceride synthesised and formed (which bonds and which reactions take place)?
2. What are the differences between saturated and unsaturated fatty acids?
3. How does the structure of lipids relate to their role in energy storage, waterproofing and
insulation.
4. How does the structure of and function of phospholipids relate to their function in cell
membranes?
Proteins
1. What are proteins?
2. What’s the structure of amino acids?
3. How are dipeptide and polypeptides formed and what reactions and bonds are formed?
4. What is the primary, secondary, tertiary and quaternary structure?
5. What are the properties of fibrous and globular proteins?
6. How does the structure of haemoglobin and collagen relate to its function?
7. How does the primary structure of a peptide hormone determine its properties?
DNA and Protein Synthesis
1. What is the structure of DNA and the structure of nucleotides. What is the purine and
pyrimidines which bases are which?
2. How are hydrogen and phosphodiester bonds involved within nucleotides?
3. What is the sugar phosphate backbone?
4. How does DNA replicate semi conservatively?
5. What is a gene?
6. What is the structure of mRNA?
7. What is the structure of tRNA?
8. What is the process of transcription and translation including the role of the sense and anti-
sense strand?
9. What is the nature of the genetic code, including triplets coding for amino acids, start and
stop codons, degenerate and non-overlapping nature, and that not all the genome codes for
proteins?
10. What happens in gene mutations (point mutations) and what are the different ones?
11. What’s the effect of point mutations on amino acid sequences, as illustrated by sickle cell
anaemia in humans?
Enzymes
, 1. What is the structure of enzymes?
2. What are enzymes and how do they work?
3. What are they concepts are specificity and the induced fit hypothesis?
4. How does temperature, pH and substrate concentration affect enzyme activity?
5. How are enzymes affected by competitive, non-competitive and end product inhibition?
6. How to do the practical investigate a factor affecting initial rate of reaction?
7. How can you measure initial rate of reaction?
8. Why cant misfolded protein be digested by some protease enzyme?
Inorganic Ions
1. What is the role in plants of the inorganic ions: Nitrate Ions, Calcium Ions, Magnesium Ions,
Phosphate ions?
Water
1. What’s the significance of the dipole nature?
2. What is the properties of water?
Answers
Carbohydrates
1. They are all carbohydrates made up of carbon oxygen and hydrogen. Monosaccharides are
one sugar disaccharides are 2 and poly is more than 2. Example of types of monosaccharies
are pentose and hexose sugars (5 carbon and 6 carbon). Examples of pentose is Ribose and
Deoxyribose where as examples of hexose is glucose, fructose and galactose. Both
carbohydrates and lipids can form covalent bonds however carbohydrates can form hydrogen
whereas lipids cant.
2. Glucose is made of 5 carbons on the inside with one oxygen. CH2OH connected to one of the
carbons a H and OH connected on each side for glucose A the H is on the top and for glucose
B the OH is on the top. For Ribose there is 4 carbons and one oxygen on the inside, there is
CH2OH bonded to the carbon on the left and an OH under it on the right side there is a H on
the top and OH on the bottom.
3. The disaccharides maltose if formed through 2 molecules of a glucose where a condensation
reaction occurs producing a molecule of H2O and a glycosidic bond forming. Maltose is used
for germinating seeds. Sucrose is formed through one molecule of a glucose and one
molecule of fructose where a condensation reaction occurs producing one molecule of H2O
and a glycosidic bond forming. Sucrose is found in sugar canes. Lactose is made up of one
molecule of b glucose and b galactose where a condensation reaction forms and a water
molecule is produced and a glycosidic bond forming. Lactose is found in milk.
The polysaccharides of starch are used for different things:
Amylose is made up of a glucose monosaccharides and are used as insoluble storage in plants. It is
made up of 1-4 glycosidic bonds. Amylose is coiled and has a helical structure.
Amylopectin is made up of a glucose monosaccharides and is used as soluble plant storage. It is
made up of 1-4 and 1-6 glycosidic bonds. Amylopectin Is branched
1. What are monosaccharides, disaccharides and polysaccharides and what are the differences
between them?
2. What is the structure of ribose and glucose a and b?
3. How are disaccharides maltose, sucrose and lactose formed and how are the polysaccharides
starch of amylose, amylopectin, cellulose and glycogen formed and their components. What
reaction and bonds are formed. How are these bonds split.
4. How does the structure of glucose, starch, glycogen and cellulose relate to its function?
5. What’s the similarities and differences between Glucose and Fructose and Glucose and
Ribose.
Lipids
1. How is triglyceride synthesised and formed (which bonds and which reactions take place)?
2. What are the differences between saturated and unsaturated fatty acids?
3. How does the structure of lipids relate to their role in energy storage, waterproofing and
insulation.
4. How does the structure of and function of phospholipids relate to their function in cell
membranes?
Proteins
1. What are proteins?
2. What’s the structure of amino acids?
3. How are dipeptide and polypeptides formed and what reactions and bonds are formed?
4. What is the primary, secondary, tertiary and quaternary structure?
5. What are the properties of fibrous and globular proteins?
6. How does the structure of haemoglobin and collagen relate to its function?
7. How does the primary structure of a peptide hormone determine its properties?
DNA and Protein Synthesis
1. What is the structure of DNA and the structure of nucleotides. What is the purine and
pyrimidines which bases are which?
2. How are hydrogen and phosphodiester bonds involved within nucleotides?
3. What is the sugar phosphate backbone?
4. How does DNA replicate semi conservatively?
5. What is a gene?
6. What is the structure of mRNA?
7. What is the structure of tRNA?
8. What is the process of transcription and translation including the role of the sense and anti-
sense strand?
9. What is the nature of the genetic code, including triplets coding for amino acids, start and
stop codons, degenerate and non-overlapping nature, and that not all the genome codes for
proteins?
10. What happens in gene mutations (point mutations) and what are the different ones?
11. What’s the effect of point mutations on amino acid sequences, as illustrated by sickle cell
anaemia in humans?
Enzymes
, 1. What is the structure of enzymes?
2. What are enzymes and how do they work?
3. What are they concepts are specificity and the induced fit hypothesis?
4. How does temperature, pH and substrate concentration affect enzyme activity?
5. How are enzymes affected by competitive, non-competitive and end product inhibition?
6. How to do the practical investigate a factor affecting initial rate of reaction?
7. How can you measure initial rate of reaction?
8. Why cant misfolded protein be digested by some protease enzyme?
Inorganic Ions
1. What is the role in plants of the inorganic ions: Nitrate Ions, Calcium Ions, Magnesium Ions,
Phosphate ions?
Water
1. What’s the significance of the dipole nature?
2. What is the properties of water?
Answers
Carbohydrates
1. They are all carbohydrates made up of carbon oxygen and hydrogen. Monosaccharides are
one sugar disaccharides are 2 and poly is more than 2. Example of types of monosaccharies
are pentose and hexose sugars (5 carbon and 6 carbon). Examples of pentose is Ribose and
Deoxyribose where as examples of hexose is glucose, fructose and galactose. Both
carbohydrates and lipids can form covalent bonds however carbohydrates can form hydrogen
whereas lipids cant.
2. Glucose is made of 5 carbons on the inside with one oxygen. CH2OH connected to one of the
carbons a H and OH connected on each side for glucose A the H is on the top and for glucose
B the OH is on the top. For Ribose there is 4 carbons and one oxygen on the inside, there is
CH2OH bonded to the carbon on the left and an OH under it on the right side there is a H on
the top and OH on the bottom.
3. The disaccharides maltose if formed through 2 molecules of a glucose where a condensation
reaction occurs producing a molecule of H2O and a glycosidic bond forming. Maltose is used
for germinating seeds. Sucrose is formed through one molecule of a glucose and one
molecule of fructose where a condensation reaction occurs producing one molecule of H2O
and a glycosidic bond forming. Sucrose is found in sugar canes. Lactose is made up of one
molecule of b glucose and b galactose where a condensation reaction forms and a water
molecule is produced and a glycosidic bond forming. Lactose is found in milk.
The polysaccharides of starch are used for different things:
Amylose is made up of a glucose monosaccharides and are used as insoluble storage in plants. It is
made up of 1-4 glycosidic bonds. Amylose is coiled and has a helical structure.
Amylopectin is made up of a glucose monosaccharides and is used as soluble plant storage. It is
made up of 1-4 and 1-6 glycosidic bonds. Amylopectin Is branched
